Clifton Springs Chicken Wings - Oven-Fried with Sticky Ginger Garlic Glaze
My mom lives in a small town in western New York, called Clifton Springs. It was home to a popular spa around the turn of the century, thanks to a natural sulfur spring. People came from all over to soak in the therapeutic water, which was supposed to cure all kinds of things. Unfortunately for the town, medical science was unable to verify these claims, and eventually people realized they were just paying to sit in stinky water. Things have been a little slow ever since. So, I figured the least I could do is name a recipe after the place (and it rhymed).
Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I've only had the later once and wasn't impressed. I'm just a traditionalist I guess. This week I got a craving for chicken wings, and since there isn’t a decent chicken wing place west of the Niagara River, I decided to make some myself.
I don't use a fryer, but have a great method for frying them in the oven. The surprising part was when I went to make the classic spicy sauce to glaze them, for some reason I remembered those sweet and sour wings, and decided to try something new. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try. But, if garlic and ginger aren't your thing, at least use the oven method I demo, and glaze them with your favorite wing thing. Enjoy!
5 pounds chicken wings
salt and fresh ground black pepper to taste
3 tbsp Frank's hot sauce
2 tbsp veg oil flour
For the glaze:
3 crushed garlic cloves
2 tbsp grated ginger
1 tbsp Sambal chili sauce (or 1/2 tsp hot pepper flakes)
1/2 cup rice vinegar
1/2 cup packed brown sugar
1 tsp soy sauce
80 comments:
Excellent Chef....
Can I grill 'em?
not sure that would work with the flour coating. You could use the sauce on grilled wings though.
me want wings...me want wings...
then make wings...then make wings...
Seriously, I'm going to need more supplements than just a ginger garlic sauce. So, no bleu cheese and celery, now what. (No beer, either)
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The full name for the spicy sauce is Sambal Oelek (O-Leck), I believe it's Indonesian.
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No blue cheese, no celery...so many guidelines...and DAMNIT, IT AIN'T ASIAN. You want Asian wings? Do Teriyaki Wings or just plain fried wings (like they have on the Pu Pu Platter!)! Geez. (Sorry to get so upset...tired)
yum...I love fried chicken!!!
I notice you use sambal for some of your recipes, chef. I'm from South East Asia, where sambal is originally from, and it's great that you use it cos it really is good.
that's ok, have a few wings, a beer or three, and get some sleep.
P.S. yes, it is sambal oelek, i can't cook without it.
Yes, sambal oelek is Indonesian. As an Indonesian living abroad, I'm a regular customer of bottled sambal oelek.
What can we do in place of blue cheese and celery and beer (beer tolerance: 0)? I can't just do plain wings.
This would be great served with an asian coleslaw, any green salad, rice, cold noodle salad, etc.
the wings have been in the oven for an hour....will it not dry out?
Mine don't. The coating insulates them a bit, and wings have lots of connective tissue that keeps them moist. Also, when you take them out to turn them over, they cool a bit which slows the cooking.
I used turkey breast (chopped to the same size as the drumlets) and must say that it was delicious! The coating stayed crispy even after the sauce.
The only thing is turkey has an unusual flavor to be cooked this way and the coating was thick. Also I didn't have an oil mister so maybe dabbing the pieces with bits of oil made the coating doughy.
Either way I am so elated to finally have tried one of your recipes after months of torturous drooling.
well, I love that you tailored this recipe to your own tastes! The problem with the turkey choice, besides the taste, is the fact that it doesnt have the skin like the wings which only lets a little of the flour stick. The turkey is "wetter" and too much flour made it doughier.
Next time skip the flour and maybe cook a bit less and then glaze with the sauce. They wont be crisp, but wont be doughy.
Thanks for watching!
I read your recipe and my mouth watered, I read the comments and got eager to make my own All advice/recipes are welcome. I thank you in advance.
Hey Chef John, I just popped my first batch of wings into the oven and am about to make the sauce. The use of grated ginger reminded me of your use of "ginger paste" in a tube which I went searching for after reading the Caramel Chicken recipe (which I have made many times). I never was able to find ginger paste in my neck of the woods so I bought a bunch of fresh ginger and pureed it as much as possible in the food pro with a bit of water and then froze it in ice cube trays with small holes. I have a baggie full of ginger cubes which come in very handy - though I didn't get the idea from you, you were the inspiration! Thanks, April
what a great idea! thanks!
That looks really tasty.
John,
This is (as Guy Fieri would say)money! The wing recipe to end all other wing recipes.
Dp
Wow
Champion League final from Moscow on ESPN 2 at 2pm and I just put the wings in the oven. When I opened the cupboard I was surprised to learn I had only 1/2 cup of flour. I used 1/2 cup flour and 1/2 cup Gram flour... Am I in trouble? No time to do anything about it so fingers crossed!
Gram flour? As long as they are dusted they should be fine.
this wouldn't work with prawns would it?
Yes, but don't bake. Just sear the prawns in a very hot pan and deglaze with some of the sauce.
do i coat them in flour too?
do i add any oil to the pan?
no flour, just a few dips of oil on the prawns.
ok! I took a picture of what was left. I don't have that "focus" technique that a photographer might. But here it is:
http://i185.photobucket.com/albums/x318/FairysPics/turkey.jpg
you can see that parts of the breading just came off because they were stuck to the pan :(
Those look great!
Made these the other day for the family. Tasted great ! The sauce was delicious, the only complaint from my father was that there wasn't enough!
Making it again tonight for my girlfriend who loves wings.
Thanks Chef
Looks wonderful, I will have to try and grill them.
Thank you so much! My boyfriend loves wings! My mom really wants to make them so Im gonna help her. I'm so amazed how people come up with such great recipes!
does it matter if i use vinegar instead of rice vinegar
rice vinegar is much sweeter, so you can, but may have to adjust the sweetness.
I have eaten a lot of good wings, I would know, since i live not too far from buffalo (and ten minutes from clifton springs)!! But none have topped these. Not even close.
I made these for my husband's birthday. Can I say, he ate the entire patch - 4 lbs worth.
This is definitely a keeper!!!
Thank you SO SO much.
Samantha
GreAT ,MY WIFE AND KIDS LOVED THEM
THANKS
Chef John, Love the idea and want to try it but can't get that darn Brown Sugar over here in Germany. Help me because I always run into this "lack of brown sugar" problem. I can get "raw sugar" and it's brown just like the real Brn. Sugar but it don't seem to work right. I could also buy Sugar Beet brown syrup, kinda like molasses, but... So, work your magic and please give me a hot-tip for these hot wings!
No brown sugar in Germany?? I would ask a bakery where they get theirs. or I would order some online! For this recipe juts use the raw sugar, but only 1/3 cup instead of 1/2.
Okay I think I know what I'm making next weekend.
If I can wait that long.
As usual, thank you for the awesome recipes, Chef John.
Watching your videos has resulted in many a late night/early morning ingredients run.
All the best!
I may toss out the celery out of respect for the chef but I like blue cheese dressing on my wings.
me too, just not with this asian glaze.
quick question- if you were going to make these and take to a party. Do you suggest completing the whole process and reheating them- or do I bake at home reheat and prepare glaze at the party. Any ideas what might work the best?
bake at home, reheat and prepare glaze at the party would be best
For those wanting to dip there wings in something, might I suggest Thai Sweet Chili Sauce? It works well with the ginger garlic glaze. Yum! :-)
Hey!
I love your blog... But i wish you did poscats... do you?
Its so easy you can pop them in ur iphone and take it to the kitchen..
but still am surely gonna try these!
thanks
your wife is the luckiest woman on the planet!!!
Where can I get some Sambal Oelek?
wow...i'm 16 and sometimes i cook for my family and I just happen to have all of these ingredients. And really these are some of the best wings i have ever had!!! thank you for sharing your recipe because this is so delicious!!!
all the largest grocery chains carry the sauce ive found
your recipe resulted in great tasting wings, crispy outside, moist inside, and the sauce was delicious. you have solved the mystery of cooking chicken wings! ps. is there another sauce to make, just for variety, have you developed a traditional chicken wing sauce?
Hey man!I live in greece and i am not sure if i can find that frank's sauce thing...will some tabasco do the work?or some bbq sauce?I so wanna eat them all :O
(Nice moustache by the way)
any hot sauce will work, not BBQ though
i will post a Buffalo sauce one day, you can use any glaze for these, like the hot mustard one I just posted.
I'M 14 AND MADE THIS FOR MY FAMILY FOR DINNER THEY SMELL SO GOOD 10 MORE MINUTES CAN'T WAIT BUT UNFORTUNATELY ITS THE NIGHT AFTER THE SUPERBOWL. THANK YOU SOOOO MUCH
holy crap, this was an amazing recipe. it was easy to make and even easier to eat. kudos!
I made these afer watching your video. I can't believe how great they tasted!!! Your video was very easy to follow. We ate all 5lbs in a half hour. One mistake I made was not spraying the tin foil with Pam so one batch was sticking to the tin foil and difficult to turn, the other turned ez. Thanks!!!!
hi. Question: is the Rice vinegar mandatory? i have never tasted it and i am wondering if it is any different form the white wine vinegar or balsamic vinegar?
thanks
yes! it's very different. Get some.
If I use hot pepper flakes instead of chili sauce do i need to add liquid? water? how much?
no, should be ok, but get some chili sauce!
i checked my pantry... I have sweet chili sauce.. does that work? the chili sauce is supposed to be spicy??
yes, but you can use a bit of that and the pepper flakes
I made these for friends a week ago, and I'm gonna make them again tonight for a valent-- I mean... "single's awareness day" party.
LOVE this recipe.
I saw these on the internet on the day of the SuperBowl. I fixed them without the sauce...still tasty. I fixed them last night with the sauce and they are THE BOMB!!!! I want more recipies from this cook!!!!
I've been hooked on your site for awhile now, and I make dinner for the family (I'm the eldest daughter) every week or so and they love this recipe.
I have a tiny problem though. I made a recipe a long time ago, and everyone loved it, but I didn't write it down and can't find it anymore.
It was actually another cook's recipe, a link you gave to this great beer batter recipe. I cannot find the stupid thing. If you could point me in the direction of the link or the recipe that you posted it with, that would really help.
I'm confused... This is the recipe, you just commented on it. The ingredients are under the video.
Chef John !!..
This is a really gr8 recipe..i was craving for wings for the past couple of days after my month long vegetarian diet..not able to find an exciting recipe..and then i came across this one...Amazing recipe..and I made it two days in a row...
Thanks a lot !!.
John
Sweet, tangy, sticky, delicious! Thanks
Hi Chef John...my son and I just made these wings and they are the best dam(excuse my language) wings I've ever had!!! OMG they are sooooooooooooo yummy , thanks for the recipe and I will be making these wings from now on!!! If anyone out there hasn't tried these you better!! love your site also!!!!
wing lover in Colorado!!!
Can I use chicken drumsticks (legs) instead of wings for this recipe?
yes, but may have to cook longer.
for a person like me, who rarely cooks. this made me seem like a pro in the kitchen!
it was a big hit with my friends.
THANKS SO MUCH!!
fellow blogger.
Vanae
www.vanae.com
this is made of epic win
p.s. i find it much easier and less time consuming to cook the wings, then separate the drum and flat. once theyre cooked and hot they come apart reallly really easy. saves a ton of time
addicted, have to make them every week now.
I’ve made this recipe twice so far. The first time I followed this recipe to the T with the exception of not adding ginger. The second time I did the same thing but BBQ’d the wings on the grill on a very low heat and the results were virtually identical.
Great Recipe!
I made these but with drumsticks. They were outstanding! Anyone recommend a side dish for these? Some sort of asian slaw or noodles?
Yum! I have seven chicken wings inside my stomach right now. They were really good, much crispier than I realized they were going to be. I will definitely make them again.
Those were great, Chef John, and so easy. Thanks!
A friend and I made these tonight (well, half a batch of these, half a batch of traditional buffalo wings). I didn't have any big boy ginger, so I used the ground stuff... sorry. I also forgot to add in veg oil to the wings before dredging, but they seemed to cook up fine (still crisp). The glaze was good, but I've never been that big a fan of sticky/sweet wings. I totally dig the method of cooking though, and will use it every time I crave some wings.
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