Wingin' It: Last-Minute Sriracha Chicken Wings

You know how it goes. You're talking on the phone with a friend, and then…oh, wait, right, this is 2016.

Rewind.

You know how it goes. You're texting with a friend, and then she says how it's been forever since you've seen each other and you should make a date to get together. As a matter of fact, they're thinking of having some folks over, and would you like to come? It'll be casual, nothing fancy, just bring a bottle of wine and an appetizer.

Whether we're talking about a particular football game that's coming up this weekend that shall not be mentioned, or just friends getting together for wine and snacks, chicken wings are the perfect solution for a quick and easy, not to mention rave-worthy, appetizer for a crowd. These, with just a few simple ingredients, take almost no time at all and would even be perfect this summer for a pre-func with icy drinks in the backyard.

Sriracha Chicken Wings

2 lbs. chicken wings, sectioned in two (save the bony end pieces for stock)
1/2 c. rice vinegar
1/3 c. sugar
2 tsp. sriracha hot sauce
1 tsp. fish sauce
1 green onion, finely sliced crosswise
Lime sections, sesame seeds (optional)

Preheat oven to 350°.

Line a sheet pan with parchment paper and put the chicken wings on it, leaving a bit of space between each one. Place in the oven for 35-40 minutes until they're cooked through and have begun to brown slightly.

In a small saucepan over medium-high heat, pour in the rice vinegar and the sugar and stir it until the sugar dissolves. Bring it to a lively boil, and when it has reduced by half (it'll turn into a thick syrup), take it off the heat and stir in the sriracha, fish sauce and the onion.

Put the hot chicken wings in a large mixing bowl and pour the sriracha syrup over the top. Toss to combine. With tongs, remove wings to a platter. Garnish with lime sections and sesame seeds, if desired. Pour any remaining syrup into a small bowl and serve alongside.

Check out these other fantastic wing recipes: Susana's Vietnamese Chicken Wings, Tim's Spicy Wings.

So Super, They'll Actually Fly!

For the first time in years, it looks like I'm going to attend a Super Bowl party. Not that I have any idea who's playing, where the game's being held or even care about the commercials. It feels almost un-American to be so out of the loop for what is surely one of the most-hyped sporting events of the year.

No, the reason I'm going is for the same reason I love Thanksgiving. No offense to Dave's smoky, moist, grill-roasted whole turkey, but that meal, for me, is all about the sides. Same with this party…it's going to be a great group of people, all of whom are fabulous cooks, with several having some mad skillez behind the bar. That means a groaning table full of snackage, including meaty bits from the grill and libations to die for.

Me, I'm signed up to take my mom's potato salad, but I'm thinking a big ol' platter of wings would be a good first course to share. I've done a post about Susana's wings before, but I thought the recipe was worth repeating for those of you who might want an alternative to the buffalo wings that are apparently the ubiquitous choice on game day.

So have a good time on Sunday, all you Super Bowl fans. You'll hear me cheering from behind the table.

See also Tim's Spicy Wings, another Asian take on the fowl's winged part.

Susana's Amazing Asian Chicken Wings

Wings:
1 dozen chicken wings, wing tip segment cut off and remaining two joints separated*

Glaze:
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. Using tongs, remove wing parts to platter. Pour leftover sauce into small bowl for dipping and serve.

* Put the wing tips in a zip-lock bag, put them in the freezer and throw them in the pot the next time you make stock. Mo' flavah, mo' bettah!

Winging It Once More

What is it with chicken wings all of a sudden? Not only am I seeing them on menus every time I turn around (like those at Vindalho) and my neighbor has brought over her heavenly (and now award-winning) Asian wings, but now friends are sending recipes for even more! Here's what my gal Luan from Foster & Dobbs has to say about her husband, Tim, and his sexy Spicy Wings:

There's one day a year when eating chicken wings isn't appropriate: February 11th, Gallus Domesticus Solidarity Day. But there are 364 days a year when chicken wings are yummy and fun to eat! Tim likes his wings hot, spicy, and dunked in good blue cheese dressing. His recipe uses Sriracha chili sauce to drive up the heat and Rogue Creamery Oregonzola to cool it down. Throw in a few stalks of celery for snap and it's a party in your mouth. You'll want to have big napkins on hand—Tim's Spicy Wings can be messy (like so many good things in life!).

Tim's Spicy Wings
Makes about 10 servings

The wings:
4 pounds chicken wings, wing tips cut off and remaining wing cut into two pieces at the joint
1/4 cup olive oil
1-1/2 teaspoon salt
1 teaspoon ground pepper
4 tablespoons butter
4 tablespoons Sriracha Chili Sauce*
1 tablespoon Tabasco (optional)

The dressing:
4-6 oz. Oregonzola (or another zippy, full-flavored blue cheese)
1/2 c. sour cream
1/2 c. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. freshly ground pepper

Either preheat oven to 400 degrees or start the charcoals on the barbecue. Toss the wings, olive oil, salt and pepper together until wings are coated. If using the oven, line a couple of baking sheets with foil and spread the wings out in a single layer. Bake for 50 minutes, or until wings are golden. If using the barbecue, spread them evenly over the grill and cook, turning at least once, until cooked through and golden.

Just before wings are done, melt the butter and stir together with Sriracha in a large bowl. Add the Tabasco sauce if you want to kick the heat up even more. When the wings are done, put them into the bowl and toss well to coat.

To make the dressing, put the ingredients together in a bowl and mix well to a fairly smooth paste.

* You can find Sriracha sauce in grocery stores that carry Thai ingredients. It comes in a plastic bottle with a rooster on the label, and is a terrific condiment to have on hand.

Photo from The Village Voice.