Sooooo…. yeah, I’m sorry — I know I haven’t posted in 2 months — major fail on my part. The last two months have involved a ton of travel (pictures of delicious Italian food to come), some much needed family time at my parents’ house and a crazy-busy month at work. All that being said — I’m super sorry, especially to my friend Imani, who has made it known that she has run out of recipes for dinner (I’m flattered she didn’t go look elsewhere). The good thing about going months without posting is that I have a build up of dozens of recipe ideas floating around in my head and I’m super excited to experiment and share with you guys.
In the meantime, as summer (truly) fades away and fall lets it be known its really here to stay, I thought I’d share the recipe for the last great summer meal I cooked — these sweet, sticky, spicy wings I made for a barbecue in August. I use the word ” barbecue” loosely since I woke up the day before I was supposed to host 25 people at my house and realized I didn’t have a grill and I had no desire to buy one two weeks before the end of summer. Luckily my my recipes for ribs and wings are created specifically for easy oven cooking and lots of flavor.
The key to making great wings in the oven is getting the skin crispy enough to hold up to the sauce but making sure the flesh stays moist and juicy. Here are a couple of tips for getting it just right:
- Cook your wings at a pretty high heat. I go for 400 degrees… you can go up to 425 if they’re particularly thick
- Use a wire rack in your baking sheet/pan so that the wings don’t cook in the moisture and fat they release
- Allow the wings to sit out on the wire rack for at least 20 minutes before cooking them (preferably in the fridge if you have space) so that the skin gets completely dry
- If you’re using a mix of wingettes and drumettes, separate them onto different baking sheets for each so that you can cook them for different amounts of time (often drummettes are thicker and should be left in for an extra 5-10 minutes)
- Do not put oil on the wings themselves. Just use it to grease the wire rack they will be sitting on.
- 20 whole chicken wings (40 separated wingettes or drummettes)
- 6 cloves of garlic, very finely minced or grated
- 2 inches of ginger, grated
- 4 tablespoons of honey
- 2 tablespoons of Sriracha sauce (extra for spicy wings)
- 4 tablespoons of mirin
- 4 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- 2 tablespoons of vegatable oil, separated
- 2 tablespoons of butter
- salt and pepper to taste
- chopped green onion for garnish
- sesame seeds for garnish
- Pre-heat the oven to 400 degrees.
- If your wings are still whole, using kitchen scissors or shears, cut the tips off of each wing (discard or save for stock) and then cut each wing at the joint to separate into wingettes and drummettes.
- Lightly grease the wire racks with a tablespoon of vegetable oil and set each wire rack into a baking sheet lined with tinfoil. Lay the wings out in a single layer on the wire rack, leaving at least ¼ inch between each wing. Pat the wings lightly with a paper towel and then allow the wings to sit for 20-30 minutes (preferably in the fridge).
- Season the wings lightly with salt and pepper on both sides and put into the oven on the middle rack. Cook for 40-45 minutes, depending on the size of the wings.
- While the wings are cooking, prepare the sauce: In a medium sized skillet, heat the other half of the vegetable oil over medium heat. Add the garlic and ginger and cook, while constantly stirring, for about 2 minutes. Do not allow the garlic to brown.
- Add the sriracha, honey, mirin, soy sauce and sesame oil to the pan and stir until incorporated. Lower the heat to low and allow to simmer, stirring occasionally, for about 5-7 minutes until the sauce has reduced and become thicker. Turn of the heat and stir in the butter. Set aside.
- Remove the wings from the oven and place into a large bowl. Pour the sauce over the wings and toss well, coating the wings. Remove the wings from the sauce, allowing leftover sauce to remain in the bowl.
- Place the wings back onto the wire racks and place back into the oven for 5-7 minutes. Remove from oven and place the wings back into the bowl with the leftover sauce. Toss again.
- Serve the wings on a platter sprinkled with sesame seeds and green onions.