Chicken wings, cooked the way my grandma always makes them, are a nostalgic food for me. The recipe she uses has been in the family for years and with one bite, they instantly transport me back to my childhood. Cooked low and slow, the wings end up as glossy little things, coated in a sticky mixture of soy sauce, brown sugar and wine. I love them so much it’s hard for me to even contemplating trying out a different wing recipe.
However, fellow Portland dweller Cam (who makes “violently delicious food for a modern life”) just posted a recipe for Triple Threat Chicken Wings on her blog Gekiuma. Her photos of the lacquered wings dripping with garlic, ginger and chilies were enticing enough to make me reconsider. And it seemed too much of a coincidence, serendipitous in fact, that I happened to have a package of chicken wings in the fridge.
So within 24 hours of her post, I broke tradition and gave her Triple Threat Wings a shot.
It was easy enough — roast the wings at a high temperature until they are super crispy and just cooked through. Make a sauce, reduce it and toss together.
Simple, but oh-so-effective.
The result, in one word: amazing. They were crispy, spicy and salty. Mine didn’t turn out quite as deeply red as Cam’s, I think I needed to reduce the sauce a smidge more. But they were still addictively good, I couldn’t stop sneaking “just one more.” My husband also polished his share off in record time.
For the how-to, visit Gekiuma, where Cam will woo you with more awesome recipes for things like shiozake or beer battered halibut cheeks.