Congratulations! You are now reading blog entries by a newly guilt-absolved writer. No, I didn’t go to confession–I merely finished some very important pieces oh…72 days past the deadline? Yes, really the only thing Kim Kardashian and I will ever have in common. Phew. During my mad scramble to finish, Eli was put on cooking duty on days I didn’t want to boil pasta. Which was probably just as well that we didn’t have much material for GT because we didn’t have much of a writer. But now we do! Enter, Honey Soy Wings. Wings are always a hit, anywhere. While they’ve been aggressively marketed as “dude food”, it’s just a poorly assessed marketing strategy to promote these delicious bits to the predicted group of most-wings-consumed. “They/The Man” clearly has not witnessed the carnage that results from adding a Linda to a plate of Wings.
I spotted this recipe on one of my very favorite blogs, Appetite for China, written by the amaaazing Diana (extra a’s are for extra awesome). She is so talented and manages to repeatedly capture the taste of a real Chinese household. I didn’t fiddle with this recipe much, just added my own tips for a speedy cleanup (the marinade burns onto the roasting pan) and a warning: do not try and be creative and reduce the marinade. It will be impossibly salty and your doctor will hate you. N.B.
Honey Soy Wings
Adapted from Appetite for China
Serves 4 as appetizers, 2 as entrees
2 lbs chicken wings, drumsticks and wings separated
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
2 tsp cayenne pepper
1/4 tbsp sesame seeds
1 scallion, green part only, finely sliced
Place the chicken in a ziplock bag and in a small bowl, combine the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, cayenne pepper and salt. Pour the mixture into the bag of chicken and seal the bag after pressing out most of the air. Massage the bag to coat each piece of chicken with sauce and refrigerate for 10 minutes.
Preheat the oven to 375˚F and arrange the wings in a single layer on a baking pan lined with foil, shaking off the excess marinade. Roast for 20 to 25 minutes, until golden brown and crispy. Serve hot, sprinkled with sesame seeds and scallions.