Okay, so I will be the first to say it- the title of this dish is not my best work. I have no idea what to call this. They are spicy sesame ginger soy wings (minus the soy). But that arguably is an even worse title. I hope you can see past this and make the wings and enjoy them anyway!
It is actually quite ironic, yesterday in my Food and Culture class we were discussing several texts and trying to answer the impossible: "What is a national cuisine- is it even possible to have a national cuisine?" When I crave Indian food (which I have been for the past two weeks), what does that mean?! If I'm craving a particular dish, it's most likely a regional dish, not a dish that all of India eats and prepares and cooks the same with the same ingredients. And Italian food- spaghetti?? Do Italians in Italy actually eat spaghetti? If they do, who started that trend as we know it today? It's FASCINATING. So here I am, calling these wings Asian. What am I doing?! I'm not only labeling a specific dish as a dish from a cuisine indigenous to a country, I'm labeling it indigenous to a CONTINENT. Oy vay. *Palm to the face*
So what I am doing, is I am asking for forgiveness, forgiveness for this poopy name in hopes that the dish redeems itself!
If you'd like to bop around and do a little kitchen dance while you're gathering your ingredients,
check out Incubus' new track! I'm so excited, I've loved them for years!!
Makes: about a dozen wings
Prep time: 5 minutes
Total time: 50 minutes (mostly hands off time)
- 1 pound wings- i had 12 drumsticks and wings combo
- 3 tablespoons coconut aminos (great soy sauce alternative)
- ¼ teaspoon + ⅛ teaspoon red pepper flakes
- ¼ + ⅛ teaspoon ginger powder
- ¼ + ⅛ teaspoon crushed garlic (I would recommend against using garlic cloves only because I do not cook the mixture, you could use garlic powder if you don’t have crushed garlic or use a garlic press)
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ½ teaspoon sesame seeds
Sorry some of the measurements are wonky, but go with it ;) Again, this is super flexible, if you don't like spice, take out the red pepper flakes, if you like it hawt, add a smidge more. These aren't overwhelmingly spicy but they do have a kick.
1. Use my fantastic method for making buffalo wings found here. I love, love this method because it makes the wings crunchy on the outside but tender on the instead. I will never make wings any other way.
2. When the wings are finishing up in the oven, add all of the above sauce ingredients (aminos + spices) to a bowl and whisk until all combined. Once the wings are done, toss them into the bowl and mix around to evenly coat.
There is one main reason why I do not cook the wings with the sauce on it- 1) Cleaning a wire rack is obnoxious as it is without involving sauce... Just keeping it honest up in here.