Put a twist on your Super Bowl appetizers this year with Thai, Indian and Korean flavors.
Sunday, according to the National Chicken Council. That number sounds absurd, but it also gives us an excuse to experiment with new flavors of wings.
Traditionally, you see wings doused in a tangy Buffalo sauce or a classic barbecue glaze. They may vary in heat or smokiness, but there isn’t much variety other than that. This year, it’s time to switch things up and give the wings an international upgrade using Thai, Korean and Indian flavors. First up is a Thai sweet chili sauce made with sambal oelek as the base. Sambal is a chili paste made with just three ingredients ― fresh chilis, vinegar and salt ― that packs a killer punch. It provides the heat many people seek from Buffalo wings but has a deeper, more intense flavor. I add sugar to balance out the heat, rice vinegar for acidity, soy sauce for saltiness and a little cornstarch to thicken it up to create the perfect sweet, spicy and sour wings that will leave you wanting more.
For those who love wings but hate the mess, Indian dry curry wings are the way to go. Rather than dousing the wings in a sticky sauce, save the wet wipes and coat your wings in a dry curry rub with many spices you likely already have in your pantry. The wings still pack a punch with the heat you have come to expect from curry, but the spice will stay on the wings instead of your fingers.
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