Friday, February 4, 2011

Spicy and Sweet Chicken Wings

(Serves 4 to 6)

2 tablespoons fresh ginger

2 tablespoons minced garlic

Grated zest and juice of 1 lemon

1/2 cup soy sauce

1 tablespoon Vietnamese fish sauce (nuoc mam)

2 tablespoons Sriracha chile sauce

1/4 cup honey

2 pounds (about 24) chicken wings, middle joint only, or chicken “drumsticks”

2 tablespoons grape seed or canola oil

In a bowl, whisk together ginger, garlic, lemon zest and juice, soy sauce, Vietnamese fish sauce, chile sauce, and honey until well combined. Add chicken wings and toss to coat well. Let marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours.

Heat a large saute pan over medium heat until hot. Add grape seed oil and warm it until it ripples. Add chicken wings and cook, stirring occasionally, for 20 minutes, or until golden and the liquid is beginning to thicken. Increase heat to medium-high and reduce liquid for about 5 minutes, or until it has glazed the wings.

Remove from heat and serve wings hot or at room temperature.

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