Chinese Barbecue Wings

So usually when Super Bowl rolls around, I'm busy planning a menu that includes trays piled high with nachos; bowls filled to the brim with dips; platters of cheese, fruit, veggies, and crackers; tender carnitas with homemade pico and guac; wings and burgers; and some good beverages to go along with it. But this year has been different. I haven't really been able to think of anything else besides wings.

It's gonna be an all wings kinda celebration today!  Baked wings, fried wings, grilled wings...marinated wings, breaded wings, sticky wings. WINGS! I'm not sure what started the craving, but it may have been these Sticky-Sweet Caribbean Wings. They were just so ridiculously good that I was sad when they were gone. Ever since, I've been pinning wings like a madwoman, pulling out old saved recipes, and writing down ideas for new flavors of my own.

But you know what? I don't think my family is going to mind. We can smash numerous pounds of wings in one sitting between the five of us.

These wings are so simple to make. It's just a matter of roasting your wings and tossing them in a sauce made from hoisin, ginger, honey, scallions and a few other ingredients. If you want 'em spicy, add crushed red chile flakes. Totally customizable.

So tell me, what is your favorite way to make wings? And please leave a link - I have to build up my board. I'm prepping for an all-wings-all-the-time-party, remember?

Chinese Barbecue Wings

by Heather Schmitt-Gonzalez

Prep Time: 10-15 minutes

Cook Time: 45 minutes

Keywords: roast appetizer entree chicken honey ginger Super Bowl game day tailgating Chinese American

Ingredients (serves 4-6)

• 3 pounds chicken wings
• neutral oil
• sea or kosher salt
• freshly ground black pepper

for the sauce:

• 1/3 cup hoisin sauce
• 2 tablespoons butter
• 2 tablespoons honey
• 2 tablespoons ginger paste (or grated ginger)
• 3/4 teaspoon sesame oil
• 4 medium scallions, thinly sliced
• 1 tablespoon crushed red chile flakes, optional (or to taste)

to garnish (optional):

• 1 scallion, thinly sliced
• a smattering of sesame seeds

Instructions

Preheat oven to 425° F. Line a baking sheet or two with foil, and then smear a thin coat of oil onto the foil.

Cut the tips off of the wings (save them in the freezer for making stock), then cut them in half at the joint. Line them up on the baking sheet(s), leaving some space between each; sprinkle with some salt and pepper.

Slide into preheated oven and bake for 45 minutes, or until the skin is crispy and golden and the meat is cooked through (at least 165° F).

When the chicken is almost done, combine all of the ingredients for the sauce (add the crushed red chiles if you want heat, otherwise, it's mild) in a small pot and bring to a simmer for 2-3 minutes. Set aside.

When the wings are done, transfer them to a large bowl. Pour the hot sauce over them, and toss to coat. Serve, with the green onion and sesame seeds sprinkled over the top if you're using them.

-adapted from Food Network Magazine Jan/Feb 2013 (insert)