Sweet and Savory Asian Chicken Wings

Sweet and Savory Asian Chicken Wings

This entry is part 4 of 91 in the series Festive Fridays

Asian Chicken Wings

Ingredients

  • Asian Chicken Wings
  • When I was a little girl, my father didn’t make much money so one chicken served our family of six. As the littlest I got the wings and to this day they are still my favorite part of the chicken. Moist and tender, they are full of flavor. I was thrilled when chicken wings became a popular appetizer and it is one of the most requested appetizers at my parties.
  • Wings can be baked, roasted, grilled, or fried. The most common version is Buffalo Wings, soaked in hot sauce and deep fried. I like the flavor of them but the heat doesn’t work for everyone so I prefer to serve this version. You can bake the wings as I’ve written, or you can grill them on a barbecue. Marinate as directed and cook on the grill. Reduce the sauce until thick and baste the cooking wings.
  • Hoisin sauce is an Asian soy sauce-based concoction often used in stir-fry recipes. It is sweet, salty, and spicy. Thick and rich, it is a great base for any number of other applications. Boldly flavored, a little goes a long way. It is mixed with other flavors for a unique Asian flavor. Sweet and sticky as can be, make sure you have lots of napkins on hand when you serve these savory wings.
  • Jane’s Tips and Hints:
  • The easiest way to peel ginger is to trim off any bumps and, using any regular teaspoon, scrape the peel off. To grate ginger, use a Microplane grater, the best on the market! They are inexpensive and worth every penny.
  • Kitchen Skill: Reducing Sauces
  • Why: To thicken liquids to a sauce consistency and concentrate flavors.
  • How: Place liquid in a saucepan and boil, evaporating moisture, until it reduces in volume and thickens. For most sauces once it coats the back of a spoon it is perfect. But if you continue to boil it you will eventually get to a glaze. Flavors intensify as it reduces so start with a mildly flavored liquid and season at the end of cooking.
  • Sticky Asian Chicken Wings
  • Jane Evans Bonacci © 1889
  • Yield: 10 to 12 appetizer servings
  • INGREDIENTS
  • Marinade
  • 3 tbsp molasses
  • 1/4 cup mirin
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1 tsp freshly grated ginger
  • 2 tbsp hoisin sauce (available in Asian markets)
  • 1 tbsp black bean sauce
  • 1 (10 oz) can beef consommé (not beef stock!)
  • 1 tsp dried chili flakes, optional
  • Chicken Wings
  • 3 lbs chicken wings, tips discarded, cut between joint into two pieces
  • 3 green onions, minced
  • 2 tbsp sesame seeds, optional
Read the whole recipe on The Heritage Cook