Banana-Garlic Chicken Wings with Tropical Creme Dipping Sauce and Sweet Plantains Recipe

• Level: Intermediate
• Yield: 10 servings
• Total time: 15 hr 45 min (including marinating)
• Active time: 2 hr 15 min

Wing Marinade:

• 2/3 cup orange juice
• 2/3 cup soy sauce
• 1/4 cup grated ginger
• 2 tablespoons sugar
• 2 teaspoons chopped jalapeos
• 1 1/2 teaspoons chopped garlic
• 3 cinnamon sticks
• 3 whole star anise
• 10 pounds chicken wings

Banana-Garlic Sauce:

• 3 tablespoons butter
• 8 teaspoons minced garlic
• 1 cup fish sauce
• 1 cup orange juice
• 1 cup pure maple syrup
• 1/2 cup sweet chili sauce
• 1 1/2 ounces banana liqueur
• 2 bananas, sliced
• 1 orange, juiced
• 1/2 orange, zested

Tropical Creme Dipping Sauce:

• 18 ounces pineapple juice
• 1/4 cup sugar
• 4 cups sour cream

Sweet Plantains:

• 8 cups canola oil
• 4 yellow plantains

Preparation Instructions:

1. Combine orange juice, soy sauce, grated ginger, sugar, chopped jalapeos, garlic, cinnamon sticks, and star anise to make the marinade. Pour over the chicken wings and refrigerate overnight to marinate.
2. Preheat the oven to 350F (175C).
3. Remove the wings from the marinade, arrange them on a baking sheet, and roast for 30 minutes.
4. For the banana-garlic sauce: melt butter in a large pot over low heat and toast the minced garlic until deep golden brown, about 15 minutes, taking care not to burn it. Add fish sauce, orange juice, maple syrup, sweet chili sauce, banana liqueur, sliced bananas, orange juice, and orange zest. Bring to a boil, reduce to a simmer, and cook for 20 minutes. Blend until smooth and set aside.
5. For the tropical creme dipping sauce: combine pineapple juice and sugar in a small saucepan over medium heat and simmer until reduced by about one-third (to roughly 6 ounces), about one hour, until slightly caramelized. Chill in the refrigerator for an hour, then stir into the sour cream until well combined.
6. For the sweet plantains: heat canola oil in a large, heavy-bottomed pan to 350F (175C). Peel the plantains and slice into 1/2-inch rounds. Fry in the hot oil for about 3 minutes until golden. Drain on paper towels.
7. Preheat a grill to high. Grill the roasted wings until golden brown. Warm the banana-garlic sauce in a stockpot, then toss the grilled wings and fried plantains in the sauce until evenly coated and heated through. Serve on a platter with the tropical creme dipping sauce in a bowl.

Note: When blending hot liquids, let them cool for about five minutes before transferring to the blender. Fill the blender only halfway, cover the lid with a kitchen towel leaving one corner open to release steam, and pulse until smooth.