Classic and Asian-style sweet and sour Buffalo wings with ginger green beans

I decided to make two types of chicken wings for dinner…my classic style that I know my girls like, and a spicier version that I was inspired from reading a post from Kitchen Cici. To complement the chicken, I roasted sliced desiree red potatoes and sautéed green beans with thickly sliced ginger.  The balance of flavours were great and the girls ate everything!  Details below… BBQ Asian Chicken with ginger beans   Ingredients

Classic BBQ wings

1/2 kg (1 lb) chicken wings or wingettes

1/2 cup brown sugar

1/2 tb salt

1 Tb ground cumin

1 Tb ground coriander

1 tsp ground smoked paprika

1 tsp ground allspice

1 tsp ground black pepper

Asian-style Buffalo wings

1/4 kg (1/2 lb) chicken wings or wingettes

1 tsp salt

1 tsp black pepper

1 tsp white sugar

Sauce

1/2 medium onion, minced

1 garlic clove, minced

1 Tb ground coriander

1 tsp ground allspice

1/4 cup crushed hot chile peppers

1/2 cup honey

1/2 cup cider vinegar

1/4 cup soy sauce

Ginger green beans

1/2 kg (1 lb) fresh green beans

1 medium sized piece of ginger (~ 50 g, 1.75 oz), cut into long slivers

1 medium onion, cut into small pieces

1 tsp black pepper

1 Tb sesame oil

2 Tb soy sauce

1/4 cup beer (pilsner, golden ale or other lighter tasting beer)

For the classic BBQ wings, mix all the marinade ingredients and rub into the chicken.  Let marinade overnight, ideally. BBQ on the grill for about 20-30 min until crispy and browned. For the Asian-style Buffalo wings, mix together the salt, pepper and sugar, and rub into the wings.  Let marinade overnight, ideally.  For the sauce, sauté the onion in a bit of oil until softened, then add the garlic and sauté another few minutes.  Add the rest of the ingredients and reduce by half, until the sauce is thick and sugary. Set aside.  Meanwhile, take the wings out of the salt-pepper-sugar marinade and pat dry with a towel.  Deep fry the wings for about 15 minutes, until the wings are crispy and brown. Let the wings cool a bit on some paper towels, and then toss with the sauce in a pan until bubbly and hot, about 5 min.  For the green beans, top the green beans and sauté with onions and ginger until the onions are soft. Add the rest of the ingredients and cook for about 15 minutes, until the liquid has reduced and the green beans are tender but not falling apart.  For the potatoes, keep it simple.  Slice modestly thick, pat dry with a towel, toss in a bit of oil and spread on a baking sheet.  Bake at 200 C (375-400 F) for about 30-40 minutes, turning once halfway through, until browned and starting to crisp a bit.  Sprinkle with a bit of salt and pepper, to taste.

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