Monday, July 28, 2008

These Wings Will Fly

I'm so excited! After begging, bargaining and eventually resorting to groveling, I finally got the recipe for some of the freaking greatest chicken wings on the planet from my neighbor and good fairy Susana.

She'd brought these over for a couple of back yard gatherings here at the ranch, and people were almost literally falling out of their chairs in ecstasy. It almost got a little ugly as the pile dwindled, with couples eyeing each other to see if the other would graciously give up their last piece for their true love.

Fortunately no melée ensued and no blood was spilled, but be forewarned that you'll need to make plenty to stave off any threat of chaos at your next gathering.

Susana's Amazing Asian Chicken Wings

1 dozen chicken wings, wing tip segment cut off and discarded and remaining two joints separated

1/4- 1/3 cup sweet chili sauce (easy to find in most grocery stores but an Asian market has more choices)
4 cloves garlic, minced
1/2 bunch fresh cilantro, minced
1-inch piece fresh ginger, finely minced or grated on a micro grater
1 Tbsp. sugar
2 tsp. rice vinegar
1/2 fresh lime, juiced
2 Tbsp. Fish Sauce
1 Tbsp. Sambal Chili Sauce

Bake chicken wings at 400 degrees for approximately 30-40 minutes. They should start to pull away from the bone and be crispy. (Flabby wings are a no-no!) While the wings bake, prepare the glaze.

Mix all ingredients for the glaze in a large mixing bowl. Adjust ingredients if you like your wings hotter, sweeter, more acidic, fish saucier, etc. Mix in wings hot from the oven and toss to coat. Serve on platter with leftover sauce on the side for dipping.


Anonymous said...

That photo of the chicken wings on your site was so perfect and I was so hungry, my mouth was actually watering. Thanks for that recipe, it is definitely going to be made at our house!

Kathleen Bauer said...

Thanks, anon! I can guarantee your fam will be smackin' their lips and lickin' their fingers.

Anonymous said...

Oh my, my, my, as M.F.K. Fisher often wrote.

Coming soon to my kitchen as well!

Kathleen Bauer said...

Let us know how they go over...and any adjustments you make!

Josh_Capps said...

I made this recipe for a Wing Ding my friends had this last weekend. I arrived last (cycling takes time) and after I presented my wares, the results came back with these wings winning top honor! Everyone loved the freshness of the cilantro and of course the undertone of sweetness and spicy heat.
The adjustments I made was that I actually grilled the wings first, no baking. I also cut back 1 tbsp on the fish sauce, but then again, I also doubled the recipe because of how many wings I was making. I also increased the lime from 1 to 1.5 (again, remember, I doubled the recipe). Lastly, I didn't have any Sambal Chili Sauce so I used Sriracha instead, which came out great.
Overall, I'd say these are extremely good wings! Thanks again for sharing!

Kathleen Bauer said...

Thanks for the thorough report, Josh, and congrats on the big win! And, of course, thanks again to Susana for sharing!

Anonymous said...

I grilled some boneless skinless chicken thighs last night and tossed them in my wing sauce. I cut back on the fish sauce a bit, didn't have my usual sweet chili sauce, but used a Thai chili sauce instead. We had the chicken over rice topped with the first of our sungold tomatoes....PURE HEAVEN!! This sauce is definately one of my households favorites.

Yours truly,
The Good Fairy

Kathleen Bauer said...

Seems like it's becoming the universal sauce this summer...maybe bottling will be next?

And thanks so much for sharing it here!