did you all do your homework and read yesterday’s post about sorghum syrup?
good… let’s move on.
I’ve always had this funny thing about chicken wings.
Not particularly because we ate them all that much at home. I mean… they came attached to the chicken, but buying a package of wings? That never happened. A package of minimal meat anything had no place on the table….
We were human vacuums. Feeding us a pile of wings for dinner just meant that we’d be raiding the fridge later that night for some else to eat. Jane hated it when we raided the fridge and made damned sure we were suitably filled with protein so that didn’t occur.
But, I remember an episode of Galloping Gourmet.. I guess from the late 60’s… (so you know, it was on in the daytime, so that meant we had to be home sick from school, or spring break, or summer vacation… so it wasn’t an all the time kind of thing) where he made this chicken wing dish. I’ve tried to find it on a video site, but I can’t remember the name of the dish… or what was actually in it, just that I think he was wearing an orange shirt in it… don’t ask me why I remember that particular point…. I haven’t a clue.
Anyway – since I couldn’t find it you’ll just have to bear with me for a minute.
It had to be his fourth show in a day of shooting because he was perfectly soused by the time he got around to the preparation – and drunk people with knives are always good TV. He took six chickens and cut the wings off to use – tossing the rest of the carcass under the counter. And, I’m quite sure that’s why it made such a lasting impression….
that, and him being nearly completely covered in whatever sticky, rich sauce they had been braised, by the end of the program.
Because of that, and that, and that… I kind of think of chicken wings as an extravagance.
So, me actually going out and buying a package of wings is a pretty rare thing, but occasionally I remember those sauce covered wings… and I fold.
No, this isn’t the recipe.
Asian Spiced Chicken Wings
2 to 3 Pounds Chicken Wings
1/4 Cup Sesame Seeds
2 Tablespoons Sorghum Syrup
2 Tablespoons Water
1/2 Cup Water
1 Cup Sorghum Syrup
1 Cup Soy Sauce
1/2 Cup Orange Juice
2 Teaspoon Minced Garlic
1 Teaspoon Fresh Grated Ginger
1/4 Teaspoon Powdered Ginger
1 Teaspoon Asian 5 Spice Powder
1 Teaspoon Black Pepper
1 Tablespoon Sesame Oil
2 Tablespoons Vegetable or Peanut Oil
Large Zipper Bag
Mix all the marinade ingredients together in the Zipper bag
Squitch it all around and add the wings
Squitch it again
Refrigerate it for a minimum of 8 hours – it’s even better after 24
Remove the wings from the bag and discard the marinade
Place them face up on a lined sheet pan
Mix together the water and sorghum syrup, and brush the tops of each wing
Sprinkle each with a good coating of sesame seeds
Bake at 350 for 55 to 60 minutes
What you’re looking for is connective tissue in the wing joints to soften, allowing the joints to move easily
Serve hot or at room temp
As a side note, you can always use the packages of hot wing drummettes, and get the same delicious result – figure on 12 drummettes per serving
The marinade creates enough to properly do 12 wings or 2 dozen drummettes.
And yes – I cheated on a side dish. This is about 2 cups of the frozen Tuscan blend of veggies (cauliflower, carrots, zucchini and broad beans)
I’ve added 2 julienne sweet peppers, a clove of minced garlic, 2 tablespoons of sesame oil, salt and pepper.
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