My own creation, a recipe I made today for our family get-together. I made this wing dish because I want to take the photo (As usual I want to prove that I try out the recipe and eat it), and post it to food52. Believe me this recipe comes out very well. - pauljoseph —pauljoseph
Pauljoseph’s Honey Black Pepper wings intrigued me for a number of reasons. First, because I have never cooked wings in a wok before, and looked forward to not worrying about sputters of hot oil from a fryer or the heat of an oven. Second, because although the ingredients were all familiar, items I almost always have on hand, I had a hunch that Pauljoseph’s recipe would transform them into something extraordinary. I have never had such a wonderful aroma waft from my wok as when the wings were browning – it smelled amazing. Clearly an excellent and thoughtful cook, his recipe calls for just the right amount of each ingredient. When adding the black pepper, my first thought was, wow, this is a lot of black pepper. However, it does not overwhelm the wings; rather, it becomes the warm spicy base for which the honeyed glaze is the perfect contrast. These are delicious wings and I will certainly make them again; my only suggestion would be to make sure to take the time to brown each wing before adding the glaze. Due to the smaller cooking area of my wok versus a baking pan in the oven, it does take a little bit of attention to get each one brown but it is worth it. - gingerroot —The Editors
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