The other day, He Who Must Be Fed brought home a surprise – a pound of honey from a local apiary. He was all excited with his proffered gift. “Look,” he said, as if I had never seen honey before. When he saw my puzzled expression, he added, “You can put it in your tea.”
I was puzzled, because I wasn’t sure what I was going to do with all that honey. I don’t cook a lot with it. (And I don’t put it in my tea.) I could only think of two recipes that require honey: lemon cookies and baklava pie.
Then, I remembered I had found a recipe a week or so ago for sticky honey garlic chicken wings.
I’ve made these twice now. Once with the first batch of honey my honey brought home. Then with another darker, richer batch from the same beekeeper who said the darker honey was a result of his bees nibbling red bamboo. That richer flavor made these wings even more delicious than before.
Place the wings in a large bowl and toss them with 1½ teaspoon each of sesame oil and sea salt and 1 teaspoon black pepper. Put them in the oven for 35-40 minutes until they’re beautifully golden brown.
About 10 minutes before the wings are done, make the glaze. Add all the ingredients into a small frying pan over medium-high heat. Boil rapidly for about 5 minutes or until the glaze is reduced to 1/3 cup. Remove from the heat.
Remove the wings from the oven, put them in a bowl and toss them with the glaze. Put them on a plate and sprinkle them with sesame seeds.
Be careful! You’re going to want to let them cool before you try and eat them. The hot honey is like lava. Trust me on this one. I have the burns on my fingers and tongue to prove it.
- chicken wings
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons sea salt
- 1 teaspoon freshly cracked black pepper
- Sesame seeds, for garnish
For the glaze:
- ⅓ cup plus 2 ½ tablespoons honey
- 3 tablespoons soy sauce
- 1 ½ tablespoon finely grated ginger
- 3 large garlic cloves, very finely minced
- 3/4 teaspoon sesame oil
- 1/4 teaspoon chili flakes