For most of my life wings meant two things: The Superbowl and cheap beer. In college my friends and I frequented a dive bar that served $1 beers and .25 cent wings – the deal of the century. Now older and wiser (read: slower metabolism), I thought my wing days were behind me. Then Aaron introduced me to his Asian Chicken Wings. (Game changer.) They’re tender, flavorful, sweet, but with just enough kick to make them interesting. These make a great appetizer, or often in our home, a full meal.
// RECIPE //
- 2 pounds Chicken Wings / Drumettes
- 2” piece of Ginger (chopped)
- 5 Garlic Cloves
- 1 tablespoon Srirache
- 1 tablespoon Sesame Oil
- 8 oz Apricot Jam
- 1/2 cup Soy Sauce
- I tablespoon Chopped Cilantro
- Prepare marinade. Mix the ginger, garlic cloves, srirache, sesame oil, apricot jam, soy sauce and chopped cilantro together in a blender or food processor. Mix for 30 seconds.
- Place wings in oven roasting pan.
- Pour marinade over wings and cover with foil. Refrigerate for a minimum of 3 hours and mix about 2 times as it sits.
- Preheat oven to 400 degrees. During this time, remove wings from refrigerator until oven is heating.
- Cook 45 minutes with foil cover on.
- Remove foil, cook for 15 more minutes. Then flip wings and cook for an additional 15 minutes (until golden brown).
- Garnish with cilantro, sesame seeds or green onions.