Wings Two Ways + No Time for Pictures

Honey Ginger BBQ Wings

Honey Ginger BBQ Wings

Hot WIngs

Hot WIngs

The things I thought would be problematic having a food blog are not the things that actually are. My initial fears were more around coming up with enough recipes and writer’s block. Turns out those things are good so far. But what is hard for me is getting my family to wait while I take pictures of the food. Sometimes it takes a bit…and they can smell the food…and they are hungry. My daughter actually asks now at dinner time if this is a recipe I have made before or do I need to take picture before they get to eat it.

Such was the case with these wings.  I have to admit, they smelled really, really good. There is no mistaking the smell of hot wings.  The Honey GInger BBQ WIngs, from Dinner at Tiffani’s on the Cooking Channel were distinctly Asian flavored and sticky sweet but spiced with ginger and lime.

So I snapped the photos I could, placed the wings on the table and moved my hands out of the way quickly!


For the Hot WIngs:

16 chicken wings and drumettes

salt and pepper

1/2 cup Hot Wing Sauce

2 tbs unsalted butter

Toss the wings and drumettes with salt and pepper. Place on a parchment lined baking sheet and bake in a 400 degree oven skin side down for 20 minutes. Flip and cook another 20 minutes until crisp and browned. Place in a bowl with the hot sauce and melted butter and toss to coat. Serve alone or with blue cheese or ranch dip.


For the Honey Ginger BBQ Wings:

16 chicken wings and drumettes

1/2 cup honey

zest of 1 lime, reserve some for garnish

1/4 cup lime juice

1/4 cup tamari or soy sauce

3 tbs sesame oil

2 tbs fresh grated ginger (*tip – feeze the ginger to make it easy to peel by scraping with a spoon and easy to grate too!)

3 cloves garlic, minced

2 scallions, chopped

salt and pepper

Combine all ingredients, except chicken, to make the marinade – makes about 1 cup.  Add the wings and drumettes to a zip lock bag and pour in some of the marinade, reserving 3/4 cup. Close the bag securely and squish around to cover all the chicken. Refrigerate 6 hours to overnight.

Heat the oven to 400. Line a baking sheet with parchment paper. Place marinated wings and drumettes skin side down and bake 20 minutes. Flip them and bake another 20 minutes until they are crisp and brown. In the meantime, heat the reserved marinade in a small saucepan, simmering about 4 minutes or until it thickens.

Toss the cooked wings with the heated marinade and top with lime zest to serve.



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