Page 104 - Food Network (January 2020)

Put a new spin on the ultimate game-day snack.

Toss 4 pounds chicken wings (split at the joints; tips removed)
with 1 teaspoon kosher salt and a few grinds of pepper.

Divide the wings between
2 oiled rimmed baking sheets
and spread in a single layer. Roast
at 475˚ until crisp and golden
brown, about 45 minutes.

Toss the hot wings with the glaze in a large bowl.
Transfer to a platter.

GENERAL TSO’S

SWEET THAI CHILI Whisk ¼ cup each rice
vinegar and water with
CARIBBEAN PINEAPPLE Sauté 4 chopped garlic CREOLE MUSTARD 3 tablespoons each soy
cloves and 1 finely chopped sauce, granulated sugar, dark
Bring ½ cup pineapple Fresno chile in vegetable Melt 6 tablespoons butter brown sugar and ketchup
preserves, ⅓ cup distilled oil in a saucepan over with 1 teaspoon each and ½ teaspoon sesame oil;
white vinegar, ¼ cup medium-high heat, 1 to chopped thyme and Cajun set aside. Sauté 10 dried
water, 2 tablespoons 2 minutes. Add ½ cup each seasoning and ¼ teaspoon arbol chiles and 1 tablespoon
each barbecue sauce and sweet Thai chili sauce and cayenne in a saucepan each chopped ginger and
molasses, 2 teaspoons each water, 3 tablespoons fish over medium heat. Remove garlic in vegetable oil in a
jerk seasoning, soy sauce sauce, 1 tablespoon lime from the heat and whisk in saucepan over medium-high PHOTOS: RALPH SMITH; FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: JENNA TEDESCO.
and grated ginger and juice and 2 teaspoons chili- ¼ cup Creole mustard heat, 1 to 2 minutes. Add
1 teaspoon Scotch bonnet garlic sauce. Simmer until and 1 tablespoon each the vinegar mixture and bring
hot sauce to a boil in a thickened, 8 to 10 minutes. Worcestershire sauce and to a boil. Add 2 teaspoons
saucepan. Reduce the heat Toss with the wings, along honey. Toss with the wings. cornstarch mixed with
to a simmer and cook until with ¼ cup each chopped 1 tablespoon water.
thickened, about 10 minutes. peanuts and cilantro. Serve Simmer until thickened,
Toss with the wings. with lime wedges. 20 to 30 seconds. Toss
with the wings. Top with
sliced scallions.

90 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020