Tail­gate This!

Sticky-Sweet Wings,

Albuquerque Journal - Parade - - Front Page - —Ali­son Ash­ton

Tail­gaters, meet your new go-to treat. These ad­dic­tive chicken wings, from Michael Gu­lotta, chef-owner of restau­rants MoPho and May­pop in New Or­leans, are a stick­ysweet way to cel­e­brate the start of one sea­son (foot­ball!) and the end of an­other (honey har­vest­ing). That’s some­thing to buzz about.

Sticky Honey Wings

In a large bowl, whisk to­gether 1 cup plain yo­gurt, 1/2 cup honey, 2 Tbsp fish sauce or soy sauce and 1 Tbsp sam­bal chile paste or sriracha lin the condi­ment or in­ter­na­tional sec­tion). Set aside 1/2 cup of this mix­ture and re­frig­er­ate. Add 2 lb chicken wings tc bowl, turn­ing to coat. Cover; re­frig­er­ate 1 hour, turn­ing oc­ca­sional Pre­heat grill. Re­move chicken from mari­nade, al­low­ing ex­cess to drip off. Add chicken to well-oiled grill. Cover; grill 10-12 min­utes or un­til golden brown and crisp, turn­ing fre­quently and brush­ing with re­served mari­nade. Gar­nish with zest of 1 lime and chopped cilantro. Serve with time wedges. Serves 4

Go to Pa­rade.com/honey for tips on pro­tect­ing pol­li­na­tors plus 12 more sweet and saucy recipes.

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