Sticky, Sweet, Savory Goodness
I am done… with house projects that is. Three solid weeks of projects. There are two more major projects that need to be done, but they will have to wait until a snowy weekend, I need to move on. Yeah, now onto better things, like Honey Asian Chicken Wings.
So this is a BIG week in Colorado. The city of Denver is going Bronco’s crazy, as well we should. Our beloved Bronco’s deserve to be playing for AFC Champions against the Patriots. They have done so great this year and really we need something stellar to happen in our state. It’s time. Fires, floods, stupid senseless shootings among other petty things, we need something good. Sports in Colorado are huge (seven professional teams), the X-Games, and world cup skiing are all pretty important to just about everyone, but the creme de la creme are the Bronco’s. I know that I’ll be glued to the TV and enjoying Honey Asian Chicken Wings!
Anyway, it’s 50 degrees, not a cloud in the sky and I swear that I smelled spring in the air. I know I’m dreaming, winter is not over, but I do have tennis matches scheduled outside this weekend, awesome. So that being said, the Man upstairs is a Bronco’s fan, because our sunsets this week have been out of this world! Orange and navy blue. Perfect prelude to our big weekend!
So if you are in Denver or any other great city around our country, glued to the TV. Try making these Honey Asian Chicken Wings. They are easy to make and better at room temperature! Try them, you will love them! Enjoy! GO BRONCO’S
Picture courtesy of Carol Grape, Grape Imaging, LTD. Littleton, Colorado.
- 4-5 pounds of chicken wings
- 1 1/2 cup soy sauce (I use tamari)
- 3/4 cup honey
- 3/4 cup hoisin sauce
- 1/2 cup plum sauce
- 1 tbs siracha
- 4 garlic cloves, minced
- 1 4 ” piece of fresh ginger, minced
- 16 green onions sliced, green and white parts
- In a sauce pan warm soy sauce, honey, hoisin sauce, plum sauce, siracha, garlic, ginger and green onions. Do not boil, you just want to loosen the honey.
- Remove from heat and reserve one cup of sauce for basting wings later.
- In a large zip lock bag, add chicken wings and cooled marinade. Let sit over night in the refrigerator.
- When ready to cook heat oven to 375 degrees and line 1-2 cookie sheets with parchment paper and spray with cooking spray. (Don’t use tin foil, it sticks, bad).
- Place chicken wings evenly in pans. Do not over crowd. Put in oven and after 1/2 hour, turn chicken wings and baste with sauce. Cook for another 1/2 hour and remove from oven and baste with more sauce.
- Transfer to a serving plate and let sit for at least 15 minutes. Great served at room temperature.