Thursday, September 2, 2010

Asian lime wings with habaneros

I found this yummy recipe on chilebomb.com

* 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


1.
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.)
2.
Add brown sugar. Stir until dissolved. Add ginger, garlic, habaneros and cilantro. Reserve half the sauce for dipping.
3.
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.
4.
Serve with sauce on the side for dipping.
Tips
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.

1 comment: