Dem Bones

7 Oct

The ultimate Halloween theme: Danse Macabre.

The graveyard good looks of bony chicken wings cannot be ignored at Halloween time.

We have slaved over the kitchen sink, scraping wee wings into plump lollypops (see last year). While the exposed bone treats were a hit, and ever so skeletal, it was a hell of a lot of work.
halloween food 2

But we still want to gnaw on some bony finger food, and deviled wings seem very Halloween.

Trick: coat 5 lbs of chicken wings with 2 tbsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper. Refrigerate for 2 hours, uncovered. When ready to cook, bake on wire rack at 375F for an hour, flipping halfway through until golden.

honey-Sriracha sauce:
1/3 cup soy sauce
3 tbsp Sriracha
3 tbsp honey
1 1/2 tbsp minced fresh garlic
1 1/2 tbsp toasted sesame oil

KFC = Korean Chicken Wings
Ravenous Couple
“This recipe is inspired by the popular Korean Chicken wing craze from chains such as Kyo-Chan and Bon Chan. It’s very lightly breaded in a light flour, double fried for a crispy skin and glazed with a spicy ginger soy sauce. The double frying renders out the fat and makes the skin deliciously crispy. Try this at during football season and your guests will beg for more!” – ravenouscouple

Serves 4-6
For Chicken and Batter:

2.5 pounds chicken wings (tips discarded, and wings cut at the joints-washed and pat dry)
1 cup Wondra flour
1 teaspoon salt
1 teaspoon pepper

For Spicy Ginger Soy Glaze:

1 cup water
1 cup thin sliced ginger, peeled
3 tablespoons soy sauce
0.5 cups brown sugar
0.25 cups rice vinegar (can substitute with white)
2 tablespoons honey or corn syrup
1-2 tablespoon Chile Flakes or Korean Fermented Chile
1-2 tablespoon optional sprinkle of toasted sesame
1.First prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine about 1 cup of Wondra flour, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat. Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees. Fry chicken wings, in batches if necessary, about 5 min. Remove, and shake any excess flour/grit off and allow to cool.
2.Now in a small saucepan, add the water, ginger, soy sauce, vinegar, sugar and bring to boil. Then add the honey/corn syrup and chile and reduce by half and it will be a thick maple syrup like consistency and set aside. Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Can also top with optional sprinkle of toasted sesame.

————————————————-
RICARDO’S GENERAL TAO CHICKEN WINGS
24 chicken wings
3 tablespoons peanut or olive oil
Salt
Sauce
2 teaspoons cornstarch
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
3 tablespoons rice vinegar
3 tablespoons water
2 tablespoons finely chopped fresh ginger
3 cloves garlic, finely chopped
1 teaspoon sambal oelek
1/2 teaspoon paprika
3 tablespoons water
1/2 cup sugar
1 green onion, thinly sliced (optional)

Directions
Chicken Wings
1.With the rack in the middle position, preheat the oven to 190°C (375°F). Line a 30 x 43-cm (12 x 17-inch) baking sheet with aluminum foil.
2.Cut the wings through the joints into 3 pieces. Discard the wing tips.
3.Place the chicken pieces in a bowl. Coat them with the oil and season with salt. Arrange them on the cooling rack so they are not touching. Bake for 20 minutes, then turn and bake until the meat pulls easily from the bone, about 20 minutes. Finish by broiling until the skin is crisp and golden-brown.
Sauce
1.In a bowl, whisk the cornstarch, soy sauce, sesame oil, rice vinegar, water, fresh ginger, garlic, sambal oelek and paprika. Set aside.
2.In a large saucepan, bring the water and sugar to a boil. Cook without stirring until the mixture turns gold. Add the mixture. Simmer until the caramel has dissolved and has become syrupy.
3.In a large non-stick skillet over medium-high heat, cook the chicken in the sauce, turning the pieces until completely coated and well glazed. Garnish with green onion.

Note
To prevent the wings from becoming soft, serve them on a plate or platter instead of in a bowl.

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One Response to “Dem Bones”

Trackbacks/Pingbacks

  1. Gothic Gourmet’s Greatest Hits « Saucy Cherie - October 2, 2012

    […] Dem Bones:  The graveyard good looks of Korean Fried and General Tao wings […]

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