Serious Eats: Recipes

Soy-Dijon Chicken Wings

[Photograph: Nick Kindelsperger]

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.

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