Chicken wings are a favorite party food. For Superbowl Sunday everyone wants a recipe that will go beyond chips and dip. Here are three chicken wing recipes that will wow your guests with some Asian flair.
Recently, Asian cookbooks and blogs have come into their own. Seize the day - it's the Year of the Tiger, after all. Courage and bravery are favored. Try something new with help from some great guides.
First, Pat Tanumihardja's Asian Grandmothers Cookbook is a loving tribute to the many dishes that make us swoon, those we had at our Grandmothers' tables. Many were not even written down but taught to Mothers, Aunties and Sisters. Tanumihardja covers the stories and contributions of women from across Asia. There's even a furikake snack which combines that cereal snack into a Asian flavored mix. Read my review of Pat's book (and Andrea Nguyen's Asian Dumplings) here: Asian Cookbook Explosion is Boon to Home Cooks.
This recipe is already a favorite in our house. Pat shares it with us.
Sesame Seed Chicken Wings
Recipe excerpted with permission fromThe Asian Grandmother's Cookbook, Home Cooking from Asian American Kitchens by Patricia Tanumihardja(Sasquatch Books, October 2009).
Ideal for picnics, potlucks, and everyday snacking, these Japanese-influenced chicken wings were Erica Sugita’s favorite childhood snack. Erica and her siblings would sneak into the kitchen while their mom was cooking to steal a wing or two, fresh from the sizzling oil. They could never get enough of the crispy, sesame-speckled wings!
Time: 1 hour plus marinating
Makes: About 1 dozen wings (4 to 6 servings)
- 2 eggs
- ¼ cup Japanese soy sauce
- 2 green onions, green parts only, chopped
- 2 cloves garlic, smashed with the flat blade of a cleaver or large knife
- ½ cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 tablespoons sesame seeds
- 1 1/2 teaspoons salt
- 3 pounds chicken wings, separated at the joints into wings and drumettes (10 to 12 wings)
- 3 cups (or as needed) vegetable oil for deep-frying
Directions:
- In a large bowl, mix together the eggs, soy sauce, green onions, garlic, cornstarch, flour, sugar, sesame seeds, and salt. Add the chicken wings and toss to coat evenly. Cover and marinate in the refrigerator for at least 8 hours, or preferably 12.
- Preheat the oven to 250 degrees F. Line a plate with paper towels. In a large wok, heavy skillet, or Dutch oven, heat the oil over high heat until it reaches 375 degrees F on a deep-fry thermometer (see page xiii for deep-frying tips).
- Reduce the heat to medium-high. Using tongs, pick up the chicken pieces one by one and allow the excess marinade to drip off. Gently lower into the oil and fry in a batch of 4 or 5 pieces until tender and evenly golden brown, 10 to 15 minutes. Remove the chicken with a slotted spoon, shaking off the excess oil, and drain on paper towels. Keep warm in the oven.
- Use a slotted spoon or a wire mesh strainer to remove any debris from the oil and bring the oil temperature back to 375 degrees F before frying the next batch. Repeat with the remaining chicken. Serve hot.
Resources Two other Asian food resources that you should know about:
- Jaden Hair's Steamy Kitchen Cookbook. Take a look at her Smokey Sweet Chicken Wing recipe here. Jaden makes wings in the oven and recommends parchment paper to make clean up a breeze. Brilliant!
- Filipino cuisine is pretty new to many of us. Marvin at Burnt Lumpia has gotten well-deserved accolades for his beautifully written and photographed blog. Lumpia are a fried spring roll staple in Filipino kitchens. (Asian Dumplings reviewed here has a great recipe!) Adobo is one of the key flavor profiles in Filipino cuisine. Here, Marvin blends the iconic flavor with the American classic, chicken wings. See, Wingin' it Filipino Style.
Jacqueline Church - Award-winning writer, speaker, teacher on topics at the intersection of gourmet and sustainable food issues.
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