(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Sticky, Gooey Sesame Srircha Wings
You may already have a soya wing recipe but this one breaks the mold. These can be marinated several hours ahead but even if not, this recipes makes the best, deepest flavor Asian wings on the planet. Slow cooking is the trick (and all the spices)
3 to 4 pounds chicken wings - split in half, tips removed
1/4 cup Chinese fermented black beans *, optional
1/2 cup soya sauce
2/3 cup hoisin sauce
1 cup ketchup
1/4 cup Dijon mustard
1 tablespoon sesame seed oil
1/4 cup rice or cider vinegar
1/2 cup brown sugar
1/2 cup honey or molasses
1/4 cup horseradish
1 tablespoon minced garlic
1/2 teaspoon, more more or less, Chinese red hot sauce/paste, optional
*Usually found in Asian food markets
The night before, or at least six hours ahead if possible, stir together the black beans, soya sauce, hoisin sauce, ketchup, mustard, sesame oil, vinegar, brown sugar, honey or molasses, horseradish, garlic and hot sauce. Otherwise, just combine ingredients well and pour over wings.
Preheat oven to 350 F. Arrange wings in a single layer on a foil-lined baking sheet and bake about 60-90 minutes until wings are well glazed and a deep, rich, reddish brown color. Serve with stir fried vegetables and Chinese noodles or rice.
© This is a Marcy Goldman/BetterBaking.com original recipe
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