There are a few people who actually watch the football game on Super Sunday. For the majority of people, however, it is a time to totally pig-out, swill some suds and the one day a year where commercials are actually worth watching.
The allure of those things called Buffalo Wings has always baffled me. They are usually over-cooked and lets face it, after the first few they lose their taste and texture. In all actuality,they may be the most boring chicken wing dish ever created. When you're swilling beer and cussing out referee's, you want a mouthful of goodness and here is where these great new wings come into play. They have a nice spiciness to them which is accentuated by the subtle sweetness. Yeah, they may be the perfect party chicken wing!
Ingredients for Ginger Garlic Barbecue Wings (makes 12):
- 1/2 cup Chinese barbecue sauce (found in the Asian section of your market)
- 1 Tbs. minced ginger
- 2 cloves garlic, minced
- 2 tsp. toasted sesame oil
- 2 tsp. rice wine (found in the Asian section of your market)
- 1 tsp. Chinese chili sauce (found in the Asian section of your market)
- 2 tsp. soy sauce
- 12 chicken wings
- Place all ingredients, except the chicken wings, into a large bowl and whisk until well blended.
- Add the chicken wings to the marinade, toss to coat and let marinate at room temperature at least 30 minutes.
- Pre-heat the oven to 375 degrees.
- Remove the wings from the marinade and place on a baking pan, skin-side up.
- Place in the oven and bake 15 minutes then turn them over and bake an additional 10 minutes.
- Turn the wings back over skin-side up, baste (brush) with the marinade and bake 10 more minutes, then turn them over again, baste them and bake another 10 minutes.
- Turn the oven to broil.
- Turn the wings back over to their skin-side (this is the last time, I promise), baste them with the marinade again and put under the broiler for about 2 minutes (this is to crisp up the skin).
- Remove the wings from the oven and serve.
The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.