Thank you to Safeway for sponsoring this post. As always, all opinions expressed in this post are my own.
These Chili-Garlic Glazed Wings with Peanutty Satay Dipping Sauce are oven-baked to perfection; juicy inside and crispy outside, and packed with flavor!
When a specific region makes a food specialty so well that they’re world-famous for it (like cheesesteak in Philly or deep-dish pizza in Chicago), there isn’t much sense in trying to recreate that food at home, unless of course you’re feeling adventurous! This is especially true if that particular food is a bit of an inconvenience to make, with a ton of steps or obscure ingredients, or something deep-fried or slow-cooked for days.
With that in mind, I very, very rarely made chicken wings when I lived in Buffalo. There were more great places to get wings than not, and although a bad experience wasn’t unheard of, it was unlikely. Now that I live in Florida, it’s a bit of a different situation.
It’s not that good chicken wings can’t be found down here; it’s just that their quality is more likely to be hit-or-miss. You never know what you’ll get. I went to a wing joint in Orlando for the first time a couple months ago and had amazing wings; seriously, I would have thought I was back in Buffalo, but for the fact that it was November and a pleasant 85 degrees outside. Then I went back to the same place about a month later and the wings were inedible. (I don’t say inedible lightly; the wings were a bloody red when you bit into them. But even if they had been cooked properly, they wouldn’t have been good; they were soggy and over-sauced.)
Even a Buffalo Bills restaurant/bar in Orlando had icky wings. Realizing that truly great wings are hard to come by outside of Western New York (lots of love for my hometown!), I knew I had to take matters into my own hands.
These wings aren’t your classic Buffalo wings, which are typically simply sauced with a mix of Frank’s RedHot and melted unsalted butter (with cayenne added in if you like them really spicy). These aren’t in any way Buffalo wings; they are just really good wings.
When you’re talking about chicken wings there are two factors to consider: 1) crispy-ness and 2) flavor. Both need to be present in order to get a truly spectacular wing experience. We’ve already talked about the flavor (the sauce), so now let’s address crispness. Back home, wings are typically deep-fried at 350F for 10 minutes for regular wings. If you want them on the crispy side, you can either raise the temperature to around 365-375F or leave them in an extra couple of minutes. I went another route for the cooking method.
I’m not a fan of deep-frying at home; health issues aside, I hate the way it makes the house smell, and it always seems like such a waste of oil. I cooked my wings in a 400F oven for 30 minutes and they were just about perfect; tender and juicy inside and crisp outside. You can leave them in a little longer or broil them for a couple minutes at the end if you want them crispier.
And now let’s talk about the flavor component; the most important factor is to start with a great quality meat. Open Nature® recently added a NEW product to the line: Open Nature Air Chilled Chicken, available exclusively in the Orlando area at Safeway stores. This chicken is different from other chicken on the market; it’s fed a proprietary flaxseed-based diet, and is higher in beneficial omega-3’s and lower in cholesterol than conventional chicken. Open Nature Air Chilled Chicken is cage-free and American Humane Certified, with no antibiotics or added hormones. This chicken is individually processed with purified air for 100 percent mouth-watering flavor.
After starting with great quality chicken wings, I marinated these in an Asian-inspired sauce. They’re baked, and then glazed, and served with another sauce for dipping. There’s a lot going on, and it all comes together to create a pretty fantastic wing. These are perfect for any party and of course they’d be great for the Super Bowl! The recipe is easy to double or even triple if necessary.
What food is your hometown famous for?
- 2 tablespoons tamari, soy sauce, or coconut aminos
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon sesame or peanut oil
- 1½ tablespoons fresh lime juice
- 1 large clove garlic, crushed
- ½ tablespoon fresh-grated ginger
- ¼ teaspoon fish sauce (optional)
- 12 chicken wings (a mix of flats and drums), about 1¼ to 1½ lbs
- Coconut oil, to grease the pan
- 1½ tablespoons creamy peanut butter
- 1½ tablespoons coconut milk (or 1½ tablespoons unsweetened shredded coconut + 1½ tablespoons water)
- Crushed peanuts
- Sliced scallion
- Sliced fresh hot red pepper or crushed red pepper flakes
- Fresh cilantro leaves
- Whisk together the tamari, honey, vinegar, sriracha, sesame oil, lime juice, garlic, ginger, and fish sauce in a medium bowl. Transfer ½ of the marinade to a small bowl and set aside to use for the peanutty sauce.
- Add the wings to the remaining ½ of the marinade in the medium bowl and toss to coat. Cover the bowl and refrigerate 2 to 24 hours. Let the wings sit at room temperature for 20 minutes before cooking.
- Add the reserved marinade to a blender along with the peanut butter and coconut milk and process until smooth and creamy. Transfer to a small bowl, cover, and keep refrigerated until serving.
- Preheat the oven to 400F. Grease a large cookie sheet with coconut oil and arrange the wings on the pan (reserving the marinade to make a glaze). Bake until the wings are cooked throughout (not pink in the center) and crispy outside, about 30 minutes, flipping the wings over once halfway through. (If necessary to get them more browned you can briefly broil the wings once they’re done, but my wings were browned enough without this step.)
- While the wings cook, add the marinade (that the wings soaked in) to a small skillet. Bring to a boil over medium heat, and then turn the heat down and simmer until the marinade is thickened, about 10 minutes, stirring frequently. This is the glaze for the wings.
- Add the cooked wings to a large bowl along with the glaze and gently toss to coat.
- Transfer the wings to a serving platter and serve along with the peanutty sauce for dipping. Sprinkle any garnishes you want on top.
Disclosure: This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.
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