I'm a lover of spicy foods, and one of my favorites has to be hot wings. Up until recently I've always made them the classic way, with hot sauce and butter, but after discovering some easy wings recipes in Food & Wine, I love wings even more and probably eat them way more than I should. One of my favorites is their ginger-honey hot wings, which incorporates flavors of Chinese five spice, honey, soy and scallions to make for an incredibly complex, spicy/sweet sauce. Plus, they are super easy and instead of being fried, they are baked, which means less mess and less time standing over a stove - bonus!
The one thing that bogs me down when I have wings, is coming up with a good side dish. Usually fries or some type of coconut rice end up being our go-to, but I wanted something different this time around and decided to try Pamela's Corn Bread mix, which I've never had before. The corn bread was super simple to make, you mix in a few ingredients like eggs, butter and sugar and then pour the mixture into a pan and bake. The result was a buttery, sweet (but not too sweet) corn bread that was devoured to the last bite by everyone in the house. The texture and flavor were spot-on and honestly I don't think any gluten-lover could tell the difference.
I flip-cam'd most of my making of the cornbread, which includes me using my blender to pound the sugar cubes I had to use in place of granulated sugar, into submission. In case you were wondering, 48 sugar cubes = 1/2 cup of sugar*. :) *Domino's sugar cubes say they equal 1/2 tsp per cube. Recipe for hot wings and video below!
Ginger-Honey Hot Wings
- 2 tablespoons all-purpose flour (I used Better Batter flour)
- 1 teaspoon salt
- 1 teaspoon ground Sichuan peppercorns
- 1/4 teaspoon Chinese five-spice powder
- 2 1/2 tablespoons red hot sauce
- 2 tablespoons unsalted butter, melted
- 1/2 tablespoon soy sauce
- 2 tablespoons each of honey, minced ginger and scallions
- 2 pounds of chicken wingettes and drumettes
Preheat the oven to 500 degrees. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt (and other dry ingredients). Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice until browned and crispy. In a bowl, toss the chicken with the sauce mixture. Serve.