Baseball season begins Thursday. The Bay Bridge Series is tomorrow and Monday, so it’s baseball food all week baby!
Sticky Honey-Soy Chicken Wings
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 cup honey
Sesame seeds, for garnish
2 pounds chicken wings, tips removed and discarded, drums and flats separated at the joint.
1/2 cup soy sauce
1/2 cup Hoisin sauce
1 tablespoon chili sauce or Siracha
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh cilantro leaves
2 cloves garlic, minced
1/2 lemon, juiced
Sesame seeds and chopped cilantro or scallions, for garnish.
Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish or Zip-Loc bag and pour over the soy sauce, Hoisin sauce, chili sauce or Siracha, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
Remove wings from marinade and pat dry; season with salt and pepper. In a large sauté pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and chopped cilantro or scallions.

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