Oregon Asian Chicken Wings

#AintNoThang

Oregon is known for its beautiful scenery, delicious wine, and hazelnuts. But did you know that it is the birthplace of the Asian Chicken Wing? In honor of Pok Pok Restaurant in Portland who brought the Asian inspiration to the region and had to close due to COVID-19, we’ve brought the flavors to you!

INGREDIENTS:

2 lbs. chicken wings     ¾ tsp lemon salt

1 Tbsp Baking powder   ½ tsp pepper

FOR SAUCE:    4 Tbsp Soy Sauce      2 Tbsp Honey

2 cloves garlic (minced)   2 Tbsp Brown Sugar

1 tsp Vegetable Oil           1 Tbsp Sweet Chili Sauce

1 thumb size piece of ginger minced

Pinch of Lemon Salt and pinch of pepper

*Chopped scallions as garnish

Mayo and Sour Cream (for dip)

DIRECTIONS:

1.) Preheat oven to 250°F. Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with a paper towel, then place in a large bowl. It is important to dry the wings first so they only get a light coating of baking powder in the next step.

2.) Toss wings with baking powder, salt and pepper. Note: It has to be baking powder, not baking soda. Try to use aluminum-free baking powder (no aluminum sulfate) as some people are taste sensitive and it may make the wings taste bitter. Discard any excess baking powder after tossing it with the wings.

3.) Place in a single layer on your tray skin side up. Place on lower rack of oven for 30 mins

4.) After 30 mins, turn oven up to 425°F  rotate the tray and move to the higher middle rack of oven. Bake for 45 mins, or until wings are golden and crispy. Take out when finished and let cool slightly.

5.) Place sauce ingredients into a saucepan, stir and bring to boil. Allow to bubble for 5-10 mins, or until the sauce reduces and it thickens slightly. It will thicken more as it cools. Turn off heat.

6.) Place the wings in a large bowl, and very carefully pour sauce over wings. Toss to combine, and garnish with chopped scallions if you desire.

7.) Share your creation with us at:

          @carriesmerries  

          #AintNoThang

*Make sure internal temperature of chicken reaches 165 degrees F.

**This is Carrie’s Merries adaptation of an Asian Chicken Wing recipe, and in no way reflects on Pok Pok. We only wanted to highlight a small business who brought wonderful flavors to the region. We are sorry they are no longer in business due to Covid-19.

 

We at Carrie’s Merries, LLC (“Carrie’s Merries”) hope you enjoy the inspired and fun recipes featured on our website or boxes ordered from, www.carriesmerries.com (the “Website”) and all orders that have processed through the Website. Carrie’s Merries is not responsible for the outcome of any recipe you try from the Website, or any website linked to or from this site. You may not achieve desired results due to variations in elements such as ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. You should always use your best judgment when cooking with raw ingredients such as eggs, chicken, or seafood and seek expert advice before beginning if you are unsure. You should always take care when using sharp knives or other cooking implements. To ensure the safety of yourself and others, be aware of heated cooking surfaces while cooking. Please review all ingredients prior to trying a recipe in order to be fully aware of the presence of substances which might cause an adverse reaction in some consumers. Recipes available on the Website may not have been formally tested by us or for us and we do not provide any assurances nor accept any responsibility or liability with regard to their originality, quality, nutritional value, or safety. Unless otherwise stated, the recipes featured on the Website are not endorsed by any other companies/organization or their affiliates.