Wednesday, October 22, 2014

A really tasty wing recipe

In honor of football season, I thought I would share a really tasty chicken wing recipe with you.  I saw this recipe on the website for Saveur.  The recipe first appeared in their June/July issue along with Dana Bowen's story Food of the People.  The URL for the recipe is: 

I can only tell you, that I am glad I found the recipe!  It is messy!  You do have to deep fry.  But, the results speak for themselves.  Spicy, sweet, tantalizing, easy to do, I could go on and on.  This recipe made the rotation list in our house with a resounding "this is a keeper!"

Depending on the condiments you utilize this recipe can be gluten free.  Here is a picture of the dish followed by the recipe.  I hope you enjoy.  Be sure to have plenty of napkins on hand!

Peek Gai Nam Daeng (Spicy Thai Chicken Wings)

Canola oil, for frying
2 lb. chicken wings
Kosher salt, to taste
½ cup tapioca starch (flour)
2 tbsp. coconut oil
3 cloves garlic, minced
2 small shallots, minced
1 small yellow onion, minced
2 medium tomatoes, cored, and finely chopped
1 cup ketchup
2 tbsp. Asian hot sauce, preferably Sriracha
2 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. oyster sauce
1 tbsp. Chinese cooking wine
¼ cup roasted, chopped peanuts
Cilantro leaves, for serving
Celery sticks, for serving
1. Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 400°. Place chicken wings in a bowl and season with salt; add tapioca starch and toss to coat. Working in batches, add chicken to oil and fry, stirring occasionally, until golden brown and crisp, about 12 minutes. Using a slotted spoon, transfer wings to a wire rack set over a baking sheet to drain; set aside.

2. Meanwhile, heat coconut oil in a 6-qt. saucepan over medium-high heat. Add garlic, shallots, and onion, and cook, stirring, until golden brown, about 8 minutes. Add tomatoes, and cook, stirring, until broken down and smooth, about 4 minutes. Add ketchup, hot sauce, soy sauce, sugar, and oyster sauce, and cook, stirring, until thickened, about 6 minutes. Stir in wine, and then add wings, and toss to coat; cook until heated through, about 3 minutes. Using tongs, transfer wings to a serving platter, and sprinkle with peanuts; serve with cilantro, celery, and remaining sauce from the pan, on the side.

Notes:  We omitted the celery sticks.  Never missed them, didn't want anything coming between us these wings!

Until next time:

Bon Appetit Y'all 
Chef Leslie Bartosh

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