If there was some type of “Anonymous” group for people who obsessively buy exotic spices and pantry items, I would be a card-carrying member. It always happens the same way–I find myself in a store like Wegman’s or Williams-Sonoma and I make a beeline for the spice area because, really, there’s no such thing as too much harissa. I stockpile crystallized ginger, whole vanilla beans, saffron (OK, maybe not saffron–my wallet won’t allow for a saffron arsenal)–you get the picture.
Recently, I opened my cabinet and saw (among a million other things) 3 jars each of white and black sesame seeds. There was also fresh cilantro in the vegetable drawer of my refrigerator after my weekend of salsa-making. Something had to be done. I mean, this was getting out of hand–I was starting to look like a hoarder. A spice hoarder. Has a nice ring to it, right?
So, in order to justify my obsession, I knew I had to use some of my stash in a recipe. I had recently gone to a Thai restaurant and drooled over another couple’s order and decided to try to recreate it at home.
|[RECIPE] Spicy Thai Chicken Wings|
- 8-12 whole chicken wings
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 1/4 cup dark brown sugar
- 2 tablespoons sriracha
- 3 tablespoons cilantro, chopped
- 1/2 tablespoon white sesame seeds, toasted in a dry pan until fragrant
- 1/2 tablespoon black sesame seeds, toasted in a dry pan until fragrant
- Zest of 1 lime
- Preheat oven to 400 degrees F. Wash chicken wings under cold water and pat dry; place in ziploc bag.
- In a medium bowl, mix all of the marinade ingredients together and pour over chicken wings, seal bag, and give it a few good shakes making sure to coat all of the chicken. Refrigerate for at least 2 hours (but up to 24 hours).
- Place wings on a baking tray and bake for 20-22 minutes, turning them halfway through. The wings are done when they appear to be shiny and have a slightly crispy edge.
**You can garnish with lime wedges, more cilantro, and/or scallions if you wish.