February 18, 2015
Who would have ever thought that what was once considered a "throw away" part of the chicken would eventually become a staple in American bar food? The chicken wing was exactly that, discards, until the owners of the Anchor Inn in Buffalo, NY, decided to make up a special treat for their customers late on a Friday evening.
The wings were cut in half to create two pieces, the "flat," which we call the wing, and the drumstick. They were deep-fried and tossed in hot sauce. She also added some celery and blue cheese dressing on the side, and low and behold, this free handout to the barflies on a Friday evening would become the infamous "Buffalo Wing."
Since that evening, many different forms of wings have been introduced, including this delightful honey-garlic wing recipe featured below. This is a nice option for those that do not like the taste of hot sauce or wings that are overly spicy. The honey obviously adds sweetness while the garlic still gives the wings a bit of an edge. Of course, you can always spice it up if you like!
Ingredients for Honey-Garlic Chicken Wings:
• 2.5 pounds trimmed and separated wings
• 5T Manuka Honey (this can be adjusted to taste)
• 3/4c water
• 2t ginger
• 1/3c soy sauce
• 4 lg garlic cloves
To Make Honey-Garlic Chicken Wings
1. Preheat oven to 350 degrees
2. Place wings in large baking pan
3. When oven comes to temp, place baking pan with wings into oven and cook until chicken is cooked through and wings are crisp and well browned (about one hour - chicken should have internal temperature of 165 degrees)
4. While wings are cooking, add Manuka honey, soy sauce, water, garlic, and ginger to small bowl and stir until well combined
5. When wings are cooked, remove wings and toss in sauce
6. Return wings to oven to finish for about ten minutes. Sauce should thicken and create a "sticky" wing.
You can also make these wings on a grill or in a deep fryer. However, please ensure the internal temperature of the wings is at least 165 degrees Fahrenheit to ensure they are cooked all the way through. Serving chicken products below this recommended internal temperature can lead to food borne illnesses, such as salmonella.
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