Receta Sticky Boneless Chicken Wings with an Asian-Style Barbecue Sauce
This summer has just over one week left in the tank so let’s finish it off with some tasty summer eats we can grill on the barbecue wearing our shorts and flip flops!
How do barbecued chicken wings sound?
It's one of my favorite summer comfort foods. And I’m very picky about them.
Most frozen barbecue chicken wings sold at the grocery store are too fatty for my liking (Pinty's being the exception) and making them is a hassle when you have to split the wings with a knife.
So how can we easily make our own chicken wings and avoid all the nasty fat?
THE ANSWER LIES WITHIN A COOKBOOK
In the cookbook Eat, Shrink and Be Merry by Janet and Greta Podleski, there is a recipe called "Lord of the Wings". Instead of using fat-laden chicken wings, the sisters use boneless, skinless chicken thighs and cut them in half (smart!).
Does this trick make the thighs look like chicken wings?
Not when you first cut them.
But when they cook on the grill they shrink and begin to resemble DELICIOUS wings!
They fooled my daughter. She started eating them like a normal chicken wing. I hesitated to tell her there were boneless. Wanted to see how long it would take for her to discover it on her own.
AS FOR THE WING SAUCE...
Once the chicken finished cooking on the grill I tossed the wings (I mean chicken thighs posing as wings) with an Asian-Style Barbecue Sauce!
I could have stopped at this point but I put them back on the grill (to cook for about a minute on each side) to make them sticky.
A nice way to finish them off is to pour the extra sauce lingering in the bottom of the bowl on top. Gives them an irresistible shine!
THESE STICKY WINGS WENT WELL WITH...
An ice cold brewski and cobs of corn brushed with butter doctored up with fresh minced basil and a few other choice ingredients to make them taste extra amazing!
And in this Sunday’s Newsletter I'll be sharing two exciting butter blend recipes I've tested on corn on the cob. Both are very easy to prepare and I guarantee they will make the wonderful fresh corn that’s available this of year taste out of this world!
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Brent
Sticky Boneless Chicken Wings with an Asian-Style Barbecue Sauce
Chicken thighs cut in half, grilled and tossed with a sweet and spicy Asian-style barbecue sauce!
Recipe Inspiration: "Lord of the Wings" from the cookbook Eat Shrink and Be Merry
Makes: 24 wings
Time to prepare: 10 minutes
Cooking Time: 10 minutes
- 12 boneless skinless chicken thighs
- 1 tbsp vegetable oil
- 1/4 cup tomato based chili sauce
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp brown sugar
- 1 tbsp seasoned rice vinegar
- 2 green onions (both white and green parts) trimmed and chopped
Trim excess fat off chicken thighs and slice in half. Season with salt and pepper. Drizzle chicken with oil and gently toss with hands to coat eat piece.
In a large bowl, combine chili sauce, soy sauce, brown sugar, rice vinegar and green onions. Whisk together or blend the ingredients together with a blender. Set aside.
Heat grill to medium-high heat. Place chicken on hot grill and cook until browned on the outside and cooked through on the inside, about 5 minute per side.
Place cooked chicken in bowl with sauce. Toss until all pieces of chicken are evenly coated. (To make them sticky, place coated chicken pieces back on the grill and cook for 1 minute on each side.)
Place chicken on a serving dish and drizzle with any remaining sauce in the bowl. Garnish with thinly sliced green onions.