I do love chicken wings and have quite a few recipes on this blog. In my opinion, they are one of the most perfect finger foods.
These wings are no exception and super simple to make. Beautifully scented with Asian influenced flavors, these wings are literally finger licking good. The sugars are caramelized and give them a sticky and gooey feel. The mushrooms, garlic and salt from the oyster sauce are the perfect combination of "umami". These wings are perfect and so so so good! I could not stop myself from have just one more while they lasted. Make extra!!
This is a fabulous cookbook from a wonderful chef from some of Napa Valleys most renowned restaurants. Cindy's recipes are extraordinary. she brings unique flavors from around the world to your table in her cookbooks. I do have most of her cookbooks, and I love to cook from them.
For more recipes from this fabulous cookbook, click here.
Ingredients:
1/4 cup mushroom oyster sauce or see note below
2-3 tablespoons brown sugar or cane jaggery
2 generous tablespoons garlic, minced or paste
2 tablespoons pepper, use a spicy variety like Tellicherry
1 lb chicken wings, cut at the first joint
Scallions, fine circles, for garnish
Note: I have oyster sauce in my fridge but did not want to buy mushroom oyster sauce. My fridge is packed with enough sauces and condiments already. You can make this at home by chopping and soaking 1 dried shiitake mushroom in 1/4 cup hot water for 15 minutes till soft. Most of the water will be absorbed by the mushroom. Add the mushroom to a blender, I also add the garlic, and purée till very smooth, adding just enough water. Use this paste with the oyster sauce.
Mix the sauce ingredients and add to the chicken wings. Marinate for at least 1 hour, but I usually marinate these all day if I am making the wings for dinner.
Grill the wings till cooked through and tender, about 15 minutes. Baste with the remaining marinade every 5 minutes or so to keep the wings moist and add extra flavor. Serve topped with scallions.
Heat an oven to 375 F.
Alternatively, you can bake them in the oven. by layering them on a lined baking sheet and baking for 25-30 minutes. Baste with the remaining marinade every 5 minutes or so to keep the wings moist and add extra flavor. Check a wing by breaking it apart, they should pull apart very easily. Serve topped with the cooked marinade and some of the scallions.
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