I made these last night, from an easy recipe Ron invented. No photos, folks! My fingers were too sticky! These wings aren’t lose-your-lips hot - they’re just pleasantly hot.
This recipe requires extra time
for marination
Ron’s Hot-Cha-Cha Chicken Wings:
1 c. (250 mL) dark soy sauce
6 or 7 medium garlic cloves, crushed
1/4 c. (60 mL) liquid honey
1/2 tsp. (25 mL) cayenne pepper
1/4 tsp. (1.25 mL) dried thyme (powder)
1/4 tsp. (1.25 mL) cumin
2 tsp. (10 mL) chili oil
2.5 lb. (1.13 kg) chicken wings, tips removed and cut at joints as “drumettes”
Preheat oven to 375 deg. F. In small bowl, combine all ingredients except chicken, mixing well. Marinade 3-to-4 hr., turning occasionally. Place chicken in shallow baking pan with marinade. Bake 30-to-35 min., stirring halfway through. Serve hot or cold. Makes 8 appetizer servings or two main-dish servings.
