Red Pepper Chicken Wings
preparation time:
4 hour minimum marination time; overnight is ideal
Approximately 1 hour, 10 minute cooking time
Yield: feeds 2-3 people, easily scaled upward
2 pounds chicken wings (preferably organic)
2 tablespoons red pepper powder or Korean red pepper powder (gochugaru)
2-3 large garlic cloves, peeled and roughly chopped
1-inch piece fresh ginger, unpeeled and cut into smaller pieces
2 tablespoons soy sauce
2 tablespoons fish sauce (Nam Pla)
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
Juice of one lime (a lemon is fine)
1/2 teaspoon light honey
Either 1 star anise, broken into pieces or 1 or 2 stalks fresh lemongrass, peeled and sliced finely
to cook:
approximately 2 tablespoons peanut or canola oil
for the optional dipping sauce:
1 cup full-fat yogurt
lemon juice to taste
thinly sliced scallion
salt and pepper to taste
Spread wings in single layer in a baking dish or other lidded dish that will hold them comfortably.
Make the marinade. Using a mini-processor, mortar and pestle, or large chef’s knife, blend, pound, or finely mince the garlic and ginger. Blend/stir with the soy sauce, fish sauce, sesame oil, rice wine vinegar, lime juice and lime juice. If you are using lemongrass, add it. If you are using star anise, do not throw it in a processor, or at least, don’t throw it mine; add it after all other ingredients are well blended.
Pour mixture over wings, spreading it evenly with a spatula or your clean hands. Cover dish with foil and refrigerate, 4-24 hours.
To cook:
Preheat oven to 350 degrees F.
Take chicken from oven an hour before cooking. Uncover and put foil aside; you may use it to cover cooking chicken.
Pour about 2 tablespoons canola or peanut oil over chicken.
Cook chicken for about 1 hour 10 minutes, checking after 30 minutes. If wingtips are browning or burning, turn with tongs or cover dish with foil, if necessary.
If chicken is dry, you can add a splash of dry white wine, Vermouth, broth, or even water.
Chicken is done when cooked through with no pink. Juices should run clear.
To make yogurt dipping sauce, mix yogurt with lemon salt, and pepper to taste. Sliced scallion goes well with this.
Serve with sliced tomatoes, corn, flatbread, green salad. Also delicious with Basmati rice, couscous, or all by itself whilst being blogged about, though it’s inadvisable to eat this while typing.
Leftovers keep, refrigerated and well-wrapped, for three days. While wings may be frozen, coating will become soggy. Heating in a low oven helps re-crisp coating.
Notes: Cut off wingtips if you prefer. I like to leave them on here. Amounts of red pepper can be increased or decreased according to taste. Those preferring a sweeter marinade can increase the honey to a full teaspoon.