Hello, this is Chef John from Foodwishes.com and today I'm going to show you my special Garlic and Ginger onion springs chicken wings and why it’s called that because you're going to have to read the post. Let's get started, first we need a chicken wing anatomy session. The top part there, the part that it attaches to the chicken is called the drum, the middle part is called the flat, and the end is called the tip. So were going to break this in three pieces, you're going to go to your knife between the drum and the flat until you can kind of see where that joint hinges. Just cut it until you can see the joint. Okay, you see that, now that’s kind of a ball and socket type joint and put your knife right in between and it will go through like butter.
So the other end, the what's called the tip, you're going to cut that off ready to joint to again just move until you can see it and were going to throw away tips because we don’t want them. But you can soup out of those, so there is five pounds of chicken wings. Separate into the drum and flat, and I'm going to stop saying drum and flat now. Were going to season that with some black pepper and salt because I'm not going to season my flour, I want the seasoning on the chicken, that’s some Frank’s Hot Sauces the official chicken wing hot sauce, were going to put a few tablespoons of that, give that a toss. And then we are going to pour in just a little bit of vegetable oil and I'm going to use grape seed oil you want something neutral. Okay, something with it doesn’t really have any flavor and were going to coat those real lightly with the oil and now what were going to do here is, were going to coat this in flour and oven fry them.
So were going to fry this on an oiled pan, so put some aluminum foil on them, two half sheet pans. All right, I'm going to put a nice rounded cup of plain flour in a garbage bag or in a large plastic bag, I'm going to dump in my five pounds of wings, all right, I'm going to bunch it up so it doesn’t flour all over my face and then I'm going to shake it and “Yes” were shaking big very funny. All right, so where going to shake this until they're all coated, you can kind of feel them in there and just make sure they're all really well mixed, so there are no like black spots on them and there you go. Those are now floured or dredged as they say in culinary school. You're going to take those out and again I'm going to show you one pan at a time here but you're going to do two sheet pans, nice and evenly spaced. Now, the pan is oiled as you saw, but you also want to spray some of that oil onto the kitchen wing itself, so it fries nice and crisp. Because this is going to in a hot oven, okay 400 degrees and those are going to bake for a half hour and then were going to turn them over. Now they're not going to look very good at this point, all right but don’t be scared. They got a half hour to go, the fat and the connective tissues is starting to break down on the chicken wing that’s going to make them sticky and starts to caramelized and get crispy in the oven. So while this is going for the second 30 minutes were going to make our ginger and garlic sauce which strangely enough have some fresh garlic and some ginger, so that’s up to you, I like a lot of garlic.
I'm going to put in a big spoon of hot sauce which is optional but I think you should put it. That’s a samba which is an Asian hot sauce. I got a half of cup of rice vinegar very important and a half of cup of packed brown sugar. And just a maybe a teaspoon a splash of soy, all right that’s just to bring out the flavor and the glaze again, give this a taste when it comes to a boil and you can adjust the seasonings if you want. And as soon as it’s boiled and as soon as you’re happy with how it taste turn it off. All right, now our chicken is out of the oven, it’s been an hour a half hour each side. They're nice and crispy and really, really nice texture, you're going to pour over half the sauce over half the wings. You're going to toss it in the bowl and they should be coated evenly. And you don’t have to do the flip and toss here I'm just showing off. You could just move them around with the spatula with the tongs, all right, so were going to put those back in the sheet pan. And just let them cool because people will go to grab this because they smell and looks really delicious, there is nothing worst than third degree garlic ginger burns. Okay, let this cool for about five to 10 minutes the sauce will soak in to the coating, so it will stay kind of chewy and crispy and crunchy that was so good.
All right, so that’s clipped in springs chicken wings put them on your serving tray and crack open a couple of beers do not dipped this in blue cheese with soda as boost, please don’t do that. Anyway, go to the site, dig in more info’s necessary and as always enjoy.
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