I know I have mentioned these hot wings from time to time: baked til falling apart and slathered with sambal oelek. Ironically, Matt doesn’t usually eat them, but he did invent them! He cooked them up along with the slaw as a surprise dinner for me one night several years ago. Since he doesn’t really care for them (or their penchant for causing some intestinal upset), I always make them when he travels out of town.
I use the bags of prepared chicken wings, saving me time by not having to section them. I also start the slaw about an hour ahead to give the flavors time to meld.
Any measurements are approximate.
Before starting ANYTHING, I had to don my Wings Essential Ingredient: my trusty apron. These things are messy!
1-2 lbs frozen chicken wings
1 cup (or so) of sambal oelek
1/4 cup tomato juice
Preheat oven to 375°. Bake wings 30 minutes. Turn and bake another 30 minutes.
Mix sambal and tomato juice together and pour over the top of the baked wings. Stir til sauce covers all the wings. Bake another couple minutes, til sauce thickens slightly.
1 pkg broccoli slaw
rice vinegar (regular or seasoned)
olive or sesame oil
salt to taste
your favorite Asian seasonings (optional)
Whisk together vinegar, oil and sambal. Pour over slaw in a large bowl and toss. Add salt to taste. Cover and refrigerate.
Life is good!