Search This Blog

Friday, November 21, 2008

Asian Spiced Crispy Wings

I'm a firm believer that good food doesn't have to take all day to prepare and doesn't need to have 500 ingredients. Simplicity can be gourmet. These wings are inspired by the flavors of Korean BBQ and teriyaki, but skip over to the frying pan for a crispy texture and juicy interior.

A grip of wings
1/4 Cup soy sauce
1/4 sugar
1 dash of sake
2 squirts of sesame oil
5 cloves of garlic, minced
1 Tsp of fresh ginger, minced

Marinate the wings in the mixture for at least 1 hour. Drain off the wings and set aside. Get a plate full of corn starch and roll the wings in to cover.

Heat up 1inch deep vegetable oil to medium-high heat. Fry the wings on one side until golden brown, then turn em over. Drain off oil and top with green onions.


~ Brock

No comments: