The Recipe: The Perfect Wings
You walk in a bar or your typical family outlet and what is one of those things that we always order? Yes, you guessed it – Buffalo Wings. I figured that since this is such a popular dish, I would give you a couple quick ways to make your own.
Rosemary Smoked Wings
- 12 Chicken Wings
- 4 Cloves Minced Garlic
- 4 Tablespoon Fresh Rosemary, Chopped
- 1 Tablespoon Ground Black Pepper
- 1 Tablespoon Kosher Salt
- 1½ Cup Apple Juice
- 1 Cup Hickory Smoked Wood Chips
- 1 Fresh Lemon
Separate wings with a sharp knife between the joints. Use only the drumbeat and the flat, discard tip or save for stock. Mix fresh rosemary with minced garlic, black pepper, and kosher salt.
Toss wings with garlic mix in a large bowl and refrigerate. Meanwhile, soak two cups of hickory smoked wood chips in apple juice for 25 minutes.Light charcoal grill to medium heat (about 225-250 degrees) and pile coals on one side. Once grill is hot and smoking, place soaked wood chips onto the coals. Let the chips sit and heat up for five minutes.
Arrange the chicken wings on the half of grill without coals. Cover grill and let smoke for about 25 minutes with the cover on. Turn the wings over and let smoke for another 15 minutes, remove from grill, squeeze with fresh lemon, and enjoy.
Korean Barbecue Wings
- 12 chicken wings
- Canola oil for frying
- 1 1/2 Cup rice flour
- 1/2 Cup water
- 2 Tablespoon salt
- 1 Tablespoon ground black pepper
- Andy Choi’s Wing Sauce (recipe below)
- Toasted sesame seeds and thinly sliced scallions to garnish Andy Choi’s Wing Sauce
- 1 Cup Gochujang (Korean red pepper paste)
- 1/2 Cup rendered bacon fat or drippings
- 1/2 Cup seasoned rice wine vinegar
- 2 scallions, chopped
- 1/2 Cup water
- 2 Tablespoon sesame oil
Puree all wing sauce ingredients together in a blender until they form a smooth, thick liquid. Heat oil to 300 degrees in a deep, heavy, four-quart pot (test with an oil thermometer). Don’t fill pot more than halfway with oil.
Mix water with one cup of rice flour and whisk vigorously. Add salt and pepper and set aside. Take the remaining 1/2 cup of rice flour and coat the chicken wings evenly. Coat wings thoroughly in the water and rice flour mixture. Carefully place wings into the hot oil using metal tongs. Cook for 8-10 minutes, stirring occasionally. Remove wings and drain on a cooking rack over paper towels and let sit for 1 hour.
Increase oil heat to 350 degrees. Re-coat the chicken wings in flour and water mixture and fry for 5 minutes until super crispy. Put wings into a large mixing bowl and toss with one cup of sauce. Sprinkle with sesame seeds and sliced scallion to garnish.
WE SAID THIS: Looking for other chicken recipes? Try Kitchen Kulture: Not Your Mama’s Chicken Panee!