Today is Monday, and most of us do have the blues. I used to really, really hate Mondays (maybe only very few people don’t), but now my hate level sort of lowered, since I do not deal with a lot of work at the office anymore on Monday mornings.
Anyway, as I was thinking what to blog about next, I figured that it’s time that I write about food this time. You see, I am not just a fan of fashion, but also of food. If I list down all the TV shows I avidly watch, you would find out that I follow more cooking and food shows than programs about fashion and style. I love cooking and watch a lot of shows where I can get recipes and inspiration for my next cooking conquest. Lately, I have added a lot of new dishes to my repertoire, which I mostly got from cooking shows.
Today, I would like to share to you the recipe of one of the dishes I cooked for our pot luck at church yesterday. It is something I just came up with by tweaking and combining techniques and ingredients from some recipes I found on the internet, so I really did not know what to call it when they asked me yesterday, but I realized that a dish has got to have a name, so now I am naming it “Spicy Honey Chicken Wings.” 🙂
Okay, so before I list down the ingredients and procedure of this recipe, please note that I am not going to give exact amounts or measurements of the ingredients, as I added as much as I wanted according to my taste, so the measurements that I write here are the approximate amounts I used. If you decide to cook this, you can adjust according to your taste as well. I am just giving you an idea on the proportion of the ingredients.
For the chicken:
1 kg chicken wings and drumettes (If only the wings are available, it’s better to get that, but most supermarkets sell wings still attached to the drumette, so you can just separate them by cutting at the joint. You may or may not include the wing tips, but I include that, since we love the flavour seeping through the skin of that part.)
1 cup all-purpose flour
1 tsp iodized salt
1 tbsp paprika
½ tsp ground black pepper
2 tsp garlic powder
Oil for frying (Deep frying is recommended.)
For the glaze:
½ cup honey
3 tbsp brown sugar
3 tbsp hot sauce (I use Lousiana style coz it’s got a sour taste to it, but any hot sauce will do.)
½ cup butter (1/2 cup is equivalent to 1 stick of butter, so if you have a whole block, just cut that into half, preferably lengthwise, and that’s it)
1 tsp ginger powder
2tbsp toasted sesame seeds
Salt to taste
- Combine the flour, salt, pepper, garlic powder, and paprika in a mixing bowl that can also hold the chicken wings later on. Mix these ingredients thoroughly.
- Add the chicken wings and dredge them evenly with the flour mixture. I do this by placing a cover over the bowl (a plastic plate can be used for this; you can also use any container that has a cover and can hold these components together), then shaking the container well until you see that all the chicken parts have been covered by the flour mixture.
- Place the covered dredged chicken in the refrigerator for 1 to 1 ½ hours. Do not under or over refrigerate the wings. I tried frying them under-refrigerated, over-refrigerated, and refrigerated just right and found out that there’s a huge difference in flavor and crispiness according to the duration of time they stayed in the refrigerator. The under-refrigerated ones came out fine, but the over-refrigerated ones almost didn’t become crispy at all. Those that were refrigerated for an hour or a few minutes more came out so crispy and very flavorful, as the flour mixture stuck to the skin so well. Also, lowering the temperature of the chicken seemed to have made them crispy in the outside and juicy in the inside.
- For the glaze, melt the butter in a sauce pan and then combine all the other ingredients. Wait until you get the right texture of the glaze, which should be thicker than honey but thinner than caramel.
- After the one to one and a half hour mark, fry the chicken wings, frying each side for 5-7 minutes or until golden brown if you are not deep frying. If deep frying, fry them for 10-12 minutes or until golden brown.
- In a deep mixing bowl, mix the fried chicken wings and glaze until all the wings are evenly covered by the sauce. Use a basting brush for corners or parts of the chicken that are not reached by the glaze.
- Sprinkle with toasted sesame seeds then serve.
One kilogram of wings contains approximately twenty pieces of wings and drumettes, which makes 4-5 servings, depending on how many pieces one can eat. I can probably eat ten pieces of this if not for my cholesterol levels. 😀 Yeah, I may be petite, but I eat like a brute! 😛
So there goes my first recipe here on my blog. Watch out for the next ones. I would like to share with you more of my cooking here and I hope you find them very useful… and edible, too. 😉