Americans eat almost 30 million pounds of snacks on Super Bowl Sunday, and it’s a good bet that chicken wings are on many a menu. If wings are your idea of the ultimate championship chow, consider Asian-inspired recipes for a tasty twist.
Americans eat almost 30 million pounds of snacks on Super Bowl Sunday, and it’s a good bet that chicken wings are on many a menu.
If wings are your idea of the ultimate championship chow, consider Asian-inspired recipes for a tasty twist.
Thai-Peanut Ginger Wings are a zesty combination of ginger, soy and peanut butter, with the surprise ingredient of evaporated milk to create a rich and creamy sauce.
With Honey Baked Chicken Wings with Spicy Smoked Almond Relish, the wings themselves are a cinch to prepare; it’s the dipping sauce that may take a few minutes more. It will be worth it. The garlicky blend includes such bold flavors as ginger, allspice, Worcestershire, balsamic vinegar, chipotle sauce, and chopped smoked almonds.
If teriyaki is your favorite Asian flavor, go for wings from “The Anheuser-Busch Cookbook.” This simple recipe has just seven ingredients, with pilsner beer adding depth and interest.
With all these recipes, keep these essential wing tips in mind: Dry meat and high heat.
Wet wings won’t adequately absorb flavor from seasonings, marinades and sauces. First thaw the wings, drain them well, then pat them dry with paper towels.
Most wing recipes call for high heat so the skin cooks golden and crisp. However, because of the varying sizes of wings, recipe cooking time may need to be adjusted to result in perfect wings. Keep an eye on the wings, turning and basting them occasionally, to prevent under or overcooking.
THAI-PEANUT GINGER WINGS
1 can (12 ounces) evaporated milk
1 cup creamy or chunky peanut butter
1/2 cup soy sauce, divided
1/4 cup chopped green onions
2 1/2 teaspoons ground ginger
2 teaspoons rice or cider vinegar
1/2 teaspoon red pepper flakes
5 pounds frozen chicken wings, thawed and patted dry
Place evaporated milk, peanut butter, 3 tablespoons soy sauce, green onions, ginger, vinegar and pepper flakes in blender; cover. Blend until smooth. Combine 1/2 cup peanut sauce, remaining 5 tablespoons soy sauce and chicken wings in large bowl; cover. Marinate chicken in refrigerator for 1 hour. Refrigerate remaining peanut sauce.
Preheat oven to 425 degrees. Foil-line and grease two baking sheets with sides. Place chicken on prepared baking sheets. Discard any remaining marinade.
Bake for 40 to 45 minutes, turning once, or until chicken is cooked through. Remove from baking sheets to serving platter. Stir remaining peanut sauce and spoon some over wings. If desired, serve remaining sauce with wings and assorted cut-up vegetables. Makes 20 servings.
Per serving: 270 calories; 180 calories from fat; 20 g total fat; 5 g saturated fat; 90 mg cholesterol; 190 mg sodium; 1 g carbohydrate; 0 g fiber; 1 g sugars; 22 g protein
SPICE SMOKED ALMOND RELISH WITH HONEY BAKED CHICKEN WINGS
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons canola oil
1 tablespoon hot water
1/2 teaspoon kosher salt
25 (about 3 pounds) chicken drumettes, patted dry
Chopped cilantro, for garnish
2 tablespoons canola oil
1 cup minced onion
1 tablespoon freshly grated ginger
1 tablespoon chipotle chile in adobo sauce
2 teaspoons minced garlic
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup tomato sauce
1 cup ketchup
1/4 cup packed dark brown sugar
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup smoked almonds, chopped
In medium bowl, combine honey, mustard, oil, water and salt; mix well. Add chicken wings; toss well, coating completely. Refrigerate two hours or overnight.
Preheat the oven to 375 degrees. Arrange chicken on a wire rack over a baking sheet; spoon on marinade. Bake, turning and basting occasionally, until golden brown and cooked through, about 45 minutes. (Let cook longer if you like them crispy, but keep an eye on them).
Dipping sauce: In small pan, heat oil over medium-high heat. Add onion; cook, stirring, until translucent, about four minutes. Add ginger, chile, garlic, cinnamon and allspice; cook two minutes. Add tomato sauce, ketchup, brown sugar, Worcestershire sauce and balsamic vinegar; bring to a boil. Reduce heat; simmer until thickened, about 15 minutes. Stir in almonds. If the sauce seems too thick, stir in a tablespoon of hot water. Transfer to a bowl; garnish with chopped cilantro. Arrange chicken wings on a platter; serve immediately with the dipping sauce and a bowl of the extra chopped almonds. Makes 25 wings.
-- Emerald Smoked Almonds
TERIYAKI CHICKEN WINGS
4 pounds chicken wings, tips cut off and discarded, wings split into 2-pieces through the joint
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup soy sauce
3 tablespoons pilsner beer (or medium body beer)
1 1/2 tablespoons light brown sugar
Preheat the oven to 500 degrees. Line two baking sheets with aluminum foil.
In a large bowl, toss the wing pieces with the olive oil, salt, and pepper. Spread in a single layer on prepared baking sheets. Bake until crispy and browned, about 35 minutes.
While the wings are baking, in a small saucepan, combine soy sauce, beer and sugar over medium-high heat. Bring to a simmer and cook until slightly reduced, about three minutes. Set aside.
When the wings are done, remove from oven and let rest for 1 minute. Transfer the wings to a clean, dry bowl, and pour the soy mixture over. Toss to coat, let stand for five minutes, toss again, and serve. Makes 6 to 8 servings.
-- The Anheuser-Busch Cookbook