I have sampled numerous chicken wings that were served at restaurants, but they did not taste as good as mine (so far). Unlike most chicken wings that are sold at restaurants, my chicken wings are baked and not fried. To achieve that fried-tasting chicken wings, I bake the wings on high temperature in the oven. This recipe has Asian ingredients like soy sauce and ginger, but the finished product results in tasting like barbecue chicken wings that you get at restaurants but will taste better. Although this dish is easy to make, some planning is involved. To achieve flavorful wings, the chicken wings must be marinated for about 24 hours or so. For convenience sake, I use the plastic bags to marinate the wings. Because this dish is so spicy, I serve it with blue cheese dip. You wouldn’t think that Asian flavored chicken wings will pair well with western-style dip, but it does. If you plan on having a party, this will be a great favorite among your guests and friends. Don’t be afraid to eat this in front of your date, for he may become impressed by your enthusiastic appetite and your lovely face splayed with sauce. No man can resist a woman who can eat like a caveman. However, I do not recommend that you belch like one.

Ingredients:

• 2 pounds of chicken wings (or 4 pounds if you want to eat it the next day)
• Large plastic bag
• Aluminum foil (if using a pizza pan to roast)
• ¾ cup of soy sauce
• ¾ cup of sugar
• 1 teaspoon of black pepper
• 1 to 2 tablespoon of fresh, grated ginger
• 1 teaspoon of garlic powder
• 1 shot of vodka or cognac (orange liquor would be good too)
• Lee Kum Kee Sriracha Chili Sauce, about ½ of bottle or 1 cup (this sauce is the best)
• ½ cup of blue cheese (or Gorgonzola)
• ½ cup of sour cream

Instructions:

1. First, make the marinade by combining soy sauce, sugar, black pepper, grated ginger, garlic powder, and cognac (or any liquor of choice). Don’t be afraid of the huge amount of sugar, the wings only absorb small amount of it.
2. Wash and dry the chicken wings with paper towels.
3. Insert the wings into the plastic bag.
4.  Pour the marinade into the bag over the chicken wings.
5. Seal and marinate in the refrigerator for about 12 hours to 24 hours.
6. When ready to cook the next day, preheat the oven to 425 degrees, and prepare a pan by wrapping it with an aluminum foil.
7. Place the wings on the pan and dry them by dabbing them with paper towels.
8. Squeeze out the chili sauce from the bottle over the wings generously (unless you like it less hot). Use your hands to coat the surface of the wings well.
9. Cook the wings for about 20 to 25 minutes and check to make sure that it’s not burning. If it doesn’t look caramelized, cook it for another 5 minutes. It needs to caramelize or it will not taste good.
10. While the wings are cooking, make the blue cheese dip by mixing the cheese with the sour cream. I like to use a simple fork to do the job. Once the wings are nice and caramelized, serve it with the dip and maybe with some rice and salad as well.