Caramelized Chicken Wings

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 I rarely eat chicken wings. I enjoy them, and one time we made them at home. This was back in the day when my son was working in a restaurant. We made them restaurant style, double frying them, tossing them in Frank’s red hot sauce and melted butter in between flash frying, then finished them off in the oven. They were phenomenal! They were also a lot of trouble, a huge mess, and I was the one cleaning up afterwards. The late Mr. O-P used to order them at an area restaurant known for their wings. I never bothered, although I did look longingly at his plate of them.

This recipe, adapted from one I found online, is easy and delicious. Honestly, there is nothing to this. You just put everything in a pan, stir it together, and simmer. The cooking takes a while, but it’s well worth the wait.

 Caramelized Chicken Wings

Adapted from Allrecipes.com

1 c. water

1/3 c. white sugar

1/3 c. soy sauce

2 T. peanut butter

1 T. honey

2 t. sherry vinegar

1 T. Melissa’s minced garlic

12 large chicken wings, tips removed and wings cut in half at joint

1 t. sesame seed (for garnish)

 

 In a 12-inch skillet over medium heat, whisk together water, sugar, soy sauce, peanut butter, honey, sherry vinegar, and minced garlic, until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 35 minutes. Uncover and simmer until the wings are tender and the sauce is thickened, about 35 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.

NOTE: Be sure to keep an eye on these during the last 10 minutes of simmering. The sauce can cook down before you know it, and you can end up fusing these to your pan. Don’t ask me how I know.