Chicken wings

Spicy Honeyed Chicken Wings

~ Girlmom ~ 1 Comment

I tore this recipe out of a 2019 Fine Cooking magazine that I got from who knows where and who knows when, but I’ve had it on the refrigerator door for months just waiting to be made. The recipe calls for Bomba Calabrese hot sauce which I could not find anywhere local. However randomly in one of my Hello Fresh boxes were two packets of Calabrese hot sauce so obvi I had to finally make these wings.

This recipe was different than a lot of wing recipes I have seen, hence why I probably ripped out the page and saved it. The end result was really good, the anchovy paste gives it a depth of flavor that just hits differently but deliciously.

These wings twice cooked, once in the oven, finished on the grill and then drizzled with some of the remaining sauce.

INGREDIENTS

1/14 cups canned crushed tomatoes, preferably San Marzano

1/4 cup honey

1/4 cup Italian hot sauce, such as Bomba Calabrese Hot Sauce

1/4 cup olive oil

2 TBS white distilled vinegar

1 1/2 TBS anchovy paste

1 packed tsp. lemon zest

1 packed tsp. orange zest

1 tsp. fresh thyme leaves

Kosher salt

Pepper

3 lbs. Chicken wings

1/4 cup canola oil; more for the grill if needed.

DIRECTIONS

Position a rack in the center of the oven and heat the oven to 400 degrees F. Place a large heavy duty rimmed baking sheet in the oven until it’s hot, about 10 minutes.

In a blender or food processor, combine the tomatoes, honey, hot sauce, olive oil, vinegar, anchovy paste, zests, thyme, 1 tsp. salt and 1/4 cup water. Purée until smooth, about 1 minute. If not using right away, cover and refrigerate up to 5 days.

In a large bowl, toss the wings with the with the canola oil, 1 TBS salt and 1/4 tsp. pepper. Remove the baking sheet from the oven and dump the wings onto the hot baking sheet. Arrange in a single layer with tongs. Return to oven and bake until the wings and oil begin to sizzle, 12 to 13 minutes.

Remove the wings from the oven, transfer to a large bowl, and toss with half of the sauce. Let stand 10 minutes.

Arrange the wings evenly on the hot grill. Grill until browned and charred in places, turning every 3 minutes for a total of 9 minutes.

As the wings finish cooking, transfer them to a large, clean bowl. Drizzle with some of the remaining sauce, and serve the sauce of the side.

Sticky Korean Chicken Wings

~ Girlmom ~ Leave a comment

Chicken wings are without a doubt the best finger food ever. Over the years I have steered towards the sweet and salty sauces opposed to the original buffalo sauce, I find it to be a little boring.  I used a dry rub and a sauce for these and it made them much more addicting. The Gochujang gives them a lingering spice that lends an umami sweet heat.

To lessen the clean up, I grilled the wings; leaving only the saucepan in my workload of dishes.

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INGREDIENTS

18 Chicken wings or around 2 lbs.

Dry Rub

2 tablespoons baking powder

2 tablespoons brown sugar

2 tsp EACH ginger powder, garlic powder

salt and pepper to taste

Korean Sticky Sauce

1/2 cup soy sauce

1/4 cup water

3 tablespoons Gochujang (you can find this at most Asian markets and I have also seen it at Vons)

1/4 cup honey

2 tablespoons brown sugar

1 tablespoon butter

1 tablespoon sesame oil

1 1/2 tablespoons rice wine or Mirin

1 teaspoon cornstarch

2 tablespoons of chopped scallions

DIRECTIONS

Stir rub ingredients together in a medium bowl. Add half of the rub to a large freezer bag with half of the wings and shake until coated evenly.  Set wings on a large cutting board or a vessel to transfer to the grill. Continue with remaining rub ingredients and wings.
Meanwhile heat the grill to medium-high heat.
Grill the wings until cooked through, about 20-25 minutes.
While the wings cook, start the sauce. Whisk together all of the ingredients in a small saucepan, simmer until thickened about 8 minutes.
Place the rested wing into a bowl and toss with the sauce until they are evenly coated. Garnish with green onion or sesame seeds.
*Note, these can be baked in the oven if you prefer. Heat oven to 400, line baking sheets with foil and top with a baking rack. Line wings on the prepared rack and bake 35-45 minutes or until cooked through. Follow as is, with the sauce.

 

 

Ain’t No Thang!

~ Girlmom ~ 3 Comments

Wings, I do love me some chicken wings. Buffalo, spicy, sweet, sticky…I don’t discriminate. The husband however prefers good ol’ buffalo wings so I made myself some Teriyaki Sriracha wings during the week. Doesn’t every recipe have Sriracha in it now? It’s like a new fad that’s late to the game. Anyhow, the Sriracha gets lost in this sauce so you could easily swap it for sambal or even cayenne pepper.

I made the sauce ahead of time and let the wings marinade in it while I fed the kids and did baths. I followed the cooking time from the recipe but the timer went off while I was reading stories so they cooked a little longer than I wanted them to. I broiled the shit out of them because I like the skin to get a little crispy. End result is I will make these again, finger licken’!

*Recipe from Damn Delicious

  

  • 3-4 pounds chicken wings 
  • 1 tablespoon corn starch 
  • 1 1/3 cups soy sauce 
  • 1/3 cup Mirin rice cooking wine 
  • 1/2 cup honey 
  • 3 cloves garlic, minced 
  • 1 tablespoon freshly grated ginger 
  • 1 teaspoon sesame oil
  • 2-3 tablespoon Sriracha 


  • Preheat oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. 
  • In a small bowl, whisk together cornstarch and 1 tablespoon water. In a large glass measuring cup or another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, sesame oil, Sriracha and cornstarch mixture. 
  • Arrange wings in a single layer onto prepared baking dish. Pour the sauce evenly over the wings. 
  • Place into oven and bake for 45-50 minutes, using metal tongs to turn at halftime. Then broil for 2-3 minutes, or until the wings are slightly charred. 
  • Let cool for 10 minutes before serving.


Crispy Baked Chicken Wings

~ Girlmom ~ 3 Comments

Well it’s that time of year again….

football

 

Sundays are spent in front of the T.V. and  it looks like Seattle is going to make it worth our wild this year.

So in honor of our winning season I made some football food. Wings and pizza, can’t go wrong with either of those choices.

I made about 20 wings. Started off seasoning them with garlic salt, cumin, cayenne and ground black pepper.

I baked them at 400 degrees for 50 minutes, then I hit them with the broiler for a few extra minutes to crispy up the skin.

I melted 1 Tbs. butter and 1/2 cup Franks extra hot sauce in a sauce pan over low heat until warmed through. Then you toss the wings with the sauce and voila! Baked chicken wings.

Easy breezy, and tasty too!

Pizza, up next!