Super Bowl Sunday is next week. Unlike the past couple of years, I won't be in New York City (or Boston, for that matter) partaking in a darling friend's fabulous shindig with dip, chili, wings, and the such.
I'll be in snowy Utah, my two current main men (four-legged) on either side. Maybe some others. We'll see.
Anyways, there will likely be no braised chicken thighs and Marquis-Philips like last year, or margaritas, chips, queso, and guacamole-til-the-cows-come-home like the year prior. But wings? Perhaps. My way. Lighter, a bit less spicy, but not lacking in flavor. At ALL.
Forget the messy barbecue sauce, or hot and spicy Buffalo marinade. My go-to glaze when broiling chicken wings (or thighs, breasts, drumsticks...) is inspired by the cuisines of the Far West. Garlic for a kick, fresh ginger for a sweet note with tang, combined with a mixture of a neutral oil (such as grapeseed), soy or tamari sauce, and maple syrup.
While I simply combined all the ingredients in a bowl, it leaves bits of garlic and ginger (which I prefer). For a smoother glaze, purée the liquids together with the garlic and ginger before adding the chicken.
Indonesian-Inspired Chicken Wings
4 cloves garlic, finely minced
One 2 1/2-inch section fresh ginger, peeled and finely sliced
1/4 cup grapeseed oil or other neutral cooking oil
1/4 cup soy sauce, preferably wheat-free
1/4 cup maple syrup
1 3/4 pound chicken wings, split
In a large bowl, combine the garlic, ginger, oil, soy sauce, and maple syrup. Stir together well. Add the chicken wings and marinade for at least 4 hours or overnight.
Preheat the oven to 275 degrees. Place the wings, skin side down, in a glass baking pan and top with marinade. Bake the wings for 50 minutes to 1 hour, flipping halfway through, or until the meat just pulls away from the bone when pulled.
Spoon remaining marinade in pan on top. Let them rest for 5-10 minutes. Serve.
Dairy-free, Low-fat, Gluten-free