Sunday, February 7, 2010

The Best Wings Ever - An Easy Score for the Superbowl

My infamous Superbowl wings are in effect...the irresistible Asian aroma of garlic, soy sauce, scallions, hoisin and more is currently wafting throughout my apartment as those suckers bake up in the oven. It's a last minute post for tonight's showdown between the New Orleans Saints and Indianapolis Colts, but it's never too late for some seriously good wings. Whether your allegiance is with Peyton or Drew, these wings are addictive and I promise, they're guaranteed to score you major points tonight...or really any occasion. Me personally, I'm a Giants gal, but am pulling for a win for NO (gotta route for the underdog as much as I like Peyton). Either way, I'll be routing for a good game with a few wings in hand.

Makes about 12 servings, 4 to 5 wings each

The Goods

4 to 5 pounds free-range/organic chicken wings

1 1/2 cups low-sodium soy sauce

1 1/8 cups hoisin sauce

1/4 cup plum sauce

3 scallions, minced

6 large garlic cloves, minced

1/4 cup cider vinegar

1/2 cup honey

The Breakdown

1. Rinse the wings and pat dry.

2. Combine all the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat and cool completely.

3. Place the wings in a storage container, pour the marinade over, and marinate for at least 4 to 6 hours, or overnight.

4. Preheat the oven to 375°F. Line 2 baking sheets with aluminum foil or use 2 roasting pans.

5. Distribute the wings on both pans, saving the excess marinade for basting. Bake, uncovered, for 1 to 1 1/2 hours, basting every 20 minutes with the remaining marinade and turning the wings about halfway through to brown evenly. I personally like mine cold, but warm or cool, you can’t really go wrong.

The Facts: 180 calories; 2g fat; 0.5g saturated fat; 15g protein

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