Dreamfarm sent me their Clongs to try out and review*. What fun! Oh, what's a 'clong', you ask?? Clongs are click-lock tongs - kinda like a clicky pen - that open and lock shut with the push of a click mechanism. Read more about them on the Dreamfarm website: all about Clongs.
What I loved...
I have never had tongs with silicone tips. They add grip and things that would normally slip out of tongs' grasp easily can't! Additionally, the color is vibrant and super cute. Okay, I know that that doesn't have anything to do with its functionality. But it does make it less utilitarian-looking and more like something that I will happily use at the dining room table.
The bend in the arms, touted to keep the tips off the bench and more hygienic, were actually perfect for balancing on the edge of the pot or bowl.
What I wished were different...
The only thing I would change - at 9" long, I wished they were slightly longer. Then, I realized clongs do come in a 12" length. The 9" clongs were perfect for the recipe I'm sharing below, but for utensils to use on a grill or somewhere I need to keep my distance, those 3" will be key.
Crisped Garlic Chicken Wings
Ingredients (serves 6-8)
- 4 to 5 pounds chicken wings, separated into drumettes and wings (tips discarded)
- 1/4 C olive oil
- freshly ground salt
- freshly ground pepper
- 1/3 C hot sauce (I used Garlic Goodness from Intensity Academy)
- 1 t white garlic, peeled and minced
- 1 t black garlic*, peeled and minced
- 1 T chili flakes
- 1 T organic dark brown sugar
- 1 T toasted sesame oil
- 1 T water
- 2 T vinegar (I used a lemongrass white balsamic)
- 2 t gluten-free tamari (soy cause is fine)
- 1 t smoked paprika (if you don't have smoked, regular is fine)
- 1 t garlic powder
Preheat the oven to 450° F. Line baking sheet with parchment paper.
In a large mixing bowl, toss the wings with oil and season with salt and pepper. Place wings - skin side up - on the prepared baking sheet. Roast them for 45 to 50 minutes. They will be cooked through and the skin nicely browned and crisped.
While the wings roast,whisk all of the remaining ingredients together to create a hot sauce.
When the wings are done, add them to the sauce. and toss to coat, using clongs...or tongs. Serve hot.
*Disclosure: I received complimentary clongs from Dreamfarm for the purpose of review. Comments are 100% accurate and 100% my own. I have received no additional compensation for this post. *