Wings of Victory
Peter Harries, Dean of the Graduate School
Prep Time
15 mins
Cook Time
20 mins
Ingredients
- 2 tablespoon(s) Marinade: ginger garlic paste or freshly grated ginger and garlic plus 1/2 teaspoon rice vinegar
- 2 tablespoon(s) Marinade: low sodium soy sauce (I used GF Tamari)
- 2 pound(s) Marinade: chicken wings (I used 1.5 lbs)
- 1 teaspoon(s) Sauce: vegetable oil
- 8-10 clove(s) Sauce: garlic, very thinly sliced
- 2-5 whole Sauce: green chillies or to taste, thinly sliced (I used 2)
- 1/2 teaspoon(s) Sauce: garam masala powder
- 2 teaspoon(s) Sauce: low sodium soy sauce (I used GF Tamari)
- 1 tablespoon(s) Sauce: chili sauce (I used Sriracha)
- 1 tablespoon(s) Sauce: ketchup
- 1/2 cup(s) Sauce: fresh pineapple or orange juice (no canned stuff)
- 1 teaspoon(s) Sauce: cornstarch
- 1/2 teaspoon(s) Sauce: freshly ground pepper, plus salt to taste
- 1 whole Sauce: scallion, finely chopped
- 1 tablespoon(s) Sauce: finely chopped cilantro
Instructions
1. Combine the soy sauce and ginger garlic paste in a large zip-top bag. Add the chicken, seal the bag, then shake and squeeze until coated well. Place in the refrigerator to marinate for at least 2 hours, or overnight.
2. Preheat the oven to 400 F degrees. Line a large baking sheet with aluminum foil wrap (or parchment paper) and top with a wire cooling rack. Arrange the marinated wings in a single layer on the rack. Bake in preheated oven for 25-30 minutes, or until cooked through and crispy. You can baste the chicken with the marinade once during the baking process.
3. Meanwhile, make the sauce while the chicken is baking. Heat the oil in a saute pan over very low heat. Add the sliced garlic and green chilies. Fry for 2 minutes, or until fragrant. Stir in the garam masala, soy sauce, chili sauce, and ketchup.
4. In a small cup, whisk together the pineapple or orange juice with cornstarch, until smooth. Add it to the pan while whisking continuously. Once the sauce thickens and has a good consistency, turn off the heat. Taste and add salt, as needed.
5. Add the ground pepper and green onions.
6. Add the cooked chicken to the pan while the sauce is still hot and toss well.
7. Serve immediately, sprinkled with chopped cilantro.
2. Preheat the oven to 400 F degrees. Line a large baking sheet with aluminum foil wrap (or parchment paper) and top with a wire cooling rack. Arrange the marinated wings in a single layer on the rack. Bake in preheated oven for 25-30 minutes, or until cooked through and crispy. You can baste the chicken with the marinade once during the baking process.
3. Meanwhile, make the sauce while the chicken is baking. Heat the oil in a saute pan over very low heat. Add the sliced garlic and green chilies. Fry for 2 minutes, or until fragrant. Stir in the garam masala, soy sauce, chili sauce, and ketchup.
4. In a small cup, whisk together the pineapple or orange juice with cornstarch, until smooth. Add it to the pan while whisking continuously. Once the sauce thickens and has a good consistency, turn off the heat. Taste and add salt, as needed.
5. Add the ground pepper and green onions.
6. Add the cooked chicken to the pan while the sauce is still hot and toss well.
7. Serve immediately, sprinkled with chopped cilantro.