Kobe Kiwi Wings with Japanese Relish - Outdoor Wednesday

This very simple recipe was developed to provide an alternative to standard, albeit delicious, hot wings. These wings are cooked in a two step process that utilizes the broiler and a slow cooker. While they lack the extreme heat of the more familiar version, they are hot and decidedly Asian in their flavor. The broiler is used to give the wings color. If you don't mind beige wings this step can be bypassed. The finished wings are sprinkled with an Asian relish patterned after one that comes from Kobe, Japan. The wings will have more flavor if allowed to marinate before cooking. Your preparation time will be about 20 minutes and the wings can be on the table, start to finish, in three hours. While these were developed to be served as an appetizer, when served with rice, they make a wonderful light meal. Here's the recipe.



Kobe Kiwi Wings with Japanese Relish

Ingredients:

4 pounds chicken wings

1/2 cup Japanese (shottsuru) or Thai (nam pla) fish sauce

1 cup Asian sweet chili sauce (i.e. Mae Ploy)

1/2 cup fresh lime juice

1 teaspoon chili garlic sauce

1 tablespoon brown sugar

1 tablespoon cornstarch

Relish

1/4 cup minced scallions (white and tender green)

1 tablespoon finely chopped fresh ginger

1 tablespoon finely minced parsley

1 teaspoon coarse sea salt (optional)



Directions:

1) Cut wings into pieces at joints; discard wing tips or reserve for stock.

2) To make marinade, place fish sauce, chili sauce, lime juice, chili garlic sauce, brown sugar and cornstarch in a small (1-quart) bowl. Whisk to combine.

3) Place wing pieces and marinade in a 1-gallon resealable storage bag. Seal and shake to coat all pieces with marinade. Refrigerate for 2 to 8 hours.

4) Preheat oven broiler. Coat insert of a large (6-quart) slow cooker with nonstick cooking spray.

5) Remove chicken from marinade and pat dry with paper towels. Reserve marinade. Transfer chicken to rack of a large broiler pan. Broil about 6 inches from heat for 5 minutes per side.

6) Meanwhile, pour marinade into a medium (2-quart) saucepan. Bring to a rolling boil over high heat. Reduce heat to medium and continue to cook for about 10 minutes to thicken mixture.

7) Dip chicken pieces into thickened marinade. When coated, transfer to slow cooker. Pour remaining marinade over chicken, cover, and cook on HIGH for 2 hours.

8) Just before serving, combine scallions, ginger and parsley in a small bowl. Toss to combine.

9) Transfer wings to a serving platter. Sprinkle with relish and sea salt (if using). Serve hot. Yield: 10 appetizer servings.

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