Thursday, June 2, 2011

Chicken wings with Momofuku Octo Vinaigrette

chicken wings momofuku style
I have heard people rave about Momofuku's fried chicken wings for quite a while now.  Last week I came across the recipe at Steamy Kitchen's blog described as "one of the very best chicken wings I've ever laid lips on".  One glance at the photos, I was convinced and tempted to try.  This is quite an easy recipe.  I followed the recipe, except the baking duration.  After baking for 25 minutes as indicated, the wings didn't look brown enough, so I baked them for another 15 minutes.  Anyway, thought you couldn't find a better chicken wings? This one with Momofuku Octo Vin sauce. Definitely OMG!! Good with white rice too.
chicken wings momofuku style
chicken wings momofuku style3
Recipe from Momofuku Cook book by David Chang and Steamy Kitchen

3 pounds chicken wings, tips saved for another use
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1/4 teaspoon finely chopped fresh chili pepper
1/4 cup rice wine vinegar
1/4 cup light soy sauce
2 tablespoons canola, vegetable or grapeseed oil
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
freshly ground black pepper
1. Preheat oven to 425F. Line a baking pan with parchment paper (or spray the pan with cooking spray). Place the chicken wings on the parchment paper in single layer. Bake for 40-45 minutes, turning the chicken wings over halfway during cooking process.
2. While chicken is baking, make the vinaigrette. Combine together the remaining ingredients in a large bowl (large enough to fit all of the wings)
3. Toss the chicken wings in the vinaigrette to coat.
Serves 4chicken wings momofuku style1
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4 comments:

Yadi I. said...

I'm going to try this with with some chicken cutlets I have in the fridge.

Nami @ Just One Cookbook said...

My friends who go to NY always talk about this place, and all the great food. I have to try this recipe soon!!! Thanks for sharing!

Saltsea said...

I made these tonight and beside tweaking it by adding Schriracha instead of chili pepper, it was just perfect. Baking wings can be daunting but at 425 they come out crispy, it's brilliant!

Belle (tinkeringinthekitchen) said...

What a delicious idea :) Ive just bookmarked to try out tomorrow. Thanks! Belle

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