Yummy Honey-Chili Chicken Wings

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.

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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.

Ingredients:

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

Directions:
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.

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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.

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Toss the chicken wings into the honey-soy mixture.

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Transfer the wings to a platter, sprinkle with the scallions and serve.

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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!

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