Epicurean Encounters

20 Feb 2014

Chicken Wings Asian Style

Chicken Wings Asian Style

Author: Vintage Wine  /  Categories: Epicurean Encounters  /  Rate this article:
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When I was attending college in upstate New York, there was a restaurant on the ground floor of the apartment building I was living in.  Every Wednesday, it was 2-for-1 night - two dozen wings for the price of one.  I would split two dozen chicken wings and a side order of cheese fries with a friend, and we'd have a contest who could eat them the fastest.  The good 'ole days, especially since our bodies could process all that food and grease.  

 

Today, I don't pound 2 dozen wings with my friend.  Instead, when I want great wings I go to Kirin Restaurant.  Kirin makes some of the best fried chicken wings in this town (must order one day ahead) with an Asian twist.  The chicken is marinated in fermented shrimp paste, possibly one of the smelliest things around.  It doesn't look any better either.  It looks like mud that you might use for a facial mask.  It is, however, very tasty.

 

So inspired by a recent visit to Kirin Restaurant, I set out to replicate those tasty wings marinated in fermented shrimp paste.  Fermented shrimp paste in most grocery stores is a dicy proposition, but a quick trip to China Town and a bottle is easily procured for under $5.  After finding what I needed I went home and proceeded to make the wings.

 

 

 

Recipe

 

2 parts        Fermented Shrimp Paste

2 parts        Sugar

1 part          Minced Ginger

1 part          Rice wine or sake

2 parts        Sesame Oil

2.5 pounds Chicken wings and drumettes

1 cup of Flour

 

For 2.5 pounds of chicken wings/drumettes (approximately 20 chicken pieces), I used 1 part = 1 tablespoon.  You can scale the recipe depending on how much chicken you want to cook.  Take the first five ingredients and mix them together and then add the chicken wings.  Mix it up and marinate for 3-5 hours.  

 

Heat vegetable oil in a fryer or pan to 350 degrees.  Remove chicken wings from marinade, dredge in flour and then fry for 5-6 minutes.  Remove and place on paper towels to absorb excess oil.  The wings might have to be fried in several batches to not overcrowd the fryer/pan.  After frying all the chicken, heat the oil to 375 degrees and fry the chicken wings for another 2 minutes (1 minute on each side) to make them crispier.  

 

It is said that one of the best wine pairings with fried chicken, believe it or not, is rosé.  However, I decided to enjoy 2011 Yves Cuilleron Condrieu La Petite Cote.   Condrieu, made from the Viognier grape, has a fresh and exotic profile.  Fresh stone fruits, tropical fruits and citrus are featured in a viscous, fairly full-bodied white wine.  The wine is fragrant.  There is acid to keep the wine in balance, but it is not as pronounced as a lean Chablis or a Sauvignon Blanc.  Overall a very nice pairing with fried chicken wings because of the pronounced exotic fruit flavors and the weight of the wine can stand up to the fried, oily texture of the wings.

 

 

 

 

 

 

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