I made these absolutely fabulous spicy asian chicken wings for a Super Bowl party this last Sunday. Keeping in mind that Super Bowl foods fall into 4 categories: chili, finger foods, dips or chicken wings, right?
They were spicy, not in the traditional way that burn your lips, and have you reaching for something cold as a quick but ineffective remedy, but rather a bit spicy and so yummy that you will be licking your lips for any remnant speck of sauce lingering there.
And a bit sweet, because I think it marries with spicy nicely. And of course, crispy because that is a requirement for successful wings.
Now, if I was a proactive blogger, I would have whipped up a batch the week before the game, and posted it. Ha! You know I am not that proactive, right?
What happens here is: I make food, it tastes good, I take a picture (hopefully good enough for you to want to make the dish) we eat all the food (usually it’s our dinner) then the next day (or the day after that) I post it for you.
So, don’t be surprised next year when I post this exact same recipe, one week before the Super Bowl. It seems I have to be reactive first to then appear proactive.
- 1 5lb bag of frozen chicken wings, defrosted
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1/4 sriracha hot sauce
- 5-6 large garlic cloves, pressed or chopped very finely
- 1/4 cup thinly sliced scallions
- handful of toasted sesame seeds
- extra sriracha sauce for drizzling over the top
Preheat oven to 350 degrees. Place defrosted wings on sheet pans in a single layer.
Pop into the oven and cook for 30 mins.
Remove from oven and place in bowl big enough to toss them around a bit.
In the meantime in a medium bowl add vinegar, honey, hot sauce and garlic mix well.
Remove 1/4 cup of marinade and set aside for now.
Drizzle about 1/2 of remaining marinade over wings in bowl and toss well.
Have your grill heated up to medium high heat, place wings on grill and cook turning often.
Brush often with marinade remaining in big bowl.
When wings are nicely browned and charred in spots (about 15 mins) remove to clean serving dish.
Retrieve 1/4 of marinade and drizzle some over top, not too much to make them soggy though.
Give them a nice little toss.
Sprinkle with a liberal amount of sesame seeds and scallions.
Drizzle more sriracha sauce over top.
We cooked the wings first in the oven because it was 22 degrees here that day and who would want to stand at the grill long enough to ensure we wouldn't be bringing undercooked wings to the party. Also a really easy way for partial assemble if you were entertaining.