Surprisingly good chicken wings

mouth watering

To start off with, I have not had any “winning” recipes yet from this cookbook.  So my hopes were not all that high for this next recipe to be a winner.  But to my surprise I really liked it, I mean I really really liked it.  The recipe came from The Portlandia Cookbook (which was a Christmas gift from Jen last year).

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get the cookbook here.

The last time I used this cookbook I made some truly bizarro riblets.  And a previous pre-blog recipe using this book also produced an odd tasting meal.  So like I said, my expectations for this recipe were not all that high.  The recipe tagged was for Claire’s Co-worker’s Sichuan Chicken Wings.

To start with I mixed ground cumin, red pepper flakes, Chinese 5-spice, salt and flour in a large bowl.

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I then took my chicken wings, removed the wingtips and separated them into wingettes and drumettes.  Then I coated the wings in canola oil.

all oiled up
all oiled up

I tossed the wings in the large bowl and coated them with the powder mixture.

dusted!
dusted!

Then I placed each wing on a baking sheet lined with parchment paper and brushed each wing with additional canola oil.

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Into the oven the wings went (at 425 degrees F) for 20 minutes.  Then each wing got flipped and cooked an additional 20 minutes.

While the wings cooked I made the “duck like” sauce.  To do so I blended soy sauce, apricot preserves, ginger and water in my food processor.  Then I transferred to a small sauce pan and cooked over low heat for about 15 minutes.

saucy
saucy

When the wings were done I blotted them on a paper towel and then garnished them with cilantro leaves and sliced green onion.  I served with the sauce.

mouth watering
mouth watering

The Verdict: REALLY REALLY good!  Def. one to make again.  The wings were nice and crispy.  The texture was great as well as the taste of the breading.   If you want to make it, and I hope you do, you can grab the recipe here.