When I was little girl, my mother took me to some function where there were Asian chicken wings on the buffet table. I have always loved chicken wings, and these were wonderful.
For years, I have been trying to duplicate them, never with success. Either they were burned, or they tasted flat, or they were too salty, or they were too sweet, or they were not brown at all. Yuk! Well, I was determined to finally start the New Year with a great recipe.
Without further ado, the recipe!
Recipe: Asian Chicken Wings
Summary: These will feed about 8 people as an appetizer, 6 people as a meal, or 4 people who a crazy about chicken wings.
- 4 lbs Chicken wings
- 1/4 cup Rice vinegar
- 2 tablespoons Sherry
- 2 Garlic cloves minced
- 1/2 Ginger roots finger grated
- 1/3 cup Soy sauce
- 1 teaspoon Sesame Oil
- 1/2 cup Honey
- Sesame seeds
- Preheat the oven to 250.
- Mix the rice vinegar, sherry, garlic, ginger, soy sauce, and sesame oil together. Taste and adjust for seasoning. Note that the mixture will not be sweet at this point, but it is important to get the underlying flavors correct at this point. Add the honey and mix well so that it is all incorporated.
- Put wings in a baking dish where they are not too crowded. They should be in one layer. Pour the mixture over the wings, then add some sesame seeds over all.
- Bake about 20 minutes, then turn over all the pieces and bake for another 10 minutes or so.
- Turn and increase oven temperature to 350 and roast for another 20 minutes, turning pieces once during this time.
- The pieces should be nicely browned at this point, and the sauce should still be very liquidy.
- Increase oven temperature to 400 degrees. Check the chicken every five minutes and roast until the sauce has thickened slightly and the chicken is very brown.
- Turn the heat off and let sit in the oven for another 5 minutes.
- Remove from the oven, and plate chicken in a nice serving bowl. Sprinkle with more sesame seeds before serving.
You can use a mixture of black and white sesame seeds, and chop a little spring onion on top for presentation.
If you don’t want to use your oven, you could easily make these in a small Nesco roaster, or even on the Weber using the indirect method.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
Culinary tradition: Chinese
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.