Asian Chicken Wings

So... I had 4 pounds of chicken wings left over that never got fried for the game.

What to do with them?

I certainly don't want to freeze them! I buy them from Whole Foods, because they are fresh and never frozen. So throwing them into my freezer for a later date just seems wrong.

Hot wings for dinner? Well... it certainly wouldn't be the first time!

But I decided something Asian sounded good.... so I started scouring the web.

I found this Emeril Lagasse recipe.



Roasted Asian Chicken Wings
4 pounds chicken wings
1 TBLS Emeril's Asian Essence I made my own... see below
1 tsp salt No need for this in addition to the Asian Spice Rub
1/2 tsp ground white pepper No need for this in addition to the Asian Spice Rub
2 C fresh orange juice
1 C canned pineapple juice
1 C sugar
1/2 C soy sauce
1/2 C mirin
2 TBLS orange zest
2 TBLS minced garlic
2 TBLS minced fresh ginger
2 TBLS minced green onions
1 TBLS sesame oil
3/4 tsp crushed red pepper
2 TBLS sesame seeds
2 TBLS diagonally sliced green onions, for garnish

Preheat the oven to 425F.

Line a baking sheet with sides with aluminum foil.

In a large skillet, combine everything except the chicken wings, Asian spice rub, sesame seeds and green onion. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup.

While the sauce is cooking, in a large bowl, season the chicken wings with the Asian Seasoning and toss until they are well coated. Spread the seasoned wings in the prepared baking sheet evenly and bake until browned, about 35 minutes.

Remove the wings from the oven and reduce the oven temperature to 350F.

Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside the large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.

Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.

Asian Spice Rub
2 1/2 TBLS paprika
2 TBLS salt
2 TBLS garlic powder
1 TBLS black pepper
1 TBLS onion powder
1 TBLS cayenne pepper
1 TBLS oregano
1 TBLS thyme
1 TBLS Chinese Five Spice

This makes a big batch. Save the rest for other Asian spice rub needs.

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So combine all the sauce ingredients in a skillet.


(I really need to filter those LEDs above my stove!)

Bring it to a boil.


Cook, stirring occasionally until sauce has reduced and is syrupy.

Time to prep the wings.


I always pat them dry, to make them crispier.


And mix with Asian Spice Rub.


Toss until well coated.


Spread them on prepared tray and bake.


Meanwhile, keep an eye on that sauce...


So the wings are browned... pull them out of the oven and reduce the temp to 350F.


Put them in a heat proof bowl...


And toss with half of the sauce.


Don't they look yummy already??

Arrange a cooking rack in the baking sheet.


Mine didn't quite fit! But it worked out ok. =)

Put those beautiful sticky wings on the rack.


And back into the oven for 20 - 25 minutes.


Mmmmmm...

Garnish with green onions and sesame seeds.




I served them with fried rice.


These wings were VERY sticky!

Typically... I hate sticky things... but they were soooo tasty I didn't care at all!!

Ok... I cared enough to go get a wet wash cloth to use at the table. But I wasn't going to let sticky keep me from these!

And check out that fried rice...


That was just a bag of frozen Asian veggies. There were water chestnuts, snap peas, edamame, baby corn, peppers, onions... a wicked yummy mix!

This dinner totally ROCKED! And the Asian Spice Rub is definitely a keeper too!!! I can't wait to put it on Asian BBQ Ribs!

Honey Curry Wings & Win a KitchenAid

So it's been a crazy week. Getting ready for the Super Bowl (and winning!) and trying (and succeeding) to win a KitchenAid Food Processor from BakeSpace!

So really quick... I just wanted to put up last night's dinner.

Honey Curry Wings ~ YUM!

Jon (aka Hector) makes all the wing sauce in our house. Last night I realized that they all start with Frank's Red Hot Pepper Sauce and get tweaked from there.

When he was making his Curry Habanero Sauce for the SuperBowl (SIX-PACK BABY!!!) I was taking a shower. He tasted the sauce before he added all the peppers and thought I'd really like it. So he brought me a chip dipped in the habanero-less sauce. I LOVED it! But of course, the SuperBowl calls for HOT wings... and at my house, the hotter the better.

Anyway.... I had about 3 lbs of unfried wings, due to a lower guest count than anticipated, so I fried them up last night.

I asked Jon how he'd like them and told him that I didn't really want to do hot wings this time.

He suggested the sauce that I loved in the shower! Yay!! Great idea!!

Soooo... I just named it Honey Curry Sauce. Sticky things usually freak me out, but I love lots of honey in the wing sauce.

Jon cut the recipe in half, which ended up perfect for my 3.19lbs of wings.



Honey Curry Sauce (this is the 1/2 recipe)
1/2 C Frank's Red Hot Pepper Sauce
1/2 C butter
3 cloves of garlic, minced
1/4 C honey
1/4 C Dijon mustard
1 Tbls sweet curry
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
big splash of tequila

Mince garlic. Saute garlic in a sauce pan with a bit of oil. Deglaze pan with a big splash of tequila.
Add Frank's and butter and whisk. Add mustard and honey and whisk some more.
Now add the curry, cumin, chili powder and salt.
Simmer for 10 minutes and toss with wings!

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Ok... so saute your garlic


I must have missed the tequila.... but that goes in next...

Then add butter & Franks...


Next up... mustard and honey...




And your spices...


Whisk... whisk... whisk...


Then just let it simmer for about 10 minutes. You can set it to low while you fry up your wings.

I like to use fresh, never frozen chicken wings. I think they come out crispier.

I dump them into a bowl and pat them dry with a kitchen towel (make sure that towel goes directly into the laundry!)

Then I season them with seasoned salt & freshly ground black pepper.


Get your oil heated up to 350F - 375F. I like to start at 375F, because adding the wings instantly drops the temperature. Then I try to keep it around 350F.

Gently add your wings to the oil.. be careful... it could really splash and bubble up.


Fry until golden brown... usually around 10 minutes.


Gently remove them from the oil.


I usually just put them on a wire rack, or a rack covered with one of my cloth kitchen napkins. I had paper napkins left over from the SuperBowl, so I covered my wire rack with those.


Don't those look good??


Ok... now for the sauce.

I like to use a plastic bowl with a cover.

I put a little sauce in the bottom.


Then add some wings.




And some more sauce. (this batch of sauce is perfect for around 3lbs of wings)


Cover it up tightly (you definitely don't want the lid to come off while you're shaking it!)


Shake it baby!


All sauced up and ready to eat!!


Yeah... I didn't make anything to go with it... just wings!


Jon and I are the perfect wing eating couple. He likes the drummettes and I like the flat part.

He's a much neater wing eater than I am. Bones all stacked neatly as he moves on to the next.


Mine... haphazardly tossed away as a grab for another one!


They were sooooo good!!!!


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Did she say KitchenAid?



So about now you're thinking, "the wings look good" (or not!) But she mentioned WINNING a KitchenAid Food Processor... how'd she do that??? And can I win one????

Well... The answer is YES YOU CAN!!! BakeSpace and KitchenAid are giving away a KitchenAid Appliance A Day for the month of February. You can win by joining BakeSpace, entering your recipes and getting other people to join. They are also giving away TWO... yes, I said TWO, Grand Prize KitchenAid Stand Mixers on March 1st.

Not a BakeSpace member yet?

Doncha think it's time you joined??