Last week I was invited to spend a couple of days at the beautiful Carmel Valley Ranch in Carmel, California to celebrate a birthday. They describe the resort as a 500 acre playground. They have a variety of interesting activities. We even got to wear a “Bee Suit” and learn how honey is made. Speaking of honey, one of the memorable things we ate at Carmel Valley Ranch was their Honey-Chili Chicken Wings.
This recipe by Executive Chef Tim Wood was even published in Food & Wine magazine. I found the recipe and decided to give it a try. This recipe is actually quite easy and I ended up cutting the original recipe in half and made a couple of small adjustments.
2 pounds chicken wings
1/8 cup extra-virgin olive oil
Salt and freshly ground pepper
1/8 cup unseasoned rice vinegar
1/2 teaspoon crushed red pepper
1/4 cup honey
1 tablespoons soy sauce
1 scallion, thinly sliced
Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper. Line a baking sheet with non stick foil and lay down the chicken wings. Broil for 30 to 35 minutes, turning once or twice, until the wings are cooked through and crisp.
Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, transfer to a large bowl and whisk in the honey and soy sauce.
Toss the chicken wings into the honey-soy mixture.
Transfer the wings to a platter, sprinkle with the scallions and serve.
This came out extremely well. Mine was crispy like the ones from Carmel Valley Ranch, yet more tender and juicy because I cut down the time in the oven. If only Chef Woods would publish his sweet corn bisque recipe!