A friend ordered from Honey Kettle Chicken the other day for a Feist Feast at the Hollywood Bowl. It came with the fixins’ of biscuits, cole slaw, fries, and cooked down greens beans, just the way I like 'em. The Chicken was good and different, more like a battered product than anything almost like Tempura batter instead of a regular flour based batter. Anyways, it was fattening yet yummy and thanks to Dylan, we were treated VIP at the concert.
All of this chicken inspired to make a cousin to the fried chicken, smaller sized, Chicken Wing! I did a little research and came upon Mr. Food Scientist himself, Alton Brown’s version, which is baked not fried and prepared a Buffalo sauced and Teriyaki sauced Wing Party! I messed up on the Teriyaki sauce because I failed to boil it down to the right viscosity; it should cling to the wing but didn’t. However, it was still tasty being my first attempt.
I was rushed cutting the wing tips off not to mention tearing the wing from the ‘mini drumstick’ or drummette. Afterwards, they were steamed halfway then baked all the way through at 425 degrees. Last, tossed with either sauce, garnished, and served. Sounds easy, soooo....try it!
Buffalo Sauce:
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt
1. Melt the butter in a small bowl along with the garlic.
2. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup orange juice
1/4 cup hoisin sauce
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2 T fresh ginger
Sesame Seeds
Green onions, minced
1. Combine all ingredients and whisk. Reduce on medium low until sauce is has thickened slightly, about 10 minutes.
12 whole chicken wings
1. Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
2. Remove the tips of the wings and discard. Using kitchen shears, or a knife, separate the wings at the joint.
3.Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Replace the paper towels with parchment paper.
4. Preheat the oven to 425 degrees F. Roast on the middle rack of the oven for 20 minutes.
5. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
6. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
