Tuesday, June 18 2013, 10:06 AM MDT
Wings Two Ways
As Aired On April 4, 2013
Recipe Courtesy of Lydia Martinez, Whole Foods Market
2 ½ lbs Chicken Wings (tips discarded, and wings cut at the joints-washed and patted dry)
½ c white flour
½ c fine panko bread crumbs
1 t salt
1 t Pepper
1.) To prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine flour, panko bread crumbs, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat. Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees. Fry chicken wings, in batches if necessary, about 5 min. Remove, and shake any excess flour and place on a paper towel to drain and allow to cool.
2.) Right before brushing with the glazes, Re-fry the wings until crispy golden brown, another 5-8 minutes. Drain on frying rack or paper towels & brush with desired glaze.
For Korean Ginger Soy Glaze
1 inch thin sliced ginger, peeled
3tablespoons soy sauce
½ c brown sugar
¼ c rice vinegar (can substitute with white)
2 T honey
1-2 T Chile Flakes
1-2 T toasted sesame seeds
1.) In a small saucepan, add water, ginger, soy sauce, vinegar, sugar and bring to boil. Then add the honey and chili flakes and reduce by half until it is thick and syrupy. Brush on the ginger soy glaze. Top with sesame seeds and scallions.
For Blackberry Maple Glaze:
2.5 c fresh or frozen blackberries
½ c maple syrup
1 T ketchup
¼ c orange juice
1 ½ T bottled hot sauce (or more to your liking)
1 T brown sugar
1 t balsamic vinegar
1 pinch ground black pepper
¼ c melted butter
zest from 1 orange
1.) Puree berries, maple syrup, ketchup, Oj, hot sauce, brown sugar, and balsamic until smooth. Add melted butter and simmer over low heat in a sauce pan until reduced by half. It should be thick and syrupy. Brush over twice fried wings until coated.
(Copyright 2013 Sinclair Broadcasting Group.)