{"id":257,"date":"2009-03-19T09:37:35","date_gmt":"2009-03-19T14:37:35","guid":{"rendered":"http:\/\/crankymouse.com\/?p=257"},"modified":"2009-03-21T14:38:05","modified_gmt":"2009-03-21T19:38:05","slug":"oyster-wings","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2009\/03\/19\/oyster-wings\/","title":{"rendered":"Oyster Wings"},"content":{"rendered":"

\"oyster-wings-4\"<\/p>\n

I made these for a couple’s baby shower along with spring rolls, chicken satays, rice and yakisoba noodles. I had a theme that stemmed (like a cherry blossom) from my friends’ first trip together to Japan that led to love and marriage and sweet little baby girl. It seems like a long time ago because I was pregnant at the time, and my baby…he’s not so little anymore. I mean, it’s not that Kidney Bean is running around and has moved out of the “baby” stage. He doesn’t even crawl. He just does mini push-ups.
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But this isn’t about baby push-ups. This is about chicken wings and how easy they are.
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First, go to your nearest Asian market. They have oyster sauce there. It’s in the aisle with all the other bottles. Thousands of bottles containing tasty sauces.
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Another reason to go to the Asian market: large bags of jasmine rice. Fluffy, fragrant, jasmine rice. You will never go back to long grain white rice again. Plus, it’s a significantly better deal to buy it here, and I will not say no to superior rice at a reduce price. (Oh no. That rhymed.)
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While you’re there choosing your oyster sauce, pick up some Sriracha Chili Sauce. It’s the one with the cock<\/del> rooster on it. You’ll recognize it if you’ve ever been to an Asian-American restaurant. It’s there.
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\"chilisauce1\"<\/a>
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If you don’t have an Asian-style market near you, both oyster sauce and Sriracha can easily be found in a large supermarket, usually next to the soy sauce.
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Into a large container, pour the oyster sauce, Sriracha, salt and pepper, fresh minced garlic and chopped green onions. Mix well.
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\"oyster-wings-1\"<\/a><\/p>\n

Add your chicken wings and make sure they’re coated and swimming in all the good stuff. Let this sit overnight in the fridge.
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\"oyster-wings-2\"<\/a><\/p>\n

At this point, I like to bake them first and stick them in the fridge or even the freezer before I’m going to serve them. Then, when it’s time to serve, I get them out and finish them in the oven or on the grill. This ensures all the chicken wing fat renders down and the sauce caramelizes.
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\"oyster-wings-3\"<\/a>
\nMake sure you lick your fingers while eating.
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<\/p>\n

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Oyster Wings<\/strong><\/p>\n

1 12-ounce bottle oyster sauce
\n1 tablespoon Sriracha chili sauce (more if you want more spice)
\n1\/4 cup chopped green onions
\n1 large clove or 2 small cloves fresh minced garlic
\n1\/2 teaspoon kosher salt
\nfresh ground pepper
\n3 pounds split chicken wings (You can buy them so you have drumettes and wing portions.)<\/p>\n

Mix together all sauce ingredients in a large container or bag. Add chicken wings and marinate at least four hours, preferably overnight, in the fridge.<\/p>\n

Bake at 375\u00b0 for 45 minutes. If you are making for later, remove from oven and refrigerate or freeze until ready to serve.<\/p>\n

Finish under low broiler setting for 2 minutes watching carefully or on the grill in a foil boat until sauce caramelizes. Top with thin sliced fresh green onions if desired.<\/p>\n

Enjoy!<\/p><\/blockquote>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

I made these for a couple’s baby shower along with spring rolls, chicken satays, rice and yakisoba noodles. I had a theme that stemmed (like a cherry blossom) from my friends’ first trip together to Japan that led to love and marriage and sweet little baby girl. It seems like a long time ago because […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[38,23,10],"tags":[39,707],"class_list":{"0":"post-257","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-appetizers","7":"category-featured","8":"category-recipes","9":"tag-chicken","10":"tag-recipes","11":"entry","12":"has-post-thumbnail"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/257","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=257"}],"version-history":[{"count":27,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/257\/revisions"}],"predecessor-version":[{"id":288,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/257\/revisions\/288"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}