The Gorons love competition and sport. Racing, wrestling, climbing, dancing and golf have all been competitive endeavors of the Gorons over the ages. When I think of sports, I think of game day finger foods. With the Eldin Ostriches that roam Death Mountain and the Goron Spice that the Gorons are famous for, what could be a more apt finger food than poultry wings! Yes, the Gorons eat mostly rocks, but poultry wings, Goron spice, spicy peppers, and courser bee honey can be used to create some deliciously sweet and spicy wings.
This recipe is an original creation borne out of curiosity to see how Goron spice and spicy peppers would work for a Buffalo style wing. It just seems like the perfect football season snack! Chicken wings are seasoned with Goron Spice and cornstarch and then baked until crispy. They are then tossed in a hot sauce made from chile peppers and honey. The wings really capture that sweet and spicy flavor interplay that is characteristic of Goron Spice. You can adjust the amount of honey in the wings based on how sweet or spicy you want the flavor to be. You can also use fresno, habanero, finger hot or any red hot pepper you wish to make the hot sauce.
Ingredients
2 lbs chicken wing pieces (drums and flats)
2 tbsp cornstarch
2 tbsp Goron Spice
1 lb red hot peppers, such as Fresno, finger hot, or habanero
2 cloves of garlic, smashed
1 cup white vinegar
½ tsp salt
¼ cup water
2 tbsp butter
1-4 tbsp honey
1 tsp Worcestershire sauce
1-2 carrots, peeled and sliced into carrot strips
1-2 tbsp each of green onion, parsley, and chives for garnish
Dipping Sauce:
¾ cup sour cream
1 tbsp chives, minced
1 tbsp parsley, finely chopped
1 tbsp lemon juice
1 tsp garlic powder
¼ tsp salt
The first thing to make is the hot sauce that will become the base for the wing sauce. This sauce can be made days before hand and stored in the refrigerator until needed. Chop the stems from the peppers and then roughly chop the peppers into pieces. You can remove the seeds from the peppers or leave them in depending on the level of heat you desire. Combine the chopped peppers, garlic, salt, and vinegar in a pan, place the lid on the pan, and bring to a boil over medium heat. Once it comes to a boil, reduce the heat to low and allow it to simmer for 10-15 minutes, until the peppers are soft. Once they are soft, remove from the heat, remove the lid, and allow to cool.
Once the peppers have cooled, add all of the contents of the pan to a blender or food processor and purée the contents until completely smooth. If the sauce is too thick, add the ¼ cup of water one tablespoon at a time and blend until you reach the desired consistency. You may not need the entire ¼ cup of water. Once you reach the appropriate consistency, strain the sauce into a bowl through a mesh strainer to remove any solids. Your hot sauce is now complete. Store it in the refrigerator until needed.
Next, let’s make the dipping sauce. Add the sour cream to a small bowl. Add the chives, parsley, lemon juice, garlic powder, and salt to the sour cream and mix to fully blend. You can store the dipping sauce in the refrigerator until the wings are finished.
Now, we can move onto the wings. Preheat your oven to 425 °F. Add the cornstarch and Goron Spice to a small bowl and blend together well with a spoon. Pat the chicken wing pieces dry with paper towels and add them to a large bowl. Add the cornstarch mix to the bowl with the chicken wings and toss the wings in the cornstarch mixture until the wings are all evenly coated. The cornstarch will help the wings crisp up while they bake.
Line a baking tray with aluminum foil. Spray a roasting rack with cooking spray and place it on the foiled tray. Place the chicken wings on the rack, shaking off any excess cornstarch mixture. Any loose or caked on cornstarch will clump into the wings as they bake. Put the tray in the oven and bake the wings for 25 minutes. Flip them over on the rack and then bake for an additional 20-25 minutes until the wings are fully cooked and crispy. Remove the tray from the oven when the wings are done.
While the wings are baking, make the sauce. Melt the butter in a saucepan over low-medium heat. Once melted, add the hot sauce, Worcestershire sauce, and honey. Whisk the ingredients together until they fully blend into a smooth, lighter colored sauce. Remove the sauce from the heat.
Note: The honey adds sweetness and helps tame the spice. If you want a sweeter sauce with more muted spice, add all 4 tablespoons. If you want a more pepper and spice forward sauce, add only 1 to 2 tablespoons.
Place the baked chicken wings into a bowl, pour the wing sauce over them, and use thongs to toss the wings and fully coat them with the sauce.
Place the wings in a pile on a serving plate and garnish with chopped green onion, minced chives, and finely chopped parsley. Add a portion of carrot stick beside them. Serve the dipping sauce along side. Enjoy!