Supernatural Sticky Wings for Super Bowl Sunday from Cleo Coyle

Wings are good eats. I grew up on my Aunt Mary's broiled chicken wings, and they bring back good memories, too. Here in New York City, Korean-style sticky wings have become a popular treat over the past few years. These wings, which are described as "Korean pub food," are lip-smackin' good, whether they're eaten in a pub, in one of the Korean wing shops around town, or on a Central Park bench. 

Roast Mortem:
A Coffeehouse Mystery 
To see some of the recipes 
featured in Cleo's bestselling 
culinary mystery, click here. 

My husband Marc and I have enjoyed these wings so much that we put a knockoff recipe for UFC soy-garlic wings in our 9th Coffeehouse Mystery (Roast Mortem). Today I have a completely different wing recipe for you, but one that's just as transcendently delicious.

And speaking of
transcendence...

I swear the NY Giants' playoff game performances were near supernatural achievements. Their opponents were top-notch, carrying the best records in the NFL, and the games were suitably thrilling. Hence my armchair salute to the Green Bay Packers and the San Francisco 49ers, who almost beat New York in a nail-biting overtime that was clinched with a mere field goal kick.

The Super Bowl is this Sunday and, honestly, whether we had a dog in the race or not, Marc and I would be watching the game. The big Bowl is an iconic moment in the timeline of our country's year--plus we like the commercials. :)

The winning New England Patriots will be challenging the die-hard New York Giants this Sunday. Both teams come to the arena as champs. Whatever the outcome, they'll leave that way, too.

Good luck to both! 

And good eats to us all... 

~ Cleo

Cleo Coyle's

Supernatural Sticky Wings

for Super Bowl Sunday!

To download this recipe in a free PDF 

format that you can print, save, 

or share, click here.

Cleo Coyle, winging it for
Super Bowl 46, is author of
The Coffeehouse Mysteries

The process for making these beautiful babies begins with a simple sweet and savory marinade. The glaze provides the delicious "sticky" aspect with a combination of maple, honey, lemon, ginger, and an ingredient that really pulls it all together--cumin. This ancient spice is often used in Mediterranean, Middle-Eastern, and Asian cooking. Here it deepens the glaze flavor, adding an earthy, nutty, (very subtle) mustard-like dimension that sends these sticky wings right out of this world (hence the "supernatural" part of this recipe's moniker).

See 2 tasty wing variations
at the end of this recipe.

Makes 12 chicken wings (about 4 pounds)


Ingredients for Marinade


12 chicken wings (about 4 pounds)
5 cloves garlic, chopped
½ cup maple syrup
¼ cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/8 teaspoon white pepper
1/8 teaspoon Kosher or sea salt


Ingredients for Glaze (to baste during cooking)

Makes 1/3 cup glaze (enough to baste 12 wings)

¼ cup maple syrup
¼ cup light brown sugar
2 tablespoons honey
1 tablespoon butter
½ teaspoon Kosher or sea salt
¼ teaspoon ground cumin
¼ teaspoon ground ginger
1 teaspoon fresh squeezed lemon juice
½ teaspoon Worcestershire sauce


Step 1—Make Marinade: Smash garlic and chop. Throw into a bowl with maple syrup, cider vinegar, Dijon mustard, honey, pepper, and salt. Whisk until thoroughly blended. Wash chicken wings, pat dry, and cut off the tips. Place wings in a resealable plastic bag or container. Pour marinade over wings, toss to thoroughly coat, and marinate for at least 4 hours or overnight.

Step 2—Make glaze: First preheat oven to 350° F. While oven is warming up, make the maple glaze. Combine all the glaze ingredients in a small saucepan, over low heat. Simmer, stirring continually for 3 to 5 minutes, until mixture thickens and becomes syrupy. Test by dipping a spoon into the glaze. When it easily coats the back of the spoon, it’s ready.

Step 3—Oven Roast (or grill): To cut down on the clean up, line a shallow pan with aluminum foil. Place a rack over the pan and coat the rack with nonstick spray. Remove wings from marinade and discard the excess liquid. Place wings on the rack and roast. Total cooking time is 80 minutes. After the first 30 minutes, turn over each wing and brush liberally with the glaze. Cook another 15 minutes. Flip the wings and baste a second time. Cook for another 15 minutes. Baste for a third time and cook a final 15 – 20 minutes. (Be patient with the cooking time and do not increase the oven temperature to speed up the process or you’ll likely scorch the sugar in the glaze.)

Variation 1—South Carolina-style Mustard BBQ:
Use the same Marinade recipe, but in the Glaze recipe replace 1 tablespoon of the honey with 1 tablespoon Dijon mustard.

Variation 2—Sweet-Hot:
Use the same Marinade recipe, but in the Glaze recipe add ¼ teaspoon cayenne pepper and…

 

 

Eat with joy!

~ Cleo Coyle, author of 

The Coffeehouse Mysteries 

To get more of my recipes,
enter to win free coffee, or

learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:

CoffeehouseMystery.com

The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

 

The Ghost and
Mrs. McClure

Book #1 of 
The Haunted Bookshop
Mysteries, which Cleo writes
under the name Alice Kimberly
To learn more, click here.