Wingfest!

 

It’s Labor Day Weekend, so it was another excuse to throw a party. This time, I wanted to do wings (because I love wings!). The wings ranged from not spicy to “I’m trying to kill my guests.” To make it not just all wings, I made a noodle salad as well (for the carbs and vegetables). Note: I don’t do deep fry.

NOODLE SALAD

Fresh shiitake mushrooms and Hokkien noodles sautéed together and chilled then tossed with vegetable oil and Thai ginger vegan hot sauce, mixed with fresh bean sprouts, zucchini spirals, butternut squash spirals, shredded carrots

WINGS

Marinated Wings

 (the marinade was from a bottle; marinated then cooked in the same marinade, then chilled; eaten at room temperature)

Ginger Scallion Wings

 (cooked in salted water and chilled first before coating in vegetable oil, grated fresh ginger, and chopped scallion; eaten at room temperature)

Marmite Honey Wings 

(adapted from a Malaysian recipe for Marmite Honey Chicken: cooked in salted water and chilled first before tossing in a mixture of Marmite, honey, white pepper, sesame oil, and then baked)

Portuguese Wings

 (adapted from a recipe for Frango Grelhado; marinated in a mixture of olive oil, garlic, bay leaves, paprika, red pepper flakes, salt, black pepper; cooked in the marinade, chilled, and then baked)

HOT Wings

 (cooked in mala spicy broth, chilled, tossed in a mixture of paprika, ghost pepper flakes, three VERY HOT hot sauces, vegetable oil, and then baked)