Tasteful Tuesdays: Ultimate Wings #2, An Asian Variation

The friar’s back, with another great wing recipe (the first is here).

An old eating and drinking buddy of mine once told me that these wings were my one great contribution to the cause of civilization. I don’t know whether or not you will agree but I think you will find that they are worth trying. Now, this Asian/teriyaki flavor of wing is commercially available from a number of places but even so, I find home-made to be better than most of those you can order.

The Wings: Again you should buy the meatiest and highest quality meat you can. Section the wings into pieces.

The Marinade: 1 part Chili-Garlic paste, 1 part Hot Teriyaki (I like World Harbors Maui Mountain Hot Teriyaki and for a more sesame laden twist I also like Soy Vey brand), 1 part basic hot sauce like Crystal or Durkee (for that dash of traditional flavoring). You can play with the combination but basically you want to get the heat of the chilies, the garlic and the sweet/sticky of the teriyaki. Naturally Sriracha sauce makes a nice addition and you can also monkey with wasabi, sesame, Thai or curry variants if you are so inclined. Let the wings soak for 6-12 hours (overnight). Make sure you reserve the marinade for use as the sauce.

The Grilling: Grill over medium-high heat until largely done. Then turn up heat to high in order to crisp the skin. Note- the teriyaki in the marinade is very sticky so you need to make sure your grill is well oiled before hand to minimize sticking.

The Sauce: Take the remaining marinade and pour into a saucepan. Add several tablespoons of butter or margarine. Heat to a boil then remove from heat.

Serving: Pour the sauce over the wings, stir well and serve!