This recipe appears in:Bar Bites: Sweet and Spicy Ginger Wings
Along with fresh minced ginger, the ginger beer in this recipe adds a nice ginger spice to the sauce, as well as sweetness to help round out the heat from a single habanero chili pepper. The resultant dish is a great balance of sweet and spicy that provides a nice change of pace from standard Buffalo wings. If you'd like it even spicier, you can choose to mince the chili pepper and add it to the glaze.
- 1 cup ginger beer
- 1/4 cup soy sauce
- 1 tablespoon canola oil
- 1/4 teaspoon red pepper flakes
- 2 pounds chicken wings, separated at the joint, wingtips removed
- 2 tablespoons butter
- 1 tablespoon finely minced ginger
- 1 habanero chili pepper, split in half lengthwise with stem end intact
- 2 tablespoons honey
- Salt and freshly ground black pepper to taste
- 1 green onion, very thinly sliced
To make the marinade, combine 1/2 cup ginger beer, 2 tablespoons soy sauce, canola oil, and red pepper flakes in small bowl. Place the chicken wings in a large zip-top bag, then pour the marinade over the wings. Close the bag and marinate the chicken in the refrigerator for 1 hour, flipping the bag over halfway through.
Preheat the oven to 400°F. Line a rimmed baking sheet with foil, then place a cooling rack into the foil-lined baking sheet. Drain the chicken and discard the marinade. Pat the chicken wings dry with paper towels, then arrange the wings in a single layer on the rack in the baking sheet. Place the wings in the oven and bake until the skin is crisp and the chicken is cooked through, about 45 minutes.
To make the glaze, melt the butter in a small saucepan over medium heat. Add the ginger and cook until very fragrant, 30 seconds to 1 minute. Add the chili pepper and stir in the remaining ginger beer and soy sauce, along with the honey. Bring to a boil and reduce, stirring often, until the sauce reduces by half and thickens, 5 to 7 minutes. Taste the sauce and season with salt and pepper. Transfer the glaze to a large bowl.
Add the baked wings to the large bowl with the glaze and toss to coat. Garnish with the green onions and serve immediately.