Super Bowl Sunday is just around the corner, and although I myself am not a big sports fan, one cannot help but being inundated by the media that this annual game day is fast approaching. Chicken wings are an extremely popular appetizer, and the price of ones that are already “flavoured and cooked” compared to raw ones is drastic. Half the fun is creating something from scratch and nothing is more satisfying than hearing someone say, “Wow, have you tried these wings? They’re incredible!” The other half of the fun is in all the money you will save. I have been asked many times about preparing the perfect hot wings, and so today I will share my personal favourite recipe with you.
The only ingredient that may seem foreign to you is “sambal oelek”. It is a crushed chili product that comes in a liquid/paste form that is basically a re-hydrated form of the dried crushed chilies you have on your spice rack. It can usually be found in any major grocery store down the Asian food aisle or imported food aisle.
I hope these wings will enhance your game watching enjoyment along with your other snacks and appetizers. I will, at least, be tuning in to watch the half-time show. Enjoy…

Honey Garlic Hot Wings

Recipe created by Chef Dez www.chefdez.com

The best of both worlds – Honey Garlic Wings and Hot Wings all in one. Make sure you serve these with napkins!

1 cup liquid honey
1 head of garlic (8 to 10 cloves), crushed
3 to 4 tablespoons sambal oelek
1 tablespoon chili powder
1 teaspoon ground cinnamon
Zest from 2 limes, finely chopped
Juice from 2 limes
Dash of ground cloves
Dash of ground nutmeg
Salt & pepper
2 kg chicken wings
1 to 2 tablespoons cornstarch
3 tablespoons beer

Preparation

1. Mix all of the ingredients together (except for the wings and the cornstarch) in a bowl. Put the raw chicken wings in a large freezer bag and pour this mixture onto the wings. Seal the bag and distribute this marinade around the wings thoroughly. Let sit in the refrigerator for at least 2 to 4 hours.

2. Preheat the oven to 400 degrees.

3. Lay the wings in a single layer on a large baking sheet. Pour the remaining marinade into a pot.

4. Bake the wings for approximately 25 to 30 minutes until cooked through (internal temperature of 71C or 160F). While the wings are baking, bring the marinade to a full boil over medium-high heat and let boil for approximately one minute, stirring constantly.

5. After the wings have baked, drain the excess liquid from the baking sheet into the marinade in the pot, while keeping the wings on the baking sheet.

6. Mix the cornstarch with the beer until completely dissolved. Stir this cornstarch mixture into the hot marinade. Bring this back to a boil, stirring constantly, and it should transform into a thick sauce almost resembling a paste.

7. Distribute this thickened sauce onto the wings evenly. Return the wings to the oven and broil until the sauce has browned slightly, and caramelized onto the wings.

Remove from the oven and let cool slightly before serving.

Chef Dez is a Chef, Writer, & Host. Visit him at www.chefdez.com

Write to him at dez@chefdez.com or P.O. Box 2674, Abbotsford, BC V2T 6R4