Receta Spicy Baked Chicken Wings for Game Day or Any Day
By Greg Henry
I wasn’t going to do this. I wasn’t going to succumb to bloggie peer pressure. But I did it and I did. I made Spicy Baked Chicken Wings with Sriracha Dipping Sauce for “Game Day”.
I don’t even watch the game. I don’t even have cable television anymore. We “cut the cable” earlier this year because Time Warner made me so darn mad. But that’s another story. What I’m trying to say is there’s no more TV in my house, so I couldn’t watch the game even if I wanted to.
So why did I give in? Why did I heed the call of Twitter and Pinterest and make these Spicy Baked Chicken Wings? I was perfectly happy with sharing the tastes and tales of my recent South American trip. Trust me, Seaweed Fritters and Tiradito de Pescado are just the first of many recipes I plan to share from my adventures.
Well, let me explain myself. I may not watch the game, but I’m practically the only person in America who does not. In fact the Super Bowl regularly beats out the Academy Awards as the most watched slot in modern American television. All of this TV watching has caused all of those couch potatoes to do what couch potatoes do best. Eat. Making Super Sunday the nation’s second-biggest food holiday. I’m sure you know what the number one food holiday is.
Of course, there’s no turkey on Super Sunday (unless you count turkey chili) so football fans have turned recipes like these Spicy Baked Chicken Wings into a type of holiday staple. Of course potato chips, pretzels and cheese dip make up the tasty trimmings and sporty side dishes.
In just one day these Pigskin pig-outs will probably include 12 million pounds of potato chips, 9 million pounds of tortilla chips and 4 million pounds of pretzels and popcorn. Are you getting sick to your stomach, or cheering wildly?
Spicy Baked Chicken Wings
I promise I’m not trying to talk you out of watching the big game tomorrow. I just think that while you watch the game, you should also watch what you eat. These Spicy Baked Chicken Wings with Sriracha Dipping Sauce are a good compromise. They’re completely in keeping with the spirit of the holiday, but they’re baked and not fried. So you can eat more chips… GREG
Ingredients
¼ soy
- ¼ water
- 2 tablespoon white vinegar
- 2 teaspoon toasted sesame oil
- 1 teaspoon grated peeled fresh ginger
- ¼ cup honey
- ¼ cup Sriracha sauce
- ¼ cup sour cream (or substitute yogurt)
- 1 ½ pound chicken wings (left whole or cut into drumettes and flats with tips removed as you prefer)
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 cup loosely packed 1-inch ribbons of Napa cabbage
- 3 green onions (sliced croswise into ½ inch pieces)
Directions
Make the glaze: Bring soy, water, vinegar, sesame oil, and ginger to a boil in a small saucepan, Reduce heat to low, then stir in honey until dissolved; simmer, stirring occasionally, until reduced to ½ cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly. Can be made 3 days ahead. Cover; chill. Rewarm before using.
Make the dipping sauce: Place 2 tablespoons of the glaze into a small bowl, stir in Sriracha and sour cream until smooth. Can be made 3 days ahead. Cover; chill. Bring to room temperature before using.
Bake the wings: Place the oven rack in the center position, then preheat oven to 400°.
Line a rimmed baking sheet with foil; top with a lightly oiled wire rack.
Place chicken wings, olive oil, salt and pepper in a large bowl; toss to coat. Lay wings onto prepared rack and spread without touching in a single layer. Bake in the heated oven until cooked through and skin is crispy and browned, 45–50 minutes. Remove from oven and allow to cool about 5 minutes before proceeding.
Glaze the wings: Pour about half the remaining glaze into a large bowl. Place the warm wings into the large bowl; toss to coat well. Return the wings in a single layer to the rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes. Reserve remaining glaze in the pan for brushing.
Spread the cabbage across a serving platter, lay the glazed wings on top of the cabbage and brush them with some of the reserved glaze; garnish with green onion. Serve wings hot with dipping sauce on the side.