by Heather Schmitt-Gonzalez / Sunday, February 2, 2014
Chinese Barbecue Wings
It's gonna be an all wings kinda celebration today! Baked wings, fried wings, grilled wings...marinated wings, breaded wings, sticky wings. WINGS! I'm not sure what started the craving, but it may have been these Sticky-Sweet Caribbean Wings. They were just so ridiculously good that I was sad when they were gone. Ever since, I've been pinning wings like a madwoman, pulling out old saved recipes, and writing down ideas for new flavors of my own.
But you know what? I don't think my family is going to mind. We can smash numerous pounds of wings in one sitting between the five of us.
So tell me, what is your favorite way to make wings? And please leave a link - I have to build up my board. I'm prepping for an all-wings-all-the-time-party, remember?
- 3 pounds chicken wings
- neutral oil
- sea or kosher salt
- freshly ground black pepper
- 1/3 cup hoisin sauce
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons ginger paste (or grated ginger)
- 3/4 teaspoon sesame oil
- 4 medium scallions, thinly sliced
- 1 tablespoon crushed red chile flakes, optional (or to taste)
- 1 scallion, thinly sliced
- a smattering of sesame seeds
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.