Wing It! #recipe by @LeslieKarst

 

Back in the 1980s when chicken wings were still a good bargain, I used to talk about writing a cookbook called Wing it With Leslie! The idea was that you could prepare wings in all sorts of ways, substituting different ingredients, as long as you included these things: acid, fat, sweetener, salt, and whatever flavor profile you were going for. 

 

Thus, for Asian-inflected wings, you could use white vinegar, roasted sesame oil, sweet chili oil, soy sauce, ginger, and garlic.

Or for an Indian flavor, lemon juice, canola oil, sugar, salt, and curry spices (e.g., ground cumin, turmeric, coriander, ginger, and black pepper).

The method is simple: Simply mix all the marinade ingredients together, then toss the wings with them and let them sit in the marinade for at least an hour, then roast the wings at 375 degrees F until nicely browned—about 45 minutes.

The other night, I went with a French-inspired mix of ingredients, which recipe follows. (Note that the marinade recipe makes enough for at least 12 wings, but I only cooked 4 large ones—enough for Robin’s and my dinner, so I had lots of marinade left over—which will make for a nice salad dressing.)

Feel free to switch out ingredients as you see fit to match your mood—or whatever you might have in your pantry and fridge!

 

French-Inflected Chicken Wings

(serves 3-4)

Ingredients

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

1 teaspoon brown sugar

¼ teaspoon garlic powder

¼ teaspoon black pepper

½ teaspoon herbes de Provence, tarragon, or thyme (not pictured)

¼ teaspoon salt

½ cup olive oil

12 chicken wings

sesame seeds (optional--not pictured)

 

Directions

Blend together all the marinade ingredients except for the oil. 

 

Then slowly whisk in the oil, till blended.

 

Toss the wings with the marinade and let sit for at least an hour. 

 

Preheat oven to 375 degrees F. Line a roasting pan with foil or parchment paper, for easy clean-up. Spread the wings out on the pan, then sprinkle with the sesame seeds, if using. 

 

Roast until nicely browned, about 45 minutes. 

 

Enjoy!

 

 🌿 🐓 🌱

 

 

Look what's new from Leslie!

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

(available for purchase here)

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court."

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine

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the newest Sally Solari mystery

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Praise for THE FRAGRANCE OF DEATH:

 

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Lisa K's Book Reviews



"[An] enjoyable fifth outing for Santa Cruz, Calif., chef Sally Solari.... This well-done culinary cozy should win new fans for the ever enterprising Sally."

Publishers Weekly

All five Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.