Garlic Chicken Wings

SAVORY

Sep 26

Sweet Soy, Scallions, Chives, Blue Cheese, Pickled Daikon

Chef Thai Phi of Pink Bellies | Charleston, SC

INGREDIENTS

Chicken Wings:
2 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons soy sauce
2 pounds jumbo chicken wings

Pickled Daikon:
1 daikon, peeled and cut into ½-inch cubes
2 cups white wine vinegar
1 cup granulated sugar

Sweet Soy Glaze:
1 tablespoon neutral oil
2 teaspoons toasted sesame oil
2 cloves garlic, minced
¼ cup red chiles (Tianjin or Puya)
¾ cup brown sugar
½ cup soy sauce
¼ cup mirin
2 tablespoons rice wine vinegar
1 tablespoon cornstarch

To Assemble and Serve:
Yield: 1 serving
Oil for frying
¾ cup potato starch
¾ cup cornstarch
¼ cup vodka
Sliced scallions
Sliced chives
Ground black pepper
Blue cheese

METHOD

For the Chicken Wings:
In a large mixing bowl, combine ginger, garlic, and soy sauce. Add wings and toss to coat. Cover and refrigerate overnight.

For the Pickled Daikon:
Place daikon in a nonreactive container and set aside. In a mixing bowl, whisk to combine vinegar, sugar, and 2 cups hot water, mixing until sugar has dissolved. Pour brine over daikon. Cover and refrigerate overnight.

For the Sweet Soy Glaze:
In a saucepan over medium flame, heat oils. Add garlic and chiles. Sauté until garlic is fragrant. Stir in sugar, soy sauce, mirin, and vinegar. Bring mixture to a simmer. In a mixing bowl, whisk to combine cornstarch and 1 tablespoon cold water. Add cornstarch slurry to pan and simmer 10 seconds. Remove from heat and set aside.

To Assemble and Serve:
In a small saucepan over medium heat, warm Sweet Soy Glaze. Reduce heat and keep warm. In a fryer, heat oil to 325°F. In a mixing bowl, combine potato starch and cornstarch. Set aside. Place vodka into a spray bottle and set aside. Dredge 6 Chicken Wings in starch mixture then spritz with vodka. Drop in hot oil and fry 2 minutes. Transfer to a paper towel-lined plate and let rest 5 minutes. Once rested, return wings to hot oil and fry 5 additional minutes, or until internal temperature of the chicken reaches 165°F. Transfer to a wire rack and drizzle fried Chicken Wings with desired amount Sweet Soy Glaze. Transfer glazed Chicken Wings to a serving plate. Garnish with scallions and chives. Season with pepper. Serve with Pickled Daikon and blue cheese.

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