Trying a New Recipe: Asian Sticky Wings

I have this obsession with food. I guess it's healthier and probably more accurate to call it a passion, but either way I love trying new restaurants, reading food blogs, creating recipes, and cooking... when I have the time.

I have years of Cooking Light and Bon Appetit clippings saved in a binder, with a grand plan to try new recipes each week. But come Sunday, as I wander around the grocery store with a tentative meal plan in my head--or more likely, quickly scrawled on a piece of scrap paper--I find myself reverting to a few tried and true recipe favorites.

Typically, these recipes are quick, tasty, and inexpensive. Some of my favorite go-tos are chicken sausage and peppers over rice, make-your-own tacos or fajitas, and the ever-popular stir fry. And while they're awesome, I have to admit that I'd rather be venturing out a bit and trying new things. I know I haven't been prioritizing my passion for cooking, but always tell myself that I'll do it when I have more time... we all know that excuse. 

SO, on Sunday I cracked open my collection of recipes (none of which I've actually tried) and centered my meal plan for the week around a few new-to-me dishes! First up: Sticky Asian Chicken Wings from Cooking Light. 

Photo from Cooking Light! http://www.myrecipes.com/recipe/sticky-asian-chicken-wings 

Here is the recipe if you're interested: 

Ingredients: 
- Cooking spray or oil
- 20 large chicken drumettes, skinned *we left the skin on because, we're humans and can't imagine wings without skin on them...
- 2 tbsp of toasted sesame oil. divided
- 1/4 cup of unsalted chicken stock
- 2 1/2 tbsp of reduced-sodium soy sauce
- 2 tbsp of rice vinegar
- 1 1/2 tbsp of sambal oelek, or ground chile paste 
- 1 tbsp of fresh minced ginger
- 1 tbsp of fresh minced garlic
- 3 tbsp of chopped cilantro
- 2 tbsp of unsalted roasted peanuts, chopped

To Make: 

1. Preheat broiler with rack 6 inches from heat.
2. Coat a large foil-lined baking sheet with cooking spray. Combine chicken and 1 tablespoon oil on prepared pan; toss to coat. Broil 13 minutes; turn chicken over, and broil 3 minutes.
3. Meanwhile, combine honey, stock, soy sauce, vinegar, sambal, ginger, garlic, and remaining 1 tablespoon oil in a small skillet over medium-high heat. Bring to a boil; cook 13 minutes or until syrupy and reduced to about 2/3 cup, stirring frequently. Brush chicken with 3 tablespoons honey mixture, and return to broiler; broil 2 minutes or until lightly charred. Place chicken in a large bowl; drizzle with remaining honey mixture, and toss to coat. Sprinkle chicken evenly with cilantro and peanuts.

My notes/tweaks/substitutions: 
We forgot the cilantro (don't you hate when you buy some for a recipe and use like 6 leaves while the rest of the bunch goes to waste...) and omitted the peanuts, but the wings still turned out so well! As noted earlier, we also left on the skin because we didn't want to go through the hassle of de-skinning a little wing, and also we are firm supporters of chicken skin. We weren't disappointed in the choice. 

We tossed a pre-made Asian crunch salad to add some veggies to the meal, and then took our dinner outside because it was unbelievably nice outside for DC weather--hello, 75 degrees in July? 





We also split a birch beer, which hit. the. spot. for this pregnant woman's summer night! 

My husband has a thing for wings, so I knew this would be a hit, but I was still surprised at how well this meal turned out! We LOVED it and devoured every single wing (we made twelve instead of twenty), making sure to dip each bite into the extra sauce... 

Stay tuned for more cooking adventures because I'm not sure I'll be able to go back to my boring 20 minute meals after this one.

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