It’s Super Bowl weekend, so of course – it’s time for wings, right? Here is a faux Chinese (meaning I created it) recipe for chicken wings – sweet and spicy and baked or grilled instead of fried, so much better for you than the traditional hot wings. You can get whole wings and twist them into a triangle by tucking the tip over the second joint, or you can use the drumettes and/or second joints. Do try to buy pastured chicken if you can find it in your area – you’ll do your tastebuds, your body, your environment (and the chicken) a favor.
- 3 doz chicken wings
- 1 c Shaoxing cooking wine or dry sherry
- 1/4 c light soy sauce
- 2 T honey
- 2 T apricot preserves
- 2 T apple cider vinegar
- 2 cloves garlic, minced
- 2 T fresh ginger root, minced
- toasted sesame seeds (optional) - a mix of black and white is nice
- Rinse the wings and pat them dry.
- Combine the marinade ingredients in a bowl, then add the chicken and marinate in the refrigerator at least 4 hours or as long as overnight.
- Drain the marinade off into a saucepan heat to a boil, reduce to a slow boil until reduced to a syrupy consistency, 15-30 m.
- Preheat the oven to 450 or preheat the grill.
- If you are grilling: grill the wings 4-5 m, baste the top with some of the sauce, turn over, baste the top and grill for another 4-5 m. If the outside begins to blacken too much, move the wings to a part of the grill that is cooler. If you have a gas grill, turn one burner off, move the wings to that side, leave the other side on, and cover the grill. If you are baking: bake the wings10 m, baste the top with some of the sauce, turn over, baste the top and grill for 5-10 m more. The juices should run clear when pricked to the bone at the joint or thickest part.
- After removing from the heat, immediately sprinkle with sesame seeds.
- If you plan to use the sauce for dipping, be sure to bring it back to a boil and simmer it for 5 m, adding a bit of water if it’s too thick.
- Serve with the sauce and/or some hot chinese mustard.
The wings can be prepared ahead and refrigerated overnight – don’t sprinkle with sesame seeds. Brush with the sauce and reheat in a 250 degree oven until warm, then sprinkle with sesame seeds if desired.