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Sticky, spicy, Asian sauce-slathered goodness, comin’ at you today!
My husband happens to be one of those rare souls who actively dislikes football season. Luckily, he has many other wonderful qualities to make up for this glaring imperfection, and I can usually still convince him to watch Sunday games with me if I whip up a few game day snack bribes to distract him from the action onscreen.
These baked Korean teriyaki chicken wings – a spicy, Asian twist on classic chicken wings – are one of our favorites. Packed with flavor, they’re fairly healthy (especially compared to many game day treats), always a husband/crowd-pleaser, and are so, so easy.
The Honey’s parents are American ex-pats living abroad in Tokyo, Japan, and while visiting them over the last seven or eight years, he’s collected dozens of favorite eateries throughout the city.
There’s the best izakaya in Kichijoji, serving up casual Japanese pub food, and countless kiten-zushi restaurants, where my English-speaking Honey can choose small plates of freshly-made sushi from a moving conveyor belt without having to order in Japanese.
He always makes sure to buy at least one Pocari Sweat from a vending machine (think Japanese gatorade), and of course, there’s his favorite ramen shop in Shinjuku, a tiny, crowded restaurant with a line out the door. Paintings of pigs adorn the walls, and big, steaming bowls of pork ramen are served to hungry patrons at a single bar counter.
Do you have plans for Cinco de Mayo? With the Honey still out of town, it’s looking like a fiesta for one at the Swoon homestead this year. Perhaps I’ll dress the pup in a sombrero and make it a date!
As a native of Southern California, I grew up eating a lot of authentic Mexican food. Those dishes remain a big inspiration in the Swoon Kitchen, and I almost never need an excuse to whip up a spicy south-of-the-border-inspired recipe. I kicked off the Cinco de Mayo festivities early with these little veggie tostadas. Smokey, chile-spiced sweet potatoes combine with black beans and fresh chilies atop a crispy corn tortilla for a delicious vegetarian dish that’s perfect for one – or a party.
Check back this week for more Cinco de Mayo recipes and inspiration!