Saturday, January 5, 2013

Sweet N' Sticky Asian Chicken Wings

From a very young age I have considered myself something of a chicken wing aficionado.  It is job that I take very seriously, and have recently made it my mission to create the ultimate classic chicken wing.  Although this recipe is far from the classic buffalo chicken wing, it's still one of the best that I have come up with.  Sweet, sticky, and scrumptious, I just know you'll enjoy this new twist on an old classic that can be made two different ways depending on how you like them!  


For the Wings:

To Bake (A healthier version):

- 2 tablespoons Olive Oil
- 1 Teaspoon of Kosher Salt
- 1 Teaspoon of Black Pepper

To Oven Fry:

- 1 Egg, lightly beaten
- 1 Cup All-Purpose Flour
- 1 Teaspoon Kosher Salt 
- 1 Teaspoon Black Pepper

For the Sauce:

This makes enough sauce for about two pounds of wings. 

- 4 Tablespoons Soy Sauce (I used the regular kind, but you can use reduced sodium if you want)
- 3 Tablespoons Water
- 1 Cup Sugar
- 1/2 Cup White Vinegar
- 1/2 Teaspoon Garlic Powder
- 1 Teaspoon Kosher Salt
- 1 Tablespoon Apple Cider Vinegar
- 1-2 Tablespoons Honey
- A few dashes of hot sauce depending on how hot you want it.  (I use Frank's)

1.) Preheat the oven to 400 degrees regardless of whether you are baking or oven frying them.  Line a baking sheet with foil and place a wire baking rack on top of the baking sheet.  (The wire rack isn't necessary, but it helps to keep the wings out of the fat drippings, allowing them to be crispier.  And crispier is always better!)

2.) If you are baking the wings, toss them in the olive oil, salt and pepper, place them on the rack, top side down.  If you are oven frying them, crack and lightly beat the egg in one bowl, and combine the flour, salt, and pepper in another bowl.  Dip the wings in the egg, then in the flour/salt/pepper mixture, being sure to coat completely, then place on the rack, top side down.  

3.) Bake at 400 degrees for 35 minutes, then flip the wings and bake them for 30 more minutes at 425 degrees.  

4.) While the wings are baking, combine soy sauce, water, white vinegar, garlic powder, salt, apple cider vinegar, honey, and hot sauce in a small sauce pan.  Place over high heat and bring to a boil, stirring occasionally.  I like to allow my sauce to simmer for a good 15-20 minutes to thicken.  This sauce will never get super thick, but you will notice that it will coat your spoon and get sticky as it cools.  That is exactly how you want it!  

5.) Once the wings have finished baking, pour the sauce into a container with a lid, add the wings, and shake 'em all up (being very sure that the lid is sealed of course!).  

6.) Serve immediately with some bleu cheese and enjoy!   

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