I have a weakness for chicken wings. So when I find no other meat/fish interesting or on sale in Carrefour, I quite readily pick up a pack of chicken wings – as was the case today.
Looking around online for something new, I found on Steamy Kitchen (yet another cooking blog) what looked to be a simple yet yummy way to spice up some baked chicken wings (The original recipe from the Momofuku cookbook is apparently quite long and laborious!). Not that I’d ever heard of Momofuku, or David Chang the chef (who is supposed to be famous for steamed pork belly buns?! Like, whatever man, my mum can make those too!), but heck, I decided I’d use this recipe for dinner tonight.
Only thing was that I didn’t have rice vinegar, so ended up using balsamic and slightly more sugar to balance out the acidity instead. And when I simply placed the chicken wings into the oven with no marinade at all, I was a little nervous ‘coz I’d never done that before. No fear, ‘coz they turned out GREAT! A bit messy (the sauce is a bit runny/sticky), but then again, when were chicken wings sophisticated food, huh? In fact, Z mused that the sauce could be used to top other dishes as well! So I guess we’ll be having at least some variation of this again at some point!
Chicken Wings with Momofuku Octo Vinaigrette Recipe (from Steamy Kitchen)
3 pounds chicken wings, tips saved for another use
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1/4 teaspoon finely chopped fresh chili pepper
1/4 cup rice wine vinegar
1/4 cup light soy sauce
2 tablespoons canola, vegetable or grapeseed oil
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
freshly ground black pepper
1. Preheat oven to 425F (or 220C). Line a baking pan with parchment paper (or spray the pan with cooking spray). Place the chicken wings on the parchment paper in single layer. Bake for 20-25 minutes, turning the chicken wings over halfway during cooking process.
2. While chicken is baking, make the vinaigrette. Combine together the remaining ingredients in a large bowl (large enough to fit all of the wings)
3. Toss the chicken wings in the vinaigrette to coat.