Dinner Rush: Thai-Style Wings
I’m going to go out on a limb and guess that, starting this week, you’re in at least one of two groups. If you’re like me, you're waving with elation on the corner as yellow school buses ship the kiddies back to school. And if you're a football fan, you're pulling your jersey out of the closet to gear up for the early September premiere of the Fall season.
In either (or both) camps, feeding the masses with a big WOW factor and a low time commitment would definitely earn you that MVP trophy.
There are a couple of really awesome things going on with this recipe. First off, wings are always a huge hit and they require almost no prep at all to get ready. Plus, they’re just fun to eat. Second, this is a quick ticket to Flavor Country with an amazing combo of peppery sriracha , sweet & smoky hoisin sauce and a brilliant flurry of cilantro and scallion. Like all the most delicious things in life, it comes together in no time and is easily made to feed a nosh-y family of four or a hungry crowd of forty.
- Preheat a grill to medium-high. In a small bowl, stir together the hoisin and Sriracha. Set aside.
- Pat the wings dry and toss them in the oil to evenly coat. Grill the wings, turning occasionally, until cooked through and the skin is crispy, about 15 minutes. During the last 5 minutes of cooking, baste the wings with the prepared hoisin-Sriracha sauce, allowing it to glaze over the heat.
Note: Wings on their own are great, but I like to make this into a complete meal with an Asian Celery Salad; toss thinly sliced celery with some grated fresh ginger and a few splashes each of soy sauce, sesame oil, and rice vinegar. You could even go all out and pick up some steamed rice from your neighborhood Chinese restaurant.
While written to be made on the grill, you can also make these wings indoors in an oven preheated to 400 degrees following the same preparation instructions.
Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary team for Food Network stars like Rachael Ray, Sandra Lee and Paula Deen, he now works as a food stylist and producer in NYC by day, and a food writer and recipe developer at his home in New York’s Hudson Valley by night. You can see what he’s up to by following his latest Tweets on Twitter at @patrickwdecker or visiting his website at patrickwdecker.com.