I have a dangerous addiction to chicken wings. I don't seek them out at sports bars, or any normal outlet. No, they are my guilty pleasure. After a whole chicken is butchered and properly dealt with, I lovingly stash the wings in the fridge for a latenight hunger pang. I find nothing wrong with deep-frying the reserved wings and tossing them with any number of sauces.
Buffalo sauce is fine. But on this particular night, I ended up with this strange adaption of Momofuku's chicken wings. Don't get me wrong. These are not the incredibly complex recipe in the official cookbook, which chef David Chang calls the "world's longest recipe for chicken wings." These are the shortcut, and they couldn't be easier.
Jaden Hair of the Steamy Kitchen blog claims she got this recipe from Chang when they both happened to be on the The View from the Bay. She advocates baking them, but unless you're going to take the time to bake wings correctly, I find frying small portions of wings to be the best option. That said, I'm pretty sure one could serve anything with this sauce and be content. It may be a shortcut, but it's a tasty one.
- 3 pounds chicken wings, cut into drumettes and flats, tips discarded
- 2 tablespoons canola oil, plus more for frying
- 2 tablespoons garlic, finely chopped
- 2 tablespoons fresh ginger, chopped
- 1/4 teaspoon jalapeno, finely chopped
- 1/4 cup rice wine vinegar
- 1/4 cup light soy sauce
- 1/4 teaspoon sesame oil
- 1 1/2 tablespoons sugar
- Freshly ground black pepper
Pour enough oil to come half way up the side of a dutch oven. Heat over high heat until oil registers 400°F on a frying thermometer. Add 1 pound wings. Cook until browned and crisp, 10 to 12 minutes. Transfer to wire rack set in rimmed baking sheet. Repeat with remaining wings.
Meanwhile, in a large bowl, whisk together garlic, ginger, jalapeno, rice wine vinegar, soy sauce, canola oil, sesame oil, sugar, and a few cracks of black pepper.
Toss cooked wings with sauce and serve immediately.