FIREY HABANERO WINGS
BAM!
These Wings are my favorite recipe to serve to friends. It is very flexable in the preparation and goes with any beverage. The ones here were deep fried. I prefer the wings over a slow charcoal grill or baked in the oven.
Ingredients:
3 pounds sectioned chicken wings
1 cup dark soy sauce
1/4 cup toasted sesame seed oil
1/4 cup minced fresh garlic
3 Tablespoons hosin sauce
2 Tablespoons black peppercorns crushed
4 Habanero or scotch bonnet peppers
3 teaspoons chile paste with garlic sauce
Mix all ingredients in a large sealable 1 gallon plastic bag and remove as much air as possible. Then massage mix into chicken wings thoroughly using hands. Flatten bag in fridge and turn every hour.
Place wings on a cookie sheet so that they do not touch. Preheat oven to 400 degrees and place tray on center rack. Once they start to brown, turn every ten minutes. When wings bubble clear juices, they are done.
HOISIN SAUCE
Serving Size 1
Sauces
4 tb Soy sauce,(dark/light/usual)
2 tb Peanut butter/black bean pas
1 tb Honey/molasses
2 ts White vinegar
1/8 ts Garlic powder
2 ts Sesame seed oil
20 dr Chinese-style hot sauce
1/8 ts Pepper
*The original without the variations stolen by Matt
Giwer from AP Recipes credited to Dee Wang who advised
peanut butter. *EXPERIMENT! Now you have control of
the taste. Lighter for chicken and pork, stronger
for beef and game. Sweeter for Dim Sum. *The
commercial recipe is presumably the black bean paste.
I presume they are the same as Mexican/Spanish black
beans. *Different types of soy, molasses, some of the
oil being hot pepper oil,
other styles of pepper sauce. All kinds of
variations. However, with light soy and honey, the
taste of peanut dominates. *Simply mix together. At
first it does not appear like it will mix but keep
at it just a bit longer and you have Hoisin. Letting
it rest does not appear to improve the taste
noticeably.
BAM!
These Wings are my favorite recipe to serve to friends. It is very flexable in the preparation and goes with any beverage. The ones here were deep fried. I prefer the wings over a slow charcoal grill or baked in the oven.
Ingredients:
3 pounds sectioned chicken wings
1 cup dark soy sauce
1/4 cup toasted sesame seed oil
1/4 cup minced fresh garlic
3 Tablespoons hosin sauce
2 Tablespoons black peppercorns crushed
4 Habanero or scotch bonnet peppers
3 teaspoons chile paste with garlic sauce
Mix all ingredients in a large sealable 1 gallon plastic bag and remove as much air as possible. Then massage mix into chicken wings thoroughly using hands. Flatten bag in fridge and turn every hour.
Place wings on a cookie sheet so that they do not touch. Preheat oven to 400 degrees and place tray on center rack. Once they start to brown, turn every ten minutes. When wings bubble clear juices, they are done.
HOISIN SAUCE
Serving Size 1
Sauces
4 tb Soy sauce,(dark/light/usual)
2 tb Peanut butter/black bean pas
1 tb Honey/molasses
2 ts White vinegar
1/8 ts Garlic powder
2 ts Sesame seed oil
20 dr Chinese-style hot sauce
1/8 ts Pepper
*The original without the variations stolen by Matt
Giwer from AP Recipes credited to Dee Wang who advised
peanut butter. *EXPERIMENT! Now you have control of
the taste. Lighter for chicken and pork, stronger
for beef and game. Sweeter for Dim Sum. *The
commercial recipe is presumably the black bean paste.
I presume they are the same as Mexican/Spanish black
beans. *Different types of soy, molasses, some of the
oil being hot pepper oil,
other styles of pepper sauce. All kinds of
variations. However, with light soy and honey, the
taste of peanut dominates. *Simply mix together. At
first it does not appear like it will mix but keep
at it just a bit longer and you have Hoisin. Letting
it rest does not appear to improve the taste
noticeably.
