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Jim Causley Buick

Winging it for the Super Bowl


January 24, 2013
With the Super Bowl creeping up on us, (hence the display racks at the grocery store for snacks and such) it’s time for a football party recipe. Wings it is for the big game each year along with nachos, chili and beer.

Instead of the typical buffalo or barbecued wing (or ding) I’m pairing my (whole) wings with a subtle Asian sauce that is not only baked on but double dipped and baked on again.

The result,a sticky Asian barbecued chicken wing.

Yummy.

Sticky, Asian Barbecued Chicken Wings

DuMouchelles Embedded
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4 to 5 lbs. whole chicken wings

2 to 3 tablespoons salad or olive oil

2 tablespoons barbecue spice rub

Sauce

2/3 cup ketchup

2/3 cup chili sauce

3 tablespoons soy sauce

2/3 cup honey

3 tablespoons teriyaki sauce

1 tablespoon molasses

1/4 cup quality bourbon

Preheat oven to 425 degrees or prepare grill outside to cook wings.

Place wings in a large bowl and toss well with olive oil. Add barbecue spice, a bit at a time, tossing well to evenly coat the wings.

Place a wire rack over a foil-covered bake sheet and brush with oil. Arrange wings over rack (don’t crowd the wings use a second rack if needed), skin side up. Bake at 425 for 25 minutes or longer, depending on size of wings. You want them to be crispy and brown.

Or grill wings until crispy and brown.

Meanwhile, prepare sauce by combining ketchup, chili sauce, soy sauce, honey, teriyaki sauce and bourbon in a small sauce pan. Bring mixture to a simmer and cook and stir for 5 to 10 minutes, allowing sauce to thicken slightly.

Remove wings from oven. Lower oven temperature to 400 degrees and, using tongs, carefully dip each wing in warm sauce and return it to the rack. Bake dipped wings at 400 for 10 minutes. Remove from oven, repeat dipping process and return to the oven for another (and final) 10 to 12 minutes of baking, until sticky.

Serve wings with traditional dips like ranch and bleu cheese and celery and carrots.

These tasty wings are truly finger licking good.

Before you start dipping your wings, grab a spoon and taste your sauce. While this mild Asian barbecue sauce will please a diverse crowd, you may want to kick it up with something hot or spicy. A sprinkle of toasted sesame seeds will certainly add flavor and presentation.

My barbecue spice (rub) go to...Champs Rotisserie on Mack. They sell it to go. Perfect.

Why the whole wing? There is a ton of flavor from the connected bones all the way to that little wing tip sticking out on the end.

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