Ingredients

12 chicken wings
3 teaspoons minced garlic in oil
1 teaspoon dried ginger
1/4 cup soy sauce
3 tablespoons lime juice
1/2 teaspoon of grated lime zest
1 tablespoon maple syrup
1 tablespoon chili sauce
1 tablespoon sesame oil
Lime wedges, for garnish
1 teaspoon cornstarch, optional

Directions

1. Rinse and pat dry all wings. In a bowl, combine remainder of ingredients(except lime wedges and cornstarch) and whisk well.
2. Place all wings into bowl, coat evenly and let marinate at least one hour, or preferably overnight.
3. When ready to cook, preheat oven to 400-degrees F.
4. Remove wings from marinade and place on a baking sheet that has been lined with parchment paper or tin foil.
5. Bake 20 minutes and then turn wings over to cook for another 20 minutes, or until done.

Serve hot with lime wedges or serve with a side of the marinade glaze on the side.

Marinade Glaze

1. Add 2 teaspoons of marinade to teaspoon cornstarch, mix well.
2. Add remainder of marinade to saucepan with the cornstarch slurry.
3. Bring to a boil over medium-high heat, whisking almost constantly when starting to get hot.
4. After it reaches boiling and has thickened, remove from heat and serve on the side in a bowl for dipping.

Recipe courtesy of Jim Bailey, the Yankee Chef, 2013.

For so many Americans, football season means getting together with friends to watch the big game. Aside from the thrilling action of the game, a big part of the fun and festivities is the food.

Football food has to be easy to handle as table space is limited around the couch or tailgate. This makes finger foods the perfect cuisine for such an occasion.

To Jim Bailey of Bangor, Maine, or as he prefers to be called, the Yankee Chef, the ultimate football food is wings. Whether it is the classic Buffalo-style hot wings, chicken drumettes in a tangy barbecue sauce, or this no-fuss, Asian-inspired recipe, wings are perfect for casual entertaining.

Marinated in lime, ginger, soy sauce and a bit of New England in the way of maple syrup, these wings have a wonderful citrus flavor with just a hint of spice from the chili sauce.

The recipe is easy to double or triple and can be made ahead and heated up at game time or even at halftime.

Hi, everybody. I'm the Yankee Chef. Today, we're going to talk about Sundays. Now, Sundays are normally the day that everybody gets together to watch the big game on TV or just simply to have family and friends over. Now, wouldn't you much rather spend less time in the kitchen and more time in the living room? Today's recipe is, very simply, Asian chicken wings.

Now, we've got 12 chicken wings in a bowl. The first thing that we're going to do is make the marinade. We're going to start with one teaspoon of grated lime zest. Now, there is one thing I want to tell you when you grate lime zest, or lemon zest, or even orange zest. When you grate, make sure you only grate the green part. If you get down to the white part, which is called the pith, it leaves a really bad aftertaste.

We have one teaspoon of grated lime zest. We'll add to that three tablespoons of lime juice. I should measure it out, but I'm a chef. That's no excuse, but you really ought to. One teaspoon of sesame oil. Three tablespoons of minced garlic in oil. Or if you want, you can go ahead and crush up three or four fresh cloves of garlic. Two teaspoons of dried ginger, or you can use one tablespoon of freshly grated ginger.

Three tablespoons of maple syrup. Of course, I had to add a Yankee ingredient. 3/4 cup of soy sauce. You can use light soy sauce as well. The flavor is still there. It just gives you a little less salt. You mix that well. And just pour it over a dozen chicken wings.

Now, it's not going to cover it completely. You won't need to with this sauce. So make sure you turn all the chicken wings over so they're all coated well. And push them down as far as you can. Put it in the refrigerator, and let it marinate for one hour.

Now that they've marinated, what we're going to do is we're going to put them on a sheet pan or any baking dish that you have. And you don't need to grease it. If you want less cleanup, go ahead and put some parchment paper on, or wax paper, even. But I don't mind cleaning. So I'm going to put the wings on the street pan.

And what we're going to do is we're going to bake them for 20 minutes, open the oven doors, turn them, and cook them another 20, 25 minutes. It's just that simple. And here's the end result, bake Asian-style chicken wings, wings for any occasion. Don't just enjoy them on Sundays. Make them any time of the year, including summertime.

Asian-style Glazed Chicken Wings
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