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Hot Pepper Wings in Cilantro Sour Cream

Source of Recipe

Tom Douglas' Seattle Kitchen -- this was posted to recipecircus.. i forgot who by :(


List of Ingredients

2 cups soy sauce
1 cup Dijon mustard
1 cup water
3/4 cup Tabasco sauce
1/4 cup chopped garlic
2 Tbsp chopped flat-leaf parsley
2 tsp chopped fresh thyme
2 tsp chopped fresh sage
2 tsp chopped fresh rosemary
18 chicken wings


-- Cilantro Sour Cream --
1/2 cup sour cream
2 Tbsp heavy cream
2 tsp chopped fresh cilantro


Recipe

1. Whisk the soy sauce, mustard, water, Tabasco, garlic and herbs together in a large bowl. Reserve 1/2 cup of the marinade to be used for basting and sauce. Add the chicken wings to the remaining marinade, coat them well, cover with plastic wrap and refrigerate overnight. (See note under Final Comments.) Turn the wings occasionally to make sure they are all well marinated.

2. Before grilling, make the Cilantro Sour Cream: In a small bowl, mix all the ingredients together. Set aside.

3. Fire up your grill or preheat your broiler. Remove the chicken wings from the marinade, then discard the marinade. If grilling, grill the wings over medium-low coals, turning often, until cooked through -- about 15 minutes. You want the wings to cook slowly, cooking thoroughly before the glaze burns. If broiling, place the wings in a broiling pan and broil 4 inches from the heat source, 10 minutes per side. If your broiler has a low setting, use that; otherwise, watch carefully so the glaze doesn't burn.

4. While grilling or broiling, heat the reserved marinade in a saucepan and use some of it to baste the wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone, and serve...

5. Spoon the Cilantro Sour Cream on 6 appetizer plates. Pile 3 wings on each plate and drizzle with a teaspoon of the warm reserved marinade. (Don't use more than a drizzle, though -- it's really strong.) Serve whatever is left of the reserved marinade on the side for heat lovers.

Makes 6 servings (1/2 cup Cilantro Sour Cream)

* NOTE: What really makes these wings is their time in the marinade. You need to marinate them at least a day ahead, and two days is even better than one, so plan accordingly. (You can make the marinade a few days ahead. It will keep, covered, in the refrigerator for up to a week.)