Tag Archives: Wings

Spicy Korean Chicken Wings Recipe

The first time I tried spicy Korean chicken wings were with my family when a Korean fried chicken franchise had just opened its shop in Jakarta back in 2013 or 2014.

It was the most delicious thing ever, and each of us polished off at least ten wings per person. There was a neat stack of empty paper buckets by the end of a very satisfying lunch.

Since then, I have been working on the recipe to recreate those finger-licking wings.

Bake chicken wings in the oven until golden brown.

Step 1: Fry chicken wings in the oven

Most chicken fingers recipes start with deep frying. I have nothing against that, but I prefer if I can avoid deep frying if possible.

Here are the steps to fry our chicken wings in an oven:

1. Prep the oven and baking sheet.

Preheat the oven to 250 Fahrenheit (120 Celsius). Line a baking sheet with aluminum foil. Insert a wire rack into the lined baking sheet and brush it with oil to prevent sticking.

2. Prepare chicken wings.

Pat dry chicken wings and toss them with baking powder and salt to coat. Arrange chicken wings on the wire rack, and make sure they don’t touch each other.

3. Bake chicken wings in an oven.

Bake using the lower rack in the preheated oven for 30 minutes. Increase the temperature to 425 Fahrenheit (220 Celsius), transfer the wings to an upper rack, and continue baking for another 45 minutes, or until the wings are golden brown and crispy.

Spicy Korean Chicken Wings

Spicy Korean Chicken Wings

Step 2: Prepare spicy gochujang sauce ingredients

While your wings are cooking nicely in the oven, it is time to make the sauce. We will need:

  • oil
  • garlic
  • ginger
  • sugar
  • rice vinegar
  • soy sauce
  • gochujang (Korean chili paste).

Gochujang is Korean chili paste, and this is what gives Korean fried chicken its signature bold red color and spicy kick.

You can buy Gochujang in most Asian grocery stores. The paste usually comes in either a red plastic tub or a glass jar. If you plan to cook more Korean recipes, get the 500-grams or even the 1-kilogram tub/jar.

Spicy Korean Chicken Wings

Spicy Korean Chicken Wings

Step 3: Cook spicy gochujang sauce to glace chicken wings

1. Cook gochujang sauce.

Sauté garlic and ginger until fragrant in a large frying pan/wok over medium heat, about 3 minutes. Add remaining sauce ingredients and cook on low heat for 3 minutes. Turn off the heat but let the frying pan/wok sits on the stove’s heat sauce to keep it warm.

TIPS: Choose a large frying pan or wok since it will be easier to toss the chickens in the sauce.

2. Glace chicken wings.

Remove fried chicken wings from the oven, add them to the cooked sauce and gently toss to coat them evenly.

Transfer the wings to a serving plate and sprinkle with toasted sesame seeds or crushed peanuts. Serve the chicken wings immediately with some cold beer.

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Lemongrass Chicken Wings Recipe | Daily Cooking Quest

Ingredients to prepare Indonesian lemongrass chicken wings: chicken wings, shallots, garlic, ginger, lemongrass, tamarind, turmeric, salt, sugar, and pepper.

There are many occasions where a good chicken wings dish is the perfect thing to serve, like a game day or summer BBQ, or just because. This lemongrass chicken wings recipe is one of my favorite wings recipe, and I make it so often it’s rather ridiculous.

And they can not be any easier. Make the marinating sauce in a food processor, marinate the wings overnight, then grill and serve. Easy peasy!

What’s in the lemongrass marinade

The marinating sauce is made with shallot, lemongrass, garlic, ginger, tamarind, turmeric powder, salt, sugar, and pepper.

Most of these should be self-explanatory, but I’ll go through some of the more exotic ingredients.

Lemongrass

You can buy fresh stalks of lemongrass from an Asian market. If you live far away from one, you should know that you can buy them in bulk, clean them up, store in a freezer-safe ziplock bag, and freeze them. They will last for months and months.

And when you want to use them, simply remove the needed amount. Usually, they will have thawed in about 10 minutes, and are ready to be used.

Also, frozen and thawed lemongrass becomes much softer compared to fresh stalks. Meaning, frozen and thawed ones are actually much easier and gentler on your knife or chopper blade.

Shallot

You can use either Chinese/Asian shallots or French shallots. Since shallot sizes vary a lot, it is best if you can follow the weight measurement.

Tamarind

I use wet seedless tamarind that comes in a see-through plastic packaging. Simply measure the needed amount and add water, then massage thoroughly to make a thick tamarind paste. Remember to strain before using to discard any seed or pulp.

Prepare the marinating sauce, then mix with chicken wings until fully coated. Rest for at least 2 hours, preferably overnight.

Prepare the marinating sauce, then mix with chicken wings until fully coated. Rest for at least 2 hours, preferably overnight.

Prepare the marinade for chicken wings

Once you have gathered all the necessary ingredients for the sauce, simply puree everything with a blender or a food processor into a smooth paste.

Combine chicken wings and the marinating sauce. Rest in the fridge for at least 2 hours, preferably overnight.

These chicken wings can be grilled over a charcoal barbeque or on a stovetop cast-iron grill pan. Alternatively, you can also bake/roast these in an oven.

These chicken wings can be grilled over a charcoal barbeque or on a stovetop cast-iron grill pan. Alternatively, you can also bake/roast these in an oven.

Cooking the chicken wings

You can cook these chicken wings with one of these methods:

  • on a stovetop with a cast-iron grill pan, or a cast-iron skillet
  • with a charcoal BBQ grill
  • bake/roast in an oven

For a basic kitchen that comes only with a stovetop, the first choice is the simplest way to go. Simply heat 2 tablespoons of oil in a cast-iron grill pan/skillet over medium-high heat, then cook the chicken wings until slightly charred. About 5 minutes per side.

In summer months when the weather is nice, you should really try grilling the wings over a charcoal BBQ grill. For me, this is the best option.

If you want a mess-free cooking experience, you can bake these in an oven too. Simply preheat the oven to 220 Celsius/425 Fahrenheit, place a wire rack over a baking sheet, arrange the wings on the rack and bake for 30 minutes, flip as needed.

These lemongrass chicken wings are so flavorful they are great as is, though as an Indonesian, I will definitely dip them in some sambal.

These lemongrass chicken wings are so flavorful they are great as is, though as an Indonesian, I will definitely dip them in some sambal.

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Wuxi Chicken Wings Recipe | Daily Cooking Quest

Ingredients to prepare Wuxi chicken wings: chicken wings, ginger, scallion, light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, black vinegar, chicken stock, cinnamon, star anise, rock sugar, and salt.

If you love a good chicken wing dish that is finger-licking good, and coated with a sauce that is fully bursting with flavors, and also a Chinese food lover, then you simply must give this Wuxi chicken wings a try.

These chicken wings are easy to prepare, and you will need extra rice to go with it. There’s only me and the hubby eating the whole batch, and the leftover bones are all super clean! And if you are having people coming over, make a triple batch! You will need it.

Seared chicken wings that have been marinated overnight in Shaoxing wine and light soy sauce.

Seared chicken wings that have been marinated overnight in Shaoxing wine and light soy sauce.

What is Wuxi sauce and what goes into the sauce?

Wuxi is a city in China about 2 hours drive from Shanghai. It was an important city historically, especially for its silk production, though nowadays is totally eclipsed by Shanghai. But since this is a food blog, let’s talk a bit about Wuxi sauce instead.

Wuxi sauce is the sauce used in one of Wuxi city’s most popular dishes, Wuxi spareribs/pork ribs. Dishes glazed with this Wuxi sauce has a signature glossy reddish hue, bursting with flavors of spices and rice wine.

A Wuxi sauce dish will commonly include the following ingredients: ginger, scallions, star anise, cinnamon, Shaoxing wine, light soy sauce, dark soy sauce, Chinese black vinegar, sesame oil, and rock sugar.

How to cook Wuxi chicken wings: (1) Sauté scallions and ginger. (2) Return seared chicken wings into the wok along with chicken stock. (3) Add all Wuxi sauce ingredients and simmer until the sauce thickens and coats the chicken wings.

How to cook Wuxi chicken wings: (1) Sauté scallions and ginger. (2) Return seared chicken wings into the wok along with chicken stock. (3) Add all Wuxi sauce ingredients and simmer until the sauce thickens and coats the chicken wings.

Marinate and sear the chicken wings

The first thing we will need to do is to marinate the chicken wings overnight and then sear them.

1. Marinate chicken wings.

Clean and pat dry chicken wings, then marinate with light soy sauce and Shaoxing wine. Rest for 2 hours and up to one night.

2. Sear chicken wings.

Heat 4 tablespoons of oil in a wok over medium-high heat. Sear the chicken wings until golden brown, and set aside.

Wuxi chicken wings just finished cooking in the wok. Make sure to cook until the sauce is thick and glossy.

Wuxi chicken wings just finished cooking in the wok. Make sure to cook until the sauce is thick and glossy.

Cooking Wuxi chicken wings

Once the chicken wings are seared, we can proceed with turning them into Wuxi chicken wings.

1. Fry aromatics.

Discard some of the oil from the wok and leave only about 2 tablespoon worth, sauté scallions and ginger until fragrant.

2. Cook wings with Wuxi sauce.

Return chicken wings to the wok, add water (or chicken stock), and all the Wuxi sauce seasonings ingredients. Bring to a boil, then lower the heat and simmer until the sauce thickens and coats the chicken wings.

3. Add black vinegar.

Add Chinese black vinegar and mix well.

Wuxi chicken wings.

Wuxi chicken wings.

Serving, storing, and reheating

It is best to serve the chicken wings immediately with plenty of steamed white rice. Though if you want to serve these wings as appetizer as is, they are great for that as well.

Any leftover can be stored in an airtight container in the fridge. The wings should keep well for up to 1 week.

To reheat, simply transfer the wings to a microwave-proof plate/bowl and reheat for 30 seconds.

Wuxi chicken wings.

Wuxi chicken wings.

Next, make some Wuxi spare ribs!

As I mentioned earlier, this sauce is most famously used with pork spare ribs, or pork ribs.

So, if you are up for it, simply switch the chicken wings and use the same exact recipe to prepare the pork version.

The recipe is good for 1 kilogram (2.2. lbs) of pork spare ribs.

Wuxi chicken wings.

Wuxi chicken wings.

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Shio Koji Chicken Wings Recipe

Shio koji chicken wings, baked in an oven.

Chicken wings are crowd-pleasers. From the classic American style buffalo wings to Indonesian lemongrass chicken wings, or Korean spicy chicken wings, you can never go wrong with chicken wings.

Once you try this Japanese shio koji chicken wings, your chicken wings repertoire will increase by one.

These chicken wings are so easy to put together. It literally takes minutes to measure the ingredients and rub them to the wings. Then you leave them to marinate. And finally, your oven will do all the work for you baking them into crispy perfections.

Ingredients for shio koji chicken wings: chicken wings, shio koji, soy sauce, and ground pepper.

Ingredients for shio koji chicken wings: chicken wings, shio koji, soy sauce, and ground pepper.

4 ingredients chicken wings

These delicious chicken wings can be prepared using only four ingredients: chicken wings, shio koji, soy sauce, and ground pepper.

Shio koji is a Japanese seasoning made from rice koji, salt, and water. Koji is a mold widely used in Japan in fermentation process of soy sauce, miso paste, rice vinegar, and sake (Japanese rice wine).

Shio koji also happens to be a great seasoning ingredient in its own right. It usually comes in a bottle, looks like a porridge, has a very sweet fermented fragrance, and it is both sweet and salty at the same time.

Marinate chicken wings with shio koji, soy sauce, and ground pepper for 30 minutes to 2 hours. Arrange the wings on a wire rack in a baking sheet.

Marinate chicken wings with shio koji, soy sauce, and ground pepper for 30 minutes to 2 hours. Arrange the wings on a wire rack in a baking sheet.

Prepare chicken wings

In the United States, it is very common to find pre-cut chicken wings consist of drummettes and wingettes. The drummette is the part that looks like a mini drumstick, and the wingette is the flat part of the wing with two bones.

If your wings are still whole, please make sure to separate the wings into drummettes and wingettes to make them easier to cook and easier to eat.

Separate chicken wings by bending the wings back at the joint where the drumette connects to the wingette, then use a sharp knife to cut through the joint. You will also want to use the same technique to remove the tips from the wingettes. Discard the tips or use them to make chicken stock since we won’t be using them to prepare chicken wings.

Bake the chicken wings in a 200 Celsius (400 Fahrenheit) oven for 45 minutes or until crispy and golden brown.

Bake the chicken wings in a 200 Celsius (400 Fahrenheit) oven for 45 minutes or until crispy and golden brown.

Step-by-step to prepare shio koji chicken wings

1. Marinate chicken wings

Mix chicken wings with shio koji, soy sauce, and ground pepper in a mixing bowl. Set aside to marinate between 30 minutes to 2 hours.

This is one of the recipes where we don’t want a long marinating time or risk ending up with wings that are too salty.

2. Prep the oven and baking sheet

Preheat oven to 200 Celsius (400 Fahrenheit). Place a wire rack on a rimmed baking sheet. You can optionally line the baking sheet with aluminum foil or parchment paper for easier cleanup.

It is important to bake the wings on a rack. This ensures a good heat circulation all around the wings, and any liquid released from the wings will drip away so the wings roast instead of steam.

3. Bake the wings

Scrape off excess marinade from the chicken wings and arrange them on the wire rack. Bake in the preheated oven for 45 minutes until crispy and golden brown. Baste chicken wings with the excess marinade and flipping them twice during the baking time.

4. Serve the wings

Remove the baking sheet from the oven and serve the chicken wings immediately.

If you want delicious crispy chicken wings straight out of the oven, this one is for you. These wings make an excellent party snack or a simple and satisfying meal. If you need an easy sauce, mix tomato ketchup and mayonnaise in an equal proportion, then add sriracha for a spicy kick.

Serve shio koji chicken wings as is, or with a simple sauce using tomato ketchup, mayo, and sriracha.

Serve shio koji chicken wings as is, or with a simple sauce using tomato ketchup, mayo, and sriracha.

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