Recipe Flash: Ginger-Honey Chicken Wings

ALSO CHECK OUT OUR Vegetarian Super Bowl Menu

Chicken wings were, and remain, a guilty pleasure in my household. Whenever my dad was away for work, my mom would make chicken wings, roasted in the oven and slathered with good French mustard. Perhaps this was a foreshadowing of his current vegetarianism, but my dad didn’t do wings. Meanwhile, in his absence, we’d gnaw away at the bones, suck our fingers as obscenely loudly as we wanted, and have ourselves a fun and seriously ungirly girls’ dinner.

Until a few weeks ago, I had never tried making wings at home, perhaps because they still manage to feel naughty. But Josh happens to love chicken wings, and he also happens to love me despite my shortcomings in the table manners department. This Asian-esque recipe may have very little in common with my mother’s, but as soon as I put them in the oven, the whole house began to smell like childhood guilty pleasure.

If you’re not looking to deep fry anything this Super Bowl season, these wings will be a great addition to your spread. They are also a great option if you are laying low and watching the game with just a few friends-trry serving the wings over Coconut Rice, like I did, for an excellent game time dinner. Just don’t forget plenty of napkins.

From my kitchen, albeit small, to yours,

Phoebe, THE QUARTER-LIFE COOK

**Recipe**

Ginger-Honey Chicken Wings
Makes 2 servings

Ingredients
2 pounds chicken wings
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1 garlic clove, minced
2 tablespoons rice vinegar
1/2 teaspoon siracha
1/4 cup dark honey
1 tablespoon soy sauce
2 scallions, thinly sliced

Preheat the oven to 400°F.

In a large bowl, toss the chicken wings with 1 tablespoon of oil and season with salt and pepper. Arrange the wings on a baking sheet lined with foil. Cook for 30 minutes, then turn on the broiler. Broil for 10-15 additional minutes, until crispy and cooked through.

Meanwhile, in a small saucepan, combine the remaining oil, ginger, and garlic over medium-low heat. Saute until fragrant and soft, about 3 minutes, making sure the mixture does not brown. Off the heat, whisk in the vinegar, siracha, honey and soy sauce.

In a large bowl, toss the chicken wings with the ginger-honey mixture. Sprinkle with the scallions and serve.