Honey-Soy Glazed Chicken Wings and The Jubilee Cookbook Review

These honey-soy glazed chicken wings are infused with a savory-sweet marinade of soy sauce, ginger, garlic, dark brown sugar, and just a hint of minced Scotch bonnet pepper.

Disclosure: I received a copy of the Jubilee Recipes Cookbook in exchange for my honest review. 

These honey-soy glazed chicken wings are from the wonderful new cookbook, Jubilee: Recipes from Two Centuries of African-American Cooking by Toni Tipton-Martin.

In this book, the author uses her extensive research, as well as her collection of African-American cookbooks (published over 2 centuries), to create over 100 diverse and varied recipes, along with stories of their history.

The minute I got my hands on this cookbook, I was inspired to head into the kitchen and begin cooking. I pretty much want to try every recipe in the book. The first three recipes I tried were the country-style potato salad, the broccoli and cauliflower salad, and these honey-soy glazed chicken wings.

There are so many recipes calling my name, including several shrimp recipes, the sweet potato pie, the peach and buttermilk ice cream, and the jam cake.

About Toni Tipton-Martin

Toni Tipton-Martin is a graduate of USC (Fight On) and was the first African-American food editors of a daily American newspaper, the Cleveland Plain Dealer. Prior to writing Jubilee, her most recent project was writing the James Beard award winning book, The Jemima Code: Two Centuries of African American Cookbooks.  

She also authored A Taste of Heritage: The New African-American Cuisine and contributed to The Blue Grass Cookbook.

She has a comprehensive collection of African American cookbooks, which has been exhibited at the James Beard House. I fell in love with her while listening to her interview on The Splendid Table episode on Edna Lewis.

Learn more about Toni Tipton Martin by visiting her Website, Twitter, her Blog, or Facebook. Her publisher is Clarkson Potter. And get this book!

Jubilee: Recipes from Two Centuries of African-American Cooking:

This book is drawn from the author's extensive research and over 300 volume collection of African-American cookbooks, and "connects the historical and cultural threads that have formed the fabric of African-American cuisine" (Clarkson Potter).

The chapters of the book are divided by course: Chapter 1 (Appetizers: Food for Company), Chapter 2 (Beverages: Liquified Soul), Chapter 3 (Breads: The Staff of Life), Chapter 4 (Soups and Salads: For the Welcome Table), Chapter 5 (Sides and Vegetables: A Little Bit of This, a Little Bit of That), Chapter 6 (Main Dishes: Comfort in Dining), and Chapter 7 (Desserts: The Sweet Life).

In the book, the author shares her own personal story of growing up in Los Angeles with its diverse culinary scene. There is so much more to this book.... this book is a food history lesson and a cookbook all in one.

Every recipe has a story. Even if you don't cook, you will enjoy this book... and the accessible and delicious recipes might just get you into the kitchen.

These honey-soy glazed chicken wings were delicious. they were also a huge hit with my almost 16 year old grandson (his birthday is Thursday!). He's a huge fan of wings, and will come over any time I text him photos of the wings I've made.

Other dishes:

I also made her potato salad and her broccoli and cauliflower salad. Both are pretty standard recipes, but with a twist. The broccoli salad has a hint of curry, and the potato salad has the wonderful jazzy spices from Creole mustard, which I just happened to have. 

The potato salad can be fancied up with more spices or other ingredients, but this one, as is, was delicious. It has potatoes, eggs, mayo, celery, scallions, pickle relish, and Creole mustard. 

The broccoli and cauliflower salad is just like the broccoli layered salad you remember, only better.  No, way better. I've been pretty much eating it like candy. 

It's loaded with bacon, toasted almonds, raisins, celery, and tossed with a sweet mayo and curry dressing. 

You can make it in advance and it only gets better over time.

Other recipes I want to try include the jam cake, the peach and buttermilk ice cream, the sweet potato pie, and just about everything in the bread chapter. 

African-American food is always thought of as soul food. Toni Tipton-Martin shares the richer, more varied, and deeper story of African-American cooking.

These wings, along with the potato salad and broccoli salad, made an amazing meal.

Honey-Soy Glazed Chicken Wings

Toni Tipton-Martin found the earliest printed mention of chicken wings in Freda DeKnight's 1948 collection of the "choicest Negro recipes"... to quote the book. The author also outlines the etymology of chicken wings to Princess Pamela, and then Kathy Starr. She also ties the flavors of these wings to the legendary California tiki bars such asTrader Vic's. 

Honey-Soy Glazed Chicken Wings

Yield: 8 servings

Author: Karen Kerr

These honey-soy glazed chicken wings are infused with a savory-sweet marinade of soy sauce, ginger, garlic, dark brown sugar, and just a hint of minced Scotch bonnet pepper.

ingredients:

• 4 pounds chicken wings
• 1/4 cup plus two tablespoon soy sauce
• 2 tablespoons honey
• 3 tablespoons dark brown sugar
• 3 tablespoons rice vinegar
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 4 scallions, thinly sliced
• 1/2 teaspoon minced Scotch bonnet
• 1 teaspoon black pepper
• 1 teaspoon salt
• Sesame seeds for garnish

instructions:

How to cook Honey-Soy Glazed Chicken Wings

1. Using a sharp knife or cleaver, separate the wings into 3 pieces. Discard the wing tips or save and freeze them for stock.
2. Combine the soy sauce, honey, brown sugar, vinegar, ginger, garlic, half of the scallions, the Scotch bonnet, pepper, and salt  into a large bowl.
3. Add the wings and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours.
4. Heat the oven to 375 degrees F. Line two rimmed baking sheets with foil and set wire racks in the sheets. Spray with spray oil.
5. Reserving the marinade, evenly divide the wings among the baking sheets.
6. Roast the wings in the oven for 30 minutes.
7. Meanwhile, bring the reserved marinade to a simmer in a small saucepan. Set aside.
8. After the wings have roasted for 30 minutes, brush both sides with the marinade and return them to the oven for 30 minutes more.
9. Brush the wings again with the rest of the marinade and roast for another 15 minutes.
10. Sprinkle lightly with the sesame seeds the the remaining scallions and serve.

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