Wednesday, October 17, 2012

Asian Chicken Wings with Ginger Lime Dipping Sauce

I made these wings several months ago after my friend Brook, gave me Susan Feniger's cookbook, Street, for my birthday. They were sosososo good, but took a lot longer to make than I thought so by the time they were ready, it was dark outside and I couldn't get a good photo. I've been waiting to post about them until I could make them again and take a better picture.

Asian Chicken Wings with Ginger Lime Dipping Sauce

For the Ginger Lime Dipping Sauce:
1/4 cup mayo
1/4 cup sour cream
1/2 Tbsp honey
1/2 cup chopped green onions
juice of 1 1/2 limes
1 garlic clove, minced
1/2 inch fresh ginger, minced
1/2 Tbsp olive oil
 Mince garlic and ginger.
 Heat oil in a sauce pan. Add garlic and ginger. Saute for about 2 minutes until fragrant. Remove from heat and allow to cool.
 Stir together sour cream, mayo, lime juice, honey and green onions.
 Add cooled ginger and garlic. Set in fridge until ready to serve.

 For the Wings:

1 package of Chicken Wings: mine came with 10 (20 when you cut them into wing and drum)
1 1/2 Tbsp kosher salt
2 Tbsp sesame Chili Oil
1/4 cup chopped green onions
1 inch of fresh ginger, chopped
1/2 cup canola oil
sesame seeds

Preheat oven to 450
Mix ginger, green onion, salt and sesame oil in a large bowl.
 Use sharp kitchen shears to clip off the wing tips and separate the drum from the wing.
 Mix wings with oil mixture.
 Spread wings on a baking sheet and bake for 15 minutes. Turn pan 180 degrees and bake for another 10 minutes.


For the Wing Sauce:
1/2 red onion, minced
4 cloves of garlic, minced
2 Tbsp canola oil
1 tomato
1/2 cup whole canned tomatoes with sauce
1/4 cup rice wine vinegar
2 Tbsp balsamic vinegar
1/4, plus 2 Tbsp sugar
3/4 tsp kosher salt
1 tsp Sriracha hot sauce
1/3 cup soy sauce
Chop onion, tomato and garlic
Heat 2 Tbsp oil in a saucepan. Add red onion and cook for 5 minutes. Add minced garlic and cook 2 more minutes.
Add tomatoes, canned tomatoes, vinegars, sugar, salt and sriracha. Simmer for 15 minutes, stirring occasionally. Add soy sauce and simmer for 5 more minutes. Remove from heat and set aside to cool.
After sauce cools a little, place in a blender and carefully pulse until smooth. Transfer back to sauce pan and set heat to warm.
Remove wings from oven and allow them to cool for a few minutes.
Heat 1/2 cup of oil in a large pot. Add about 5 wings at a time. Cook for about 1-2 minutes per side to crisp and brown the skin.
Use tongs to remove wings from oil and immediately dunk in wing sauce.
Remove and set aside. Repeat until all are cooked and sauced.
Sprinkle with sesame seeds and serve with dipping sauce. Enjoy them, you worked hard!!


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