I love the wings at Buffalo Wild Wings. I especially love the Asian Zing, Spicy Garlic, and Mango Habanero sauces. I've never made wings at home, but seeing how easy this was makes me do it more often.
One of G's colleagues gave us a gift card to Sur La Table, a kitchen/cooking store similar to the Chopping Block. I picked up some little kitchen gadgets there as well as a yummy, ready-made ginger-garlic sauce which you can use as a marinade. I'm sure you could thin it out and use it as a broth for soups or thicken it with some Greek yogurt and use it as a dip. I chose to marinate chicken wings in it and OMG yummm.
For the wings:
- 10 chicken wings (I used frozen)
- 1 bottle ginger-garlic sauce
- 2-3 tbsp Sriracha sauce
- 1 tbsp lemon juice
- For the dipping sauce:
- 1 cup plain Greek yogurt
- 1/4 cup chopped cilantro
- 1/4 tsp paprika
Thaw chicken wings in refrigerator. Place wings in a large non-metallic bowl and pour in ginger-garlic sauce, Sriracha, and lemon juice. Season with salt and pepper and marinate in refrigerator for 3-4 hours (overnight is probably best but I don't think that far ahead...when I want chicken wings, I want them tonight).
Preheat oven to 425 degrees. Place chicken wings on a foil-lined tray. Bake in the oven for 25-35 minutes or until the chicken is cooked all the way through but still nice and moist. Remember to brush the chicken with the remaining marinade as it cooks so it doesn't dry out. Also remember that the remaining marinade has delicious (not) bacteria in it from the chicken, so throw out the rest of the marinade once you brush it on the chicken and allow it to cook fully.
Meanwhile, make the super simple sauce. Combine Greek yogurt, cilantro, paprika, salt, and pepper in a bowl. Serve chicken wings hot with the cool and creamy dipping sauce.