Our friend Lori Renn couldn't make it in to the studio this year for a Super Bowl 50 food segment -- but she didn't leave us hanging either. Here's a great recipe to try out at your Super Bowl parties, straight from My Wicked Whisk.
"I love Asian flavors. I love wings. Most of all, I love the two together! The sauce for these wings is kind of like a "kitchen sink" of a recipe. I just kept throwing things in that I thought would add to the many layers of flavor. Result, BAM! Big flavor! Now, some of you may like the extra crispy texture of wings that are deep fried. If that is the case then by all means, fry them! The wings in this recipe are baked. They are not quite as crispy as fried but they are healthier and taste just as delicious!"
- 3 lbs chicken wings, split in half (tips cut off and discarded)
- 1/2 cup apricot jam
- 1/4 cup Hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 TBSP freshly grated ginger root
- 1 TBSP crushed red pepper (or to taste)
- 1 TBSP freshly minced garlic
- 1 TBSP chopped cilantro
- 1 TBSP green onion
- 1 TBSP toasted sesame seeds
- Zest and juice of 1 lime
- Dash of sesame oil
*Preheat oven to 425°
- Line cookie sheet with parchment paper
- Pat chicken wings dry with paper towels and spray well on both sides with a non-stick cooking oil spray.
- Place wings on lined cookie sheet (I baked the wings on foil the first time and the chicken skin stuck to the foil, even with lots of oil).
- Bake in the oven until golden brown and crispy (about 45-50 minutes) turning halfway through.
While the chicken is baking, make the sauce!
- In a medium saucepan over medium heat, combine jam, Hoisin sauce, soy sauce, rice vinegar, brown sugar, fresh ginger, crushed red pepper, fresh garlic, lime zest, lime juice and sesame oil. Mix together well and cook until thickened (about 15 minutes).
- Keep the sauce warm on the stove on low heat until the wings are done baking. When the wings are done baking, pour the sauce into a large bowl.
- Add the wings and toss to coat.
- Transfer the coated wings to a serving platter. Garnish with cilantro, green onion and toasted sesame seeds.