Spicy Asian-Style Hot Wings
It’s that time of year again, in which I cover Super Bowl food. That’s right, I don’t even watch football, but that’s really not a factor. For someone like me it’s all about the food and the commercials. Yes, the commercials. I love them.
This year I had to bypass the traditional Jello-o shots like these, these and these, since the kid in me (literally—I’m prego) is really cramping that bit of my style. Although Matt is pushing for one that you may see next week. Hard to create one you can’t taste. But he’s vowed to create one with me and to make sure it passes rigorous testing.
Hmm, I see a man on the floor when we talk it about it, since he’s not a real drinker. In fact the only drink he does do will mostly likely be the one we make. . . stay tuned, this one could be interesting.
For today’s Game Day Grub—we are gonna do hot wings, Asian style. Yep. I’m going classic with a slight tweak. And I’m serving it with a peach and mango salsa spiced up with some serranos. I love the sweet and spicy pairing of salsa with hot wings—I’ve never been a fan of doing wings with blue cheese or ranch dressing.
And of course, because I’m all about presentation, I made little wonton cups to serve the salsa in for some punched-up visual appeal. Feel free to skip this and just dump the salsa in a bowl. But I swear the wonton cups are so easy to make and they are baked, not fried—win, win!
Now let’s do this. Grab your towelettes and let’s get messy and sticky with some Asian-style hot wings.
Yield: 3-5 servings
Asian-Style Hot Wings
- 3lbs chicken wings (excluding wing tips )
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ Chinese five spice
- 2 garlic cloves, minced
- 2 tablespoon chili garlic sauce
- ½ cup sugar
- ¼ cup mirin
- 1 cup orange juice
Peach & Mango Salsa
- 2 peaches, diced
- 2 mango, diced
- 1 vine ripened tomato (medium size), diced
- 2 serrano chilies, chopped
- 3 tablespoons chopped green onions
- 4 tablespoons canola oil
- 2 teaspoons lime juice
- ¼ cup cilantro
- Salt and pepper to taste
- 24 wonton wrappers
To make Asian hot-wings:
Preparation: Heat oven to 400 degrees F. Line bake sheet with foil.
- Evenly season chicken wings with salt and pepper. Bake for about 35 minutes or until evenly browned.
- While wings are baking, make the sauce by combining the remaining ingredients in a skillet over medium heat. Bring to boil, stirring every so often until the sugar is dissolved and sauce is reduced to syrup, about 7-8 minutes. Remove from heat and set aside. (Reserve 4-5 tablespoons for brushing on top of finished baked wings.)
- Remove the wings from the oven and reduce the oven temperature to 350 degrees F. Place the wings in a large, heat-proof bowl and toss in syrup until evenly coated. Place a wire rack on a foil-lined bake sheet, then place syrup coated wings on top and bake for another 20-25 minutes. Remove from oven and cool for 5 minutes before brushing reserved syrup on top.
To make Peach & Mango Salsa:
- Place peaches, mango, tomato, Serrano chilies, green onions, cilantro and lime juice in a bowl and toss. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving.
To make wonton cups:
Preparation: Heat oven to 350 degrees F. Cover mini-muffin wells with bake spray.
- Brush wonton wrappers with canola oil, then gently push wrapper into muffin wells to create a cup. Bake until golden brown, about 10-12 minutes. Remove baked wonton cups from pan and transfer to a wire rack for cooling.