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Sticky Wings

Ain’t no think like a sticky wing. No one is watching, lick your fingers.

Breakfast – Granola ways

Lunch – Burrito 3 ways.

Thawed and dried chicken wings. Really dry. I set the on a rack in the fridge overnight to dry completely. You can’t get crispy on wet food in the oven. Preheat oven to 400.
Line the little sheet pan with foil, and put the rack back on.
These are sticky, you really need the foil for this one.
Put the wings in the big bowl, and season with salt and pepper.
Sprinkle with a teaspoon of baking powder.
Toss to coat and put on the rack in the pan. Then into a preheated 400 oven for 20 minutes before you start saucing.

Meanwhile

Make the sauce. I used sesame oil, hoisin sauce, fish sauce, oyster sauce, goguchang, and the pineapple apricot preserves. You can vary ingredients but the preserves are key to the sweet and “sticky” part plus something hot, and something salty.
Tablespoon soy sauce, oyster sauce, and Hoisin Sauce – or teriyaki.
Teaspoon gochujang – or sriracha or any other chili paste you may have.
Two tablespoons pineapple apricot preserves.
Grate in some ginger, and a garlic clove.
Set the sauce aside until the chicken is ready for saucing.
Shred a couple thin slices from the cabbage think the size of a ramen noodle.
Yup, that cabbage is still hanging in there and just fine in the bottom of the fridge.
Put the cabbage and a voodle pack into a pot and cover with water.
Bring to a boil and cook until the veggies are just about tender.
Get a soup bowl, add in a couple dashes of soy sauce.
A dash of ponzu if you have it – think lemon meets soy sauce.
Great for fish, vegetables and salad dressings.
Add a little gochujang or sriracha.
And some toasted sesame oil. There is sesame oil and toasted sesame oil.
The sesame oil in the little bottles in Asian aisle is usually toasted, and it doesn’t take much it is super nutty and potent, so know which one you have, one taste and you will know.
Once the wings are toasty crisp, we can start saucing.
Look how pretty.
Brush with the wing sauce, bake 5 minutes, flip, brush, bake repeat.
Flip, Brush.
Bake. Repeat. I like each side to get three or four coats of the sauce.
Once the veggies are nearly tender, add 1/2 block ramen noodles to the pot and cook until everything is tender.
Drain the noodle voodle cabbage mixture.
Add to the soup bowl with the sauce in the bottom.
Mix well to pull all the sauce from the bottom to coat all the noodles and veg.
Sprinkle everything with sesame seeds.
Go ahead slurp, and lick your fingers … no one is watching.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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