Even though I have lamented that we have spent many of our weekend hours watching football over the past couple of weeks, I feel I must confess. I genuinely look forward to an afternoon on the couch, watching some bone-crunching tackles and the finesse of a well-tuned offense. It’s not just the gratuitous snuggle time with my boys. It’s not just the tight pants on toned athletes. It’s not just the snacks. Well, maybe it’s the snacks a little. Rather, I am a sports junkie. My girlfriends just shake their heads when I start talking about who’s got the best defense or what NHL team is on the road to the Stanley Cup. Even though the outcome of one game will not change the state of the economy or rebuild the lives of those who have lost so much in Haiti, it gives us the opportunity to escape from these realities for a few hours. There’s something to be said for that.
With the Superbowl on the horizon, I am putting together a list of snacks that will keep the troops happy while watching the game. Since fist-pumps and high-fives are an integral part of the game, snacks that require only one hand to eat are essential. A variation of this chicken wing recipe has been in my recipe box for many years, generously given to me by an old friend in Vancouver. Tossed in a sauce made of soy sauce, honey, and ginger, these wings offer an enticing balance of sweet and salty.
In a medium saucepan, whisk together 1/2 cup soy sauce, 1 cup honey, 2 tablespoons canola oil, 1 teaspoon rice vinegar, 2 chopped garlic cloves, and 2 tablespoons chopped fresh ginger.
Bring the mixture to a boil, then lower heat and let gently simmer for 10 minutes, stirring frequently.
Preheat oven to 375 degrees F.
Place 4 pounds chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Garnish with toasted sesame seeds and chopped scallions. Serve.
In a medium saucepan, whisk together soy sauce, honey, canola oil, rice vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 minutes, stirring frequently.
Preheat oven to 375 degrees F.
Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Garnish with toasted sesame seeds and chopped scallions. Serve.
Asian,
chicken,
ginger,
honey,
soy sauce,
wings
