Tom Douglas is the internationally acclaimed chef of
three Seattle restaurants and
author of Tom Douglas’ Seattle
Kitchen, named Best Americana
Cookbook (2001) by the
James Beard Foundation.
“What started out as one of
our favorite employee meals
is now one of the most popular
Palace Kitchen appetizers, ”
Tom says of this recipe.
TOM DOUGLAS
Tom Douglas’ Hot Pepper Wings
with Cilantro Sour Cream
“Either grilled or broiled, what really makes these
wings is their time in the marinade. I have found that
two days is even better than one.”
2 cups soy sauce
1 cup Dijon mustard
1 cup water
3/4 cup hot sauce
1/4 cup chopped garlic
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
18 whole chicken wings
1. Whisk soy sauce, mustard, water, hot sauce, garlic and
herbs together in a large bowl. Reserve 1/2 cup of marinade
for basting and sauce. Add chicken wings to remaining marinade, cover and refrigerate overnight, turning occasionally.
2. Fire up your grill or preheat your broiler. Remove chicken
wings from marinade, discarding marinade. Grill wings on
medium-low heat, turning often, until cooked through, about
15 minutes. Heat reserved marinade and baste the wings a
few times. You want them to cook slowly so the glaze doesn’t
burn. Cut into one of the wings to make sure no pink
remains near the bone.
3. To serve, spoon Cilantro Sour Cream on 6 plates, top each
with 3 wings, and drizzle with a teaspoon of warm reserved
marinade. Don’t use more than a drizzle, though—it’s really
strong. Serve remaining reserved marinade on the side for
heat lovers. Makes 18 wings.
Cilantro Sour Cream
You also can use this
flavorful sour cream in
burritos or on tacos. The
chicken wings are quite salty
and hot, so we don’t add
salt or pepper here. For
other dishes, add salt and
pepper to taste.
1/2 cup sour cream
2 tablespoons heavy cream
2 teaspoons
chopped cilantro
Kosher salt and freshly
ground pepper to
taste (optional)
Combine all ingredients
in a small bowl.
A Step Ahead
You can make the marinade
a few days ahead. It will keep,
covered in the refrigerator,
for up to a week.
