Best Wings
I got this recipe from a USN serviceman because they were the best tasting wings I've ever had. They are tangy and both spicy and Asian in influence. Prepare them on the grill.
I got this recipe from a USN serviceman because they were the best tasting wings I've ever had. They are tangy and both spicy and Asian in influence. Prepare them on the grill.
- 2 bay leaves
- 1 tablespoon butter
- 1/2 cup soy sauce
- 1/4 cup soy sauce
- black pepper to taste
- 20 chicken wings
- 1 onion diced
- 2 shallots minced
- 1 handful fresh parsley chopped
- brown sugar to taste
- 1 bell pepper diced
- 1 handful fresh basil julliened
- 1/2 cup coconut vinegar
- few pinches paprika
- 1/2 bottle buffalo petes wing sauce
- 1/2 bottle tiger sauce
- 1 dash cinnamon
- 1 dash red pepper
- Carbohydrate 50.1881945897763 g
- Cholesterol 203.914999987096 mg
- Fat 45.8997830598047 g
- Fiber 7.61071418305428 g
- Protein 125.55106069707 g
- Saturated Fat 14.7821794815309 g
- Serving Size 1 1 Serving (1083g)
- Sodium 42493.040221343 mg
- Sugar 42.577480406722 g
- Trans Fat 4.96724940651762 g
- Calories 1083 calories
Step-by-step
- Marinate your wings overnight (or longer) with the onion, bell pepper, basil, coconut vinegar, 1/2 c of soy sauce and paprika.
- When ready to grill, put together the sauce with the remaining ingredients.
- Baste the wings with the sauce while cooking on the grill.
- Be careful not to burn the wings.
Standard buffalo wings rely on a straightforward combination of cayenne pepper sauce and melted fat, but this preparation branches out into entirely different territory. Aromatics like onion and bell pepper join a soy-and-vinegar marinade, shifting the flavor profile toward Southeast Asian adobo influences. Marinating poultry in acidic liquids breaks down surface proteins efficiently over an extended period. Submerge the wings in the liquid overnight for at least eight hours to let the sodium penetrate the meat fully.
Coconut vinegar provides a sharper, fruitier acidity than standard apple cider or white wine vinegars. Balance this intense sourness by whisking in brown sugar until the marinade achieves equilibrium. Fresh herbs such as basil and parsley add herbaceous top notes that cut through the rich fat content of the poultry skin. Mince the shallots finely so they adhere to the skin rather than sliding off during the cooking process.
High-sugar glazes scorch easily over direct flame, demanding careful heat management on the grill grate. Position the wings over indirect heat if the sauce begins to char before the internal temperature reaches 165 degrees Fahrenheit. Baste the meat continuously during the final five minutes of cooking to build a sticky exterior coat. Rotate the pieces every two minutes with long-handled tongs to ensure even browning across all surface areas.
Serve these assertive wings alongside a cooling side dish like steamed jasmine rice or a simple cucumber salad dressed in rice vinegar. Starches absorb excess sauce drippings, while crisp vegetables offer textural contrast to the charred poultry skin. Keep remaining batches warm in a 200-degree oven on a wire rack set inside a baking sheet until serving time.
