Sticky Thai Chili Wings

I adore Buffalo wings and all the mess associated with them. I especially love the celery sticks and blue cheese. I could eat that once a week, if my conscience would allow. Not.

But when SuperBowl comes around, I allow myself to have wings. This year's is a gorgeous, sticky, delicious and tangy Thai Chili wing dish.

It still goes great with celery sticks and blue cheese, and I made a blue cheese dip to go on the side.

I won't comment on who won or by how much. Just enjoy these wings!

2 dozen wing portions, about 4 lb

Sauce:

1 cup Thai sweet chili sauce (Mae Ploy or Panda brand)

2 cloves garlic, minced

1-inch fresh ginger, minced

1 Tbsp seasoned rice vinegar

1 Tbsp soy sauce

2 tsp fish sauce (or to taste)

Mix the sauce ingredients together in a small bowl. Reserve about 1/3 cup of sauce. Mix remaining sauce with the wings in a bowl or a zip-close bag.

Marinate wings at least an hour, or even better, overnight covered in the refrigerator. When ready to cook, allow the wings to return to room temperature. Preheat oven to 375F.

Spread wings evenly on a rimmed roasting pan.

Roast wings for about 30 minutes, turning at least once. Transfer to a serving platter and dress with the reserved sauce.

Makes 24 winglets, an appetizer for about 4-6 hungry sports fans at best, but no more...

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