Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Recipe For My Sticky Asian Wings

on August 6, 2014

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Wings are my go to for any type of get together. There’s just so many way to prepare them, and this had to be one of my favorites. Let’s start with some of the fresh produce that I bought from the farmer’s market.

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So first I want to start out with a spice rub for my wings. 5 spice is a staple in Asian cooking. It has a wonderful blend of different spices all wrapped up into one. In a large mixing bowl I put in 4 tablespoons of 5 spice, there’s a lot of wings here so you need to go a bit heavy on the spices. Next I’m going to add 2 tablespoons of cumin, 2 tablespoons of sweet paprika, 2 tablespoons of garlic powder, 2 tablespoons of onion powder, 2 tablespoons of Kosher salt, and 1 tablespoon of black pepper. Whisk all this together so all the spices are blended really well. To this I want to add a neutral flavored oil, so I add 1/3 cup of vegetable oil to the spices and mix that together.

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Next I place all the wings into this bowl and toss them through this wet rub.

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Place the marinated wings into the frig covered with plastic wrap for at least 1/2 an hour. In the mean time I’m going to start on the sticky sauce that the wings will be tossed into when they come out of the oven. In a sauce pan on the stove I pour 3/4’s of a cup of low sodium soy sauce. To that I add 1 tablespoon of diced fresh ginger, 1 tablespoon of minced garlic, and 1 tablespoon of a seeded and diced Fresno chili. Next I add 3/4’s of a packed cup of light brown sugar, along with 3 tablespoons of honey. I turn the stove on med high heat, stir this all together and let the sauce reduce down by a little more then half.

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While this delicious sauce is reducing I get the wings back out of the frig and place them on a wire rack to let any of the excess wet rub drip off of the wings.

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After the excess wet rub has dripped off of the wings, I place the wings on 2 similar sheet pans with racks so I can spread the wings out where they do not touch each other. This will allow the heat from the oven can flow all around the wings and they will cook evenly. I have the oven set at 375 degrees and the wings will go in for about 35 minutes. After the 35 minutes I set the oven to broil and this will caramelize the outside of the wings and give them a nice crunch. I do this for another 5 minutes or so, keeping an eye on them so they don’t burn, then I flip them over and do the same to the other side. After they come out of the oven, I put them into a large mixing bowl and pour that wonderful sweet and spicy sauce all over the wings. Using a pair of tongs I toss them through so they all get coated nicely. I take them out on and place them on a large serving platter that I garnish with some chopped peanuts and thinly sliced green onions. These wing are sweet from the brown sugar, slightly salty from the soy sauce, sticky from the honey, and spicy from the Fresno chili. I promise you won’t be able to each just one.

2014-08-04 19.32.16


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