Honey-Chile Chicken Wings


I’ve noticed that there are chicken wing people and non-chicken wing people.

I’m a non-chicken wing person.  The typical wing in a restaurant is fried and covered in buffalo wing sauce, a texture and flavor I’ve just never quite gotten into.

My fiance, Casey, is definitely a chicken wing person.  Chicken wings on a menu in a restaurant?  Pretty sure he’s ordering them.  He’s ordering them and then devouring them like a mad man.

Then there’s the technique of eating them.  I’m consistently amazed at how Casey can grab a wing with one hand, put it into his mouth, and pull off all the meat in one fell bite.  Maybe it’s a guy thing, but this is one technique that I probably won’t ever master.  One of these days, I’m going to enter him into one of those wing eating contests, preferably one with a hefty grand prize.  Surely, he’d win.

When I saw this recipe in Food & Wine Magazine, I knew I had to try it at home.  If not purely for Casey’s pleasure, but for my own personal curiosity of trying them in a different sauce to see if maybe I liked them this way.

The great thing about this recipe is that the wings aren’t fried, yet they are crispy.  The sweet and slightly spicy sauce acts as a glaze, and creates a satisfying stickiness.

The original recipe instructed to just toss the wings in the sauce after being broiled, but I found that taking them out of the oven, tossing them in the sauce, and then broiling them for three minutes gave them a nice caramelized glaze.

Honey-Chile Chicken Wings
From Food & Wine, with modifications

4 pounds chicken wings
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup unseasoned rice vinegar
1 teaspoon crushed red pepper
1/2 cup honey
2 tablespoons soy sauce
2 scallions, thinly sliced

Preheat the broiler and set a rack in the center of the oven.

In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper.

Arrange the wings on a wire rack set over a large, sturdy baking sheet. Broil for 45  minutes, turning once or twice, until the wings are cooked through and crisp.

Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the honey and soy sauce.

In a large bowl, carefully toss the chicken wings with the honey-soy mixture.

Place the sauced wings back on the baking sheet and broil for another 3 minutes.

Transfer the wings to a platter, sprinkle with the scallions and serve.

Note: This was the easiest thing to make, and really perfect for a large crowd.  You could even make them ahead of time.  To reheat, place them on a baking sheet and broil for 4 minutes.

Author: Adrienne | Categories: Home Cooking + Recipes | Comments: 1

One Comment

  1. Posted June 27, 2011 at 10:14 AM | Permalink

    These look delicious!! My sisters and I just started a themed Sunday Sharing recipe blog hop at our blog and this weeks theme is Appetizers! We would love it if you would come by and share any of your yummy appetizer recipes. We are keeping the link opened all week!



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