Valentine's Day has been as romantic as possible here at Cold Comfort Cottage -- given a sniffly partner and a rambunctious puppy. One of the many lovely highlights of the day was our restorative at-home supper, featuring homemade egg drop soup and mahogany chicken wings. The wings were fabulous. Here's the recipe:
Mahogany Wings
3 pounds chicken wings, tips removed and dejointed
1/2 cup tamari soy sauce
1/2 cup honey
1/4 cup molasses
2 TBS chili sauce (Note: I also added a plop of Korean garlic chili paste)
2 garlic cloves, finely minced
1 nub fresh ginger (about the size of a thumbnail), finely minced
Place wings in a large ziplock plastic bag. Mix remaining ingredients well and pour over wings. Marinate overnight.
Preheat oven to 375 degrees. Place wings in single layer on a sprayed, aluminum covered cookie sheet; pour extra marinade over wings. Bake for about an hour, turning wings every 15 minutes.
These wings have a marvelous flavor and, as the name implies, a marvelous color. They are very good.
Enjoy!
And here are two great quiet-evening-at-home wines: Black Star Farms 2005 Arcturos Chardonnay, from my own fair state, has a wonderfully well rounded flavor with an appealing toasted oak accent. We don't just do Riesling up here! And after reading glowing reports of Fetzer Vineyards' environmentally sound farming practices, I had to try a bottle of 2005 Valley Oaks Chardonnay. It's very light and food-friendly, with just a hint of golden raisin,. We'd definitely buy both again.
2 comments:
That does sound yummy. All the flavors I really like. And it would be great with Kim Chee and laver and rice.
Mmm, I will definitely make those chicken wings. Except for the spiciness, they remind me of the old Hawaiian Chicken Wings from the More-with-Less Cookbook, which I still love. They look cute arranged in a circle on a bed of rice.
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