A college tradition at La Crosse was Wednesday night wings. Every Wednesday, you and all your friends would walk down to 3rd street to get 10 cent wings and dollar PBRs. It was a fun tradition that Matt really misses now that he’s a “grown up” who lives a city where Wednesday wings means 75 cents a wing. Not much of a deal. So I decided we could make our own Wednesday night wings. Only this time, they would be healthier. Now that I am in the middle of p90x, I really can’t be eating deep fried wings. I found this great recipe from SkinnyTaste that is amazing. It’s a mixture between our Wednesday wings and Chinese food. And the best part is it is healthier than both! It is a bit saltier so you will want to keep your portion small. (unless you are Matt who devoured that entire plate!)
- 8 medium chicken thighs or breasts, skin removed
- olive oil spray
- 1 cup water
- 1 tbsp Sriracha hot sauce (more or less to taste) (that red bottle with the rooster on it)
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 4 tsp sugar (actual recipe calls for agave nectar if you have it)
- 3 cloves garlic, crushed
- 1 tsp ginger, grated
- 2 tbsp chives or scallions, chopped
- 1 tsp sesame seeds
- In a large saucepan, brown chicken on high. Add water, balsamic, soy sauce, sugar, garlic, ginger, and hot sauce. Cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for 20 minutes.
- Remove lid and bring heat to high to allow the sauce to reduce down. The original recipe stated the liquid will become a thick glaze in 8-10 minutes, but I have found on my stove, it takes at least an additional 20 minutes. If your stove is like mine, keep cooking until the sauce becomes a thick glaze. Be careful not to over cook the chicken. Remove the chicken from the sauce if necessary. Keep an eye on the glaze because you do not want it to burn once it becomes to get thick.
- Transfer the chicken to a platter and pour the glaze on top. Top with chives and sesame seeds.