Yeah, me too….all the time.
Normally I'm a buffalo wing kind of guy, having been schooled in the fine art of hot-wings while an undergrad student at Syracuse about 400 years ago. My time there coincided with the birth of the buffalo wing craze and there was a local joint called "Ventura's Wings and Things" that delivered killer wings that were always part of our weekend feasts.
One day I'll share my buffalo wing recipe, but today I'm talking about another kind of wing that is nearly as addicting as a good hot-wing, and much easier on the palate on a hot summer day. These darlings are from Tyler Florence and would be a serious addition to your tailgating repertoire….hey NFL opening day is right around the corner, you know.
We served these as a meal with some fried rice and a fresh green salad on the side….YUM! The sauce is so good you'll be tempted to drink it by the glass, keep the recipe handy as it would work well with all sorts of tasty Asian inspired dishes. In fact, the next time I make this recipe I'll double the sauce so that I can have some on-hand for other uses. Betcha can't eat just 20!
Cheers – Steve
- 2 dozen chicken wings, tips removed and split at the joint
- 1 tablespoon sesame seeds, lightly toasted
- 1/2 bunch of cilantro, chopped
for the sauce:
- 1 cup low sodium soy sauce
- 1 cup orange juice
- juice of 1 lime
- 1/4 cup ketchup
- 3 tablespoons rice wine vinegar
- 1/4 cup brown sugar
- 1 jalapeno, sliced
- 6 garlic cloves, peeled and smashed
- 2 inch piece of fresh ginger, peeled and cut into 6 slices
- Heat oven to 425℉.
- Season the wings with salt and pepper and drizzle with a little peanut oil to prevent them from sticking. lay the wings on a single layer on a rimmed baking sheet. bake for 30 minutes or until the skin is crispy and wings are cooked through.
- Meanwhile, combine the sauce ingredients in a medium sauce pan. Simmer over medium heat and reduce until slightly thickened. Pour the sauce through a fine meshed strainer into a large bowl, pressing on the solids to extract all their goodness. Dump the wings into the bowl and toss to coat. Transfer them to a serving platter and top with sesame seeds and chopped cilantro. Serve immediately.