DIY Honey Ginger Chicken Wings with Asparagus and Onion Dip

Who doesn't love chicken wings...especially when they're nice and spicy and sticky gooey! Get plenty of napkins ready for this one because it's all of the above. We've made lots of chicken wings and love them all. It's a real treat to gnaw on these guys for a casual dinner. We added raw asparagus and made our own onion dip. It was a delicious meal and, since we use organic products, healthy as well! 

You can cook your asparagus if you prefer them that way, but we like to eat the skinny spears raw. They're nice and crunchy and full of good flavor.

SERVES:          2
PREP TIME:   10 minutes for the dip, 10 minutes for the wings, plus overnight marinate and the onion dip
COOK TIME:  25 minutes

INGREDIENTS:
For the onion dip:
1 tablespoon olive oil
1/2 yellow onion, chopped fairly fine
3 cloves garlic, minced
3/4 cup organic sour cream
1/2 cup organic mayo
3/4 teaspoon Worcestershire sauce
Pinch of red pepper flakes
1/4 teaspoon cayenne pepper
For the chicken wings:
1 package organic chicken wings containing 12 pieces (about 1.5 pounds)
2 teaspoons fresh ginger, minced
4 large cloves garlic, minced
1/3 cup honey
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon dry mustard
1 teaspoon red pepper flakes
Raw Asparagus - one bunch of the skinny ones, trim bases

PREPARATION:
1. Combine all ingredients for the onion dip together and place in the refrigerator overnight.
2. Combine all the ingredients for the marinade, add the chicken wings and marinade to a one gallon bag or refrigerate overnight. Turn a few times to coat all pieces.
3. Remove onion dip from the fridge before cooking the wings so it can take the chill off and be served at room temperature.
4. Preheat oven to 350* F. Place wings on a cookie tray lined with parchment paper or aluminum foil. Bake for 10 minutes then flip wings to the other side and bake for another 10 minutes. I like to baste the wings with the drippings while they bake.
5. Change the oven from bake to broil and broil the wings to brown about 5 minutes. Be sure to watch them so they don't burn.

PLATING:
We served the wings on a plate and the asparagus and onion dip on another plate. You can also place everything together on a platter. Be sure to put a bone plate on the table for the bones of the wings once you've gnawed off the meat. ;>)) It ain't purty, but it is delicious, quick and easy!

Bon appetit,
Tom and Anita

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DIY Honey Ginger Chicken Wings with Asparagus and Onion Dip

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