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Asian Lacquered Wings with a Honey Sriracha Yogurt Dipping Sauce

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Asian Lacquered Wings with a Honey Sriracha Yogurt Dipping Sauce

Photo by melissav

This recipe was entered in the contest for Your Best Chicken Wings
A&M's Testing Notes: Think of these chicken wings as the Asian version of Buffalo wings. Actually, they are far better since the flavors are more sophisticated. The basting marinade results in perfectly sticky...
Think of these chicken wings as the Asian version of Buffalo wings. Actually, they are far better since the flavors are more sophisticated. The basting marinade results in perfectly sticky, glossy and caramelized wings. They are best served warm so that you can best appreciate the contrast between the warm wings and the cool (yet spicy) dipping sauce. This sauce is so simple but delicious and I will devise more ways to use it on its own. My only modification would be to reduce the oven temperature and watch the wings carefully so that they don't burn. I never needed to broil them... they were perfectly lacquered. Thumbs up. - sticksnscones

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Chef
melissav's Notes: This recipe was inspired by one of my all time favorite recipes from Food & Wine for Vietnamese style catfish. The marinade reduces to a wonderfully sweet sticky sauce. Unlike traditional...
This recipe was inspired by one of my all time favorite recipes from Food & Wine for Vietnamese style catfish. The marinade reduces to a wonderfully sweet sticky sauce. Unlike traditional buffalo wings where the dipping sauce cools the heat from the fire of the wings, the Honey Sriracha Yogurt sauce provides the fire to counteract the sweetness of the wings. The wing recipe can easily be doubled or tripled without increasing the sauce. - melissav

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Serves 2

Wings:

2 pounds chicken wings, cut into three pieces, tips reserved for another use Ask a question about this ingredient

olive oil Ask a question about this ingredient

salt Ask a question about this ingredient

five spice powder Ask a question about this ingredient

1/4 cup + 2TB honey Ask a question about this ingredient

1/2 cup soy sauce [I use tamari] Ask a question about this ingredient

1.5 tablespoons packed grated ginger Ask a question about this ingredient

2 cloves of garlic, minced or pressed Ask a question about this ingredient

1 serrano pepper, minced seeds and all Ask a question about this ingredient

3 scallions, minced Ask a question about this ingredient

splash of sesame oil Ask a question about this ingredient

1 tablespoon sesame seeds, toasted Ask a question about this ingredient

Preheat oven to 425
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Cover a baking dish just big enough to hold all the wings in a single layer with foil. Don't skip this step or you will be cursing me as you try to clean the dish later.
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Place the wings in the dish and drizzle with olive oil and sprinkle with salt and five spice powder.
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Bake for 15 minutes.
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While baking, mix together all of the remaining ingredients except the sesame seeds.
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After 15 minutes, remove the wings and pour the sauce over them.
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Bake for another 25 minutes, basting every 10 minutes. After 25 minutes, pop on the boiler and broil on each side for about 2 minutes. Watch carefully but you want the sauce to reduce to a glaze and the wings to turn a beautiful mahogany color.
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Remove from the oven and toss with the sesame seeds. Serve with the dipping sauce (recipe below).
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Honey Sriracha Yogurt Dipping Sauce:

1/2 cup greek yogurt Ask a question about this ingredient

1 tablespoon honey Ask a question about this ingredient

1/2 tablespoon Sriracha Ask a question about this ingredient

big pinch of salt Ask a question about this ingredient

Mix the ingredients together in a small dish.
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8 Comments on Asian Lacquered Wings with a Honey Sriracha Yogurt Dipping Sauce

gnoah added 7 months ago

Just made these and the sauce is divine, it will be my new go to sauce for anything Asian. The wings also are delicious, my wife and I are going to make a whole slew of them for a Halloween party and I know they will be a hit.

melissav added 7 months ago

The sauce is addiciting, isn't it? I make it all the time for anything from fish (with pickled veggies) to steak to pork. Glad you enjoyed the dish!

wanderash added about 1 year ago

This is delicious! I made the "lacquer" and marinated chicken thighs in it for about an hour before grilling them. I reduced the marinade until it was sticky, then brushed the chicken with it while it was cooking. Really fabulous flavor, I will definitely make this again and again!

melissav added about 1 year ago

So glad you liked them. As I was making these, I thought that it might be a good idea to marinate them in the lacquer first but I had a hungry husband whining in the background. Glad you tried it . . . definitely going to marinate them first next time.

melissav added about 1 year ago

Thanks everyone. I do hope you try them. The dipping sauce is great on everything, especially a piece of fish.