Spicy orange chicken wings w/ shiitake-sesame rice

Blue Apron does wings. Is there anything they can’t do?

Football season is synonymous with chicken wings in our house. Out of 16 games, wings are either cooked or ordered about eight times. Yes. Half of the season is chicken wings. While you’re judging me, you should also know that they’re washed down with almost as many beers as chicken wings consumed. Happy?

Of course you’re not happy. Neither is my physician. Planet Fitness seems okay with it though.

After the season ends (often earlier than I’d like – looking at you, Philadelphia Eagles), chicken wings go on sabbatical unless there’s a special occasion like a birthday or a party or there’s some kind of marginally beneficial coupon. Look, I like chicken wings! Get off my back!

Because I like them so much, I jumped at the idea of trying a healthier alternative from Blue Apron a few weeks ago.

So how were they? Amazing. Really. The skin roasted nice in the oven. The glaze that cooked for the last 10 minutes was sticky and sweet, as opposed to a real traditional hot sauce. And for a guy who loves hot sauce, these kept my buffalo cravings at bay.

The recipe calls for something called sambel oelek, which is a chili paste. You can find it in the grocery, usually with  the Asian ingredients. If not, feel free to use any chili paste you like, and to use as much of it as your prefer, to taste.

We will definitely be working these wings into the next football season this September, or maybe even sooner. Maybe this weekend. Maybe we’ll have wings tonight.

I thought I told you to stop judging me.


wings

Recipe courtesy of Blue Apron
Serves 3
Blue Apron calories: About 700
My Fitness Pal calories: 633

Pounds Chicken Wings
¾ Cup Jasmine Rice
3 Cloves Garlic
1 Scallion
2 Tablespoons Orange Marmalade
2 Teaspoons Sambal Oelek
1 Tablespoon Sesame Oil
1 Tablespoon Soy Glaze
1 Teaspoon Black & White Sesame Seeds
¼ Ounce Dried Shiitake Mushrooms

Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Pat the chicken wings dry with paper towels and place on the prepared sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through. Remove from the oven, leaving the oven on.

While the chicken wings roast, wash and dry the fresh produce. In a heatproof bowl, combine the mushrooms and 1½ cups of hot water. Peel and mince the garlic. Cut off and discard the root end of the scallion; thinly slice the scallion, separating the white bottom and green top. To make the orange glaze, in a bowl, combine the soy glaze, marmalade and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

While the chicken wings continue to roast, in a large pot, heat the sesame oil on medium-high until hot. Add the garlic and white bottom of the scallion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Reserving the mushroom water, carefully transfer the mushrooms to a cutting board and finely chop. To the pot of aromatics, add the reserved mushroom water, chopped mushrooms, rice and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low; simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

While the rice cooks, evenly brush or drizzle the tops of the roasted chicken wings with the orange glaze. Return to the oven and roast 8 to 10 minutes, or until browned. Remove from the oven.

Divide the cooked rice and finished chicken wings between plates. Garnish with the green top of the scallion and sesame seeds. Enjoy!

 

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