Asian Chicken Wings with Shredded Cabbage Slaw
Packed with flavor, these wings are definitely a crowd-pleaser!
Ingredients:
- 2 lbs chicken wings
Marinade for Chicken
- 2 T olive oil
- 1/4 cup honey
- 2 T soy sauce
- 1 T ginger – minced
- 1-2 tsp garlic chili sauce – depending on how spicy you prefer
- 2 garlic cloves – minced
- 1 T seasoned rice vinegar
- 2 tsp orange or tangerine zest
- 2 T orange or tangerine juice
Cabbage Slaw
- 3 cups Napa cabbage – shredded
- 1 cucumber – thinly sliced
- 1 carrot – shredded
- 2 scallions – thinly sliced
- 1/2 cup cilantro – chopped
- 1/2 cup roasted peanuts – chopped
Dressing
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 1 T maple syrup
- 1 T toasted sesame oil
Preparation:
In a small bowl, combine all ingredients for the marinade. Place chicken wings in glass bowl and cover with marinade. Marinate for 30 minutes or up to 2 hours in refrigerator, covered. While chicken marinates, make the cabbage slaw. Combine the slaw ingredients and mix together in a large bowl. In a separate bowl, whisk all dressing ingredients. Set both bowls aside.
Preheat oven to 400 degrees. Place chicken wings on parchment-lined baking sheet, reserving marinade and cooking wings for 15-20 minutes until charred a bit, turning occasionally. While wings are cooking, pour reserved marinade in a sauce pan over medium heat and reduce until thickened. Brush sauce over cooked wings.
Arrange wings on a platter with slaw that has been tossed with a portion of the dressing, reserving some in a side bowl for dipping the wings. Garnish with sesame seeds, scallions and chopped peanuts if desired. Serves 6 to 8.
Kick off your Super Bowl Sunday with this delicious wing recipe and go for the touchdown by pairing with our rich Wildwood Chardonnay. Click below to buy it and get ready for some football!