TEMECULA – Sporting events provide great opportunities to gather with friends and family to enjoy some time together while watching a favorite sport or big game. Such gatherings are not complete without food, and some foods are widely considered staples of sports-viewing parties.
Chicken wings are among the most popular foods on game day. While many chicken wing aficionados might insist on frying wings, this beloved dish can be baked. In fact, chef Kevin Gillespie, author of “Fire In My Belly,” published by Andrews McMeel, felt like he could create a baked chicken wing dish that even the most ardent wing connoisseur could not resist.
The result is the following recipe for “Baked Hot Wings,” which home cooks can whip up for this year’s Super Bowl.
Baked Hot Wings
- 24 chicken wings, a mix of drums and flats, about 2 pounds
- 1 tablespoon grapeseed oil
- 1/3 cup sriracha chili sauce
- 1/4 cup malt vinegar
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 cloves garlic, very thinly sliced
- 1/4 cup scallions, thinly sliced on the diagonal
Preheat the oven to 500 F.
Pat the wings very dry with a paper towel. Heat a large 14-inch cast iron skillet or two smaller cast iron skillets over high heat until smoking hot. Add just enough oil to coat the bottom of the pan. Using tongs, set the wings in the pan in a single layer with the meatiest side down. This placement will help render the fat. Cook the wings for 2 minutes, before transferring the skillet to the oven for 5 minutes. Carefully remove the skillet from the oven and using tongs, flip the wings over. Continue baking until the wings are cooked through and the juices run clear, another 10 minutes.
Combine the sriracha, vinegar, soy sauce, sugar and garlic in a small saucepan. Bring to a boil over high heat, then cut the heat down to medium-low and simmer for 5 minutes. Pour the sauce into a large bowl and toss in 1 tablespoon of scallions.
Carefully remove the skillet from the oven and using tongs, transfer the wings to the bowl and toss with the sauce. Transfer them to a platter and garnish with the remaining 3 tablespoons of scallions.