Happy Sunday! I hope that this weekend you've seen a little sun (or enjoyed some cozy time), hung with someone you like, maybe pet a kitten, all the good things! Speaking of kittens, I'm coming at you this morning with heavy eyelids, and from the standpoint that there isn't enough coffee in the world. My cat, Greg woke up at about 3am (the uzhe), and decided we no longer required sleep. By that, I mean screech-meows from the depths of cat hell. He was fed, everything was fine. He just wanted to hang out, which is equal parts cute, cracks me up, and makes me think we are so, so screwed, hah! Anywho, cat antics aside, I could really use an app platter teleported to me whilst I catch up on this final 3 Bachelor business (so much ew). If I had my pick of teleported app, these baked wings would most definitely make the cut.
I love a little variety, and as I've mentioned before, I also love when things look like more effort than they really are. It's a total make ahead situation. It's a leftover multi-use sauce situation. It's a damn win all around. Let's get into it.
To make your romesco-rubbed wings, season 1 lb flats and drumettes with salt, pepper, and Za'atar seasoning. Add to a large freezer bag. Next, add 7 tbs romesco sauce to the bag, and rub it into the wings. Refrigerate for at least 3 hours, but overnight would be ideal. Boom. That's it! Now, onto the Asian-inspired wings.
This is my wonderful Stepdad's recipe, and whenever he makes them, they're gone in minutes. To make your marinade, in a large bowl, combine your soy sauce, brown sugar, Hoisin, honey, garlic, ginger, rice wine vinegar, five spice, and crushed red pepper, and slowly whisk in your sesame oil. Reserve half the marinade. Season 1 lb chicken wing flats and drumettes with salt, pepper, and a pinch of five spice. Add to a large freezer bag, along with half of the marinade. Just like the romesco wings, refrigerate for at least 3 hours, but ideally overnight.
Preheat your oven to 425F. Line two baking sheets with foil, and place wire racks atop the foil so the heat circulates evenly around the wings. Spray with nonstick spray and add your chicken. Drizzle slightly with olive oil. To a small saucepan, add your reserved marinade, and on medium-low heat, reduce the liquid by about 70% so it's thick enough to brush on your wings while they're baking. Bake for about 35 minutes, turning wings halfway through, brushing each with their respective reserved marinades. Make sure to baste the Asian wings about every 10 minutes or so.
I served the romesco-rubbed wings with extra romesco, and lemony Za'atar garlic yogurt. The herbaceous yogurt was the perfect compliment to the rich romesco. The fact that the base of the romesco sauce is almonds and crusty bread proved to be an extra source of crunch on the outside of the wings that I was not mad at one bit. It was such a nice Mediterranean departure from the usual Buffalo situation.
For the Asian wings, I went super easy on the condiment front. A simple sesame vinaigrette with rice wine vinegar, toasted sesame oil, and cilantro was the perfect acidic compliment to the slight sweetness of these wings. Which, as someone who isn't huuuuuge on sweet meats, was not overpowering at all. I also made a soy aioli which was literally mayo combined with a couple tablespoons soy sauce, and lots of black pepper (Also v good on artichokes, btw).
With that, I say, why wing once when you can wing twice? I hope your weekend has been a thing of beauty, friends.
1 lb chicken wing flats and drumettes
7 tablespoons Romesco sauce
2 tablespoons Za'atar
Salt and pepper
1 lb chicken wing flats and drumettes
1/4 c soy sauce
1/8 c brown sugar
1 1/2 tbs. Hoisin
1 tsp. five spice
1/4 c rice wine vinegar
1 tbs honey
3 garlic cloves, minced
2 tbs fresh ginger, grated
1/2 tsp crushed red pepper
1/2 tbs Sriracha
2 tbs sesame oil