Wing-ing It
They are sticky, sweet and just a little spicy.
They’re everything you want in a finger-licking good chicken wing.
And would you believe these Asian-influenced wings were created by a Basque chef?
That would be the talented Gerald Hirigoyen of Piperade and Bocadillos restaurants, both in San Francisco. With both of his establishments within walking distance of Chinatown, he’ll often head to a nearby Chinese restaurant when he’s craving something different than his own food.
This dish, from his cookbook, “Pintxos” (Ten Speed Press), has become a favorite staff meal with rice at his restaurants.
It couldn’t be easier to make, either. The wings get marinated in a pungent mixture of ginger, garlic, lemon juice, soy sauce, Vietnamese fish sauce, honey and everyone’s favorite Sriracha. Then, the wings and marinade are cooked in a large saute pan on the stovetop. After about 25 minutes, the chicken will be cooked through and the sauce will have reduced to form a thick glaze.
I served the wings with homemade fried rice for dinner. But they’d also be great for noshing with beer or a nice Riesling while rooting for your favorite team in the Super Bowl.
Just be sure to make plenty, though. Because once you try one, you’ll be coming back for more.
Spicy and Sweet Chicken Wings
(Serves 4 to 6)
2 tablespoons fresh ginger
2 tablespoons minced garlic
Grated zest and juice of 1 lemon
1/2 cup soy sauce
1 tablespoon Vietnamese fish sauce (nuoc mam)
2 tablespoons Sriracha chile sauce
1/4 cup honey
2 pounds (about 24) chicken wings, middle joint only, or chicken “drumsticks”
2 tablespoons grape seed or canola oil
In a bowl, whisk together ginger, garlic, lemon zest and juice, soy sauce, Vietnamese fish sauce, chile sauce, and honey until well combined. Add chicken wings and toss to coat well. Let marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
Heat a large saute pan over medium heat until hot. Add grape seed oil and warm it until it ripples. Add chicken wings and cook, stirring occasionally, for 20 minutes, or until golden and the liquid is beginning to thicken. Increase heat to medium-high and reduce liquid for about 5 minutes, or until it has glazed the wings.
Remove from heat and serve wings hot or at room temperature.
To Drink: With the hot, sweet, tart, and salty food of Asia, fruity, light, crisp, well-balanced sweet wines, such as Riesling and Gewurztraminer, are classic options. A California Riesling produced by Ventana Vineyards in Monterey’s Salinas Valley is both delicious and reasonably priced.
– From “Pintxos” by Gerald Hirigoyen
More From Gerald Hirigoyen: Chicken Thighs with Spicy Basque “Ketchup”
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Thursday, 3. February 2011 5:59
The wings look and sound wonderful! I think I’ll have to make some for hubby soon!
Thursday, 3. February 2011 6:34
Mmmhh, that looks extremely mouthwatering!
Cheers,
Rosa
Thursday, 3. February 2011 8:22
Yes, please, I would LOVE to wing it! Love that sticky, sweet, and spicy sauce!
Thursday, 3. February 2011 8:22
Just in time for game weekend. Perfect! Have you ever added rice wine vinegar to your sauce base? Sometimes that is nice.
Thursday, 3. February 2011 9:14
Gung Hay Fat Choy! ….. and Go Packers!
Thursday, 3. February 2011 10:09
These look just like the ones my grandmother used to make. Happy year of the rabbit!
Thursday, 3. February 2011 10:53
The process to make these wings sounds like the same way I make my sticky chicken recipe. Maybe next time I make it, I’ll throw in Siracha for some kick. Was the 2 tablespoons really spicy or would you consider it mild?
Thursday, 3. February 2011 12:22
Just when I’d seen one too many buffalo wings, this sounds like a great way to flavor them instead! Sounds great for a snack or a meal.
Thursday, 3. February 2011 13:16
Single Guy Ben: Two tablespoons of Sriracha doesn’t turn these wings into four alarms. You won’t be reaching for the milk to douse the heat. It just gives a little tongue-tingling pizazz to the wings. Certainly, if you like it really spicy, you can add more Sriracha.
Thursday, 3. February 2011 14:45
This is inspiring me to wing it for dinner soon!
I’m dying to try sriracha!
Thursday, 3. February 2011 14:56
I’m so happy with this great wing recipe for the super bowl. Thanks for sharing thid…
Thursday, 3. February 2011 15:40
Those look delicious! I’ll add those to my list of things to make, along with that Cognac stew. And…Happy Lunar New Year!! Gong Xi Fa Tsai!
Thursday, 3. February 2011 19:48
I love when my fellow Basque chefs use Sriracha sauce.
I’m a fan of Gerald Hirigoyen and this looks like a terrific recipe and just in time for the super bowl. Yippee!
Friday, 4. February 2011 4:41
They look fantastic but you’re right I would not have expected them to come from a Basque chef!:D
Friday, 4. February 2011 6:58
sriracha = magic.
Sunday, 6. February 2011 17:06
I make wings, actually legs with just about the same ingredients, and they are delicious. I’ll have to follow the proportions that you provided.
Tuesday, 22. February 2011 19:02
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Thursday, 24. January 2013 11:24
These wings sound almost identical to the ones I’ve been making for years and love. I’ll have to check out my recipe to compare. There’s nothing better than a good chicken wing to watch to Super Bowl.
Thursday, 24. January 2013 12:02
So many delicious treats and recipes that I have been seeing for the upcoming games and these wings will be on my list to serve. It looks so delicious, Carolyn!