HONEY GARLIC STICKY DRUMLETS (WINGS)

I begin this blog by quoting my favorite character from the television show Mindy’s Project. As Mindy Kaling joked, “I have the right to life, liberty and chicken wings.”  Let me add to that, in my ideal world there aren’t  enough chicken wing recipes, I can afford to miss or not enjoy. These drumlets or wings are a little spicy, a little sweet, perfectly sticky… just Yum! Also, they are baked instead of fried. Now, that’s a win win situation, isn’t it?

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HONEY GARLIC STICKY DRUMLETS (WINGS)
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For the Marinade
  1. • Chicken drumlets/ wings — 10 pieces (about 1.2 pounds)
  2. • Lime juice — 1 lime or 3 tablespoons
  3. • Ginger paste or ground ginger — 1/2 teaspoon
  4. • Soy sauce (low sodium) or Liquid Aminos— 1 teaspoon
  5. • White vinegar — 1 teaspoon
  6. • Avocado oil/ any odorless cooking oil — 1 tablespoon
For the Sticky Sauce
  1. • Serrano pepper — 1 (depending on your tolerance)
  2. • Fresno pepper — 1 (depending on your tolerance)
  3. • Garlic cloves — 5 to 6, peeled and finely chopped
  4. • Honey — 2 tablespoons
  5. • Chives or green onion — finely chopped, 2 tablespoons
  6. • Soy sauce or Liquid Aminos— 3 tablespoons
Marinating the Drumlets
  1. In a zip top freezer friendly bag or container, add the drumlets and the rest of the marinade ingredients.
  2. Seal the bag and mix thoroughly until the chicken drumlets are nicely coated with the marinade.
  3. Let it marinate for somewhere between 3 hours to overnight in the refrigerator.
    The longer it marinates the better it tastes.
  4. The drumlets need to be at room temperature when they bake in the oven, so make sure to remove them from the refrigerator 30 minutes ahead.
    Note that if you skip this step, sudden change in temperature sometimes can turn the chicken chewy and rubbery.
Baking the Drumlets
  1. Preheat the oven to 400 F (204.4 C). Meanwhile, line a baking sheet with some foil.
  2. Lay the drumlets on the tray and bake them for 7 minutes on each side.
  3. Turn the oven to a broil and broil each side for 5 minutes.
  4. Remove from the oven and let the drumlets rest for 2 to 3 minutes.
    This is to ensure the drumlets retain their moisture.
Cooking the Sticky Sauce
  1. In a small bowl, add soy sauce (Liquid Aminos), honey, garlic and chives, mix it with a fork or whisk until all combine.
  2. Add the sauce mixture into a pan (large enough to fit all the drumlets) and let it simmer on low. When the sauce starts to bubble and gets slightly foamy on the sides, toss the wings in the sauce. Make sure each drumlet is coated with the sauce. When the sauce starts to thicken and look sticky (honey consistency), transfer them on to a plate.

    Enjoy!
Notes
  1. • Drumlets or wings: You can use either or a combination of both. They all taste just as good.
  2. • Serrano and Fresno: You can use either or both, although it might alter the spice ratio. Serrano is not as hot as Fresno.
Food Without Borders https://www.foodwithoutborders.us/

 

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