Here in the Southern Hemisphere we are a long way from that Nation-stopping event, The Super Bowl. But that doesn’t mean we don’t do our bit to join in on all the excitement.
I read on the Three Cookies blog this morning that while watching the Super Bowl, Americans will consume 1.25 billion chicken wings. That’s the wings from more than 750 million flightless birds. Distributed fairly, that works out to be four wings for every man, woman and child. And some people aren’t going to eat any so you have to wonder how many some people can eat in one sitting. Buffalo wings are apparently one of the most commonly eaten snacks while watching the game.
Fortunately, our Aussie chicken wings were not exported to the USA to help them source the 1.25 billion they needed to get through an afternoon of football and so I was able to purchase my wings without any trouble.
I’ve made Thai inspired wings instead of buffalo wings because these are an absolute favourite with my family. We had them for dinner last night and although it was Sunday here it was still Saturday in the USA so the game hadn’t yet started. But that didn’t stop us from enjoying our wings and discussing which team might be victorious.
We’ll look forward to seeing highlights of the game on TV later today.
Did you eat your share of wings today?
Twice Cooked Chicken Wings with Five-Spice and Black Vinegar Caramel
Warning: These are highly addictive and it’s impossible to stop at just one so in an effort to avoid tears and disappointment, best to purchase a double quantity of wings. (You won’t need to double any of the other components).
Degree of Difficulty: 2/5
Cost: Chicken wings are very inexpensive and the remaining ingredients are available from Asian supermarkets and are cheap to purchase.
- 1 kg (2.2lb) chicken wings (about 12)
- 2 1/2 ltrs (4 pints) master stock (recipe to follow)
- 1 ltr (34 fl oz) vegetable
- 1 tbspn white pepper
- 1 tbspn five-spice powder
- 3 tbspns sea salt
Black Vinegar Caramel
- 1 cup (250g/80z) white sugar
- 3 tbspns water
- 1/2 cup (125ml/4 fl oz) black vinegar
- 1/2 tbspn light soy sauce
Trim wing tips from chicken and discard or use to make chicken stock. Bring master stock to boil in a large saucepan or pot and add the chicken wings. Reduce to a low simmer and poach gently for 15 minutes, then let cool in stock. Remove, drain well on paper towel and refrigerate uncovered overnight.
Heat the oil in a wok and cook the wings in batches for about 5 minutes or until the skin crisps. Drain well on paper towel, keeping warm between batches in a low oven. Transfer to a serving platter and sprinkle with Five-Spice Salt. Serve with Black Vinegar Caramel as a dipping sauce.
To make five-spice salt: Grind white pepper and mix with five-spice powder and sea salt. Store in airtight container.
To make black vinegar caramel: Place sugar and water in a saucepan and bring to the boil, stirring once or twice to stop sugar sticking to the base of pan. Once the mixture starts to boil, don’t stir or the sugar can re-crystallise. Keep boiling until the sugar has reached a rich golden brown colour. Very carefully, as it can splatter, add the vinegar and soy sauce. Bring back to the boil and simmer until slightly thickened. Cool and store in a clean container until needed.
This dipping sauce will keep for months in the fridge.
- 2 ltr (3 1/2 pints) of water
- 250ml (8 fl oz) Shaoxing Wine
- 125ml (4 fl oz) light soy sauce
- 75 ml (2 1/2 fl oz) dark soy sauce
- 100g (3 1/2 oz) yellow rock sugar
- 2 pieces tangerine peel
- 2 pieces cassia bark
- 4 pieces star anise
- 1 knob ginger, roughly chopped
- 4 cloves garlic, peeled
Bring all the ingredients to boil in a large pot, simmer for half an hour. Strain. Makes about 2 1/2 ltrs (4 pints). Any leftover master stock can be either refrigerated for up to a week or frozen for several months. Us as a base for soups, add a few spoonfuls to a stir-fry or use for braising meats.
This recipe is from Spirit House, Essentially Thai.
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