Masu in NE Minneapolis. He eats as much sushi as humanly possible and wanders around in euphoria for a few days afterward. This weekend he was feeling adventurous and wasn't satisfied with a simple board of rolls. "Chicken wings! Ginger!" he ordered.
The wings arrived and T dove in. "Wow!" nibble nibble nibble. "THESE ARE AMAZING!" nibble nibble nibble. Before the sushi arrived T finished the wings and continued to rave about them. In fact, he's brought them up several times since.
I can be a bit competitive when it comes to certain food items. My pizza? The best you'll ever have. My meatballs? Don't even think about it. And my wings? Best of the best. Far be it for me to lay down and allow a good sushi place to out-wing me.
My ginger wings are not identical twins to those at Masu, more like the fraternal sister with brazen ideas: my ginger wings are a little hotter, a little wilder. This sauce pairs well with shrimp also.
Serves 2 to 4
12 large chicken wings
2 tablespoons flour
3 teaspoons ground ginger
1 teaspoon each garlic powder, onion powder, cumin, chili powder, paprika, and black pepper
In a large mixing bowl whisk together the flour and spices. Dry chicken wings thoroughly with paper towels and toss in flour spice mixture until well coated. Lay in single layer on parchment lined baking sheet and bake in 375 degree oven for 45 minutes, flipping after 20 minutes.
For the sauce:
2 inches ginger, grated
3 large garlic cloves, grated
Zest and juice from 1 lime
1/4 cup each low-sodium soy sauce and teriyaki
2 tablespoons each honey and Thai chili paste (sambal)
2 teaspoons sesame oil
A few dashes fish sauce
1 tablespoon butter
Mix all ingredients in small sauce pan and simmer for 5 minutes. Remove from heat.
Toss cooked chicken wings in sauce and return to oven for 3 minutes. Serve with additional sauce and garnish with chopped green onions and cilantro.