Mind Caviar
"Food is the most primitive form of comfort."
~ Sheilah Graham (1972)

Mind Caviar, Vol. 3 Anniversary Issue, 2002

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Sesame Ginger Wings 
with Thai Peanut Dipping Sauce

Mind Caviar dresses up a classic, casual appetizer of chicken wings with Asian spices and accompanies it with a creamy Thai dipping sauce. Unlike Hot Buffalo Wings, that must be paired with a cool dipping sauce to temper their heat, Sesame Ginger Wings are mild, yet darkly savory with just a hint of sweetness. The Thai Peanut Sauce which accompanies the wings offers a bit of contrast with a spicy yet sweetly smooth coconut-peanut tang, adding rich layers to the overall flavor. One taste of this sauce and you'll be dreaming up all sorts of recipes which need a hefty dunk in this delicious dip. The colorful suggested presentation of fresh crudites will make this a particularly festive party dish, as well.

You may serve your Sesame Ginger Wings with a cool, crisp Pinot Grigio or a lightly chilled Pinot Noir to complement your treat. Serve Sesame Ginger Wings at your next cocktail party, or whip up a batch for you and your lover to enjoy as a sticky, finger-licking, late afternoon lunch. There's no telling where dollops of Thai Peanut Sauce may land... and of course, they must be licked clean. 

Sesame Ginger Wings

One dozen whole large and meaty chicken wings
2 Tablespoons good quality Soy Sauce
1 Tablespoon Sugar
1 Tablespoon Honey
2 Tablespoons freshly-squeezed Lime Juice (may substitute fresh lemon juice)
1 Tablespoon Ginger powder
Salt & Pepper to taste

Toasted Sesame Seeds
Oil for deep frying


Purple Kale or shredded white or Nappa Cabbage for garnish. 
Carrot sticks, julienned raw or blanched zucchini, and red bell pepper strips for accompaniment.

1. Wash then cut each chicken wing at the joints and tip, creating drumettes. Discard wing tips or freeze for future use as a stock base.

2. Whisk together all ingredients except chicken, sesame seeds and oil in a large mixing bowl.

3. Add chicken and coat thoroughly with sauce.

4. Place wings and sauce in a sturdy, tightly-sealed ziplock bag and refrigerate for several hours or overnight. If you do not have time to allow wings to marinate, you may set aside for one hour minimum. However, the flavor and tenderness of the chicken will increase with longer marination.

5. You may prepare the Thai Peanut sauce a day ahead and refrigerate, or you may prepare it as your wings are frying.

6. Heat oil in a deep pot or kettle or use a deep fryer (360 F). Drop chicken pieces carefully into heated oil with kitchen tongs. Do not crowd pieces-- cook in small batches. When the chicken wings are golden brown, remove with kitchen tongs and drain on paper towels.

7. Once wings are drained, place on a platter lined with purple or white kale or cabbage and sprinkle wings with toasted sesame seeds. Arrange platter with carrot sticks, sliced red bell pepper strips and fresh zucchini for dipping/accompaniment. May be served warm, at room temperature or chilled.

Thai Peanut Sauce

1 cup Coco Lopez® Cream of Coconut
1½  cups chunky Peanut Butter
2 Tablespoons freshly squeezed Lime Juice 
2 tablespoons quality Soy Sauce
1 Tablespoon crushed fresh Garlic
1 teaspoon crushed Red Pepper flakes
1 dash hot sauce

1. Cook and stir over medium heat in a medium saucepan until peanut butter melts and mixture boils.

2. Reduce heat; simmer uncovered 5 minutes, stirring occasionally.

3. Serve warm, room temperature or cool. Excellent with grilled pork, wild mushrooms or shrimp, roast chicken, fresh vegetables.

Mind Caviar hopes you've enjoyed our Creme de le Creme original recipe of Sesame Ginger Wings for you to share with friends or lovers. If you have a sweet tooth, or wish to impress someone special with an amazing dessert, click the graphic to learn the sweet art of creating the New Orleans classic dessert, Banana's Foster.  Food

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