You might have heard that I love wings, in fact I don't know that I've ever met a wing that I didn't want to get to know, just a little better.
These Asian Wings are one of the better ones. Very simple to make and so darn luscious and moreish and good.
I do prepare my wings a little differently than a lot of people.
Sometimes I bake my wings before putting all kinds of goodness on top and sometimes I will cook them in a flavored broth to make a more complex flavor profile.
That's just what I did here.
Recipe: Asian Wings 2 lbs. per 4 people
2-4 lbs. Wings, drums and flats (if they come with tips, reserve those and make a good chicken stock from them)
Sufficient water to cover the wings, maybe 4 cups of water, depending on many wings you're making.
1/2 cup Hoisin Sauce
1 tsp. Grated fresh Ginger
1/2 cup Soy Sauce
1 tsp. 5 spice powder
Broiling Sauce
1/2 cup Hoisin Sauce
1/2 cup Sweet Soy Sauce
1 tablespoon Sesame Oil
1/2 tsp. 5 spice Powder
1 tablespoon grated fresh ginger
1/4 cup Seasoned Rice Wine Vinegar
1/2 cup brown Sugar
Whisk the Hoisin Sauce, Soy Sauce, 5 spice powder and ginger into cool water, place the wings in and bring to a boil, turn the heat down and simmer for about 20 minutes or so, just until the wings are cooked. Then cook them an additional 10 minutes. Take out of the water and drain. Place in bowl.
You can reserve the cooking liquid if you like for an Asian inspired Pho soup.
Mix the Broiling Sauce together and pour 1/2 of it over the wings that you just put in the bowl. Toss to cover all the wings with the sauce.
Put the wings on a greased or parchment covered rimmed baking sheet.
Place in a 400 degree oven for about 10 minutes, take out, turn wings over and let cook an additional ten minutes. Baste the wings with the sauce, and broil for 5 minutes or until they start to brown up nicely.
Turn over, baste them again and broil an additional 5 minutes or so, or until they brown nicely. You do need to keep a close eye on them so that they don't burn.
Place in a nice serving dish, garnish with a little Sesame Seed sprinkled over top, and stand back. They will be devoured.
I also made some Chutney Wings that day.
I'll tell you all about them soon.
These Asian Wings are one of the better ones. Very simple to make and so darn luscious and moreish and good.
Sometimes I bake my wings before putting all kinds of goodness on top and sometimes I will cook them in a flavored broth to make a more complex flavor profile.
That's just what I did here.
Recipe: Asian Wings 2 lbs. per 4 people
2-4 lbs. Wings, drums and flats (if they come with tips, reserve those and make a good chicken stock from them)
Sufficient water to cover the wings, maybe 4 cups of water, depending on many wings you're making.
1/2 cup Hoisin Sauce
1 tsp. Grated fresh Ginger
1/2 cup Soy Sauce
1 tsp. 5 spice powder
Broiling Sauce
1/2 cup Hoisin Sauce
1/2 cup Sweet Soy Sauce
1 tablespoon Sesame Oil
1/2 tsp. 5 spice Powder
1 tablespoon grated fresh ginger
1/4 cup Seasoned Rice Wine Vinegar
1/2 cup brown Sugar
Whisk the Hoisin Sauce, Soy Sauce, 5 spice powder and ginger into cool water, place the wings in and bring to a boil, turn the heat down and simmer for about 20 minutes or so, just until the wings are cooked. Then cook them an additional 10 minutes. Take out of the water and drain. Place in bowl.
You can reserve the cooking liquid if you like for an Asian inspired Pho soup.
Mix the Broiling Sauce together and pour 1/2 of it over the wings that you just put in the bowl. Toss to cover all the wings with the sauce.
Place in a nice serving dish, garnish with a little Sesame Seed sprinkled over top, and stand back. They will be devoured.
I also made some Chutney Wings that day.
I'll tell you all about them soon.
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