Thursday, September 2, 2010

Asian lime wings with habaneros

I found this yummy recipe on

* 1 package of 16 whole chicken wings, separated, tips discarded
* 3 limes juiced
* 3/4 cup rice wine vinegar
* 1/2 cup soy sauce
* 1/4 cup hoisin sauce
* 1/2 cup ketchup
* 2 tablespoons sesame oil
* 1/3 cup brown sugar
* 3 tablespoons fresh ginger, chopped
* 3 large cloves garlic, chopped
* 1 to 2 habanero peppers (lower heat by removing seeds)
* 1/2 cup cilantro, chopped

Preheat oven to 400 degrees. Mix lime juice, vinegar, Kimlan Soy Sauce, hoisin, ketchup and sesame oil in a non-reactive bowl. (See tip below.)
Add brown sugar. Stir until dissolved. Add ginger, garlic, habaneros and cilantro. Reserve half the sauce for dipping.
Bake chicken wings on a roasting pan at 400 degrees for 40 minutes. Dump wing in sauce and toss to coat. Heat remaining sauce in a saucepan over low heat. Transfer to pre-heated grill for 3 minutes on each side, turning once. The sauce is has a good bit of sugar in it so be careful to not burn the wings. You just want them to caramelize.
Serve with sauce on the side for dipping.
Using a non-reactive stainless steel, glass or ceramic mixing bowl when cooking with acidic ingredients such as vinegar or juice is always a best practice. Acid can react with other materials and metals which can leave a metallic taste behind or discolor the food.
You could deep fry these wings before you sauce them and they'd be fantastic. I chose to bake them first to render some of the fat and then grill them in keeping with the spirit of nice weather and good company.

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