Salt and Pepper Chicken Wings – Who needs take out? These crispy wings are baked, not fried, gluten-free, and just might replace those other chicken wings as your new favorite appetizer!
Like I have said in the past, football is almost a religion in our family. It is unheard of to be doing anything but watching the games on Sunday.
Notice I said GameS. Oh, we love our Seattle boys, and I mean love luvvvv lurv them.
But we are all about everything football. We don’t even care who is playing, we will pick a side to root for and will do it with much enthusiasm.
We also have our traditions and superstitions.
Well mostly I have traditions, that of course revolve around food, and Kevin has the superstitions. Oh yes, it is bad, he has been known to become a quick change artist during a game. An example is:
The game starts with his Jersey on…..we aren’t scoring…jersey off and t-shirt on…..we aren’t scoring………t-shirt off and sweatshirt on……Yay, we scored…ok, we are good.
Then if things start going bad again he will change hats, or where he is sitting in the living room.
He has even been known to go stand in the kitchen if we happened to score while he was grabbing himself a beer or me a glass of wine. He gets quite the work out if it is an up and down game. It can be like running a marathon!
Oh I am much easier.
I am completely content to sit in my comfy spot on the sofa, wearing my jersey.
I do however have certain foods that I feel must be included for every game day, and especially on the BIG day. One of those dishes is some sort of wings…or two…..or three! I like to make them, sweet, spicy, tangy, sticky, crunchy, dipping sauce, no dipping sauce….well, you get the idea right?
This week I decided to go down a slightly Asian lane by making one of my favorite restaurant appetizers, Salt and Pepper Chicken Wings. Butttttt take a little bit of a left turn down to Mexico and add the zip of chiles to them.
Helloooooo, how can it get much better?
If you know please tell me, because I think it is impossible.
Oh wait, I know what makes them better, a nice chilled glass of Gallo White Merlot, mmmm yes! I love all of the Gallo wines, but I knew right out of the gate that I wanted to serve these with their White Merlot. It’s lovely, light, fruit flavors just begged to be paired with these slightly spicy Salt and Pepper Wings. It is perfect with everything from spicy Mexican (or slightly twisted Asian) dishes, to sweet and smoky BBQ.
So take it from me my gridiron loving gang, these Salt and Pepper Wings + Gallo White Merlot = a game-winning touchdown any way you look at it!
Salt and Pepper Chicken Wings
- 2 1/2 pounds chicken wings separated at the joints
- 3 tablespoons Tamari
- 3 tablespoons Mirin
- 1 tablespoon toasted sesame oil
- 1 heaping tablespoon Chinese 5 spice powder
- 4 serrano chiles, thinly sliced and separated
- 9 cloves garlic, 4 smashed, 5 minced
- Vegetable or peanut oil
- Kosher salt
- Fresh cracked black pepper
- White pepper
- 2 tablespoons olive oil
- 4 green onions, thinly sliced, reserve a few of the greens for garnish
- Place the chicken wings in a large bowl. Cover the chicken with the Tamari, Mirin, sesame oil, Chinese five-spice powder, 3 serrano chiles, and smashed garlic. Toss chicken with tongs to coat. Cover with plastic wrap and refrigerate. Let marinate for at least 3 hours, for best result marinate overnight.
- Preheat oven to 450 degrees F.
- Drizzle a rimmed baking sheet with vegetable or peanut oil. Remove chicken from marinade, shake off the excess, and place in a single layer on the baking sheet. Sprinkle with salt, and liberally sprinkle with black pepper and white pepper. Turn the chicken over and repeat on the other side. Bake for 45 minutes, turning once halfway through.
- When the chicken is almost done, heat the olive oil in a small skillet, over medium heat. Add the remaining serrano chile, remaining garlic, and green onions. Cook until the garlic is golden brown, being sure not to let it burn.
- Remove the chicken from the oven and place in a large bowl.
- Pour the chile oil over the top of the chicken and toss to coat.
- Place chicken wings on a platter, spooning any remaining oil over the top and sprinkle with remaining green onion.
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