The Guardian (Charlottetown) - - FOOD -

Start to fin­ish: 3 1/2 hours (15 min­utes ac­tive) Makes 30 wings

For the wings: 2 tbsp bak­ing pow­der 1 tsp kosher salt 1/2 tsp ground black pep­per 5 pounds chicken wings, split and wing tips re­moved

For the honey-Sriracha sauce: 1/3 cup soy sauce 3 tbsp Sriracha 3 tbsp honey 1 1/2 tbsp minced fresh gar­lic 1 1/2 tbsp toasted sesame oil

For cilantro-sour cream dip: 3/4 cup sour cream 3 tbsp chopped fresh cilantro 3 tbsp rice vine­gar 3 scal­lions, white and green parts, finely chopped Line 2 bak­ing sheets with foil, then ar­range a wire rack over the foil. Coat the rack with cook­ing spray. In a large bowl, stir to­gether the bak­ing pow­der, salt and black pep­per. Add the wings and toss to coat evenly. Spread the chicken wings over the rack and re­frig­er­ate for 2 hours, un­cov­ered. When ready to cook, heat the oven to 375 F. Bake the chicken wings for 60 to 70 min­utes, flip­ping them half­way through, or un­til very crispy and golden brown. While the wings bake, pre­pare the sauces. For each sauce, com­bine all in­gre­di­ents in a small bowl and mix un­til uni­form. Serve the wings on a plat­ter ac­com­pa­nied by the sauces for dunk­ing. Nutri­tion in­for­ma­tion per wing: 110 calo­ries; 60 calo­ries from fat (54 per cent of to­tal calo­ries); 7 g fat (2.5 g sat­u­rated; 0 g trans fats); 50 mg choles­terol; 400 mg sodium; 3 g car­bo­hy­drate; 0 g fiber; 2 g sugar; 8 g pro­tein. Ali­son Ladman is a chef, food writer and recipe de­vel­oper for The As­so­ci­ated Press. She also owns The Crust and Crumb Bak­ing Com­pany in Con­cord,

New Hamp­shire.

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