Chicken wings and things…

The other half seems to have a slight obsession with noodle soups. She’s always been one for vegetables and a fresh noodle soup seems to make her feel good. They are wholesome and worthy. Following this need she makes her own stock , which is where the chicken wings come in. After they have given to the cause by flavouring her stock they become MY favourite part of noodle soup day. We have them buffalo’d, teriyaki’d, hot and spicy’d – you get the picture.

I was looking around for something different to do with a wing when I stumbled upon David Chang’s ( of Momofuku fame) recipe for his Momofuku wings with octo vinaigrette

I can’t really work out what the Octo Vin part is all about, but they were delicious, so I’m sharing the recipe here. Times are hard and wings are cheap and delicious, grab some and make these if you like a crispy wing with a vinegary, chillified finger lick of a dressing

Ingredients ( for 4)

  • 3 pounds( 1lb is about 500g) chicken wings, cut into drumettes and flats, tips discarded
  • 2 tablespoons vegetable oil
  • 2 tablespoons garlic, finely chopped
  • 2 tablespoons fresh ginger, chopped
  • 1/4 teaspoon chilli ( I used a birdseye), finely chopped
  • 1/4 cup rice wine vinegar
  • 1/4 cup light soy sauce
  • 1/4 teaspoon sesame oil
  • 1 1/2 tablespoons sugar
  • Freshly ground black pepper

Mr Chang’s actually recipe is a tad more involved and to be honest maybe not worth the effort because these turned out great. He also fries his wings, I shoved them in the oven with a little oil salt and pepper at about 210-220 for about 35 mins until they were crispy.

Mix all the other ingredients up in a bowl and when the wings come out, pour it over. Chop the ginger and garlic really finely and use fresh stuff. If you like things a bit sweeter then add some more sugar etc etc

We had this with some sesame stir fried broccoli. It was good and we got to have wings without soup…

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