I'm not a guy that usually looks around for variations on chicken wing sauces. See, I'm a traditionalist. I like buffalo wings, and that's about it. But I got wrapped up in this recipe for Soy-Dijon Chicken Wings from Ming Tsai's Simply Ming. It's not the cooking method that excited me. It's about as basic as it comes: Just drop the wings into hot oil and cook for 15 to 20 minutes. You could also bake them if you wish.
No, it was the sauce that had me hooked. Black pepper is toasted in a medium-high skillet until it starts to smoke, then gets tossed with red wine, mustard, soy sauce, thyme, and lots of minced garlic. The sauce is tart and rich, with a haunting aroma of black pepper in the background. About the only bad thing I can say about is that this recipe is missing that crucial spicy element. That can be solved with a drizzle of your favorite hot sauce.
- 1 tablespoon black pepper, cracked
- 1/4 cup red wine
- 5 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 sprigs fresh thyme, chopped
- 2 tablespoons garlic, minced
- 1/2 cup canola oil
- Salt to taste
- 4 stalks of celery, sliced into 4 inch lengths
- Canola oil for frying
- 2 pounds chicken wings, drumettes and wings separated (tips discarded)
- 1 cup crumbled blue cheese
Add the black pepper to a skillet set over medium-high heat. Cook, stirring occasionally, for 2 to 4 minutes, until the black pepper is beginning to smoke. Transfer to a large bowl along with the red wine, Dijon mustard, soy sauce, thyme, and garlic. Stir well, and then whisk in the 1/2 cup canola oil.
Pour enough oil to come 1/3 of the way up the size of a medium sized pot. Turn the heat to medium high and bring to a temperature of a 375°F. Adjust the heat to maintain that temperature.