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)
-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
Praise for THE FRAGRANCE OF DEATH:
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.
Thank you for all the variation ideas and recipes! They all sound so yummy that deciding on one might be difficult.
ReplyDelete2clowns at arkansas dot net
No need to decide, Kay--try them all! Wings every week!
DeleteI'm always nervous about wings but this sounds so easy. Thank you for the different marinade ideas.
ReplyDeleteThey are easy, indeed, April--and one of my favorite dishes! Add some baked potatoes and a simple green salad and you have the easiest (and tastiest) meal ever!
DeleteThis recipe sounds good love it thank you deborahortega229@yahoo.com
ReplyDeleteYou are so welcome, Deborah!
DeleteWhat a great variation on the usual fried wings! These sound like winners for sure.
ReplyDeleteAnd so much less of a hassle than frying! Winner, winner, chicken (wing) dinner!
DeleteOn the menu for this weekend!
DeleteGlad to hear it--enjoy!
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