I made these for a couple’s baby shower along with spring rolls, chicken satays, rice and yakisoba noodles. I had a theme that stemmed (like a cherry blossom) from my friends’ first trip together to Japan that led to love and marriage and sweet little baby girl. It seems like a long time ago because I was pregnant at the time, and my baby…he’s not so little anymore. I mean, it’s not that Kidney Bean is running around and has moved out of the “baby” stage. He doesn’t even crawl. He just does mini push-ups.
But this isn’t about baby push-ups. This is about chicken wings and how easy they are.
First, go to your nearest Asian market. They have oyster sauce there. It’s in the aisle with all the other bottles. Thousands of bottles containing tasty sauces.
Another reason to go to the Asian market: large bags of jasmine rice. Fluffy, fragrant, jasmine rice. You will never go back to long grain white rice again. Plus, it’s a significantly better deal to buy it here, and I will not say no to superior rice at a reduce price. (Oh no. That rhymed.)
While you’re there choosing your oyster sauce, pick up some Sriracha Chili Sauce. It’s the one with the
cock rooster on it. You’ll recognize it if you’ve ever been to an Asian-American restaurant. It’s there.
If you don’t have an Asian-style market near you, both oyster sauce and Sriracha can easily be found in a large supermarket, usually next to the soy sauce.
Into a large container, pour the oyster sauce, Sriracha, salt and pepper, fresh minced garlic and chopped green onions. Mix well.
Add your chicken wings and make sure they’re coated and swimming in all the good stuff. Let this sit overnight in the fridge.
At this point, I like to bake them first and stick them in the fridge or even the freezer before I’m going to serve them. Then, when it’s time to serve, I get them out and finish them in the oven or on the grill. This ensures all the chicken wing fat renders down and the sauce caramelizes.