Never thought it would come to this but here we are, game day, chicken wings. I officially joined the other 3 trillion food blogs featuring wings today in America. Nothing wrong with that. I love those marvellous things so why not make my own wings my own way. I have to be honest. I don’t know anything about football. I plan to keep it that way too. I’m more of a soccer guy… like every 4 years for a couple of weeks and then I’m left with ZERO interest in watching sports again. But we’re here to show off these little sticky guys not to talk about sports, so hang in there. Who won this Super Bowl? The correct answer. I don’t give a S###.
This recipe like any other wings recipe is simplicity in itself. Wings are the fattiest part of the chicken. They only have a bit of meat and a delightful amount of awesome fatty chicken skin. They are packed with flavour and make the best finger food when prepared correctly which like I said, it’s really really simple.
A little bit of unofficial chicken wing anatomy. The whole wing is rarely served whole (don’t ask me why). The tips are removed since they’re mainly only bones. The drummette or drummy (my favourite) is the arm (the humerus bone is in there), which is connected to the shoulder and hence the breast. And there’s the flat or flapper. That’s the forearm. Couple of bones in there… the radius and the ulna. I just did a massive google search to come up with all this info. I didn’t go to chicken wing school. Let’s continue.
Ingredients: (makes about 20 units of awesomeness)
The Wicked Wings:
10 whole chicken wings. Or buy 20 of your favourite parts already cut.
1/2 Tbsp Garlic paste.
1 Tbsp Miso Paste (yellow or red should do)
2 Tbsp Hot sauce of your preference. I used Tapatio.
1/3 Cup brown sugar.
1/2 lime (juice only)
The wings. Brine them overnight in a pot with salty water. You know, like pasta-water salty.
This will season the wings and maybe increase the chances of adding a little extra juiciness… but anyways. You can skip this step but then you have to adjust the saltiness of the glaze. The miso paste at this point is providing the needed saltiness for this recipe. Ok, so you woke up the next days, hopefully it’s game day and now you can get going. Discard the water and dry the chicken wings with paper towels. Don’t cut them wings just yet. Less surface area, less water loss. In a cookie sheet lined with tin foil or parchment paper (It will be easier to clean when you’re done) add the wings. I brush the tin foil with vegetable oil. I do the same with the wings.
Everybody here needs to be super oily. If you’re making chicken wings, fat consumption shouldn’t be an issue…. Bake the wings in the oven at 450F for about 30 mins. Keep an eye on them. You can run the broiler for 5 to 10 mins or until you get the desired golden browning level of your dreams. Remove the wings from the oven. And allow to rest. Make the glaze. At this point I’m eating the wings without the glaze. They’re too awesome. Oh, you can also cut them up now, I almost forgot. Drummettes over here, flappers over there. The tips… I ate them, I won’t lie.
The glaze. The simplest thing. Mix all the ingredients. Over medium heat cook until a syrup forms. Don’t let anything burn. Just be patient and stir constantly. It will take about 10-15 mins. Let the color deepen as the sugar caramelizes a bit. Take your time. Don’t bother straining. If you don’t have garlic paste. You could use garlic powder or just get some exercise and work actual garlic cloves to a paste with your chef’s knife. It’s worth the practice.
Putting it all together. The moment of truth. Check the glaze. Make sure it’s nice and sticky but not too dry. Add water if you think it’s too thick. A little bit at times until it’s the proper consistency. Add the wings to the glaze pot and mix it all up real well. This is ready to go now. And they better be ready or you will be dismissed from your chicken wing cooking duties. Football fans don’t wait for wings once they’ve smelled them.
Chop some cilantro and green onions, cut some lime wedges and decorate that wings platter like you mean it. Good luck out there. 1st down? who’s down? who knows. See yah!