Tonight is Saturday night and mama really did not feel like cooking. I was pleased to hear a simple request of “asiany wings with the ginger and stuff”. This is a simple recipe with simple methods that can be applied to any flavor wings you’re going for.
This sauce is packed full of flavor and super easy to make. It’s easily adjustable; if it’s too sweet, use less sugar. If it’s not spicy enough, add more sambal (or peppers). More or less ginger? Easy fix.
For the chicken:
For the sauce:
¼ cup soy Sauce
2 tbsp of oyster sauce
2 tsp sambal oelek
3 cloves of garlic, grated
Thumb of ginger (about 1.5”) grated
3-4 tbsp of light brown sugar
juice and zest of one lime, a pinch of zest reserved
For the chicken:
- Using kitchen shears, cut your wings into flats and drums
- Preheat your oven to 450 degrees.
- You’re going to boil water like you’re making pasta aka heavily salted and a rolling boil.
- Boil the chicken for 8-10 minutes.
- Drain thoroughly.
- Pat dry with paper towel.
- Place the chicken pieces directly onto a cookie sheet (no added oil, no foil).
- Bake for about 30 minutes.
- While your chicken is in the oven, start your sauce.
- Grate the garlic and the ginger
- In a sauce pan, over medium heat, add all of the ingredients and stir.
- Bring to a boil and reduce to a simmer.
- Keep an eye, the sauce will bubble and start to reduce.
- Taste and adjust as you see fit.
- When it’s perfect, remove from the heat.
- The wings will begin to turn golden brown.
- Flip the wings and bake for an additional 5-10 minutes.
- Toss the wings in the sauce.
- Sprinkle reserved lime zest over sauced chicken.
One word. BOOM!
© 2017 by Alexa Mason. All Rights Reserved