Welcome to the first edition of “Wing Wednesday!” Brought to you by the letter “P” for Pinterest. 😉
“Wing Wednesday” is a household tradition for the beau and I. It began when our favorite pizza delivery company started offering half-priced chicken wings on Wednesdays. However, not happy with the quality of said chicken wings, we decided we could skip the pizza altogether and make our own amazing (and healthier) version. It started out simple and classic: baking some wings in the oven with a little olive oil, salt, and pepper and then tossing them in some Frank’s Red Hot. Perfection.
Then the July issue of Cooking Light magazine arrived in the mail and changed the face of chicken wings as we knew it. There were a few wing recipes in the issue, which we tried and enjoyed. But the most interesting thing about the recipes was the method that they used to cook the wings. Naturally, I assumed the instructions would say to bake them, because isn’t that the only option besides deep frying? NAY, my friends. NAY.
They STEAM the wings! STEAM them! And then at the very end sauté them for a few minutes to crisp them up. Brilliant.
We decided that we liked the texture much better than baking the wings and have been cooking them this way ever since. More often than not, we stick to the classic Frank’s Red Hot as our wing sauce of choice. However, inspired by the Cooking Light wing recipes, I did a little searching on Pinterest and found some great new recipes.
Tonight I made Sweet and Spicy Asian Wings. I found the original recipe on a website called “The Taste Tester“. I used the recipe for the sauce but cooked the wings using the steam-and-sauté method. I also doubled the sauce recipe when I made mine.
SWEET & SPICY BAKED ASIAN WINGS
- 12 tablespoons ketchup
- 6 tablespoons sriracha sauce
- 1/2 cup rice vinegar
- 1/2 cup soy sauce
- 2 tablespoon brown sugar
- 4 tablespoons honey
- 1 tablespoon red pepper flakes
- 1/2 cup minced garlic
- 1 cup 100% apple juice
- 16-20 chicken wings (drumsticks, wings, or a mix of both. your preference), skin on
- vegetable oil
- salt & pepper
- sesame seeds and sliced green onions for garnish (optional)