Oh October, how I adore thee. The month of October brings crisp weather, beautiful colors and the ultimate Sunday afternoon activity — football. As a baseball fan myself, I also appreciate that October brings the World Series.
I’ve written previously about sports gatherings, particularly the Super Bowl, and I still contend the best part of these events is the food. Lest I seem terribly shallow, I also truly enjoy visiting with my friends and cheering on the favorite teams.
I have several go-to recipes to take to parties and sometimes I’m asked to bring certain items such as halibut dip or salmon sliders, but I do like to mix it up every now and then. I’ll bring potato skins, nachos, meatballs, or wings. Chicken wings are a quintessential party food. Typical wings are fried and tossed in Buffalo sauce made of hot sauce and butter. While I do enjoy these, I prefer something a little more on the savory side than the burn-your-tongue side.
To accommodate my preference, I made Asian wings. A combination of soy sauce, ginger, honey, red pepper and a few other goodies make these wings a party hit. They’re also baked and not deep fried, which makes them a nice switch up from the traditional wing.
This Halloween season I am off to visit my youngest offspring, Alex. She and her husband Randy purchased a new home and I’ve been asked to come see their abode and to share in the joy of being first-time homeowners. I am so proud of the kids. At the ripe old age of 22, they both have great futures and now a permanent home. By permanent I mean for about three years, because come heck or high water they will be moving to Juneau. Mom has spoken.
A few days before my arrival, Alex text messaged me about making certain dishes while I’m there. I know that both kids will be working most of the time, so I’m making them dinner each night. I thought it would be a nice treat to not have to cook when you get home from a long day at work.
When Alex was young, she loved these wings. We would often make “party food” dinners with wings, potato skins, chili and such. When we were planning dinners for my visit, I immediately jumped at this idea. Randy loves his football and what better way to bond with the boy than make him party foods as he enjoys his favorite game. Fortunately, his father shares in his football fever, so Alex and I can feed the fellas and go watch a movie in another room. I see a Netflix binge in our future.
This week I present a dish that is fun to make and a great way to switch up the traditional hot wing: Asian Chicken Wings. If you’d like to make them as a full entrée, use chicken legs or thighs. Also, if your wings aren’t cut up don worry. They will cook the same and taste great. These wings will pair great with a salad and some steamed rice.
As we get into the holiday season, gatherings with friends and family become more frequent. Take a few minutes to make something special and create those delicious memories.
Until next time…
Eat and enjoy,
Midgi
ASIAN CHICKEN WINGS
2 pounds chicken wings
1 cup soy sauce
½ cup honey
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon cumin
½ teaspoon red pepper flakes
½ cup fresh cilantro, chopped
3 scallions, thinly sliced
Combine soy sauce, honey and spices in small bowl. Mix well and pour into large re-sealable bag. Add chicken, and move around until well coated. Seal bag and marinate at least 30 minutes to an hour. Overnight works great too.
After chicken has marinated, place on a foil lined baking sheet and bake at 350 for 25 – 30 minutes. They should caramelize and be cooked thoroughly.
Pour remaining marinade into sauce pan and bring to a simmer. Cook for about 15 – 20 minutes, until reduced into a glaze. Use this to baste chicken half way through cooking process, and close to finish. It adds more flavor and will help with the caramelization.
Garnish with the fresh cilantro and the scallions.
