If all the yummy party foods and appetizers ever made were laid on a huge table, and if I was ever asked to pick a dish, I have to say, there is only one thing I cant, couldn't and wouldn't resist--- Hot Wings!!!
There is something about hot wings that actually makes it the ultimate party food ever. As a nerd, I know it has valid reasons like the fat to bone ratio, which is connected to likability of a meat dish, and about something the way it goes along with various drinks and so on.
Anyway, I'm almost a decade older than the typical partying 20's, and now my major concern was to hae this favorite in a healthier version, and made economically and healthier at home. And after trying out a couple different sauce mixes, I decided to fall back to my favorite Hot Sauce in the world, Sriracha.
Sriracha aka Rooster Sauce, was originally made in the Sriracha Province of Thailand, purely for Sea Food Restaurants there, but the unique sun-ripened chili flavor has stolen the hearts of hot-blooded spice lovers all over the world and is now available in almost every International Grocers' Shelves.
And guess what? It doesn't just make Sea food delectable, it can make any Meat have that delectable kick and smokiness that mimics the cooked-in-chili-paste-for-hours kind of taste.
This recipe, unlike the traditional method, uses Oven to cook the wings. But if you prefer that original crisp-out-soft-inside feel of traditional wings, you can go ahead and deep fry them. But personally, I'd like to remind you, wings ARE the fattiest part of the chicken, where the skin just cannot be trimmed enough to make it less fattening, so frying it in more grease, just doesn't feel right.
This recipe will serve 4 and shouldn't take more than an hour.
Ingredients:
about 3 pounds chicken wings,trimmed, tips removed.
For the Marinade:-
3 tsp garlic powder
3 tbsp canola/veggie oil
1 tsp Onion powder
1 tsp salt
1/2 tsp ground pepper
For the Sauce:-
2 cloves minced garlic
1 tbsp minced green onion bottoms (use the tops for garnish)
1 tbsp butter (You could be strong (unlike me!) and use canola oil here too.)
2 tbsp ketchup
1/2 cup Sriracha hot sauce
1 tablespoon white vinegar
2 teaspoon fish sauce (You will find it in Asian Markets. The clearer it looks and less fishier it smells, the better is the quality. Pick the one made from Squids...you cant go wrong! )
1/4 tsp ground cloves
1 tsp packed brown sugar (optional)
Directions:-
Ready a baking sheet, by wrapping a heavy duty Aluminium Foil and lightly misting it evenly with cooking spray or a little oil.
Mix together, all the Marinade ingredients, to combine. Throw the chicken wings and the marinade into a resealable bag, seal and shake the contents well until every wing is coated and let it marinate in the fridge for a minimum of 30 minutes.
Preheat oven to 425 degree Fahrenheit.
On the readied baking sheet, arrange chicken wings in a single layer, shaking off the excess marinade. Bake for 20-25 mins. Flip the wings over, then bake for another 20-25 minutes. By the end of the time, it should be lightly crispy around the edges, and kind of golden brown.
Once you flip them over and leave them in for the last leg of baking, you can start with the sauce.
In a nonstick pan, melt the butter and add the minced garlic and onions. Let the onions and garlic attain a golden brown, over less stirring and on a medium high heat. And they will turn pretty fast into a bitter tasting brown very fast so make sure you don't get distracted at this point.
Add the remaining ingredients one by one and keep stirring until its all combined well and looks glossy. Let it heat up to a simmer. Leave it to simmer for a full two minutes.
If the wings are done by now, you have perfect timing! Just slide the hot wings into the sauce and gently toss to coat. Hot wings absorb sauce better than cold cooked wings. Use any green onion tops for garnish.
Serve these addictive treat with plenty of Ranch or Blue Cheese dressing and trimmed celery sticks on the side.
And these are versatile enough to go with any cold alcoholic or non alcoholic drinks.
I'd gladly have a plate of these over any fancy dinner any day! Enjoy!!!
There is something about hot wings that actually makes it the ultimate party food ever. As a nerd, I know it has valid reasons like the fat to bone ratio, which is connected to likability of a meat dish, and about something the way it goes along with various drinks and so on.
Anyway, I'm almost a decade older than the typical partying 20's, and now my major concern was to hae this favorite in a healthier version, and made economically and healthier at home. And after trying out a couple different sauce mixes, I decided to fall back to my favorite Hot Sauce in the world, Sriracha.
Sriracha aka Rooster Sauce, was originally made in the Sriracha Province of Thailand, purely for Sea Food Restaurants there, but the unique sun-ripened chili flavor has stolen the hearts of hot-blooded spice lovers all over the world and is now available in almost every International Grocers' Shelves.
 |
| Sriracha Sauce: I go through 4 of these bottles a year! <3 |
And guess what? It doesn't just make Sea food delectable, it can make any Meat have that delectable kick and smokiness that mimics the cooked-in-chili-paste-for-hours kind of taste.
This recipe, unlike the traditional method, uses Oven to cook the wings. But if you prefer that original crisp-out-soft-inside feel of traditional wings, you can go ahead and deep fry them. But personally, I'd like to remind you, wings ARE the fattiest part of the chicken, where the skin just cannot be trimmed enough to make it less fattening, so frying it in more grease, just doesn't feel right.
This recipe will serve 4 and shouldn't take more than an hour.
Ingredients:
about 3 pounds chicken wings,trimmed, tips removed.
For the Marinade:-
3 tsp garlic powder
3 tbsp canola/veggie oil
1 tsp Onion powder
1 tsp salt
1/2 tsp ground pepper
For the Sauce:-
2 cloves minced garlic
1 tbsp minced green onion bottoms (use the tops for garnish)
1 tbsp butter (You could be strong (unlike me!) and use canola oil here too.)
2 tbsp ketchup
1/2 cup Sriracha hot sauce
1 tablespoon white vinegar
2 teaspoon fish sauce (You will find it in Asian Markets. The clearer it looks and less fishier it smells, the better is the quality. Pick the one made from Squids...you cant go wrong! )
1/4 tsp ground cloves
1 tsp packed brown sugar (optional)
 |
| Bottom of the Barrel, the last wings in the entire batch, for the maker! On the bright side, well, at least I got a picture of them!!!! |
Directions:-
Ready a baking sheet, by wrapping a heavy duty Aluminium Foil and lightly misting it evenly with cooking spray or a little oil.
Mix together, all the Marinade ingredients, to combine. Throw the chicken wings and the marinade into a resealable bag, seal and shake the contents well until every wing is coated and let it marinate in the fridge for a minimum of 30 minutes.
Preheat oven to 425 degree Fahrenheit.
On the readied baking sheet, arrange chicken wings in a single layer, shaking off the excess marinade. Bake for 20-25 mins. Flip the wings over, then bake for another 20-25 minutes. By the end of the time, it should be lightly crispy around the edges, and kind of golden brown.
Once you flip them over and leave them in for the last leg of baking, you can start with the sauce.
In a nonstick pan, melt the butter and add the minced garlic and onions. Let the onions and garlic attain a golden brown, over less stirring and on a medium high heat. And they will turn pretty fast into a bitter tasting brown very fast so make sure you don't get distracted at this point.
Add the remaining ingredients one by one and keep stirring until its all combined well and looks glossy. Let it heat up to a simmer. Leave it to simmer for a full two minutes.
If the wings are done by now, you have perfect timing! Just slide the hot wings into the sauce and gently toss to coat. Hot wings absorb sauce better than cold cooked wings. Use any green onion tops for garnish.
Serve these addictive treat with plenty of Ranch or Blue Cheese dressing and trimmed celery sticks on the side.
And these are versatile enough to go with any cold alcoholic or non alcoholic drinks.
I'd gladly have a plate of these over any fancy dinner any day! Enjoy!!!
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