Wing it: Turn up the heat on sweetly glazed chicken wings
1 tablespoon soy sauce
1 tablespoon lime juice (about 1/2 lime)
1 teaspoon fish sauce
1/2 teaspoon toasted sesame oil
To serve:
Cilantro leaves, for garnish
Lime wedges
Preheat oven to 400 F. Line two rimmed baking sheets with aluminum foil. Toss wings in oil and rub with spices and salt. Divide wings between baking sheets, spacing evenly. Bake for 45 minutes.
While wings bake, prepare glaze. Combine kumquats, orange juice, water, sugar and ginger in a small saucepan. Bring mixture to a simmer and cook until reduced to a thick marmalade consistency, about 30 minutes. Stir often to make sure mixture doesn't scorch.
Stir in Sriracha, soy sauce, lime juice, fish sauce and toasted sesame oil.
Pour half of the glaze into a large mixing bowl. Add baked chicken wings and toss to cost, adding remaining glaze to coat all the wings. Transfer to a platter lined with parchment paper. Garnish with cilantro leaves. Serve with wedges of lime.
(Joseph Erdos is a New York-based writer and editor who shares his passion for food on his blog, Gastronomer’s Guide. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
