Sriracha, Ginger & Soy-Glazed Chicken Wings

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_MG_5715Does anyone eat chicken wings after the Super Bowl? I know, this post comes a little too late. But since the Super Bowl itself was pretty boring (and heartbreaking for us as diehard and pretty-into-it 49ers fans – guess who is who), I was much more excited about the food – which, let's be honest, isn't very surprising. I had actually never made wings before, and I have to say that this recipe is far too good to save for only once a year – and you could easily switch it up with a whole chicken cut into pieces, or even skin-on chicken breasts. It also make a great addition to my lunchtime salads this week, and now I have such a leisurely walk to my office through Times Square without all of the Broncos and Seahawks fans running all over the place (not really, but a girl can dream, right?)

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Sriracha, Ginger & Soy-Glazed Chicken Wings (adapted, very slightly, from Food & Wine)

12 chicken wings or drumsticks 2 tablespoons vegetable oil Salt and freshly ground pepper 3/4 cup rice vinegar 1/2 cup brown sugar 1/4 cup soy sauce 1 1/2 tablespoons sweet Asian chile sauce 2 teaspoons Sriracha chile sauce 2 tablespoons grated fresh ginger 3 scallions, sliced
Preheat the broiler. In a bowl, toss the chicken wings with the oil and season with salt and pepper. Arrange the wings on a rack set over a baking sheet and broil 10 to 12 inches from the heat for about 45 minutes, turning once or twice, until golden, crisp and cooked through.
Meanwhile, in a blender, combine the vinegar with the brown sugar, soy sauce, sweet chile sauce, Sriracha, ginger and half of the scallions and puree until very smooth. Transfer the sauce to a large saucepan and boil over high heat until thick and glossy, about 5 minutes. Add the chicken to the sauce and cook, tossing gently, until glazed, about 3 minutes. Transfer the wings to a platter and garnish with the remaining scallions.

Crispy Fish Sandwiches with Sriracha Mayo

Following the Belgian Waffles post, I realized that the recipes on this site have been a little breakfast heavy -- which is great, because honestly, who doesn't love waffles at any hour of the day? I do, clearly. However, sometimes you need something savory, and last night Ari and I decided to branch out and make something different than the usual peanut noodles/chicken/takeout. Specifically, we picked up some tilapia from The Greene Grape, made a quick mayonnaise, and pan-fried the fish -- all in all, about an hour, including picking up the fish. Not bad for a weeknight dinner! We used a baguette for the bread, but next time I would use a softer roll, as the delicate fish was somewhat overwhelmed by the crunchyness of the bread. Also, I didn't have my camera but have been playing around with the Instagram app on my phone, which is why the colors look kind of crazy.  

Crispy Fish Sandwiches with Sriracha Mayo (loosely based on this recipe from Food & Wine)

2 fillets white fish (we used tilapia, but any will do)

1 baguette, cut into 6-inch sections and halved (again, I would use a softer bread next time)

1/4 cup flour

1/4 cup cornmeal

1 egg

Salt and pepper

3 tablespoons canola oil

1/2 cup mayonnaise

1 teaspoon honey

1 tablespoon lemon juice

1 tablespoon Sriracha

1/2 teaspoon garlic

Lettuce

 

Place flour egg, and cornmeal in three separate shallow bowls. Mix egg to break up. Season cornmeal with salt and pepper. Heat oil in  a skillet over medium heat. Place fillets first in flour and coat completely, then in the egg, then in the cornmeal. Coat completely, and place in the pan and cook until browned, 5-6 minutes per side. Meanwhile, mix the mayonnaise, honey, lemon juice, Sriracha, and garlic in a small bowl. Season with salt and pepper. Spread one side of bread with mayo, top with lettuce and fish fillets once  they are done. Serve immediately.

This recipe makes plenty of mayo, but you will definitely want it all. (Especially if you serve some french fries on the side...)