Pacific Rim Chicken Wings
1/2 cup soy sauce
3 tablespoons sake, dry sherry or apple cider
2 tablespoons dark sesame oil
1 tablespoon sugar
2 large garlic cloves, minced
2 green onions, thinly sliced
1 (2-inch piece) fresh ginger, sliced (1/8 inch)
3 lb. chicken wings (about 12), tips removed, wings separated at joint (24 pieces)
1/2 cup unsalted butter
1/2 cup Asian hot sauce, such as Sriracha
2 tablespoons honey
1/2 cup chopped fresh cilantro
2 tablespoons sesame seeds, toasted*
1. Combine all marinade ingredients, except chicken, in large resealable plastic bag. Add chicken; place in shallow pan. Refrigerate 4 hours or overnight, turning bag occasionally. Remove wings from marinade; discard marinade.
2. To bake: Heat oven to 400°F. Place wire rack over large foil-lined rimmed baking sheet; coat rack and foil with cooking spray. Arrange chicken wings on rack. Bake 30 to 40 minutes or until no longer pink in center, turning once.
To grill: When ready to grill, set up grill as follows. For charcoal grill: Heat coals in center of grill to medium heat. Divide coals, placing half on each side of grill, leaving center open. Place drip pan between coals. For gas grill: Light two outside sections, leaving middle section unlit (three-burner grill). Or light one side and leave other side unlit (two-burner grill). Place drip pan on unlit side. Heat on high until hot. Reduce heat to medium-high; place chicken wings over drip pan. Grill, covered, 30 to 40 minutes or until no longer pink in center, turning once.
3. Meanwhile, melt butter in small saucepan over medium-low heat; whisk in hot sauce and honey. Toss chicken with warm butter mixture in large bowl; toss with cilantro and sesame seeds. Serve any remaining sauce with chicken.
PER APPETIZER: 110 calories, 8 g total fat (3.5 g saturated fat), 5.5 g protein, 3 g carbohydrate, 25 mg cholesterol, 190 mg sodium, 0 g fiber
TIP *Toast sesame seeds in small dry skillet over medium heat 1 to 2 minutes or until lightly browned, stirring frequently.