Sunday, February 16, 2014

Robert's Asian Wings

 
While these are not from Kentucky Fried Chicken, they are certainly finger lickin' good!  In fact, my oldest son Nicolas is proud of the fact that he can down 10 of these quite easily!  My youngest son Benjamin claims these are packed with a punch of flavor!  I love my boys, have I mentioned that before?  And not just because they love my wings!  I have played with this recipe and have come down to what I consider the perfect balance of sweet and spicy.  I hope you enjoy as much as we do!

First, preheat oven to 400 degrees.  Then sprinkle your uncooked wings (first batch of 2 1/2 lbs) with salt and pepper.
Add your canola oil to your hot cast iron skillet and add half the seasoned wings.
Cook for about 5-7 minutes until nicely golden crispy brown on one side.  Then, using long tongs, flip wings and cook for another 5-7 minutes until golden and crisp on alternate side. Transfer first set of wings to cookie sheet and repeat process with other batch of remaining wings (remaining batch of 2 1/2 lbs).  When done, add remaining wings to cookie sheet in single layer.
Hoisin is a Chinese word that roughly translated in English means (I believe) jump up and down in ecstasy while rubbing your belly in circles and licking your fingers.  Oh it doesn't?  Well, maybe that's just what I do!  Anyhow, back to the recipe...add your Hoisin sauce to a small saucepan. 
Next, add your orange juice.  I use 1 small jar of Hoisin sauce and then add my OJ to the empty Hoisin jar, reclose and shake to get all the remaining Hoisin, and then empty into saucepan.
Grate the fresh ginger into saucepan.
Add 1/4 cup Sriracha Asian hot sauce to saucepan...
Add the teriyaki ginger sauce and red chili flakes...
Lastly, add the Agave Nectar...
and stir to combine over medium heat.  Cook over medium heat until it reaches low boil.

Pour sauce over the wings and flip the wings over in the sauce using metal tongs to make sure everything is evenly coated.  Place entire cookie sheet in oven and cook for 25 minutes.  After 25 minutes, flip wings over in sauce and cook for another 10 minutes.  Remove cookie sheet from oven and drain excess liquid from pan and return to oven to cook for 5 more minutes.
When done, remove pan from oven and sprinkle with fresh cilantro.  It adds a coolness and freshness to these sweet and spicy wings.  Either place on a plate with your favorite sides or eat directly from the pan.  Delish and I dare you to try to eat just one!  Mangia, Mangia!!!

ROBERT'S ASIAN WINGS RECIPE:
5 lbs chicken wings (2 2 1/2 lb bags)
salt and pepper to season (1 teaspoon each)
3 tablespoons canola oil
1 cup favorite Hoisin Sauce
1 cup orange juice
2" cube of fresh ginger, freshly grated
1/4 cup Sriracha Asian Hot Sauce
1/2 cup teriyaki Ginger Sauce
1/4 cup Blue Agave Nectar
1/2 cup fresh cilantro, roughly chopped

Preheat oven to 400 degrees.
Then sprinkle your uncooked wings (first batch of 2 1/2 lbs) with salt and pepper.  Add your canola oil to your hot cast iron skillet and add half the seasoned wings.  Cook for about 5-7 minutes until nicely golden crispy brown on one side.  Then, using long tongs, flip wings and cook for another 5-7 minutes until golden and crisp on alternate side.

Transfer first set of wings to cookie sheet and repeat process with other batch of remaining wings (remaining batch of 2 1/2 lbs).  When done, add remaining wings to cookie sheet in single layer.

Add your Hoisin sauce to a small saucepan.  Next, add your orange juice.  I use 1 small jar of Hoisin sauce and then add my OJ to the empty Hoisin jar, reclose and shake to get all the remaining Hoisin, and then empty into saucepan.  Grate the fresh ginger into saucepan.

Add 1/4 cup Sriracha Asian hot sauce to saucepan.  Add the teriyaki ginger sauce and red chili flakes and the Agave Nectar and stir to combine over medium heat.  Cook over medium heat until it reaches low boil.

Pour sauce over the wings and flip the wings over in the sauce using metal tongs to make sure everything is evenly coated.  Place entire cookie sheet in oven and cook for 25 minutes.  After 25 minutes, flip wings over in sauce and cook for another 10 minutes.  Remove cookie sheet from oven and drain excess liquid from pan and return to oven to cook for 5 more minutes.

When done, remove pan from oven and sprinkle with fresh cilantro.  It adds a coolness and freshness to these sweet and spicy wings.  Either place on a plate with your favorite sides or eat directly from the pan.

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