Lately, Friday nights mean homemade chicken wings and boxed mac and cheese. (I am not responsible for the latter, but neither do I entirely object to it.) When we came to the end of the bottles of Frank’s and Anchor Bar buffalo sauce, I switched to this recipe for Sticky Sesame Chicken Wings from Gourmet. I cut the recipe so that it is appropriate for two and next time, I’ll probably add a bit of Rooster sauce to the mix, but they’re very good as-is.
Sticky Sesame Chicken Wings
1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon Asian sesame oil
Pinch of cayenne
3 lb chicken wings
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped
Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wings to sauce, stirring to coat.
Arrange wings in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wings to a large serving bowl and toss with sesame seeds and scallion.
Chew Molasses-Spice Cookies:
One night we wanted another sort of simple cookie. Didn’t have the right thing for snickerdoodles, so I came up with this molasses-spice cookie that is wonderful and has the advantage of using up some of the molasses that’s hanging around from the holiday baking. The formed, raw cookies can be stored in layers of wax paper inside sealed tupperware, which means you can bake up just a few at a time. I’m sure they could also be frozen.
2 cup(s) all-purpose flour (spooned and leveled)
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) salt
1 1/2 cup(s) sugar
3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup(s) molasses
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.