Sunday, May 30, 2010

A welcome sticky situation
with Everyday Food chicken wings

Everyday Food magazine's Sticky Chicken Wings (click here for the recipe at the Everyday Food website), from the March 2010 issue was a big hit and definite make-again. It's a family-friendly dish.
   It was also super-simple to make, and you can mix up everything in the baking dish. Fewer dishes to wash!
   I used chicken drummettes in the recipe in order to cut down the work of cutting off the tips of wings.
   In a 9 x 13 inch baking dish, light-brown sugar, fish sauce, fresh lemon juice, and soy sauce are stirred together until the sugar dissolves.
   Fresh ginger (it says to smash it; I just grated it finely), a jalapeno or serrano chile (I used half a jalapeno with the seeds and ribs scraped out, as this is what gives the chile its heat) and the chicken wings are added and the wings tossed to coat in the sauce.
   The wings are baked for one hour at 300 F, then the heat is increased to 450 F and the wings baked for 30 to 35 minutes more until the sauce is reduced and the wings are glazed.

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