Friday, May 22, 2009
Asian-Style Grilled Hot Wings
Hoo-boy, here we go! I've been working on this for a few hours, but I think I may have nailed it:
Asian-Style Grilled Hot Wings
The chicken:
about 2 pounds of chicken wings, or about 2 pounds of assorted chicken pieces, cut up
The rest:
1/2 cup of your favorite barbecue sauce
1/4 cup chili-garlic sauce (I recommend Sriracha)
4 tablespoons (1/2 stick) unsalted butter
2 to 3 jalapeno peppers (or other hot peppers of your choice), minced
2 cloves garlic, minced
Pre-cook chicken, either by steaming or poaching. If steaming, bring water to a boil and steam chicken for 15-20 minutes. If poaching, cover chicken in cold water, add 1 tablespoon salt, one whole clove of garlic (intact), and and one or two bay leaves. Bring gradually to a simmer. Simmer 20 minutes. When chicken is done, remove to a plate or platter lined with paper towel. Allow chicken to cool, then wrap and store in refrigerator until ready for grilling.
The Sauce:
In a small (at least 1 quart) saucepan, melt 1 tablespoon of the butter over medium heat. Add the minced jalapeno, and cook for about 3 minutes, stirring often. Add the minced garlic, and cook for an additional 2 to 3 minutes, stirring often, until the garlic is fragrant.
Reduce heat to medium-low, and add the barbecue sauce, chili-garlic sauce, and remaining butter. Allow the buter to melt, then stir to combine. Cover sauce, and allow to cook over low heat for about 15 minutes. Stir sauce again, cover, and remove from heat.
Spray your grill with a liberal amount of non-stick spray, or use a paper towel dipped in vegetable oil to coat your grill. Heat the grill to medium-high, and arrange chicken pieces evenly. Cook for about 5 minutes, and flip chicken pieces. Cook another 5 minutes, and check for crispness/grill marks on the skin. If desired, cook chicken pieces for another 2 to 3 minutes per side, if you like extra-crispy skin. Remove chicken from grill to a food-storage container with a snap-on lid, or to a large mixing bowl.
Pour sauce over chicken; snap lid onto container, and gently turn and toss to evenly coat chicken in sauce. If you're using a mixing bowl, carefully toss chicken to coat, or use a rubber spatula to gently fold chicken into sauce.
Plate up and serve!
SPRING SPRING SPRING!
Hi everybody!
Yep, it's Springtime once again. Today, I (almost) finished putting in my garden---there are still a few items (like my favorite, Brussels sprouts) that I haven't been able to get yet. But I have put down assorted peppers (jalapenos, orange bells, and yellow wax, to name a few), some tomatoes, some cukes, some zucchini, and assorted herbs. My thyme, sage and Greek oregano all came back this year, and so did a couple of strawberry plants---I have about a dozen strawberries nearly ready-to-eat. Some new pics of the garden will be coming shortly.
Moments from now, I'll be grilling some par-cooked chicken wings (got a good deal on the wings this afternoon). I'm going to do a barbecue-based, Buffalo style sauce....we'll see how that goes.
