...celebrating flavorful food
1. the two forelimbs of most birds, corresponding to the human arms, that are specialized for flight.
by Susan Andrews
(My inspiration: RecipeTin Eats)
For the wings
4 lbs chicken wings
2 tbsp baking POWDER
1 tsp salt
1 or 2 prepared baking sheets
1 or 2 cooling racks
If you are thinking ahead, place your chicken wings on a baking pan and place in fridge to dry out for a few hours or overnight. If you want to skip this step then dry wings with paper towels.
Once wings are dry preheat oven to 250.
Line baking sheets with tin foil, place cooling racks on top, spray with cooking spray.
Place wings in a large baggie and add the baking POWDER and salt. Close bag and shake until thoroughly coated.
Put wings on prepared racks and place in oven for 30 minutes. Rotate pans and turn oven to 425. Bake for 25 minutes. Rotate pans again and bake for 35 minutes.
Remove from oven and let cool for 5 minutes.
While your wings are baking prepare the sauce.
4 tbsp honey
2 tbsp soy sauce
2 tbsp white vinegar
1 tsp sesame oil
2 tsp sambal oelek (asian chili sauce)
1 tsp crushed red pepper
3 garlic cloves, minced
salt to taste
cilantro for garnish
Add all sauce ingredients to a mixing bowl and set aside.
The bowl should be large enough to accommodate chicken wings for coating.
Coat only the chicken wings you are planning on eating.
Plate them and drizzle some sauce on top. Sprinkle with chopped cilantro.
Sweet, mildly spicy, crispy and so good! Serve as a appetizer or along with some garlic rice or a salad. These come with the “husband stamp of
Store leftover wings in fridge. Store sauce in the fridge in a separate container. To reheat place in 400 degree oven for 10 minutes. Drizzle with sauce and enjoy.