Anyway. So, as I was saying, wings are personal. My point is, I like to eat them in the privacy of my own home where I can truly ravage them. Which is why I decided to try this recipe I found on the Good Mood Food Blog, via Saveur. (Although I renamed it. “Asian Chicken Wings” seemed pretty generic, and not all that accurate.) It’s one of those recipes that you like more the more you eat it. I think it might have helped to let them sit for five minutes before we began the feeding frenzy, but by the time they were done cooking it was 7:30 and we were famished.
Chicken Wings (the original recipe called for 12. I used 24 full wings and had plenty of sauce)
1 Cup of Sweet Chili Sauce (I found this in the specialty Asian section of Kroger)
The Juice Of One Lemon.
1 Tbsp of Worcestershire Sauce.
2 Cloves of Garlic Minced.
2 Tablespoons of Honey
1 Tsp Ground Ginger
1 Tsp of Chinese 5 Spice powder.
1 Tsp of Sesame Oil.
1 Tsp of Cornstarch
Don’t be like me and make sure to break down the chicken wings. It just makes them much easier to eat, and I think they will lay better in the pan as well. Mix all the ingredients (except the wings) in a bowl. When they are combined, add the wings and mix. If you want to continue the “personal” theme, mix with your hands. It really does make you feel like you are cooking. Get in there! You can either leave the wings in the bowl or spread them out in a roasting tray. Cover with saran wrap and put them in the fridge for at least a half hour.
(Click here for printable recipe)