Saturday, July 13, 2013

Sweet and Spicy Wings

I'm going for try number two on the sweet spicy wings I've been craving.     And since it was Boat Club this week, I decided to experiment make them up for that and bring them along.


I got some chicken wings, they were whole wings so I had to cut them apart myself.  I kept the very tips of the wings for stock.  But I'll tell you more about that later on.

I have to say, buying wings already cut up, is much easier, but I like to keep my hand in, so I don't forget how to cut up chickens and pigs and cows.   I don't have many skills, but I gotta say I'm a champion brown butcher paper wrapper up of meat.   I say that cause I grew up on a farm, and we did raise our own meat.   My brother and mother would cut it up and the rest of us got to wrap it and get it ready for the freezer.  None of this, 'gee, what's on sale this week?' stuff for us.  It was always a marathon session when it came to cutting meat when we had a half a cow or a pig to cut up.     You cut and wrapped until it was all done.  One of these days I'll tell you about the 'Night of the Ling Cod'.  But that's a nightmare tall tale for another day.

Don't ya love these little bits of stories?  Nah, that's OK, you don't have to read it if you don't want to.   But you should at least try this recipe.

I think I nailed it, at least until the next time I make wings or get a craving for this sweet/hot/asian style wings.  Gooey, sticky, sweet, hot.

I baked the chicken wings for about 15 minutes at 350 degrees, then turned them over and baked an additional 15 minutes. 

The main cast of characters, well, the main ingredients for the sauce at any rate.

 1/4 cup Hoisin Sauce
1 cup Sweet Hot Chile Sauce
1/4 cup Sesame Oil
1/4 cup Ken's Asian Sesame Dressing
1/4 cup Honey, I used Tupelo cause that's what I had in the pantry
1/4 cup Blackberry Jelly (not pictured)
1 crushed Thai Chile Pepper
1/4 cup toasted sesame seeds, reserve 1 tablespoon and set aside
2 minced green onions, for garnish


 I heated it all up and then brushed it on the baked chicken wings, then put them back in the oven for 45 minutes on 225 degrees.  I wanted them to cook low and slow, and for the sauce to saturate the wings.


I then served them with the reserved seeds and green onions sprinkled on top.




These were sticky and sweet and almost right.   Next time I will add a little more crushed Thai Chile Pepper to it, mainly because I still want some more heat in them.   But they were good anyway. 
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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