Honey-Chili Chicken Wings
Diane Rossen Worthington

 

Honey-Chili Chicken Wings

---

Recently, I visited Carmel Valley, a hidden food and wine destination in Central California. I was familiar with the white wines of the area but was surprised to discover the Pinot Noir wines are winning accolades and awards. I was also thrilled to see that the emphasis on artisan foods and farm-to-table dining is thriving at the Carmel Valley Ranch.

On my visit I toured their bountiful garden and met with the beekeeper (they harvest their own honey from an on-site hive). Unfortunately, it was cold and rainy so we couldn't do the whole bee experience. Guests can suit up and go near the hive when the weather is nicer. I am thinking about springtime for another visit when the bees will be cooperative and the lavender will be flourishing.

I also visited the salt house on the side of the vegetable garden that dries local Monterey seawater into salt flakes. Executive Chef Tim Wood serves it at the restaurant and even has a garlic-infused salt. He plans all his meals around the garden's bounty and local seafood, poultry and meat.

I enjoyed a winter dinner that included a silken winter squash soup, a salad sprinkled with pomegranate seeds and apple shards, and these honey-chili chicken wings. The wings avoid the deep fryer and instead are broiled or grilled, which turns them super crispy. A soy and honey glaze makes them sweet, sticky and salty. Their kitchen uses locally harvested honey, but you can use orange or sage honey. These wings are simple to prepare and are the perfect dish to make for TV watching (don't forget the napkins) or as fun dish for a casual cocktail party.

Honey-Chili Chicken Wings

Serves 4.

4 pounds of chicken wings

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

1/4 cup unseasoned rice vinegar

1 teaspoon crushed red pepper, or to taste

1/2 cup honey

2 tablespoons of soy sauce

2 scallions, thinly sliced

1. Preheat the boiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper. Arrange the wings on a wire rack set over a large, sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp. Watch carefully so they don't burn.

2. Meanwhile, in a saucepan, combine vinegar, crushed red pepper, honey and soy sauce, and simmer for 3 minutes to create a thicker consistency.

3. In a large bowl, carefully toss the chicken wings with the honey-soy mixture. Transfer the wings to a platter, sprinkle with the scallions and serve immediately.

Chicken Wings Recipe, California Cuisine

 

 RSS

 

MORE RECIPES:   More Recipes ... ALL RECIPES APPETIZERS SOUPS PASTA SALADS MAIN COURSES SEAFOOD CHICKEN PORK LAMB BEEF / VEAL VEGETARIAN SIDE DISHES DESSERT HEALTHY WOLFGANG PUCK

Recent Recipes

 

More Recipes

Honey-Chili Chicken Wings

Copyright © 2013 Tribune Media Services Inc.