Minted Orange Ginger Wings

Tossing the wings with a bit of baking powder imparts a certain crispiness to the roasted wings. The aromatic sweet herbed sauce is sticky and ever so delicious.

Toss sauce:

2 Tbsp butter

4 cloves garlic, minced

1-inch piece ginger, minced

1/2 cup orange juice

2 Tbsp maple syrup or honey or brown sugar

1 Tbsp soy sauce

1 Tbsp corn starch slurried with 2 Tbsp water

1-1/2 lb party wings (no wing tips; about 18-20 wing pieces), very well dried in paper towels

Wing dry seasoning:

2 tsp garlic powder

2 tsp paprika

1 tsp Kosher salt

good grind black pepper

2 tsp baking powder

palmful fresh mint leaves, finely minced

Preheat oven to 425F.

Melt the butter in a small sauce pan. Add the garlic and ginger and cook stirring for about 2 minutes over medium-low heat.

Add the orange juice, maple syrup and soy sauce and simmer at a gentle boil to reduce by about a third to a half.

Meanwhile, toss the well-dried wings with the dry seasonings in a large bowl.

Oil a rack on a large baking sheet. Lay out the wings, skin-side up on the rack.

Roast 10 minutes.

Flip wings and cook another 5-10 or so minutes, until about 170F from an instant-read thermometer.

Mix the cornstarch and water slurry in a very small bowl. While the Toss Sauce is gently boiling, whisk in half the slurry and cook until thickened. Adjust thickness with more slurry only if needed.

Toss the wings with about half of the Toss Sauce and the mint. Adjust sauciness with more sauce if desired.

Serve on a bed of lettuce if desired. Garnish with toasted sesame seeds.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog