Thursday, January 27, 2011

Sweet and Sour Glazed Wings: On being a pair

 For my other half.

When I got married, I knew I was going to be part of a pair.  There would be two halves making a whole.  Our two lives would become one and together we would walk one path.  At first it sounded scary.  Husband's path was leading him to Asia, and after some debate, we decided I would follow him.  That was our path, and although it was not the path I would have chosen as an individual, as half of a pair it was the one I walked together with him.

However, being part of a pair sometimes isn't easy, because the path that one person wants to take may not be the one that the other wants.  Sometimes there is a crossroads with two individual feet pointed in a different direction and no way to take different paths without splitting.  And when you are at that crossroads is when times are rough because suddenly the path that one person sees as being right isn't necessarily so for the other one. That is when you pray, so hard that the other person will change his or her mind and come to your side

I much prefer being on the path with my mate beside me.  I like seeing both of our feet walking in the same direction.  I like when both of our eyes are focused on the same goal.  I like having Husband right by my side to walk with me through the hardest parts of life, together.  I like being part of a pair.

Wings come in pairs.  I made wings yesterday and I made them again today, only a different recipe with different preparation and technique.  Although they were both wings, the end results were remarkably different.  These wings are not marinated, and are simply roasted and then glazed with a sticky, sweet and sour glaze that just makes you want to lick up all the glaze.  In fact, mom in law was over today rescuing me from my sewing project and she did just that - licked up the glaze commenting on how delicious the wings were.  Mom in law approved means that they need to be posted.

Sweet and Sour Glazed Wings
3-4 lbs chicken wings, (wings and drummettes separated. You can use only wings or only drummettes if you desire.)
Salt and pepper to taste

1/2 cup soy sauce
1/2 cup honey
1/2 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons sake
2 tablespoons minced garlic
2 tablespoons minced ginger

Preheat oven to 375. Place wings in a single layer in a roasting pan. Season with salt and pepper. Roast in the oven for 45-50 minutes, until much fat is rendered and skin is crispy.

While wings are cooking, add soy sauce, honey, vinegar, sesame oil, sake, minced garlic and minced ginger in a medium saucepan and bring to a boil. Lower heat and allow mixture to reduce until it is a sticky syrup, about 45 minutes. Set aside.

When wings are golden brown, remove from oven. Raise oven temperature to 425. Using a brush, spread the glaze over each wing and then return pan to the oven. Allow to brown up and get caramelization, about 3 minutes. Remove from oven and then spread remaining glaze all over the wings until they are coated.

Move wings to serving plate and sprinkle with sesame seeds and scallions. Serve with lots of wet napkins.


Printable recipe

Much more delicious when eaten with your mate by your side.

5 comments:

Sandi said...

Yummy! Just when I am craving wings. I am gonna give a few of these wing recipes a try this week.

Anonymous said...

LOOKS GREAT! WHAT CAN I SUBSTITUtE FOR SAKE?

Joanne Choi said...

you can just leave sake out if you'd like. Or even a bit of white wine would work.

milk tea + polkadots said...

I just tried this recipe tonight. It was DELICIOUS and easy too! I only had drumsticks on hand. I also substituted soju for sake, and I didn't have any ginger. I'm looking forward to trying more of your recipes!

Unknown said...

Not only did I look like a hero to the kiddos, I made this while doing work on my laptop on the kitchen - just a few minutes to put the wings in the oven and start the glaze, then checking the reduction about 3 times total. Put the wings on parchment paper so no clean up except the sauce pan, 1/2 cup measuring, and one spoon for the jarred ginger and garlic. [note, subbed white wine that I was drinking for sake, apple cider vinegar for the rice vinegar]

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