Trio of Fire Roasted Wings

Warning: Spoilers everywhere!
Season 1 episode 10: Fire and Blood
   Baby Dragons (doo doo doo doo doo!)
Season 3, episode 4: And Now His Watch Is Ended
   Dracarys!!
​
From the moment Daenerys Targaryen steps out of the flames with three adorable baby dragons and claims her title as Mother of Dragons, we know that something BIG has happened in Westeros. Magic has returned to this world in the form of Drogon, Rhaegal, and Viserion and we've watched them grow up before our eyes. From their tiny, puppy years learning their 'dracarys' command on little skewers of meat and terrible warlocks (how cute are they?) to their tumultuous adolescence roaming the countryside past curfew until grounded and chained in the basement like any normal teenager to their full fire-breathing Lannister army decimating glory. We know these crazy kids and we fear for them as any other character we've come to know and love, and mourn their loss when something terrible happens, as it inevitably does on this show. So this week we honor each of our three beloved fire-breathing, wight-killing, high-flying dragons with a pile of fire-roasted wings in three tasty flavors. (And we're just going to ignore that thing that happened to our golden boy Viserion in season 7.)

Drogon's Wings of Fire
Drogon, biggest and baddest brother of the bunch, is named for Khal Drogo, Dany's first husband,the biggest and baddest khal of his bunch, the Dothraki. Drogon sports black scales and red wings, and is the dragon that Dany prefers to ride - and although he is a bit temperamental, he always has Dany's back - coming in for a dramatic rescue when she is outnumbered and surrounded in the fighting pits of Mereen. So we've made the biggest and baddest of sauces for Drogon's Wings of Fire, a red sauce of srichracha and honey - heat tempered with a little bit of sweetness, garnished with black sesame seeds, just as fiery and tempting as Drogon himself.

Rhaegal's Green Wings
"The green one shall be Rhaegal, for my valiant brother who died on the green banks of the Trident." 

Rhaegal, named for Dany's brother Rhaegar Targaryen (warrior, lover, secret dad)  is a magnificent jade green and bronze - and we couldn't think of a more delicious recipe than Fiona's Green Chicken recipe from Michelle Tam over at Nom Nom Paleo for Rhaegal's Green Wings. These wings marinated and sauced in this green basil, cilantro and mint goodness will have you singing songs of love like Rhaegar himself, who apparently was a talented musician back in the day.​

Viserion's Wings of Gold
"The cream and gold I call Viserion. Viserys was cruel and weak and frightened, yet he was my brother still. His dragon will do what he could not." 

Viserion, the little brother of the bunch, is named for Dany's brother Viserys, who died under a crown of gold at the hands of Khal Drogo. Viserion is a beautiful dragon, dressed in cream and gold, a striking contrast to Drogon and Rhaegal and a personality that is described as 'less aggressive' than his brothers. Viserion's Wings of Gold deserve a sauce just as sweet and these fire roasted wings are dressed in a mild and tasty golden curry, garnished with toasted golden sesame seeds. For those wanting something less fiery than Drogon, milder than Rhaegal, this golden sauce is a perfect balance of sweetness and spice, like our favorite golden little brother. ​

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Each sauce recipe works for 2 lbs of wings, with enough extra sauce for dipping, but can easily be scaled up for larger quantities.

Drogon's Wings of Fire (Sriracha Honey Wings)

• 2 pounds chicken wings, rinsed & patted dry
• kosher salt
• ground black pepper

For the Sauce:

• 2 tablespoons vegetable oil
• 2 cloves garlic, finely minced 
• 1 small onion , minced about 1/2 cup
• 1 tablespoon honey
• 1/2 cup Sriracha sauce or any chili hot sauce (or more for a spicier sauce)
• 1 tablespoon vinegar
• 1 teaspoon fish sauce or soy sauce (fish sauce tastes better!)
• 1/4 teaspoon ground cumin
• *optional, red chile such as habanero, for more heat 
• Black sesame seeds, for garnish

 

1. Cook the Wings: Preheat oven to 425° F (220°C). Line a baking sheet pan with parchment paper.
2. On prepared baking sheet pan, spread chicken wings out in one even layer  Season chicken wings with salt and pepper.
3. Bake for about 45-50 minutes until golden brown, flipping the wings halfway through baking, after the first 25 minutes or so.
4. Make the sauce while the wings cook (or before): Heat sauce pan on medium-high heat, add 2 tablespoons of vegetable oil and then add onion and garlic. Continue stirring the onions and garlic until they are golden brown, but not burnt. Add to blender.
5. Add sriracha hot sauce, vinegar, honey, fish/soy sauce, and ground cumin (and hot chile if using). Add to blender, blend until smooth
6. After chicken wings have finished baking, toss wings in about half the sauce, enough to coat, saving some for dipping. 
7. Garnish with black sesame seeds, and serve warm, with reserved sauce for dipping.

Rhaegal's Green Wings
adapted from Michelle Tam
These wings are best with a little marinating time, unlike the other two wing recipes, so schedule accordingly if you can.

• 2 lbs Chicken Wings , rinsed & patted dry
• kosher salt , to taste
• black pepper , to taste

For the Sauce

• 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
• 1 cup packed cilantro leaves and stems
• 1¼ cups packed basil leaves
• ¼ cup packed mint leaves
• ¼ cup  Red Boat fish sauce or soy sauce
• 3 peeled garlic cloves
• juice and zest from 1 lime
• 1 tablespoon apple cider vinegar
• plenty ground black pepper
• 1 tablespoons honey
•  Kosher salt
• 2 pounds chicken drumsticks or thighs
• 2 limes (optional)

1. Gather the ingredients, and make the marinade by adding the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, honey, and apple cider vinegar to a high powered blender.
2. Purée until smooth. Reserve half the sauce for later, set aside. Salt the half you will use for marinade, feel free to be a bit more heavy-handed with the salt than you normally would if using this as a sauce.
3. Place the chicken in a gallon-sized food-safe zipper bag, and pour the marinade over it. Rub the chicken through the bag to make sure the marinade is well distributed. Seal the bag and marinate the chicken overnight in the fridge for at least one hour and up to one day. About an hour before you’re ready to grill, take the chicken out of the fridge.
4. Preheat oven to 425° F. Line a baking sheet pan with parchment paper. Bake for about 45-50 minutes at until golden brown, flipping the wings halfway through baking, after the first 25 minutes or so.
5. In a large bowl, toss wings with reserved sauce, garnish with fresh cilantro and serve with lime wedges. 

Viserion's Wings of Gold (Curry Spiced Wings)

• 2 lbs Chicken Wings , rinsed & patted dry
• kosher salt , to taste
• black pepper , to taste

For the Sauce

• 1 cup Coconut Milk
• 2 Tablespoons Curry Powder
• 1 Tablespoon Honey
• 1 Tablespoon Fish Sauce or soy sauce
• 2 teaspoons Chili Garlic Sauce , or to taste (optional)
• 1/4 teaspoon of salt, or to taste
• Toasted sesame seeds, for garnish

 

1. Preheat oven to 425° F. Line a baking sheet pan with parchment paper.
2. On prepared baking sheet pan, spread chicken wings out in one even layer (we don't coat our wings with oil before baking, but you can if you want. We find that the oil just makes the wings greasier. The wings release enough fat already). Season chicken wings with salt and pepper.
3. Bake for about 45-50 minutes until golden brown, flipping the wings halfway through baking, after the first 25 minutes or so.
4. While wings bake, make curry sauce. Combine coconut milk, curry powder, honey, fish sauce, and chili garlic sauce in a medium saucepan. Simmer over low heat for 5 minutes or until it thickens a bit.
5. In a large bowl, toss wings with curry sauce, garnish with toasted sesame seeds and serve immediately.