Tuesday, January 29, 2013
So Super, They'll Actually Fly!
For the first time in years, it looks like I'm going to attend a Super Bowl party. Not that I have any idea who's playing, where the game's being held or even care about the commercials. It feels almost un-American to be so out of the loop for what is surely one of the most-hyped sporting events of the year.
No, the reason I'm going is for the same reason I love Thanksgiving. No offense to Dave's smoky, moist, grill-roasted whole turkey, but that meal, for me, is all about the sides. Same with this party…it's going to be a great group of people, all of whom are fabulous cooks, with several having some mad skillez behind the bar. That means a groaning table full of snackage, including meaty bits from the grill and libations to die for.
Me, I'm signed up to take my mom's potato salad, but I'm thinking a big ol' platter of wings would be a good first course to share. I've done a post about Susana's wings before, but I thought the recipe was worth repeating for those of you who might want an alternative to the buffalo wings that are apparently the ubiquitous choice on game day.
So have a good time on Sunday, all you Super Bowl fans. You'll hear me cheering from behind the table.
See also Tim's Spicy Wings, another Asian take on the fowl's winged part.
Susana's Amazing Asian Chicken Wings
1 dozen chicken wings, wing tip segment cut off and remaining two joints separated*
1/4-1/3 cup sweet chili sauce (easy to find in most grocery stores but an Asian market has more choices)
4 cloves garlic, minced
1/2 bunch fresh cilantro, minced
1-inch piece fresh ginger, finely minced or grated on a micro grater
1 Tbsp. sugar
2 tsp. rice vinegar
1/2 fresh lime, juiced
2 Tbsp. Fish Sauce
1 Tbsp. Sambal Chili Sauce
Bake chicken wings at 400 degrees for approximately 30-40 minutes. They should start to pull away from the bone and be crispy. (Flabby wings are a no-no!) While the wings bake, prepare the glaze.
Mix all ingredients for the glaze in a large mixing bowl. Adjust ingredients if you like your wings hotter, sweeter, more acidic, fish saucier, etc. Mix in wings hot from the oven and toss to coat. Using tongs, remove wing parts to platter. Pour leftover sauce into small bowl for dipping and serve.
* Put the wing tips in a zip-lock bag, put them in the freezer and throw them in the pot the next time you make stock. Mo' flavah, mo' bettah!