Classic and Asian Zing Hot Wings

Last night’s kitchen adventure was homemade buffalo and Asian zing hot wings. I went rogue and decided to bake first, fry later. What can I say? I like to live on the edge. This is mostly because I don’t trust myself not to under-fry and kill us with food poisoning, when I know Mr. Old Faithful Oven over there will definitely get the job done. I don’t know about that fry-the-wings-for-25-to-30-minutes-and-they’ll-be-fully-cooked business. Seems shady to me.

And Lord knows if I was too busy vomiting from food poisoning at my own hands to watch Nashville, I’d never forgive myself.

fryingAfter the oven I popped ‘em into the oil to fry, as I am extremely health-conscious. Pretty, aren’t they?

wings pre cutI’m not sure why the wings look like this, they don’t look like any restaurant wings I’ve ever seen. They look far too natural to be anything I’m interested in eating.

cut upI figured it out – these were not one giant wing, but two smaller, restaurant-style wings. I cut them up accordingly. And yes, that is a shark mouth oven mitt.

drops of bloodThat is most definitely blood. I just threw up in my mouth.

Now for the sauces. Buffalo sauce was easy: butter, Frank’s red hot, some sriracha and some salt. Yummm. The Asian zing sauce was harder.

Okay it’s not really hard, you just have to chop things, which takes me forever. Especially when one of the ingredients looks like this.

gingerGinger. What the heck am I supposed to do with that?

Pro tip: take the yucky brown peel off the ginger before you mince it. DO NOT put the yucky brown peel in your wing sauce. And if you accidentally do, smile and don’t tell your husband. If you minced it small enough, chances are he’ll never know.

Hypothetically, of course.

asian sauceI can’t even begin to tell you how delicious this was. Words would not do it justice.

tableLet’s be honest, that salad was just for looks.

bonesI think Husband liked them.

Here are recipes. Make them immediately, trust me.

Asian zing hot wings and classic hot wings

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