March 26 – Espresso Martini & Sticky Sweet Baked Chicken Wings

I have never had an espresso martini until this day. I’ve always wanted to try one, and now I have an excuse. #quarantinecocktail gives me license to explore new drinks everyday and my list is growing.

Espresso Martini

Makes 1 cocktail

• 2 oz vodka

• 1 oz brewed espresso, cold

• 1 oz coffee liqueur (Kahlua)

• 3 coffee beans

Chill a martini glass in the freezer. Add all ingredients to a cocktail shaker with ice. Shake vigorously for 15 seconds. Strain into glass and garnish with 3 coffee beans.

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Sticky Sweet Baked Chicken Wings

I have never been a fan of Buffalo Wings, mainly because they are generally super spicy. These in contrast are gently spicy, in addition to being a little sweet, which I love. Hope you love them too.

Serves 4-6

• 3⁄4 c ketchup

• 1 T honey

• 1 T brown sugar

• 1 1⁄2 T gochujang

• 1⁄2 rice vinegar

• 1⁄4 coconut aminos, or soy sauce

• 2-3 lbs chicken wings, split

• 2 T avocado oil, or canola

• Salt and pepper

• Garnish: thinly sliced scallions, chopped cilantro, toasted sesame seeds, lime wedges

Make the sauce by combining the ketchup, honey, brown sugar, gochujang, vinegar, and coconut aminos in a medium saucepan. Whisk to mix and bring to a boil. Lower heat to medium and cook for about 12 minutes, until reduced to about 3⁄4 cup.

Preheat oven to 350 (or convection bake to 325). Line a sheet pan with foil. Toss wings in a bowl with oil and season liberally with salt and pepper. Place in a single layer on the sheet, use two sheet pans if necessary, and bake for 30 minutes. Increase oven temperature to 450 (425 convection).

Use a fish spatula to transfer the wings to a large bowl containing the sauce and toss. Discard any juices on sheet pans and arrange the coated wings in a single layer. Bake 10-15 minutes until slightly charred in spots and glazed with sauce. Garnish with scallions, sesame seeds, and cilantro. Serve with lime wedges.