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Asian Sticky Wings

I made these tasty morsels for the 2014 Rose Bowl (woop, woop MSU!). Hubby loved them and so did I!

Asian Sticky Wings

Yield: Approximately 4 servings

For the marinade:

1 lb chicken wings

1/2 c soy sauce

1/2 T fresh grated ginger

1 T fresh cilantro, chopped

1 garlic clove, minced

1/2 lemon, juiced

Salt and pepper

For the cooking sauce:

1 T EVOO

1 T butter

1/4 c honey

Sesame seeds and fresh cilantro leaves for garnish

Directions:

Place wings in a shallow dish or gallon Ziploc bag and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat. Marinate, refrigerated, for 2 hours or overnight.Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds. Transfer to a platter, sprinkle with cilantro leaves and serve.
Asian Sticky Wings
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