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Birria Wings with Consome

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Spicy, tangy, and utterly delicious, these Birria Wings glazed with a fusion of Asian flavors are perfect for your next meal or gathering.

Ingredients:

  • 1/4 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon hot chili-garlic sauce (such as Sriracha)
  • 2 teaspoons dark sesame oil
  • 1 teaspoon grated fresh ginger
  • 16 chicken wings, wing tips removed
  • Vegetable oil, for brushing
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Instructions:

  1. Prepare the Glaze:
    • In a small bowl, whisk together the sweet chili sauce, soy sauce, chili-garlic sauce, sesame oil, and grated ginger. Set aside for later use.
  2. Prepare the Wings:
    • If necessary, trim excess skin from the edges of the chicken wings to help them cook more evenly.
    • Lightly brush or spray the wings with vegetable oil, then season generously with kosher salt and fresh ground black pepper to taste.
  3. Grill the Wings:
    • Preheat your grill for direct cooking over medium heat.
    • Place the wings on the grill and cook for approximately 10 minutes, or until the skin starts to crisp. Be sure to turn them once or twice for even cooking.
  4. Glaze the Wings:
    • After the initial 10 minutes, brush the wings with the prepared glaze.
    • Continue grilling the wings until the meat is fully cooked and no longer pink near the bone, which should take an additional 8 to 10 minutes.
    • During this time, turn the wings and brush them with the glaze 2 or 3 more times to build up a rich flavor.
  5. Serve:
    • Once cooked, remove the wings from the grill and serve them warm. They should be sticky, sweet, and just a little spicy.
See also  Chicken Bacon Spinach Penne

Recipe Notes:

  • Baking Alternative: If you prefer to bake the wings, preheat your oven to 375°F (190°C), and bake for 45 minutes. Then, slather the wings with the sauce and bake again at 400°F (205°C) for 20 minutes until the skin is brown and the sauce has thickened.
  • Consistency of Glaze: Ensure the glaze is thick enough to adhere to the wings; if it seems too thin, you can reduce it over the stove for a few minutes before applying to the wings.