Consul
Senior Cook
This post is likely to get a little philosophical.
Here I was, thinking about how to finally achieve the perfect hot wing recipe, when I made a startling discovery: There is no perfect wing.
What I realized is that, armed with some skills in the kitchen and a dose of food science (I'm currently reading the latest edition of "On Food and Cooking" by Harold McGee), I can make literally any kind of wing I want.
The important part is not to find the perfect wing, but to be able to try out and enjoy so many different ideas and creations. The journey is the destination.
The being said, here is my latest try.
Marinade:
Cut up your wings and let them marinate overnight.
The next day, set your broiler and let it heat up. Place your wings on a cooling rack sitting on a sheet pan. (I had bad luck with broiler pans for this step, since they don't seem to like to drain. Just make sure the cooling rack you use can handle being in the oven, as some cannot.) Then place them under the broiler and let it go until it brown on one side, about 6-7 minutes or so. Then, turn your wings over and brown the other side. The wings should cook in the middle. Mine did, at least.
But while that's happening, let's make a sauce. This is just a variation on the marinade.
Toss the finished wings in this sauce to coat. The final result is hot and a little sweet, with a ring of Chinese flavor to it.
Anyway, let me know what you think, if you decide to try this. I know I'll enjoy the journey.
Here I was, thinking about how to finally achieve the perfect hot wing recipe, when I made a startling discovery: There is no perfect wing.
What I realized is that, armed with some skills in the kitchen and a dose of food science (I'm currently reading the latest edition of "On Food and Cooking" by Harold McGee), I can make literally any kind of wing I want.
The important part is not to find the perfect wing, but to be able to try out and enjoy so many different ideas and creations. The journey is the destination.
The being said, here is my latest try.
Marinade:
- Frank's Red Hot Sauce
- Lemon juice
- Soy Sauce
- Red wine vinegar
- Three smashed-up garlic cloves
- Safflower oil which is whisked in like a vinaigrette
Cut up your wings and let them marinate overnight.
The next day, set your broiler and let it heat up. Place your wings on a cooling rack sitting on a sheet pan. (I had bad luck with broiler pans for this step, since they don't seem to like to drain. Just make sure the cooling rack you use can handle being in the oven, as some cannot.) Then place them under the broiler and let it go until it brown on one side, about 6-7 minutes or so. Then, turn your wings over and brown the other side. The wings should cook in the middle. Mine did, at least.
But while that's happening, let's make a sauce. This is just a variation on the marinade.
- Frank's Red Hot Sauce
- Lemon Juice
- Soy Sauce
- Salt
- Butter
- Sugar, or molasses
Toss the finished wings in this sauce to coat. The final result is hot and a little sweet, with a ring of Chinese flavor to it.
Anyway, let me know what you think, if you decide to try this. I know I'll enjoy the journey.