My husband doesn't handle hot, spicy food very well, so I'm constantly adjusting recipes, tempering heat and amping up flavor. These wings passed the test tonight at supper, served with baked oven fries and food 52'er Lucy Vaserfirer's "Radish & Cucumber Salad", a refreshing addition to our casual supper. I bought good-sized, organic chicken wings and used my favorite ketchup, organic 365 from Whole Foods. Tip: make the sauce a day ahead, allowing its complex flavors to develop. —Lizthechef
2 1/2 cups
double-concentrated tomato paste
organic apple cider vinegar
dark brown organic cane sugar
organic wildflower honey
organic Dijon mustard
cloves of garlic, peeled and chopped
one inch piece of ginger root, peeled
Zest and juice of one Meyer lemon - or any organic lemon
Sauce: In a large non-reactive bowl combine ketchup, tomato paste, vinegar, hoisin sauce, Worcestershire sauce, sugar, honey, chili powder,cumin, cayenne and mustard. Mix well. Add the garlic and zest both the ginger and lemon into sauce. Add the lemon juice and stir again to thoroughly combine ingredients. Store in fridge until ready to bake the chicken wings.
Chicken: Preheat oven to 375 degrees. Line a sheet pan with foil. Cut each wing into three pieces and freeze the tips for stock later. Pour one cup of sauce into a small bowl to brush on wings during baking. Pour another cup of sauce into a small bowl for serving, warmed, with the baked wings. Pour the rest of the sauce in a large, flat-bottomed bowl and toss the chicken with clean hands, really coating those wings.Place wings on sheet pan. Discard any remaining sauce that has touched the raw chicken!
Bake for 50 minutes, turning once and brushing on additional sauce. Serve piping hot, along with warmed sauce.