Sticky Chicky Wings

Shopping at the grocery store this past weekend for a Super Bowl party inspired me to make some wings for dinner one night this week. Now you’re probably thinking, but aren’t wings really unhealthy? Not if you marinate them overnight in a yummy sauce and then bake them. I realize that the wing is a decently fatty part of the chicken, but it has a lot of flavor. At least the baked type are more healthy than their fried counterparts!

Craving wings? Craving Asian flavors? Make these!

I had some sake and mirin sitting around that I’d bought a while back in a lame attempt to recreate these wings served at David Chang’s Momufuku restaurant in New York City. Last spring, I’d taken a cooking class called “Great Restaurants of New York” and that particular recipe was one that our chefs had us prepare, with a few modifications–for example, we used a sous vide cooker to cook them rather than cook them in the 5 cups of duck fat the original recipe calls for. The flavor of the finished wings was indescribable, but one I knew I’d want to eat over and over again.

So this week, I decided to make sticky chicken wings with a marinade that I’d cobbled together and that turned out to have a similar flavor to the wings we’d made in class minus the smokiness that David Chang’s recipe has. I served ours alongside a quickie fried rice I threw together with frozen veggies and steamed rice. No eggs or scallions, of course. 🙂

Here’s how I did it. You will need:

  • 1/4 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/2 teaspoon five spice powder (if you don’t have this, you can use a blend of ground anise, cinnamon, ground ginger, ground fennel and black pepper. A good guideline for how to mix this is here.)
  • 2 tablespoons mirin**
  • 1 tablespoon dry sake**
  • 1 teaspoon sesame oil
  • 12 chicken wings, tips removed and reserved for another use (make a stock! don’t let these guys go to waste!)

*Mirin is sweet rice wine. You can substitute sake plus a bit of sugar for it. You can also substitute sweet sherry for the mirin and sake if you don’t have either in your pantry. White wine would also work here.

In a small bowl, add the first 6 ingredients and whisk together until they are thoroughly mixed. In a gallon-sized ziplock bag, add the chicken wings and pour the marinade over the wings. Zip the bag closed, and lay it in a baking dish in your refrigerator so that it sits overnight.

The next day, when you’re ready to cook them, preheat your oven to 375 degrees F. Prepare a baking sheet with a piece of parchment paper and remove the wings from the bag, laying them on the paper. Bake for 20-30 minutes, depending on how meaty your wings are (ours were quite meaty, so they required more time), and then turn the wings over, cooking for an additional 10-15 minutes. They will develop a gorgeous smell as they cook, and their color is as rich as the flavor.

This recipe made 2 servings of 6 drummettes each. I think I’ll use this marinade for larger cuts of chicken as well in the future. It really had a great flavor, and SB inhaled his plate. I deem dinner a success based on that alone.

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