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Sticky wings were worth the wait

SVM’s Lucas Pauley shares recipe for honey-ginger sauce

Published: Wednesday, Feb. 15, 2017 12:25 a.m. CDT • Updated: Wednesday, Feb. 15, 2017 8:31 a.m. CDT
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(Lucas Pauley/lpauley@saukvalley.com)
These sweet and spicy honey-ginger wings were a perfect weeknight meal.
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(Lucas Pauley/lpauley@saukvalley.com)
Coat the chicken with a mixture of flour, salt, pepper and Tony Chachere's Creole seasoning.
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(Lucas Pauley/lpauley@saukvalley.com)
Fry the wings for about 10 minutes. Then, lay them on a paper towel on a plate to soak up the excess oil.
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(Lucas Pauley/lpauley@saukvalley.com)
Heat the ingredients for the sauce in a small pot. Keep taste-testing and make sure the sauce is the way you want it.

I told you in my column last week that I’d give you a recipe for wings.

You didn’t think I would, did you? You were sitting there thinking, “Yeah, we’ll believe it when see it, Pauley.”

But, little did you know, my friend – I don’t back down from a challenge.

I’m not chicken.

Sure, I was pretty busy this past week with other duties, but I was going to get it done even if it was on a wing and a prayer.

Listen, not all of these jokes are going to be home runs. Some are going to be fowl.

OK, I’m done. You can come back now.

Hello?

As I said in my column last week, my wife, Michelle, and I had a party for the Super Bowl.

We always buy way too much food when we entertain, so leftovers get a lot of love in our house.

The Super Bowl was no different. We had bought wings and I had made my own sauce the night before the game with plans to make them when our guests arrived that Sunday.

With our kitchen not being that large, we didn’t really think that plan through. Frying up some wings while trying to entertain guests would have proved to be a little difficult.

So, we kept the wings and sauce in the fridge and decided to make them later on in the week.

I’m glad we did, because it turned out to be a great weeknight meal.

But somewhere between then and now, I lost the little piece of paper with the exact ingredients for the sauce, but I think I’ve still got a pretty good grasp on it.

I know – not ideal. Honestly, though, with sauces, I believe it should be a little different every time until you feel like you’ve nailed it. (Yes, I’m just trying to make myself feel better about losing the piece of paper.)

But, if you decided to try and make these, just keep tasting the sauce while you make it. Too spicy? Add something to make it sweeter. Too sweet? Add some seasonings to make it spicier.

Just know that my base was honey, ginger, soy sauce, garlic and a little bit of organic ketchup.

Have fun with it, and, you know, just wing it.

SWEET AND SPICY HONEY-GINGER WINGS

Makes: A lot of wings. I didn’t count the wings, but they provided at least 6 servings. Depends how hungry your are!

5 lbs. chicken wings

1/2 gallon vegetable oil

All-purpose flour

Seasonings: Salt, pepper and Tony Chachere’s Creole seasoning

For the sauce

4 oz. honey

3 tablespoons soy sauce

1/4 cup of organic ketchup

3 tablespoons white vinegar

2-3 tablespoons of grated ginger

1 tablespoon minced garlic

1 tablespoon crushed red pepper

1 tablespoon sugar

1/2 teaspoon cayenne pepper

A few droplets of Sriracha

Season to your particular taste: Salt, pepper, onion powder and Tony Chachere’s Creole seasoning

Topping on wings (optional): Lime zest and more grated ginger

How we did it:

Note: We bought whole chicken wings and had to separate the wingettes from the drumettes. You can buy them cut and ready to cook. Cutting them is not difficult; just takes a bit more time.

1. For the sauce: Add all the ingredients in the order they were listed to a pan over medium heat. Let it cook, blend together for as long as you wish. Keep testing the taste to see whether it’s what you like.

2. Now, if you’re like us, you’ll leave the sauce in the fridge for the next 4 days. Honestly though, I do recommend letting the sauce cool and storing it in the fridge for at least 12 hours or 1 day. Our sauce had a much stickier consistency and tasted even better after we had left it in the fridge for a few days. I highly recommended making the sauce ahead of time.

3. Pat the wings dry with a paper towel, then coat in a mixture of flour, salt, pepper and Tony Chachere’s Creole seasoning.

4. We heated the oil in a large, deep skillet to 375 degrees on the stove. If you’re not able to read the temperature, a simple way to figure out if the oil is ready is to drop in a little flour. If it sizzles, it’s ready to go.

5. Cook the wings in batches for about 10 minutes or until the chicken registers at 165 degrees at its thickest spot.

6. Remove wings from skillet and place them on a paper towel to absorb excess oil.

7. After a couple of minutes, shake wings and sauce in a large bowl to coat.

8. Pair the wings with a light side dish, such as some raw veggies, and enjoy!

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