Three Chicken Wing recipes, for Football season and beyond

Apparently, its football season in the US of A. Well, in my home, football season never goes away for my husband. Whether accompanied my sticky, juicy wings or not. Thanks to food52, I’ve risen to the occasion to bond with my American friends and come up with a few recipes. It doesn’t matter that these recipes may never see the light of ‘winning’ day. What does count is the advancement of global flavours, from Japan to Thailand and the Middle East.

But before I get to the heart of the matter, I need to laugh and vent a bit.

So, my husband and I were driving home one day from a place I can’t even remember when he suddenly starts telling me about his ‘memory’ issues. Apparently, he has selective memory…but I knew that already. But he apparently, thinks its something to do with his genetic makeup, for he can hardly remember names, faces, times, prices from one day to the next. All the while he spoke, I was holding myself back, biting my tongue…seriously hearing him out till I made a reference to the ’64 World Cup match  to which he responded – there was no World Cup in 64, it was in ’62 and Brazil won. He went on to say, Brazil won ’58, ’62, ’70 and…….. All this from someone who apparently has an issue with recollecting things.

I sniggered, point made. We remember those things we want to remember, those things we classify and file away as important. Ok, not always…but mostly. Needless to say, he’s as much a ‘footie’ as I am a ‘foodie’.

Recipe #1: Yuzu Chicken Wings (if you peer hard, you’ll see my reflection to the right of the plate!)

Makes 10 wing pieces

Ingredients

 

For the wings
3 tablespoons Kikkoman’s soy sauce
1 tablespoon sake/dry sherry
3 tablespoons mirin
2 tablespoons caster sugar
3 tablespoons yuzu zest (I used freeze dried – great if you can get fresh)
1 clove garlic, peeled and minced
1/2 cup chicken stock
Mix of 1 tablespoon cornflour & 2 tablespoons water
5 wings, mine were tipless (I cut into flats and drumettes, making 10 pieces)

 

For the Yuzukosho
3 red bird’s eyes chillies,deseeded and roughly chopped with kitchen scissors
2 tablespoons (freeze-dried) yuzu zest
1 teapsoon maldon/sea salt

 

For the Japanese Mayo
3 teaspoons rice vinegar
3 tablespoons Hellman’s mayonnaise
1 tablespoon thick Greek/Turkish yogurt
1 teaspoon mirin
Salt & pepper to taste/garnish

1. Combine the soy sauce, sake/dry sherry, mirin, sugar, yuzu zest, ginger and chicken stock in a pan. Bring to the boil and let simmer for 5 minutes. Then in the last minute, add cornflour mixture, let cook for a minute then take off heat. Allow to cool completely.
2. While the marinade is cooling, gently poke the wings with the tip of a sharp knife, making little slits so the marinade can find nooks to hide itself.
3. Once marinade is cold, pour in a large bowl and add chicken. using a spoon, mix wells o chicken pieces are coated well with the marinade. Refrigerate for at least 4 hours or overnight.
4. To cook, remove chicken from marinade (and discard marinade or cook for 5 – 10 minutes should you wish to sauce) and place on a tray. Roast in the centre of a (pre-heated) oven at 250 degrees centigrade for 25 – 30 minutes, until darkened bronze and glazed.

1. Combine the yuzukosho and rice vinegar in a glass bowl. Let sit for a few minutes. Stir to loosen the paste and combine it with the vinegar.
2. Add the mayo, yogurt and mirin to the yuzukosho-vinegar mix and stir well to combine. Adjust seasoning as required. Serve with chicken wings

Recipe #2: Coriander and Makrut Lime wings

Ingredients

5 wings sans tips, cut into flats and drumettes
Juice and zest of 1 lemon
Sea salt, to taste
1 teaspoon caster sugar
10 – 12 whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
A handful cilantro leaves, washed and dried
1/3 cup flavourless oil
1 fresh green chili
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 Makrut limes, zested and quartered

How to

Put the chicken wings in a bowl and poke with a sharp knife to make slits, which will encourage the marinade to go deeper. Combine the lemon juice, zest, sugar and salt and stir till solids are mostly dissolved. Pour this lemon mixture over the chicken and mix properly so each piece is coated.

Set aside for 5 – 10 minutes. In the mean time, toast the seeds. Start with the larger ones – peppercorns and coriander and toast for a minute or two, then add the cumin. Let toast for another minute or till you start to get whiffs of earthy scents. Take off heat and crush in a mortar and pestle. It doesn’t have to be ‘table salt fine’. Sprinkle spices over the chicken pieces and mix well so each chicken piece is covered with the spices.

Set your kettle to boil. Once boiled, dip the cilantro leaves in for 30 seconds and then remove and refresh in a bowl of cold water. Remove leaves and squeeze water out. Place coriander leaves, oil, chili, onion and garlic powder in a blender or food processor and blitz till fine and leaves are itty bitty.

Mix coriander puree with Makrut lime zest and quarters till well combined. Check for salt and then pour over chicken. Stir well and let marinate for at least 4 hours or overnight.

 

When you’re ready to cook, remove chicken from marinade and heat oven to the highest (250 deg centigrade) and bake chicken in the centre of the oven for 25 minutes, or till ready.

Recipe # 3: Za’atar wings with herbed yogurt dipIngredientsZa’atar mix
5 teaspoons sumac
4 teaspoons almond meal, gently toasted or left raw
2 teaspoons dried mint
1 teaspoon dried thyme 

Za’atar wings
1/2 cup thick Greek/Turkish yogurt
2 teaspoons za’atar (and more to top)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cardamom powder (or crushed seeds of 12 pods)
1 teaspoon salt (or to taste)
2 tablespoons olive oil
2 tablespoons (nut) honey (I used a homemade hazelnut honey)
5 wings, mine were tipless (I cut into flats and drumettes, making 10 pieces)
Salt and pepper, to taste

 

How to

To make za’atar mix

Combine the sumac, almond meal, dried mint and dried thyme in a spice grinder and blitz till fine(r). Store in an airtight jar or refrigerate – keeps for weeks.

 

To make za’atar wings

1. Combine the marinade ingredients in a large bowl- yogurt, za’atar, garlic and onion powders, cardamom, salt, olive oil and honey. Whisk and check for salt, adjusting as necessary
2. Gently poke the wings with the tip of a sharp knife, making little slits so the marinade can find nooks to hide itself.
3. Put the chicken pieces into the marinade and toss well so that all pieces are coated. I prefer to use a long, shallow container because I can distribute the marinade evenly and ensure each piece is coated.
4. Leave to marinate in the refrigerator at least 4 hours, or overnight
5. To cook, remove chicken from marinade and discard marinade. Place on a tray and roast/bake in the centre of a (pre-heated) oven at 250 degrees centigrade for 25 – 30 minutes until cooked. My pieces didn’t darken considerably but I leave it up to you to chose your shade of brown.
6. Sprinkle a touch of za’ atar before serving, if you like. Enjoy regardless.

Herbed yogurt dip

Ingredients

50 g fresh coriander leaves, washed and roughly chopped
25 g fresh mint leaves, washed and roughly chopped
1 clove of garlic, without skin
1 small green chili pepper, snipped with kitchen scissors
1 -2 teaspoons of caster sugar
1/2 teaspoon salt and more to taste
Enough natural yogurt (I used Turkish yogurt, similar to Greek yogurt) to form a thick dip

 

How to

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We enjoyed all the chicken wings – my faves – the yuzu wings. I can imagine just how they would taste if I used fresh yuzu zest!  Take care and thanks for stopping by. Enjoy your weekend too.

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