Todd wants wings.


Photography by Sam Armocido

Photography by Sam Armocido

Two years ago, my husband, Jason, and I were sitting at home watching Food Network. On comes Giada De Laurentiis who announces she’s preparing a Game Day menu for her husband and his buddies. “Todd,” she exclaims, “is going to be thrilled when I substitute his usual game day foods with these healthy alternatives!”

Now, I love Giada, but Jason and I, without speaking a word, exchanged a look that said, Todd and his buddies are going to be pissed when Squid Stew and Swordfish Sandwiches replace chili and sliders.

Photography by Sam Armocido

Photography by Sam Armocido

Fast forward to last weekend and my live cooking demo at Eastern Market’s Sapore Oil and Vinegar. Reading my Super Bowl Snacks menu filled with roasted, spiced chick peas, orange and rosemary oil marinated olives, and spicy homemade hummus, Jason tells me, “You’ve turned into Giada.”

A compliment under any other circumstances, I knew he wasn’t talking about my figure and that he was right. There was only one solution: we needed wings. These two recipes were designed to showcase two special vinegars available at Sapore, and they are available online. They are sweet and spicy, sticky, rich, tender and moist.

We’ll even cook a few extra for Todd.

 

Cinnamon Pear Balsamic Honey Wings

This is based on Sapore’s wonderful, seasonal Cinnamon Pear Balsamic Vinegar. Order it online or use the substitutions I suggest below.

Ingredients:

  • 1/2 cup brown sugar
  • 1/2 cup Cinnamon Pear Balsamic vinegar*
  • 1/4 cup honey
  • 1/2” ginger, grated
  • 2 cloves garlic, mashed into a paste with salt
  • 1 tsp minced rosemary
  • 1 1/2 pounds split chicken wings and drum sticks

*To substitute, add 1/2 cup balsamic vinegar, 1/4 cup pear nectar and 2 cinnamon sticks to a small saucepan and simmer until liquid is reduced to 1/2 cup.

Directions:

  • Whisk together marinade ingredients. Place wings in a ziplock bag and toss with 1/2 cup of the marinade. Refrigerate for 2-4 hours.
  • Preheat oven to 450.
  • Place wings in a single layer on a foil-lined baking sheet. Don’t skip the foil. The sugary marinade will caramelize and make a mess on your unlined sheet pan. Cook for 30 minutes, turning once. If roasting two pans at once, switch positions in the oven at 15 minutes.
  • While wings cook, place remaining sauce in a saucepan. Bring to a boil, reduce to medium and let bubble away for 10 minutes until thickened.
  • When wings have cooked for 30 minutes, brush with sauce and return to oven for 5 minutes.
  • Remove from oven and sprinkle lightly with salt.

 

Serrano Chile Soy Honey Wings

This is based on Sapore’s versatile Serrano Chile Honey Vinegar. The vinegar is made from fermented honey and is wonderful with Asian, African and Asian recipes. Order it online or use the substitutions I suggest below.

Photography by Sam Armocido

Photography by Sam Armocido

Ingredients:

  • 1/2 cup brown sugar
  • 1/2 cup Serrano Chile Honey Vinegar*
  • 1/4 honey
  • 1/2 inch ginger, grated
  • 2 cloves garlic, mashed into a paste
  • 2 tbsp soy
  • 2 tsp Sriracha Thai-style hot sauce(optional)
  • 1 1/2 pounds split chicken wings and drum sticks
  • 2 tbs toasted sesame seeds

*Try a good quality Sherry vinegar instead of the Serrano Chile Honey and substitute puréed chipotle in adobo for the Sriracha to get some smokey flavor.

Directions:

  • Mix together marinade ingredients. Place wings in a ziplock bag and toss with 1/2 cup of the marinade. Refrigerate for 2-4 hours.
  • Preheat oven to 450.
  • Place wings in a single layer on a foil-lined baking sheet.  Don’t skip the foil. The sugary marinade will caramelize and make a mess on your unlined sheet pan. Cook for 30 minutes, turning once. If roasting two pans at once, switch positions in the oven at 15 minutes.
  • While wings cook, place remaining sauce in a saucepan. Bring to a boil, reduce to medium and let bubble away for 10 minutes until thickened.
  • When wings have cooked for 30 minutes, brush with sauce and return to oven for 5 minutes.
  • Remove wings from oven, brush again with sauce and sprinkle with sesame seeds.

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