There is an art to eating chicken wings – in fact if you Google ‘eating chicken wings’ you will find videos that show you how to get the most from your wing, in the quickest amount of time (for those of you who are planning to enter a chicken wing eating competition), with the least mess. It appears that eating chicken wings has become quite an area of expertise.
Back in my single life, chicken wings were something I would buy from a shop in Kings Cross (after a few too many wines at the Baywater Brasserie) and eat on my walk home. I am not too sure what their appeal was and the last time I walked past the said ‘chicken wing shop’ it looked so terrible I had to shudder.
Chicken wings now play a different role in my life. They are more about the enjoyment of food rather than staving off the munchies – being able to put my elbows up on the table and use my fingers to pull away the tender, marinated meat – not having to worry about juices running down my chin and the smears of food across my face (what a lovely picture I am painting!).
This recipe came my way a couple of days ago and if you have a chicken wing hankering then this is for you. They are Chinese and they are terrific – the process is as simple as the marinade is delicious (and spicy – be warned!). Perhaps it’s time to put your good table manners on hold for the evening…
*you must begin this recipe the day ahead*
24 chicken wings (about 2.7kg)
90 mls hoisin sauce
90 mls chilli garlic sauce
90 mls freshly squeezed orange juice
2 tablespoons oyster sauce
2 tablespoons black bean sauce
2 tablespoons rice wine vinegar
Place chicken in a large saucepan with enough lightly salted cold water to cover generously and bring to the boil over medium-high heat. Reduce heat to medium and simmer rapidly until skins start to split (12-15 minutes). Drain, cool to room temperature, then spread in a single layer on two trays lined with absorbent paper and refrigerate overnight for skin to dry.
For Chinese sauce, combine ingredients in a bowl and set aside.
Heat oil in a large saucepan or deep-fryer to 180c. Deep-fry chicken in batches until golden and very crisp (10-12 minutes; be careful as hot oil will spit), drain on absorbent paper, toss in Chinese sauce and serve hot (immediately).
Source: Roy Choi, Kogi, Los Angeles
© 2011, Michelle. All rights reserved.