I love chicken wings! I'm so excited to be picking up my fresh box of them next week (courtesy of wagjag grocery) so I thought I'd clear out my last portion in the freezer to make room for the new - yay!
Wings aren't always the healthiest choice but you can make choices with your cooking that help a little - like no skin, and bake instead of fry. I have to admit I usually fry them (and bread them in an amazing breading - see my "The Absolute Best Fried Chicken Wings" post) but this time I chose to bake them. They were served with a broccoli salad that is always a favorite in my home. Enjoy!
Garlic Ginger Chicken Wings
3 lbs chicken wings
1 tsp 5-spice powder
3 T soy sauce
3 T rice vinegar
2 T brown sugar
3 garlic chopped
4 tsp chopped ginger
4 tsp veg oil
pinch black pepper
1 small hot pepper chopped (I used a thai pepper, but you can use anything)
3 scallions chopped
Put chicken, 5-spice powder and soy sauce in a large ziploc bag - toss & kneed so that spices are evenly distributed. Let marinate as long (or short) as you want - mine was overnight. Arrange chicken on a foil lined baking sheet & bake at 425, turning once, until golden and crispy, 40-45 minutes. In a large bowl stir together remaining ingredients. Add wings and toss to coat.
Fresh Broccoli Salad
2 heads fresh broccoli
1 red onion (I used half)
1/2 lb bacon (I used President's Choice Extra Thick)
3/4 c raisins (I used golden)
1c mayo (I used 1/2c fat free, 1/2c regular)
1/2 c sugar (I used splenda)
2 T white wine vinegar (I used regular vinegar)
Cook bacon (I microwave mine on a paper towel-lined plate with more paper towel on top to get rid of as much grease as possible). Cool & crumble or chop. Cut broccoli into bite size pieces & onion into thin bite size slices/ Combine with bacon and raisins and mix well. Mix liquids together until smooth & stir into salad. Let chill and serve.
I have also added shredded sharp cheddar to this in the past (so good!) as well as honey roasted peanuts (also delicious)