February 8, 2012

Asian Hot Wings

I made a couple of different varieties of hot wings for our annual Super Bowl gathering. This year it was a little larger than it has been in the past, so I made a total of 10 pounds of wings...6 pounds of classic (recipe to follow) and 4 pounds of these bad boys. Both were delicious and went like hotcakes. Seriously, nary a wing survived at my house for leftovers. They. were. awesome.

(For some reason, my blog hyperlink feature is not working properly. Therefore, I must include the link separately from the original recipe source.)

Asian Hot Wings
From: The Pioneer Woman, via foodnetwork.com
Link: http://www.foodnetwork.com/recipes/ree-drummond/asian-hot-wings-recipe/index.html

Canola oil, for frying
24 chicken wing parts (12 wings separated into 2 pieces)
3/4 cup plum jelly
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 tablespoons minced fresh ginger
2 tablespoons minced red onion
1 tablespoon minced garlic
1 tablespoon red pepper flakes (less of you'd like less heat!)
3 to 4 assorted hot peppers (serranos, jalapenos, and so on), minced fine
Thinly sliced (julienne) carrots and cucumber, for serving

Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.

Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.

Add the plum jelly to a bowl. Then stir in the soy sauce and rice wine vinegar. Add the brown sugar, ginger, red onions, garlic, red pepper flakes and hot peppers. Stir to combine, and then pour it into a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook the sauce until slightly thickened, about 15 minutes. Then turn off the heat.

Place the wings in an ovenproof dish and pour the sauce over the top, reserving some sauce for serving. Toss to coat, and then bake in the oven for 15 minutes.

Place the wings in dishes, and then spoon extra sauce over the top. Serve with cool vegetables to go with that delicious heat. (You might want to have a glass of ice water handy, too.)

The Result:
By the time I thought of taking a photo, these wings were gone! I used 2 Serrano peppers and one jalapeno. Since I wasn't sure about the heat tolerance of my guests, I stemmed and seeded each pepper. They were still plenty spicy, but not overwhelming. Trust me, these were a hit!

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