Thank you all for your kind and thoughtful comments on my last post. I obviously have some amazing readers and feel very lucky for it.
It seems silly to follow such a great conversation with a recipe for chicken wings, but in a sense it's the perfect way to carry on the topic of enjoying food.
This recipe comes from a battered James Barber cookbook in the kitchen I grew up in. It was one of my favourite family dinners - a big pan full of sticky chicken wings served with rice and salad. It's cheap, comforting, and delicious.
To celebrate the weekend (and to continue the celebration of food and life), I invited friends over on Friday night for a big pan of these chicken wings and sparkling wine. To add to the decency of the evening, I wore my comfiest pair of sweat pants.
It was the perfect celebration. Lots of laughter, great conversation, and lots of hands digging into a sticky chicken wings. Finger licking good.
PARTY FOOD. CHICKEN WINGS ARE CHEAP- JAMES BARBER
Cut chicken wings into 3 pieces. (I had my butcher cut them in two instead)
Place chicken pieces in a pan and cover with 1/4 inch of water.
Add 4 TBSP of soy sauce, 4 TBSP vinegar, 1TSP cayenne, 1TSP hot mustard, and 2 TBSP sugar. Boil vigorously.
When water is reduced by half, add 2 TBSP oil.
Turn wings frequently and reduce heat to medium. Chicken will turn dark brown and sauce will become sticky.
Sprinkle cooked chicken wings with sesame seeds.
*To make this gluten-free simply sub soy sauce with wheat free tamari.