Recipe: Sticky Spicy Chicken Wings
Who knew the scrawny chicken wing would reach such an elevated status as the go-to food of bars, tailgaters and Super Bowl parties? I guess it all started in Buffalo. According to legend, the concept of cooking wings in fiery hot sauce occurred quite by accident when the co-owner of local Anchor Bar, Teressa Bellissimo, cooked leftover wings in hot sauce as a snack for her son and his friends. I guess they liked it. I, for one, have never cottoned to the idea of devouring platters of greasy chicken wings which failed to live up the promise of super spicy, lip-smacking flavor.
But, at the insistence of one of my regular clients, I added it to my repertoire of appetizers. Because with four kids at their weekly dinners, the request for wings comes up a lot. In all, I’ve tried a great number of recipes and cooking methodologies. I’ve deep fried, which to me annihilates any depth of flavor if you’ve marinated them first. I’ve also baked them, coated in baking soda to ensure a crispy exterior. Not entirely necessary. And then ultimately, as I often do, I came around to devising my own recipe, which I think yields the crispiest, spiciest, stickiest, burnished and most delicious wings ever. And just in time for Super Bowl Sunday! So now I’ve joined the rank and file of most Americans in agreeing that chicken wings are serious appetizers worthy of being branded a truly delectable morsel perfect for any occasion.
Sticky Spicy Chicken Wings
Yields 10 servings
Preheat oven to 450 degrees.
30 chicken wings (preferably drumettes)
¼ cup soy sauce
3 tablespoons sriracha
1 tablespoon chili garlic sauce (Vietnamese style)
½ stick butter melted
2 tablespoons honey
1 tablespoon Dijon mustard
2 tsp. salt
Mix all wet ingredients together. Toss wings with marinade and then liberally salt. Refrigerate for two hours.
Spread chicken wings in a single layer on cookie sheets. Place in hot oven. Cook for 20 minutes. Remove cookie sheets from oven. Turn wings. Return to oven with cookie sheets switching rack placement. Cook for an additional 20 minutes. Wings should be crispy and blackened in places when finished.
4 tablespoons melted butter
1 tsp. brown sugar
2 tsps. Tabasco
2 tablespoons sriracha
Whisk ingredients together in a microwavable dish. Microwave for 30 seconds until sugar has melted completely.
Place wings on a serving platter and drizzle sauce over all. Serve with fresh celery and sour cream. Or nothing at all — they are that good!
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