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Mrs. Chin's Chicken Wings




Source of Recipe


the web


List of Ingredients




32 Chicken Wings, cut and Frenched
2 c. honey
2 c. Vietnamese Fish Sauce
3 oranges cut in half
4 stalks lemon grass cut diagonally
2 bulbs garlic cut in half
2 large pieces ginger root sliced
1 bunch cilantro
1 c. sesame oil
3 tbsp. crushed red pepper


Recipe



Combine and incorporate all of the liquid ingredients together in a large container. Squeeze the juice of the oranges into the liquid, drop the remainder of the oranges along with the remaining ingredients stirring to distribute the contents evenly, cover and refrigerate overnight.

Place the mixture into an appropriately sized pot and place on the stove to bring to a boil. Boil the wing mixture over moderate heat for 35 to 40 minutes. Remove from heat and allow to cool to room temperature.

Drain the mixture in a colander and reserve the wings in a dish while you prepare the tempura and heat up your frying oil to about 375 degrees.

Tempura:


1 lb. rice flour
1 rounded tbsp. garlic powder
2 rounded tbsp. onion powder
2 rounded tbsp. ground ginger
2 rounded tbsp. dry mustard
1/4 c. white sesame seed
1/4 tsp. cayenne pepper
1 tbsp. salt


Blend all of the dry ingredients evenly & completely in a generously sized bowl. Add a cup, or so, of ice to the bowl followed by a scant cup of very cold water.

Using chop sticks, mix the ingredients together to achieve a rather uneven mixture. It will seem as if you've got some more mixing to do but, this is where you'll need to control your impulses as the incompleteness of the mixture with it's dry pockets here and there will contribute to the lightness of the tempura.

The Finishing Sauce:


1 tbsp. finely minced fresh ginger
1 tbsp. finely minced fresh garlic
3 limes, zest and juice only
3 oranges, zest and juice only
3/4 c. rice vinegar
3/4 c. soy sauce
1/2 c. honey
3 tbsp. wasabi
1/4 c. bulldog sauce or tonkatsu sauce
1/4 c. sesame oil
2 tbsp. crushed red pepper
1 bunch chopped cilantro


Combine these ingredients in a bowl.

To Serve:


Dredge the wings in the tempura and fry to a golden crispness in manageable batches with each batch ending up in the finishing sauce.

When the frying is complete, toss the wings a bit in the finishing sauce and artfully arrange on an attractive serving platter.

Garnish with Julienne Daikon, Chinese cut Scallions, Black Sesame Seeds, Crushed Red Pepper and Sprigs of Cilantro

NOTE: You may the fry the wings in oil using a deep fryer or a wok with the latter being the more authentic method however, one is not necessarily superior over the other.