In our restaurant, we offer different kinds of chicken specialties. One of them is the famous spicy chicken wings. My brother made the recipe, adapted and improved some of the published and known ingredients for the recipe. Of course i like the western-style spicy wings but we created the asian version of it which i like better. Many of our costumers like the dish and often ask me the secret behind its spicy yet so rich flavor. Of course, i would not disclose them the recipe but i just tell the brands of sauces we are using to come up with its spicy sauce. Brands matter because they really differ in taste, flavor and color, believe me... We use heinz tomato ketchup to add color aside from its taste, lee kum kee oyster sauce for the asian flavor and we have this thai-made red chili sauce but i would not disclose the brand in this blog just to at least keep something a secret. We use chosen cuts of chicken wings (about 1/2 kilo), marinade overnight in a mixture of 1 teaspoon sea salt, pinch of freshly ground black pepper, pinch of lemon pepper, juice of half lemon, and about 4 tablepoons of thai red chili sauce (To be honest, I really don't like measuring my ingredients because I believe and I depend on my taste buds if I tasted it good then I know others will definitely like it also, but just for the matter of accurate cooking I estimated the measurements). Roll chiken in flour or bread crumbs and deep fry for about a 10-15 minutes or until gloden brown. Set aside. For the sauce, 1 teaspoon of lee kum kee oyster sauce, 2 teaspoons heinz tomato ketchup, 2 teaspoons of brown sugar, pinch of salt and pepper, 1/8 cup of water and 1 teaspoon of chili oil (ground chilis cooked in vegetable oil for about 15 minutes), let it simmer for 5 minutes then add the fried chicken wings. Coat the wings with the sauce and let the sauce dry a bit for about 2-3 minutes. Serve with fresh chilis on top and a couple of drops of sesame oil. A must-try dish for cocktail parties and even for your family dinners.
Monday, January 21, 2008
spicy chicken wings (very asian!)
In our restaurant, we offer different kinds of chicken specialties. One of them is the famous spicy chicken wings. My brother made the recipe, adapted and improved some of the published and known ingredients for the recipe. Of course i like the western-style spicy wings but we created the asian version of it which i like better. Many of our costumers like the dish and often ask me the secret behind its spicy yet so rich flavor. Of course, i would not disclose them the recipe but i just tell the brands of sauces we are using to come up with its spicy sauce. Brands matter because they really differ in taste, flavor and color, believe me... We use heinz tomato ketchup to add color aside from its taste, lee kum kee oyster sauce for the asian flavor and we have this thai-made red chili sauce but i would not disclose the brand in this blog just to at least keep something a secret. We use chosen cuts of chicken wings (about 1/2 kilo), marinade overnight in a mixture of 1 teaspoon sea salt, pinch of freshly ground black pepper, pinch of lemon pepper, juice of half lemon, and about 4 tablepoons of thai red chili sauce (To be honest, I really don't like measuring my ingredients because I believe and I depend on my taste buds if I tasted it good then I know others will definitely like it also, but just for the matter of accurate cooking I estimated the measurements). Roll chiken in flour or bread crumbs and deep fry for about a 10-15 minutes or until gloden brown. Set aside. For the sauce, 1 teaspoon of lee kum kee oyster sauce, 2 teaspoons heinz tomato ketchup, 2 teaspoons of brown sugar, pinch of salt and pepper, 1/8 cup of water and 1 teaspoon of chili oil (ground chilis cooked in vegetable oil for about 15 minutes), let it simmer for 5 minutes then add the fried chicken wings. Coat the wings with the sauce and let the sauce dry a bit for about 2-3 minutes. Serve with fresh chilis on top and a couple of drops of sesame oil. A must-try dish for cocktail parties and even for your family dinners.
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