Wings 2 Ways

On Super Bowl Sunday, Americans consume almost 1.5 billion chicken wings. That's A LOT OF birds!

However, not too long ago, these flappers were considered scrap meat used almost exclusively for making stocks and sauces and not served as the finger licking delicacy that we’ve come to love. 

We’ve taken inspiration from some of our favorite wings flavors to create two new wing recipes that we think have real game West Coast Hotties pay homage to classic Buffalo Wings with a California kick of extra heat and spice. The Kojo Spiced Wings get their depth of flavor from coffee and smoked ancho chilis and a sticky sweet finish from a flavorfully spiced glaze that marries two of our most popular jams. Both are baked in the oven and ready in about an hour. Serve separately or create a toothsome pairing that will surely delight the taste buds of even the most erudite wing connoisseur.

Each recipe serves About 4

West Coast Hotties With Animal Style Sauce 

INGREDIENTS

• 1½  lbs chicken wings
• 1 tablespoon SriRaCha CHA Gourmet Sea Salt
• 1½ teaspoons  Pure Paleo Gourmet Seasoning
• ½  teaspoon fresh cracked pepper
• ½ teaspoon baking powder - Aluminum Free*
• Fresh veggie sticks: celery, carrots, peppers, cucumbers 
• Blue Cheese Cooling Dip

• 2 tablespoons unsalted butter
• ⅓ cup sriracha hot pepper sauce
• ½  teaspoon Pure Paleo Gourmet Seasoning
• ½ teaspoon SriRaCha CHA Gourmet Sea Salt
• ½ teaspoon Fresh lemon juice
• Fresh cracked pepper

For the Blue Cheese Cooling Dip:

• ½ cup crumbled blue cheese
• ½ cup plain whole-milk yogurt
• 2 tablespoons mayonnaise 

Mix all ingredients together in a small bowl. Can be made a day in advance-- but if your house is like mine, it won't last so better make a double batch!

Kojo Spiced Wings With Sweet Sticky Sauce

INGREDIENTS

• 1 ½ lbs. chicken wings
• 1 tablespoon Kojo Gourmet Seasoning
• 2 teaspoons The Original Gourmet Seasoning
• ½  teaspoon Baking Powder---Aluminum Free*
• 1-2 teaspoons fresh cilantro, chopped

For the sauce:

• 1 tablespoon unsalted butter or vegetable oil
• 2 large garlic cloves, crushed & minced, about 1 teaspoon
• 1 1” piece fresh ginger, peeled & grated, about 1 teaspoon
• 1-2 whole chili, cayenne or chili de arbol; fresh or dried 
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• ½ cup water
• ⅓ Cup Just Peachey Gourmet Jam
• 2 tablespoons Jalapeno Madness Gourmet Jam
• cornstarch slurry---2 tablespoons cornstarch mixed with ¼ cup water
• Sriracha sauce, optional

DIRECTIONS

1. Preheat the oven to 400º.
2. In two separate bowls, combine seasoning ingredients. Set aside.
3. If necessary, trim and prep chicken wings: using a very sharp knife, find the joint between the wing tip and the middle section of the wing and slice through it. If you can slice the joint correctly you won’t have to apply much pressure. Make a similar cut in the joint between the drumstick and the middle section. Again, it should slice pretty easily if you go through the joint. Learn how to discern this intersection on the meat and avoid chopping through the bone. That said, remember, a good butcher is an ace in your culinary pocket! IF YOUR MARKET HAS AN ONSITE BUTCHER, TAKE ADVANTAGE OF THEIR EXPERTISE. LET THEM DO THIS WORK EXPERTLY FOR YOU.
4. Once the wings are prepped, sprinkle the seasoning mixture over the wings making sure each wing is coated evenly in flavor. Set aside for 15-30 minutes or even overnight to intensify the flavor.
5. Place a wire rack inside a large rimmed baking sheet lined with parchment or foil paper. (You’ll thank me later for an easier clean up!)
6. Arrange wings on the prepared rack spread out in a single layer.DO NOT CROWD THE PAN.
7. Place wings in the oven and bake for 40 minutes, turning each wing midway through cooking time to ensure evenly crisped skin.
8. While wings bake, prepare sauces. In one saucepan, melt butter and add garlic, ginger and chili pepper. Saute about 3-5 minutes until garlic and ginger soften. Add liquids and jams. Bring to a boil and whisk in the cornstarch slurry. Reduce heat and simmer until sauce thickens. About 7-10 minutes. Taste and adjust heat with a squirt of sriracha sauce if you like it hotter. Set aside. Meanwhile, in another saucepan, on medium heat, melt butter and add sriracha sauce, seasoning and salt. Stir well. Taste and adjust heat if necessary. Add the fresh cracked pepper and fresh lemon juice. Set aside.
9. When the wings finish baking, remove them from the oven and turn on the broiler.
10. Take the Kojo Spiced Wings and toss in the sweet sticky sauce to coat evenly. Return those wings to the rack in a single layer and broil until glaze is glossy and lightly caramelized, turning every couple minutes to make sure they char, but don’t burn; approximately 5-7 minutes. Plate and sprinkle with chopped cilantro.
11. Toss the West Coast Hotties in the animal style sauce and keep warm until the sticky wings are caramelized. Plate and serve immediately with fresh veggie sticks and blue cheese cooling dip.

Leave a comment

Comments will be approved before showing up.

Also in Tastes From Home