Tired of the same old barbecue or honey-glazed chicken wings? Don’t worry. Whether it’s snack food for a football game or any other party, this trio of chicken wing sauces will have your partygoers flying high and high-fiving you.
The easy recipes take their cue from my Thai heritage and a little Tex-Mex flair from my stint living in Austin and Fort Worth, Texas.
You start out with deep-fried chicken or oven baked chicken and then simply toss them in one of the three sauces and serve with more sauce on the side. I don’t batter my chicken wings when I do this, so the skin stays crunch beneath the layer of sauce, and you avoid all those carbs from batter too.
For the wings
3 to 4 pounds of chicken wings, rinsed and dried with paper towels
2 tablespoons of oil
2 to 3 teaspoons of garlic salt
1 teaspoon ground pepper
Preheat oven to 350 degrees. Place the chicken wings in a large mixing bowl, and drizzle oil and sprinkle garlic salt and ground pepper over them and toss to evenly coat. Place the chicken wings on a cookie sheet in the center of the oven and bake for 30 minutes, turning them over after 20 minutes and cooking until skin of chicken is golden and wings are cooked. While the chicken is cooking, prepare the sauces.
Garlic Pepper Tomatillo Sauce
Half a pound of tomatillos, husks removed and rinsed
1 poblano pepper, seeded, stem removed and sliced into large chunks
2 jalapeno peppers, seeded, stem removed and sliced into large chunks (for a hotter sauce, use serranos or habaneros peppers instead)
6 cloves garlic, peeled
1 cup fresh basil leaves
½ cup mint leaves
1 teaspoon salt
Place peppers and tomatillos in a saucepan, and fill with enough water to cover the tomatillos. Bring to a boil over medium high heat, and lower to a simmer and cook for 4 to 5 minutes until tomatillos begin to soften and split open. Drain and place tomatillos and peppers in a food processor. Add garlic, basil, mint leaves and salt and process until the sauce is thoroughly blended. Pour into a bowl and serve or use to toss chicken wings in and serve.
Sriracha Agave Garlic Sauce
3 tablespoons oil
5 garlic cloves, peeled and minced
1 cup Sriracha sauce
¼ cup agave syrup (add more if you want it sweeter)
Heat oil in a small skillet, and cook minced garlic over medium heat until golden brown, Strain garlic from oil and place into ramekin.
In a mixing bowl, combine Sriracha and agave syrup and whisk until thoroughly combined. Taste for sweetness and add more agave syrup if desired. Pour half over chicken wings, toss and place on platter. Sprinkle browned garlic on top of the wings, and serve with remainder of sauce for dipping.
Thai Curry Peanut Sauce
13.5 ounce can of coconut milk
3 tablespoons Thai red curry paste (more if you want it to be spicy)
½ cup peanut butter
Combine all three ingredients in a saucepan and cook over medium heat, stirring constantly until peanut butter has totally melted and is incorporated into the sauce, until the curry paste is completely dissolved and until the sauce is thoroughly heated. Pour into bowl and serve or use to toss chicken wings in and serve.
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