- The Washington Times - Tuesday, May 25, 2004

If the old injunction, “Stop playing with your food,” still influences your menus, it’s time to turn off that nagging voice. Memorial Day is approaching, and a backyard menu featuring glazed chicken wings is the perfect recipe for play.

It’s almost impossible to eat chicken wings with a knife and fork. And why bother when it’s so much easier to pick up these morsels with your fingers? Chicken wings make for easy serving, eating and finger licking, which in this case is a good thing.

Thanks to the popularity of Buffalo chicken wings and similar dishes, chicken wings are readily available in the supermarket, although not the bargain they once were.

Purchase the whole wings or “drumettes,” which are the plump portions of the wings. Allow three whole wings or six drumettes per person for an entree. Pick off any pinfeathers and trim excess skin before you prepare the wings.

In the following recipe, chicken is basted with a mildly hot mixture of ginger, soy sauce and honey. Increase the heat by adding a pinch of hot red pepper flakes or more ginger root, if you prefer.

Because most of us can’t be sure of sunshine during the Memorial Day weekend, I’ve included directions for making glazed chicken wings in the oven. But you can also cook the chicken on a greased rack of an outdoor grill.

Cook the chicken over direct heat for five minutes, then baste and continue to cook. If the chicken starts to get charred before it’s done, move the wings to indirect heat.

Glazed chicken wings

1 tablespoon grated fresh ginger root

1 garlic clove, minced

1/3 cup soy sauce

2 tablespoons honey

1 tablespoon fresh lemon juice

6 chicken wings

Stir ginger root, garlic, soy sauce, honey and lemon juice together in a bowl.

Place chicken wings on a rack over a foil-lined broiler pan. Baste with ginger root mixture.

Bake in preheated 425-degree oven for 30 to 40 minutes, basting every 10 minutes, until chicken is cooked through and deep golden brown. Makes 2 servings.

Chili-pecan coleslaw

1/4 cup chili pecans (recipe follows)

2 cups shredded cabbage

1 tablespoon regular or light mayonnaise

1 tablespoon barbecue sauce

1 tablespoon lemon juice

Prepare chili pecans.

Place cabbage in salad bowl. Stir mayonnaise, barbecue sauce and lemon juice together in a cup. Stir into cabbage. Top with 1/4 cup pecans. Makes 2 servings.

CHILI PECANS:

1 tablespoon butter

teaspoon chili powder

1/8 teaspoon salt

1 cup pecan halves

Place butter, chili powder and salt in a small saucepan. Melt butter over low heat.

Stir in pecans and coat them with butter mixture. Spread pecans on cookie sheet. Toast in preheated 300-degree oven for 15 minutes. Remove and cool. Use 1/4 cup pecans for coleslaw. Save the remainder for a snack or another recipe.

Chili pecans keep well in the freezer. Makes 1 cup.

TRIBUNE MEDIA SERVICES

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