Tag: wings

Posted on » by Dino » Theme:

Korean Fried Chicken

From Saveur

Ingredients

  • Canola oil, for frying – I used peanut oil
  • 5 cloves garlic
  • 1 (1½”) piece peeled ginger
  • 3 tbsp. soy sauce
  • 3 tbsp. gojujang (Korean chile paste)
  • 1½ tbsp. rice vinegar
  • 1 tbsp. Asian sesame oil
  • 1 tbsp. honey
  • ⅔ cup flour
  • 1 tbsp. cornstarch
  • 16 chicken wings (about 1¾ lbs.)
  • 1/4 cup peanuts, crushed

Instructions

  1. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚.
  2. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
  3. Whisk flour, cornstarch, and ⅔ cup water in another bowl. Add chicken; toss.
  4. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels.
  5. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again.
  6. Toss chicken in sauce.
  7. Dust with crushed peanuts.

SERVES 2-4

I added the crushed peanuts because that’s how Hell’s Chicken in NYC serves their wings and I just can’t get enough of them.

Posted on » by Michael » Theme:

Sweet and Spicy Asian Wings

(Emeril Lagasse, 2002)

Sweet and Spicy Asian Wings

Note, this make s a lot of sauce. Probably at least 4-5 X more than is needed for the wings. The chicken doesn’t require a lot of sauce since it’s got a really bold flavor.

Prep Time: 25 min
Cook Time: 1 hr 20 min

Ingredients
2 cups orange juice (I used 3 cups of orange pineapple juice instead of orange and pineapple separately)
1 cup pineapple juice
2 tablespoons orange zest
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons minced green onion
1 tablespoon sesame oil
1/2 cup soy sauce
1/2 cup mirin
1 cup sugar
1 1/2 teaspoons crushed red pepper flakes (I used much less thai bird chili from my garden, gave it a nice kick)

Directions
In a large saute pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 18 to 20 minutes.

I let it cool for a bit thend poured some of it into the sauce into the wings. It’s not as thick as I would have liked Next time I might cook it down longer. I did cook it longer than it called for.

Overall I would give this a 7 out of 10. Sauce could have been thicker.