- Dish: Spicy Oven-baked Chicken Wings
- Serving Size: 16 chicken wings or wingettes
- Cookbook: Fearless in the Kitchen: Innovative Recipes for the Uninhibited Cook (Christine Cushing)
This has been our typical Monday Night Football fare this year, so we decided to try it out last night along with the Canucks game on TV. Very easy to throw together, and easy on the shopping list, since once you buy the pantry items, the only fresh things you need are garlic, chicken, coriander, and chicken.
The recipe is meant to be a starting point and not an exact science. We personally add twice the amount of garlic, ginger, and heat than what is called for. We also use wingettes instead of full-sized wings, as more flavour seeps in. Our hot sauce of choice is a dark jamaican jerk sauce, which should be available in any supermarket.
For best results, taste the marinade before coating the chicken and adjust the levels of each ingredient to your satisfaction. And make sure to factor in the spicyness of your chosen hot sauce that you will be adding at the end.
Because of the Asian slant to the marinade, we typically pair this dish with steamed rice and salad. Drink of choice is beer, since it still is a game night, after all.
- 16 chicken wings
- 2 cloves garlic, minced
- 1/4 cup soy sauce (60 ml)
- 2 tablespoons hoisin sauce (25 ml)
- 1 tablespoon minced or grated fresh ginger (15 ml)
- 1/2 teaspoon paprika (2 ml)
- 1/4 teaspoon cayenne (1 ml)
- 2 tablespoons hot sauce (preferably Jamaican) (25 ml)
- chopped fresh coriander to taste [also known as cilantro]
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. If you don’t have parchment paper, well-oiled foil will do.
- With a knife, remove wing tips from chicken wings and cut through the joint to separate into drumsticks and wing ends (wingettes). Combine the garlic, soy sauce, hoisin, ginger, paprika, and cayenne in a large bowl. Add the chicken wings and toss to coat well.
- Arrange wings in a single layer on the baking sheet, reserving leftover sauce in the bowl. If they do not look not well-coated in marinade, baste once before placing in oven. Bake for about 30 minutes or until chicken is cooked through, brushing with reserved sauce every 10 minutes if wings seem to be drying out. Turn the wings over during one of the basting cycles.
- Combine hot sauce and coriander in a large bowl. Add wings straight from the oven and toss to coat well. Serve immediately.