dimanche 2 septembre 2007

Honey Garlic Chicken Wings

Chicken wings bring back memories of the many shopping trips from Toronto, Ontario to Buffalo, New York. My girlfriends and I used to head to Buffalo for the weekend to pick up “off-price” bargains at Syms and TJ Maxx and to check out the selection of housewares at Pottery Barn and Williams Sonoma. They were always fun trips – lots of adventure and laughter! We ended our shopping Saturday’s with a happy hour margarita at Chi Chi’s then chicken wings at Duff’s.

Buffalo has been famous for chicken wings since they were first served at the Anchor Bar in the 60’s. Buffalo wings are deep fried and served in red sauce (different degrees of hotness are available from mild to hot). I like the hot ones. The traditional sides are carrot and celery sticks with blue cheese dip. I have tried the wings at the Anchor bar as well but prefer the ambiance at Duff’s.

I do not deep fry chicken wings but rather barbecue, grill or oven roast them. Wings are quite greasy and care must be taken when grilling them on the barbecue to avoid flare ups and charring them.

Honey Garlic Chicken Wings
Serves 4

1 kg (2 lb) chicken wings

Honey Marinade:
30 mL (2 tbsp) vegetable or peanut oil
30 mL (2 tbsp) liquid honey
15 mL (1 tbsp) red wine vinegar or lemon juice
75 mL (1/3 cup) soy sauce
5 mL (1 tsp) fresh ginger, minced
1 clove garlic, minced
15 mL (1 tbsp) green onion, chopped
Combine ingredients and mix well.

Wipe chicken wings with paper towels. Chop off wing tips and discard. Cut wings into 2 pieces at the joint. Marinate for several hours.

Remove from marinade and grill over hot coals. Turn frequently until the wings are evenly browned and cooked through. Brush with remaining marinade.

Alternatively roast wings in a 180°C (350°F) oven for about 45 minutes.