Happy Super Bowl XLVI Weekend! To be honest, I really don’t care that much about the game, but I LOVE the commercials and the excuse to eat “snack-y” food while wearing my “snack-y” pants. It’s a pretty good reason to drink beer, too. You’ll need some good beer to rinse your sticky lips when you eat these luscious, finger-licking good, Salty, Sweet, Sticky Wings.
I found Andrew Zimmern’s recipe in Food & Wine magazine and I knew I’d found the chicken wing recipe I’d been looking for. We’ve made it several times, with slight improvements each time. Most notably, we decided the meat is more tender and they are easier to eat if you do NOT split the wing at the joint, but do remove the wing tip. If you freeze the fresh ginger root it is really easy to grate using a Microplane. Also, we prefer honey as a sweetener versus sugar. Finally, be sure to have plenty of (damp) napkins on hand so that you don’t have to get up and miss any of the commercials!
Other fab football food ideas:
- 1 Tbsp. peanut oil
- 3 lbs. chicken wings, wing tips removed
- 3 Tbsp. frozen ginger root, grated
- 4 small dried red chilis
- 2 whole star anise
- One cinnamon stick
- ⅓ cup soy sauce
- ⅓ cup sake
- ¼ cup oyster sauce
- ¼ cup mirin
- ½ cup honey
- 2 green onions, thinly sliced
- ¼ cup cilantro, chopped
- In a large, flat-bottomed skillet, heat the peanut oil until shimmering. Cook the chicken wings, in batches, over moderate heat, turning once, until golden. Do not over-crowd the pan or they will not brown properly. They do not need to be cooked through at this point. When they are golden on each side, remove them from pan and place into a bowl until all batches are complete.
- While the wings are browning, stir together the soy sauce, sake, oyster sauce, mirin, honey.
- In a separate bowl, prepare the ginger, chiles, star anise and cinnamon stick. Add the ginger, chiles, star anise and cinnamon to the empty pan and cook over very low heat until fragrant, about 30 seconds. Put the chicken wings and juices back into the pan. Pour the soy sauce mixture over the wings and bring to a boil over moderate heat. Cover and reduce heat to simmer for 10 minutes.
- Uncover and cook over moderately high heat, stirring occasionally until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. The sauce will continue to thicken as it cools. Discard the chiles, star anise and cinnamon stick.
- Transfer the wings to a platter, pour the glaze evenly over the top and garnish with green onions and cilantro.