While we still argue that Superbowl Sunday makes for a great fly fishing day, pending weather in your locale, it’s impossible to deny that this weekend has evolved into something of a national food holiday.
Like many of you, we’ve been to Superbowl events serving everything from pretty pedestrian pizza to you-name-the-meat chili to real-deal, low and slow barbecue buffets that would rival the finest ‘cue that $20 burning a hole in your pocket can buy.
For whatever reason, around our camp when most of us hear the word Superbowl, our pavlovian response is to think of some version of the mighty chicken wing. What’s not to like about the high ratio of awesomely flavored, crispy, glaze-slathered skin to tender, moist dark meat, cooked to perfection, and gnawed right off the bone?
We’ve posted a slew of wing recipes over the years (just search wings in the side bar search window) and have our long-time favorites, though this one might just take over the most coveted top position on our list – the Sweet Heat Fusion Wing.
For a couple of years now I’ve been looking for a great wing recipe that’s somewhat Thai-inspired, with that sweet-salty-spicy-umami balance that puts food over the top; I think this may be it in the world of chicken wings.
Of note, wings can be grilled, fried or baked; we’ve taken to baking and grilling basically all the wings we cook these days. If you plan to bake these, drain them well before baking and allow the skin to dry out just a bit – you’ll get crispier skin that way.
If you’re hosting this weekend, consider making a double batch – they don’t last long when there’s a flock of folks eating these. And the glaze can take up to 40 minutes to reduce, so don’t dally in getting started on the glaze simmer.
4 lb. chicken wings
1/3 cup + 1 tbsp. soy sauce
1/3 cup + 1 tbsp. cilantro, finely chopped
Scant 1/3 cup minced fresh garlic
Scant 1/3 cup minced fresh ginger
1 tsp. red pepper flakes2 cups rice vinegar
1 and 1/2 cups sugar
1/2 cup water
1/4 cup fish sauce (optional)
2-3 tbsp. chili-garlic paste
1-2 tsp. red pepper flakes1/2 cup sliced green onions, green and white parts
1/2 cup roughly chopped cilantro
Soak those wings. Rinse and pat the wings dry, trim as needed / desired.
Combine next five ingredients, mix well; add the wings, turn to coat and soak overnight or up to 12 hours.
Grill vs. Bake. Drain the wings. If baking, preheat oven to 400 and bake the wings for 20 minutes, then reduce heat to 350 and bake another 15-20 until crispy and done. If grilling, fire the grilling and grill over medium-high heat until crispy, sizzling and well marked; keep an eye on these puppies.
Meanwhile, make a glaze. Combine the vinegar, sugar, water, chili-garlic paste, fish sauce and the second measure of red pepper flakes in a medium saucepan. Bring to a boil, then simmer until glaze thickens – could take up to 40 minutes so get started as soon as the wings go in.
Glaze your masterpiece(s). Pull the wings, let them cool for 2-3 minutes, then add to a large bowl and pour the glaze over. Toss to coat well.
Sprinkle with the chopped green onions and fresh cilantro and stand back, these won’t last long.
Enjoy.
