By Gretchen McKay
We’re over a month into the regular NFL football season. By now you should be perfecting your skills for that great pre-game eating experience known as tailgating.
Instead of the typical hot Buffalo flavor, why not shake up your tailgate Sunday with sticky, spicy Asian-style hot wings? These are baked, then sauced and served with a cool cucumber-lime dipping sauce that will remind you of the cold yogurt condiment raita, which is often used to cut the heat of spicy Indian food.
STICKY WINGS WITH HONEY AND SRIRACHA
24 chicken wings, snipped in two at the joints and tips trimmed off
2 TBS canola oil
1 1⁄2 tsp kosher salt
2⁄3 C honey
1⁄2 C Sriracha hot sauce
2 TBS hoisin sauce
2 TBS fresh lime juice
1 TBS soy sauce
1 TBS toasted sesame seeds
For dipping sauce
2 Cs plain Greek yogurt
1 C grated cucumber, squeezed dry
1⁄2 C shopped cilantro
1 large clove garlic, grated
1 tsp kosher salt
1 tsp honey
Carrot, celery and jicama sticks for serving
Position oven rack in middle of oven and preheat to 450 degrees. Line two baking sheets, including sides, with nonstick foil.
In large bowl, toss together wings, oil and salt. Space chicken evenly on sheets. Roast for 30 minutes, rotating pans 180 degrees once. Let wings cool slightly, then pour off fat from the baking dish.
Meanwhile, in small saucepan, blend honey, Sriracha, hoisin, lime juice and soy sauce. Pour half the mixture (about 1⁄2 C) into a large bowl. Add wings and toss to coat.
Lower oven to 425 degrees and arrange wings on the same baking sheets. Roast for 10 minutes. Meanwhile, boil remaining honey mixture in saucepan over medium heat until a thick glaze forms, about 5 minutes. Remove wings from the oven; brush with glaze and sprinkle with sesame seeds. Continue to roast until wings are browned, about 7-10 minutes more. Cool on baking sheets for 10 minutes.
While wings cool, make the yogurt sauce: Stir all ingredients together in a serving bowl until blended.
Serve dipping sauce with wings and vegetable sticks.
“Pub Grub: 77 Apps & Entrees to Satisfy Everyone’s Cravings” (Hearst Books)