Triple Threat Chicken Wings

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Whenever I roast a chicken, my favorite part is the crispy little wings. Since there are only 2 of them per chicken the hubby is sweet enough to let me have them all to myself but I’m pretty sure that he’d like to try them sometimes so this is my way of saying, “Thanks honey!” This is one of those dishes where the amount of effort vs. the payout is disproportionately low. The 450F temperature is just perfect for giving you crispy wings (you can even hear your dinner companions happily crunching away) with tender flesh and by roasting them, most of the fat ends up in the bottom of the roasting pan and not on your hips. w00t! The glaze caps everything off with the trinity of sweet, sour, and spicy from the honey, rice wine vinegar, and chili paste. And to make a great thing amazing, I’ve added the zesty duo of garlic and ginger which make all the other flavors sing with harmonious resonance. Actually, the hardest part of making this is keeping yourself from licking any stray bits of tangy, spicy, zesty sauce that happens to coat anything around you but what’s a little glaze among friends? This tasty, easy dish is perfect for lazing on the deck, watching Stanley Cup, or any impromptu picnics or guests that just happen to come your way :)

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Wingettes & drumettes, a great name for a band?
If your butcher doesn’t already separate your chicken wings into wingettes and drumettes for you, it’s actually very easy to do so yourself with no brute strength or berserker hacking necessary. I find the easiest way to disarticulate them is to bend the joints and then insert a sharp knife (I like to use a small utility knife with a sharp tip) and wiggle around. You’ll automatically get your tip into the empty spaces in the joint and easily slice away the tendons connecting the muscle to the bone. No mutant superpowers or knife damaging bone hacking necessary.

Triple Threat Chicken Wings

2 lb chicken wings, in wingettes and drumettes
1/2 tsp sea salt
1/2 tsp freshly ground pepper
Triple Threat Glaze (see recipe below)

Preheat oven to 450F. Grease and place an oven-safe wire cooling rack in your baking sheet. I have one by the Culinary Institute of America (the other CIA) that is oven-safe to 450F (not under a broiler though!) and fits in my half baking sheet perfectly :) If you don’t have an oven-safe cooling rack you could use a broiler rack inside a broiling pan but will likely have to divide your wings into 2 batches since they’re smaller than baking sheets. I like to disarticulate my wings while the oven is heating up.

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Season wings with salt and pepper. Bake till golden-brown and a meat thermometer registers 165F. With 2 pounds of wings and convection it takes me ~30 minutes. If you like your wings extra crispy, flip them over after 15 minutes so the underside can crisp up too :) Toss in glaze. Makes 4-5 servings.

Triple Threat Glaze
6 tbsp unseasoned rice wine vinegar
2 tbsp light soy sauce (I used Yamasa) **if cooking gluten-free look for tamari soy sauce without wheat in the ingredients as not all tamari is wheat free
4 tbsp mirin
2 tbsp honey
2 tbsp sambal oelek or your favorite chili paste/hot sauce
2 tbsp (1-2 inches) crushed ginger
4 tsp (7-8 cloves) crushed garlic

10 minutes before wings are done, in a large skillet combine all ingredients and reduce over med-hi heat till volume reduced in half. I like to use a skillet so I can just toss the wings into it straight out of the oven and coat them in sweetly sour, spicy, finger-licking glaze. Is it bad that I made this 2 times in 3 days? Dear hubby’s not complaining ….

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About Cam

Enjoying the hippie life in Portlandia :)

9 comments

  1. Liz

    I must say the wings look very delicious , what is mirin? thanks for liking my posts. Have a wonderful week!

    • Cam

      Thanks! Mirin is a sweet rice wine usually used in Japanese cooking but there are some drinking varieties as well. I like to use it here to cut some of the harshness of the soy sauce. I find that just a little bit gives a smooth flavor to many foods and sauces without leaving much of an identifiable taste. You can usually find it in Japanese grocery stores in the same aisle as the condiments or in well stocked Asian markets. They even have some in my local Western market! If you can’t find mirin you can make a substitute using 3 parts sake to 1 part sugar (eg 3 tsp sake + 1 tsp sugar = 4 tsp sort of mirin). I’ve heard you could also substitute sweet sherry in a pinch but I haven’t tried that myself.

      I always love reading about people who enjoy what they do. Happy blogging :) We’re having a little heat wave here in Portlandia (70-80s) so hopefully you’re enjoying some nice weather too.

  2. I just thawed out a package of wings to make my favorite dinner ever (http://attemptsindomesticity.com/2012/03/21/my-swedish-grandmothers-amazing-recipe-for-teriyaki-wings/) but you’ve totally convinced me to make these instead! They look amazing. I’ll let you know how they turn out!

    • Cam

      Wow, after reading your post and hilarious cousin taunting, I feel a but guilty about derailing you from a flavorful and nostalgic comfort food. Love the pics ^_^ I always love hearing about the foods and experiences that shape people’s hearts cuz I definitely have quite a few dishes and activities that help define who I am :)

      Looking forward to your feedback! (Waiting for the heat wave to abate before attempting your heart-broken chicken. My cherry tomatoes and strawberries are loving all the sun.)

  3. These wings sound great, Cam, and that opening photo is incredible! I’m not familiar with sambal oelek but I bet it helps to give these wings a bit of a kick. You’ve given me another item to look for the next time I hit the Asian markets. I’ll be making these wings next game day. It’s time to mix things up a bit. Thanks!

    • Cam

      Huy Fong, the company that makes the sriracha hot sauce with the rooster on the bottle and bright green top, makes a sambal oelek which is just straight chili paste. I think sambal oelek style chili paste is originally from Indonesia but it’s pretty popular throughout SE Asia. I like it cuz you get spicy heat without any other flavors to change the taste of your food unlike Tabasco which adds a lot of vinegar taste.

      You mean like the Hawks v Kings game tonight? ;)

  4. Pingback: Triple Threat Wings are Violently Delicious | Attempts in Domesticity

  5. These look dangerous, gluttonous, and delish. Love the combination of ingredients.

    …and thanks for the visit to my site. Cheers!

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