Well, I am still in a football tailgate munchie-type mood. And what better way to feed the munchies than with some chicken wings! These aren’t the standard Buffalo hot wing chicken wing. Not that there is anything wrong with those – I personally love them. But it’s always nice to have a little variety in life – right?
I created these wings for a wing contest sponsored by a popular morning tv talk show a few years back. The jam gives them a touch of sweetness, the cayenne gives it a nice kiss of heat, and the wasabi powder, soy sauce and ginger add an Asian influence with a just a touch more heat. They are so flavorful don’t worry about a dipping sauce, these babies don’t need it. You may as well make a double batch, you will need them. Enjoy!
Sweet and Spicy Asian Infused Chicken Wings
3 tablespoons wasabi powder
1 teaspoon garlic powder
1 teaspoon kosher salt, divided
1/8 teaspoon cayenne pepper
8 whole chicken wings
2/3 cup seedless red raspberry jam
1 tablespoon low-sodium soy sauce
2 tablespoons white balsamic vinegar
1 teaspoon finely grated fresh ginger
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
Preheat oven to 425 degrees. Spray an oven-safe raised rack (cooling rack) with non-stick cooking spray; place onto a large rimmed baking sheet; set aside.
In a small bowl, mix together the wasabi powder, garlic powder, 1/2 teaspoon salt and cayenne pepper; set aside.
Cut chicken wings into thirds (drummette, flapper and wing-tip), discard wing-tip pieces. Place wings, in a single layer, onto prepared rack/baking sheet. Season wings with half of the wasabi mixture, turn wings over and season second side with remaining half of the wasabi mixture. Place in preheated oven and bake for 15 minutes.
Meanwhile, place the jam, soy sauce, vinegar, ginger, lemon zest, lemon juice, remaining 1/2 teaspoon salt and black pepper into a small saucepan. Heat over medium heat until jam has melted, approximately 3 – 4 minutes; set aside.
After wings have cooked for 15 minutes, using a pastry brush, brush the wings evenly with about 1/3 of the glaze, place back in oven and cook another 10 minutes. Turn the wings over, glaze the second side of the wings, using another 1/3 portion of the glaze, place back into oven and cook another 10 minutes. Turn wings again, glaze with the remaining 1/3 portion of the glaze and bake an additional 5 – 7 minutes.
Makes 16 wings