Classic American comfort food can be really elegant. And since it is what I know how to make without much time and planning, I have been making it a lot - Sausage with Peppers and Onions, Chili, Chicken Salad, Barbequed Chicken, Roast Chicken, anything chicken!, etc. So I endeavour to make it as nicely and as appealingly as I can.
That means garnishing it. With a sprig of parsley, finely chopped scallions or chives, a sprinkling of black sesame seeds, or a pinch of sea salt, regular, old, familiar, family meals are special. And since I am the cook, it needs to be appealing to me too once I finally get to sit down and enjoy it!
Last week I had a hankering for some yummy, sticky, chicken wings. My mom used to make something like these when I was a kid. Logically I guess, since becoming a mom myself, I am thinking back and remembering the foods of my childhood. And this one was always a favorite. Here's a quick recipe I made last week.
Yummy, Sticky Chicken Wings - serves two to three
- 1 C soy sauce
- 1/2 C rice wine vinegar
- 1/4 C honey
- 2 T minced ginger
- 2 T minced garlic
- 2 T sesame oil
- 20 to 30 whole chicken wings, separated, wing tips removed
- Fresh scallions, minced for garnish
- Combine the soy sauce, vinegar, honey, ginger, garlic, and sesame oil in a large bowl.
- Prepare the chicken wings. (Or ask your butcher to do this for you, it's worth it.)
- Marinate the wings for several hours, or up to a day.
- Preheat the oven to 425F.
- Cover a baking tray with aluminum foil or parchment paper and then lay out the wings but don't crowd them together.
- Bake them for 40 to 50 minutes, turning once if desired, until browned outside and fall apart delicious. (They glaze will reduce and get very sticky, but delicious.)
- Pill onto serving plate and top with minced scallions and black sesame seeds if desired.
Enjoy!
Susan
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