September 6, 2010

Game Day Asian Chicken Wings


I don’t know about you, but at our house fall weekends are dedicated to watching football.  This means, at least according to my boyfriend, wings. In fact I have been blamed for our team losing because I made something else and broke tradition. 




30-36 wings, thawed and patted dry

1 shallot or small onion, coarsely chopped

1 jalapeño, seeded and coarsely chopped

1 large clove garlic

1/2 cup cilantro leaves

1/4 cup soy sauce

1/2 cup rice wine vinegar

1 tsp. sesame oil

1 tbs. fish sauce (optional)

2 limes, juice and zest

1/2 cup brown sugar

1 tsp. ginger

1 tsp. chili flakes




Preheat oven to 450.

Line a large cookie sheet with foil. Spray with non-stick spray.

Place chicken in a large bowl.  Using a food processor, blend the rest of the  ingredients to form a thick sauce.



Pour the sauce over the chicken and mix with your hands until all of the chicken is coated.  Arrange the chicken on the cookie sheet and pour the remaining sauce over the top.

Bake for 15 minutes.  Flip each wing over.  Bake another 15-20 minutes until wings are browned and sauce has thickened.


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