Thursday, February 4, 2016
Asian-Style Chicken Wings
Cookbooks....boy have I got a boatload of them. They're my "reference books"-my "encyclopedias", if you will, that hold valuable information when it comes to cooking and baking. When I need a new idea-or want to reach back for a tried and true one-I can walk up to any of the bookcases loaded with these treasure tomes, pull a book off the shelf (or 2 or 10 books...) and find a boatload of inspiration.
This recipe is and oldie but goodie. My Mom and I each picked up a copy of this cookbook at a church fair we went to years ago. She made the recipe, raved about it, and told me I needed to try it.
When I saw gin listed as an ingredient in the recipe, I was surprised Mom had made them. Neither she nor my Dad drank gin-and Bob and I don't care for it. She said she was intrigued enough by the recipe to pick up a small bottle and give it a go.
I like to use freshly grated ginger in the marinade, but have used ground ginger and it works just as well. I use a little less than a cup of sugar-the cup isn't level-and I always use the lower sodium soy sauce.
One of the keys to the wonderful flavor of these wings is allowing them to marinate a good 24 hours-the wings in the photo marinated about a day and a half. Baking them in a single layer and flipping them over halfway through the baking time allows both sides to glaze up nicely.
Am I ever glad my Mom made these and insisted that I give them a try. One taste and this recipe shot right to the top of my favorites list. I don't know what the gin does in this marinade-you can't taste it in the finished product-but it works some kind of magic. I guess it's that secret ingredient that makes people say "I don't know what's in these, but they taste FANTASTIC!" They're the perfect mix of soy, garlic and ginger with just the right amount of sweetness, and that slightly sticky glaze is finger-lickin' good. Since the wings are best served warm, I like to make them ahead and put them in a crock pot on low.
If you're looking for a new idea to serve at your Super Bowl party, or if your family just loves chicken wings, I hope you'll give these a try.
Now back to my "library"....I need to put some more of these cookbooks to good use! :)
ASIAN-STYLE CHICKEN WINGS
(Source: slightly adapted from What's Cookin' at St. Catherine's School cookbook, Manchester, NH-recipe from Diane Cote)
1 c. lite soy sauce
1 scant c. granulated sugar
1/2 c. gin
1 Tbsp. garlic powder
1 tsp. fresh grated ginger OR ground ginger
2 Tbsp. honey
4-5 lb. chicken wings, cut in half, wing tips removed
Whisk together the soy sauce, sugar, gin, garlic powder, ginger and honey in a small bowl until well mixed.
Place the chicken wings in a heavy resealable plastic bag. Pour the marinade over the wings, seal the bag and place it in the refrigerator for at least 24 hours to marinate.
Line a large rimmed baking pan with foil, then spray the foil with nonstick cooking spray. Spread wings in a single layer on the prepared pan. Discard any remaining marinade.
Bake @ 350 degrees for 25 minutes. Turn the wings and continue to bake @ 350 degrees for 20-25 minutes more or until the wings are golden brown and cooked through. Serve warm.
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