There is nothing more delectable than fat juicy wings dripping with smoked barbecue sauce. Spicy chicken wings and beer are still one of my favourite meals (if you could call it that).

I prefer the sticky and sweet, while Bill, likes a salty soy topping. Below are several recipes that cover a myriad of taste buds. These wings should all be served with icy cold Coronas.

Sweet & Spicy Wings

For the sauce:
1 1/2 cups rice or cider vinegar
1 cup sugar
3/4 cup ketchup
6 tablespoons Chinese plum sauce
1 tablespoon hoisin sauce
2 tablespoons finely chopped garlic
2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chili, with seeds
3 tablespoons finely minced fresh ginger
1 teaspoon salt, or to taste
1 tablespoon cornstarch mixed with 1 tablespoon cold water

30 chicken wings (tips removed), rinsed and patted dry
2 tablespoons chopped cilantro, for garnish

Preparation

1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.

2. Preheat the oven to 350ºF.

3. Using a sharp knife, separate the chicken wings at the joint. Set aside.

4. Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.

Chicken Wings in Peanut Sauce

4 lb chicken wings, halved at joint, tips removed if desired
2 tablespoons vegetable oil
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced

For sauce
4 tablespoons natural peanut butter
2 tablespoon fresh lime juice
3 teaspoons Asian fish sauce
3 teaspoons soy sauce
2 tablespoon sugar
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon salt

Preparation

Make wings: Preheat oven to 500°F.

Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.

Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.

Make sauce while wings cook: Whisk together sauce ingredients in a large bowl until blended.

Add wings to sauce and toss until coated.

Asian Soy Wings

30 Chicken wings, rinsed and patted dry

1 1/4 cups of Lee Kum Kee’s Chicken Marinade

Marinate raw chicken wings in chicken marinade for approx. 30 - 45 minutes. Place wings on foil lined cookie sheet leave a little room between them. Bake at 400 F. for 40 minutes. Serve immediately.

This entry was posted on Thursday, May 22nd, 2008 at 10:37 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.