We usually have chicken wings for Friday night’s dinner. They are easy to make and quite tasty with a big salad. These are relatively dry wings, so if you like those gooey coatings you’ll have to add it before serving. They’re not really “Small Foods” as in my book, but I keep toying with the idea of cooking 5 or 6 standing up in a ramekin. It would probably be super messy and I wonder if the ones inside would even cook. So this is really big food, here’s the first recipe for the blog.
FISH WINGS
Ingredients
About a half pound or so of wings per person (1.5 lbs. will fill a cookie sheet)
If the wings aren’t cut up, cut them and discard the wing tips
1/2 cup cheap soy sauce
1/4 cup white wine
1/4 cup olive oil
Couple dashes of sesame oil
Sesame Seeds
1 Tbs. minced garlic
1 Tsp. Paprika
Pepper to taste (you won’t need salt it’s in the Soy Sauce)
If you like really hot wings add some red pepper
Reynolds non-stick tin foil (it makes clean up so much easier)
Directions
PreHeat Oven to 350 degrees
Put everything except the Sesame Seeds together in a gallon sized plastic bag. Press the bag to get most of the air out of it and close it tightly. Mix it up thoroughly by squishing the bag around for about 30 sec. Put it in the fridge for 4-8 hours flipping it over every hour or so.
Line a big cookie sheet with the tin foil and turn up the edges to keep the juices off the pan. Pull a wing out of the marinade bag and shake it a couple times to remove excess marinade. You don’t want the wing sitting in a puddle of marinade as the marinade can burn. Fill the tray with the wings but leave room between them. Sprinkle some Sesame Seeds onto each wing.
Bake for about 30 min. then rotate the wings so they will cook evenly, bake about another 30 min. checking during the last 15 to see if they are brown enough.
Make a big salad, serve some beer and enjoy!
Bill's Entrée 