This recipe submitted by AABA member Susan Langley; recipe courtesy of Tyler Florence. It originally appeared in our January 2016 Newsletter.
- 2 lbs, chicken wings
- 1 cup, low sodium soy sauce
- 1 tablespoon, grated fresh ginger
- 2 tablespoons, chopped fresh cilantro leaves
- 2 cloves garlic, minced
- ½ lemon, juiced
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- ½ cup, honey
- Sesame seeds, for garnish
Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
Yield: 6 to 8 servings.