So as of a month ago, 2 of our children have started going to Sunday school every week. Thankfully they love it, so I feel guilt free sending them to school on the weekend. The kids are in school each Sunday for 4 hours, leaving just my wife, myself, and our 7 month old baby at home. At first we wondered what we would do with all of this time on our hands. Grocery shop? Maybe. Do the bills? Possibly. Fix things around the house? Sure. Cooking? Most DEFINITELY! Having this 4 hour window of immense opportunity has been a blessing. Every Sunday now, I spend 4 hours cooking, inventing dishes, learning new ones, and preparing meals for our family to last us the whole week! No more rushing home from work to cook dinner so we can get the kids into bed on time. Now I cook 4-5 dishes on Sunday, and have everything ready to go during the week. We come home, take something out of the fridge or the freezer, and dinner is ready in minutes. I love it, my wife loves it, and the kids love it. We can sit down together, no post-cooking clean up, no more rushing. It’s been wonderful, and I’m truly excited every week about the new dishes I can come up with or try out on Sundays. It’s lead to some fantastic creations, which I’ll share with you all over this blog.
This past Sunday I had a packet of chicken wings that I was prepared to make into a delicious chicken wing curry, but at the last minute had a change of heart. I didn’t feel like making another curry. I just wanted to make something that we could snack on when the kids came home in the afternoon from Sunday school. I decided to scour the internet for some different chicken wing recipe using just the ingredients I already had in the house. After about 10 minutes, I jotted down some ingredients from various recipes, and came up with what I hoped was going to be a delicious, easy to make, and fun to eat chicken wing recipe.
Lucky for me I had bought a packet of wingettes (not wings) so I didn’t have to bother with splitting the wings or even peeling the skin! The entire process took me around 12 minutes of prep time, and 45 minutes of bake time in the oven. The result? Incredible, zesty, gingery, garlicy, teriyaki chicken wings. The kids came home, sat down to watch a movie, and dove into the bowl of wings. A little spicy for them at first, but they got past that with a glass of milk. For wifey and I, we were only able to enjoy 2 wings each while the kiddies hoarded the remainder of the bowl, so I resorted to sucking each bone dry, and licking all 10 of my fingers clean like a 5 year old! Can’t wait to make more!
Here’s the recipe:
- 1 packet of wings (7-9 pieces) or wingettes (11-15 pieces) with skin on
- 1 large garlic clove chopped
- 1 tsp finely ginger-garlic paste or 1 teaspoon finely chopped ginger
- 3 tablespoons teriyaki sauce
- Half cup of white wine vinegar or plain vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Chinese/Vietnamese Chili Garlic Sauce (Tuong Ot Toi Viet-Nam)
- 1 tsp salt
- 2 tsp black pepper powder
- 1 cup of white, all-purpose flour
PREP TIME: 15 minutes
COOK TIME: 1 hour (includes oven time)
If using chicken wings, split the wings into wingettes by cutting them at the joint and leave the skin on. If you have 7 wings, after you split them you will have 14 pieces. If using wingettes (11-15 pieces), skip this step!
Add the chicken wings to a large bowl and sprinkle with the salt and black pepper powder. Mix the wings up to ensure that each wing is covered with some salt and pepper.
Once the salt and pepper has been evenly applied, sprinkle the wings with the flour, tossing the wings to make sure that all wings are covered with flour evenly. You want to make sure that all wings are completely covered with a thin layer of flour (you should be able to see the black pepper through the flour coating on each wing).
Once the wings are covered with flour, place them on a foil covered baking sheet. Spray the foil with a good non-stick spray so that the wings do not stick to the foil while baking.
Place the wings into a hot oven (400 degrees) and bake for 25 minutes on one side. After 25 minutes, flip the wings over and bake for an additional 20 minutes or until both sides of the wings are a nice golden brown color.
While the wings are in the oven begin preparing the sauce by adding the chopped garlic, ginger (or ginger-garlic paste), teriyaki sauce, chili-garlic sauce, and vinegar, to a warm pot.
Stir the mixture and increase the heat to a medium-high flame. Add the brown sugar and continue stirring until the mixture comes to a slight boil. Let the sauce boil for a minute or two (while stirring) and then turn it off to cool.
Once the wings are golden in color, remove them from the oven and place all of the wings into a new bowl. Slowly pour the sauce over the wings and mix the wings so that each wing is covered with a nice layer of sauce on all sides. Let the wings cool for a few minutes, place them in a serving dish and enjoy!
These wings are delicious and sure to be a hit with your friends and family. If you like the wings to be spicy, add more chili-garlic sauce to the mixture, but keep in mind that increasing the amount of chili-garlic sauce will make the wings more ginger and garlicky! If you only want to kick up the spice level, try just adding in some finely chopped green chilies to the sauce!!