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Food Network Favorites: Spicy Chinese Five-Spice-Rubbed Chicken Wings with Creamy Cilantro Dipping Sauce

It's not the pithiest recipe title ever, but it does describe exactly what this dish is. From the Dave Lieberman chapter in Food Network Favorites, these wings are easy to make and very tasty.

Lieberman's instructions call for 40 chicken wing "pieces" or 20 whole chicken wings. If you buy whole wings, you'll have to cut off the wing tips (discard or save for stock), then cut the wings in half at the joint. That's a whole lot more fiddling around with chicken wings than I'm willing to do, so I used "pieces" -- at my market, these are labeled "chicken wing drummettes." I highly recommend using a product similar to this; if you use whole chicken wings, add another 15 minutes or so to the prep time, depending on your knife skills. There were about 12 to 14 drummettes to a package, so I used 3 packages. Between 2 1/2 to 3 pounds of drummettes will suffice for the recipe.

I don't think the recipe makes enough dipping sauce. It claims to yield "about 1 cup," but it was a very scant cup. I've doubled the recipe so that there's no lack of cool sauce to temper the heat of the wings.

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 35 to 40 wings

2 1/2 to 3 pounds chicken wing pieces or drummettes (about 35 to 40 individual wings)
2 Tbsp Chinese five-spice powder
1 Tbsp cayenne pepper
Kosher salt and freshly ground black pepper

Creamy Cilantro Dipping Sauce:
2/3 cup chopped fresh cilantro
1/2 cup light sour cream
1/2 cup mayonnaise
1/2 cup plain yogurt
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste

Preheat the oven to 500 degrees. Line a baking sheet with aluminum foil.

Place the drummettes in a large bowl. Sprinkle the five-spice powder, cayenne, about 1/2 tsp of salt, and several grinds of black pepper over the wings. Toss the wings with the spices until they are well coated, rubbing the spice mixture into the skin so that no loose rub remains in the bowl.

Line the wings on the baking sheet so that the side with the most skin is facing up. Roast until cooked through and crisp, about 25 minutes. Serve hot or at room temperature with Creamy Cilantro Dipping Sauce.

For the sauce: Combine all ingredients in a large bowl and mix well.

 

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©2005 Colleen Flippo. All rights reserved. Contact the author.