Who can resist chicken wings?
Not me. Not since I was a very little girl. My mother would pick out the piece of chicken meat between the two bones of the center part of the three-part wing. There isn’t a lot of meat there, but it is the sweetest, most tender part in the entire chicken and my mother wanted me to have it. It was enough for a very little girl.
Someone else ate the “drumstick”part.
Of course back then the chicken was mild tasting. My mother cooked it to make soup.
These days I spice things up. Like with these Sriracha wings I served yesterday when we were home, hanging out, watching an old movie with my brother and sister-in-law.
I ate that middle portion with the soft, sweet meat.
The others ate the drumstick part.
Hot and Spicy Wings
1 dozen chicken wings
1/3 cup ketchup
3 tablespoons Sriracha
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons sesame seed oil
1 teaspoon chopped fresh ginger
2 large cloves garlic, chopped
1 large scallion, chopped
Preheat the oven to 400 degrees. Wash the wings and separate the parts (discard the tips or use them for stock or bake them along with the other parts). In a large bowl, combine the ketchup, Sriracha, soy sauce, honey, sesame seed oil, ginger, garlic and scallion. Mix the ingredients to blend them thoroughly. Add the wings and coat them completely. Place the wings in a single layer on a foil-lined baking sheet. Bake for 15 minutes. Turn the wings over and bake for another 15 minutes or until the wings are crispy.
Makes 24 pieces, 6-8 servings for hors d’oeuvre