October 10, 2014

Asian Barbeque Chicken Wings

Chicken wings are a staple in my apartment, due to the fact that they are cheap, fast, and really tasty.  The first thing to know is that they do not have a recipe attached to them.  Absolutely no measuring was involved while making this meal, but that is one of the joys of wing making:  just throw everything together and stick it under your broiler--everyone in your life will be extremely happy you did

Combine chicken wings, minced garlic, grated ginger (not pictured--oops!), brown sugar, tamari, black pepper, red pepper flakes, and a little sesame oil in a large mixing bowl.

 I let mine marinate for several hours because I had the time, but if time is of the essence, move onto the next step.

Place wings on an aluminum lined broiler tray if you have a gas stove like mine or baking sheet if yours is electric.  Set aside the remaining marinade in a small sauce pot for making your wing sauce.  Broil the wings for 8 minutes, then flip over and broil for another 5 until they are nice and charred.

While the chicken wings are cooking, bring your marinade to a boil.  Next, see what the sauce needs.  I added water, tamari, brown sugar, lime zest, and a little cornstarch slurry to thicken it up.

When the wings are finished cooking, place them in a large mixing bowl and toss with some of the sauce.

Serve them with a fancy garnish of chopped scallions and a cold, gluten free beer, and you'll feel like you're in the middle of a sports bar, minus the hell of it all.  Eat up and keep 'em comin'!

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