That being said, I have been cooking almost every night of our relationship (21 years strong) and I’m not complaining! However, my one gripe is this…his food rating system! It’s either “it’s ok” or “nah”. Occasionally it might be “would you rather a turkey sandwich”. Otherwise, he’s my best critic. He grounds me and I know what he likes.
The other night I decided to make grilled wings. Now, we make Buffalo wings ONLY on Super Bowl Sunday It’s our tradition! So, it was risky trying a one off, or two off wing dinner. While on vacation, I came across this amazing recipe for Sesame-Hoisin Chicken Wings and I was like, this is it! I found fresh wings at my local grocery and was very excited. This time I followed the recipe, as there were many steps and I didn’t want another biryani incident. Needless to say, they turned out great. Since this was a trial, I didn’t make too many, so there was only one container of leftovers.
A couple days later Craig was off work and I said, “why don’t you air fry those wings”. I got an “ah, sure, We’ll see”. Which means, no. The next day he says, “those wings”….and I braced myself “were amazing air fried”. SCORE!!!
Sesame-Hoisin Chicken Wings
- 1∕2 cup Soy-Balsamic Sauce
- 1/2 cup green onion, thinly sliced
- 1∕4 cup hoisin sauce
- 1∕4 cup Magic Paste (recipe follows)
- 3 lb. chicken wings, separated into flats and drumettes
- Gochugaru (Korean-style red pepper), optional
- In a large bowl, whisk the Soy-Balsamic Sauce, scallions, hoisin, and Magic Paste. Set 1∕2 cup sauce aside in a small bowl for basting the wings. Add the wings to the large bowl. Toss until coated. Cover the wings and reserved sauce separately; refrigerate for 1 hour.
- Prepare the grill for medium heat. If using charcoal, when the coals are gray, pile them on 1 side of the grill. If using a gas grill, light 1 part of the grill and leave the other unlit.
- Place the wings on the cooler side of the grill in a single layer, spacing them evenly apart. Close the grill and cook for 5 minutes. Turn the wings over; baste with the reserved sauce. Close the grill and cook for 5 minutes more. Transfer the wings to the hot side of the grill; baste with some of the sauce. Cook, turning once or twice, until cooked through, 10 to 20 minutes more; move the wings to the cooler side of the grill if the skin begins to burn. Top with gochugaru for a little more heat, if desired.
- 1 1∕4 tsp. cornstarch
- 1∕4 cup plus 1 tbsp. brown sugar
- 1∕2 cup plus 2 tbsp. balsamic vinegar
- 1∕2 cup plus 2 tbsp. soy sauce
- In a small bowl, stir the cornstarch and 2 tbsp. plus 11∕2 tsp. water. In a small saucepan, bring the sugar, vinegar, and soy sauce to a boil over medium heat, stirring until the sugar dissolves.
- Stir in the cornstarch. Simmer until thick enough to coat the back of a spoon, about 3 minutes.
- Let cool. Refrigerate in an airtight container for up to 3 months. Makes about 1 1∕4 cups.
- 1-inch piece of fresh ginger, peeled and sliced
- 5 cloves garlic, peeled
- 2 tbsp. fennel seeds
- 1∕2 cup fish sauce
- 1∕4 cup gochugaru (Korean- style red pepper)
- 1∕4 cup toasted sesame oil
- In a food processor, pulse the ginger, garlic, and fennel seeds until finely chopped.
- Add the fish sauce, gochugaru, and oil.
- Process until almost smooth, about 30 seconds.
- Refrigerate in an airtight container for up to 2 weeks or freeze for up to 2 months.
- Makes about 1 cup.