August 09, 2016
Poultry, Chicken, Appetizers,
North American, Easy/Beginner Cooking, Entertaining, Game/Sports Day, New Years, Broil, Gluten-Free, No Eggs, Non-Dairy, Wings, Spicy more
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"This is out of a Food and Wine magazine dated. May 2011. It says that Tim Wood, the chef at Carmel Valley Ranch in California, avoids the deep fryer and opts to broil or grill his chicken wings, which turns them super crispy. A soy-and-honey glaze makes them sweet, sticky and salty."
Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper. Arrange the wings on a wire rack set over a large sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp.
Meanwhile, in a small sauce pan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the honey and soy sauce.
In a large bowl, carefully toss the chicken wings with the honey-soy mixture. Trnassfer the wings to a platters, sprinkle with the scallions and serve.
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We really enjoy sweet heat and this certainly did not disappoint! I halved the recipe for the two of us and DH wants them again (good sign). Thanks for sharing Teresa!
Wow, were they ever good! Love the Asian flavors in these. I cooked them about 70 minutes, and they browned up so nicely. I will make them again. Thank you for sharing it with us! Linda
Sweet but spicy and we loved them so tender and juicy finger licking wings though for the DH I did half a breast on the bone which cooked in the same time as the wings so he was a happy camper, thanks TeresaS, made for Alphabet Soup tag game.