make: chicken wings

He says: As a Canadian living in the London one thing that find lacking in pubs are chicken wings. I know for some this type of food is not their favourite because it is too messy. That’s no problem, more for me! For sports nights at bars back home, it was standard to have wings available. At a minimum there should be a sweet flavour, spicy and maybe a salt and pepper. Personally I love spicy wings the hotter the better! I am happy for the London scene to have food stands like Orange Buffalo coming out to fill the void in this space. They also do some mean hot sauces. Other notable chicken wings has to be Chinese salt and pepper wings, adobo wings and Korean fried chicken. In this blog article I’ll show you how I make my two favourite: Korean and Buffalo.

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Korean Sweet and Crispy Chicken Wings
I remember eating this type of Korean chicken for the first time at a friend’s place. It was spicy and sweet and went well with the beer and rice. Only problem was that I didn’t know what it was called. This is a deviation of a recipe from this YouTube video sweet and crispy chicken wings (“dak kang jung”)

Ingredients (Serves 2 to 4 people)

  • 800g of chicken wings
  • 2 eggs
  • 1 cup of flour
  • Salt
  • Pepper
  • 600ml vegetable oil
  • 20g Ginger
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1 tbsp vinegar
  • 25ml Gochujang (Korean chilli; you can just use normal chilli for the heat)
  • Sesame seeds

Method

  • Cut up the wings so that you have a drumstick and the winglet. Each whole wing will make two parts
  • Wash the wings
  • Pat dry the wings with some paper towel.
  • Prepare the batter. Put the flour, salt and pepper together in one bowl. Taste the flour mix, it should have some flavour to give your wings a depth of flavour.
  • Crack the eggs into a separate bowl.
  • Prepare the sauce. Put the ginger, soy sauce, sugar, vinegar and chilli paste all into one sauce pan. Heat it up and mix until the sugar is dissolved. It should have a syrup like consistency to it.
  • Prepare the chicken. Pat them dry so that the batter can stick to it better.
  • Heat the oil. To see if the oil is ready, make a little ball together with the egg and flour mix. Place it into the oil, after a few seconds the blob should rise. Check to see if it is soggy, crispy or burnt. If you see smoke or your blob is burnt lower the heat and try again. If it is soggy, perhaps turn up the heat because the food is just absorbing the oil rather getting a nice crust.
  • Once your oil is hot enough place your chicken wings in gently. Don’t drop them in, slip them in.
  • The wings should take 8-10 minutes to cook.
  • Place the wings on a plate lined with paper towel to soak up any excess oil.
  • In a separate bowl, place the wings and sauce together (you can do this in batches) and mix the wings around until completely coated.
  • Enjoy!

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Baked Buffalo Wings

Alternatively you can avoid frying and bake chicken wings as well. Baking can be a healthy way to enjoy chicken wings. The steps here to get great wings by baking is to first steam it and then bake it. The steaming step will ensure that the skin will be nice and crispy. This is a tip that I got from Alton Brown.

Ingredients (Serves 2 to 4 people)

  • 12 whole chicken wings
  • Frank’s Red Hot sauce
  • Butter (optional)

Method

  • Cut up the wings so that you have a drumstick and the winglet. Each whole wing will make two parts
  • Wash the wings
  • Pat dry the wings with some paper towel.
  • Steam the wings. In my case I have a basket steamer that I can place into a pot. It should take 8-10 minutes to steam the wings
  • Once done place the wings into the fridge to dry out for 30-45mins
  • Take the wings out and pat them dry.
  • Place the wings into a pre heated oven at 200C and bake for 10-15mins. Flip the wings and broil for another 10-15mins.
  • Saucing the wings, you can just toss the wings around with the hot sauce in a bowl or mix the sauce with some melted butter for that extra richness.
  • Enjoy
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Basket to steam the wings

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A taste of home with some Frank’s Red Hot sauce. This one in particular is buffalo wing flavoured.

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