Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
2 red onions, rough chopped
2 cups whole San Marzano tomatoes (canned or super ripe)
1 tablespoon sambal
1 cup hoisin sauce
1 cup naturally brewed rice vinegar
3 pounds chicken wings, washed, dried
Canola oil
Kosher salt and freshly ground black pepper to taste
Jicama sticks, for serving
Directions
In a sauce pan coated lightly with oil over medium-high heat, saute onions for about 2 minutes. Add tomatoes, sambal, hoisin and naturally brewed rice vinegar. Bring to a simmer and cook for about 10 minutes. Add kosher salt and freshly ground black pepper to taste. Using an immersion blender, buzz sauce and check seasoning. Season wings with salt and toss wings in sauce. Marinate as long as you can, up to 24 hours, ideally. Preheat oven to 475 degrees standard or 450 degrees convection. Line a rimmed sheet pan with foil and place wings in a single layer in pan. Bake wings for 10-12 minutes or until cooked through and crispy. You could also grill these wings. Serve with jicama sticks.
Cooking Tips
Breaking Down a Chicken
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