“Propping up a seat at the bar we devour chicken wings like life does dreams” ~David Louden~
Finally it’s the citrus season and the markets are stacked with these tangy juicy flavorful fruits. A modest combination, filled with lot of Vitamins, these juicy fruits become a treat when you enjoy them while resting in the winter sun. At one end you get the warmth, and on the other you get the coolness of the fruit and together they create a perfect ambiance. Set the brightness of the fruit against the sparkling rays of the sun, and you can’t help but just marvel at the beauty of nature. For me, these bright, twinkling colors are a reminder of how much nature bestows on us, and how much thankful I am for it.
I love oranges and this doesn’t help me relax on devouring them. Usually I finish a whole bag in 2-3 days. A little comforting time in the sun, and I think of all the excitement I can gather mixing these flavors, mingling the zests and essences for the sauces and the pastes. And since I could see a bunch of blood red oranges right across the table in front of me, I could not resist making a juicy flavorful sauce, to perfectly balance the sweetness of the chicken wings I planned on making.
When it comes to wings, I myself not a biggest fan, but my husband can literally live on them. For him the wings can fit any section of his eating schedule. Be it the supper, or the post dinner snack while watching a late night movie. He likes them super-hot always, and when he orders them from Buffalo Wild Wings, I tend to keep clear as he orders the number 9 on the spicy chart of 10. Seriously that hot!!
This time for the Super Bowl, I decided to throw a party of wings, pizza and beer. The super bowl was special this time, as two of my favorite teams (the Patriots and Sea Hawks) were competing against each other. Though I have never been fond of sports, but spending considerable time in New England for my school, I developed a certain emotional love for that place, and wherever I go, my love for it never dies. Even this time I was rooting for Patriots and boy what a game it was and such an exciting win too.
So the sweet, tangy and spicy wings I prepared were really a party hit. Anyone who is a fan of the Srirache hot sauce could literally find her/his share flying off the plate. The test batch (of ten wings) I made vanished in less than five minutes and my husband who was somewhat skeptical of the orange tinge of the sauce, ate almost all of them and licked the remaining sauce with his celery. The fresh and delicious flavor of these wings made them finger licking good. Certainly nothing could have made this day better than the delicious homemade wings, beer and some amazing football!
- 10 buffalo style chicken wings
- 1 1/2 tsp sesame seeds
- 1 tsp minced garlic
- 1 tsp grated ginger
- 4-5 spring onions finely sliced
- 2 finely chopped thai/finger chilly (optional)
- salt and pepper for coating
- 1/3 cup fresh blood orange juice
- 1/4 cup sriracha garlic hot sauce
- 1/4 cup dark soya sauce
- 1 tsp crushed black pepper
- 1 tsp jalepeno hot sauce
- 1/2 tsp red chilly flakes
- 1 lime zest
- 1/2 tsp lime juice
- 1/2 tsp horse radish paste
- 1 tsp ginger powder
- 1 tbsp minced cilantro stems
- salt to taste
- Place a saucepan with little water and steamer basket. Bring the water to boil and steam chicken wings for 10 min.
- Pat dry and line up on cooling rack. Refrigerate for at-least an hour.
- Preheat oven at 420° F.
- Sprinkle salt and pepper on the cooled wings. Set them on the wired rack and place the rack on a sheet pan lined with parchment paper.
- Roast the wings in oven for an hour, turning the wings over half way through.
- Meanwhile mix all ingredients for the sauce and keep aside.
- Heat oil in a pan and add sesame seeds, garlic and ginger. Saute of a minute.
- Add spring onions and green chilly and saute for 2-3 minutes.
- Pour in the sauce mixture and cook for 5-10 minutes on medium heat till it starts to thicken. Remove from heat.
- Remove wings from the oven and toss it with the cooked sauce to coat the wings.
- Garnish with spring onions and seaseme and serve hot.