Duvel

I would suspect two issues here: 1) When you coat the frozen wings, that - per description - are ice-glaced you are not really coating the wing, but the thin film of ice covering it. This will melt first, when the wings hit the oven and thus effectively washing most, if not all of your marinate off. That would also explain the dried out „puddle“ in the second picture. 2) If then at a later point you try to coat the partially cooked wings the marinade meets the wing while the fat is rendering out, so the surface of the wing will be hydrophobic as can be, and the water-based marinade won‘t have it easy to adhere, either. From a conceptual point of view I believe that vinegar-based marinades need a bit of time to do their work denaturing the skin, so it can crisp up nicely later. So, it might not work so well as a quick or even in situ solution. However, I think it should be possible to bake from frozen. Maybe the best would be to start at a slightly lower temperature, thus gently cooking the wing first, and then giving it a blast at the end. If you could use an oil-based marinate or a „sprinkle on“ dry rub in the later cooking stage, it should do the trick. Here I feel that just the method and the material were incompatible … (and as a side note: fully agree that that green sauce is really magical)

Do you know “guided meditation” ? This is “guided hot pot“ …

Recipe, puuuleeeassse 🙏 And may I assume that went on top of some paste ?

We had a dear friend over tonight after not seeing her for quite a while due to these damn Covid restrictions. Like me she spend a couple of years in Japan as a postdoctoral researcher and I only found it befitting to make a hot pot (little ones all time favorite) to reflect this experience … Mixed hot pot (shoyu, mirin, sake / soy milk, miso, sake), with all the fixings … Warm sake. What a treat. The hot pot and the hot sake in connection with the current temperatures outside sent both my friend and me down a trip on memory lane about our life in Japan. A bit emotional … Raspberry custard mochis (little ones choice). I would have never considered these and gone with the matcha ones, but they were seriously good. He is getting pretty good in his choices 🥳 …

That is seriously impressive - kudos to you, @Steve Irby.

@Shelby, way to go - looking very much forward !!!

I think we have a dedicated thread for assigning blame, but let me say also here once again: damn all of you enablers at eGullet. However, for this particular purchase today I solemnly & solely blame @kayb 😜

I think the craze started in mid 2018, and by the beginning of 2019 the major (again Singaporean) brand had a dedicated outlet for their 3 (three !) duck egg yolk flavored products (potatoes crisps, fish skin and shrimp heads) in the most expensive mall in HK. Imagine a shop for potato crisps nestled in between Prada and Apple. I left in 2019 - I should ask whether they are still there …

… but (and this might not be comprehensive) in HK, Malaysia, Thailand, Singapore, Japan, Korea. This brand (from SG) used to be my favorite - although I preferred their salted duck egg yolk flavored fish skins over the crisps. But hey …

You can blend them into various sauces, to give this rich, salty, umami taste. One of my favorite dishes while visiting our production site in Nanjing in autumn was stir-fried crab (meat, intestines - everything except the shell) with ginger, then salted duck egg yolk and wine (and most likely some sugar) and finally soft tofu. Salted duck egg yolk is also a popular flavor for potato crisps, so maybe you could dry it, grind into a powder and start coating various snacks. Finally I was thinking to “enrich” (as if that was necessary) a Carbonara dish with it, but - alas - it has been done already … Let us know about your progress - I am craving salted duck egg yolk now 🤗

I understand that Frank’s is the “traditional” hot sauce used. I checked and Frank’s seems to be much milder than - say - Tabasco. Is is desirable to have a milder sauce for this - which then even gets more muted with equal (?) parts butter ? And how does that fit together with the trend to have extra hot stuff drizzled over your wings ?

I will need to make the deboned chicken wing at least once for this Cook-Off … your version sounds like a perfect opportunity 🤗

Wow - I am very impressed and even more happy with all the submissions we’ve had already in this Cook-Off. I know for certain that quite some members working behind the scenes on “their” wings, so we will be seeing more exciting versions in the upcoming weeks 🥳 … One thing that I found very interesting is that so far we haven’t had any “classic” hot wings (if that label exists) and no discussion on the topic of hot sauces / butter / you name it that goes on these. Maybe that’s just my personal curiosity and for you it’s more of a standard item (or am I being biased here) ? After all, how many food items have spawned an entire talkshow, running now for 17 seasons: (other than Gordon’s wimpy performance here, check out Padma’s take on it or the episode with Will Ferrell) So - how do you prepare & serve your classic hot wings ?

Delicious, but not the chicken part of the month 😝

I am sure there are minor differences, but Brezel is simply the German word for what you would call a (soft) pretzel …

Lazy weekday dinner: Wurstsalat, Brezel, beer …

Yes, it qualifies 🥳 I am looking forward to see what you make out of these …

Yeap - that’s the stuff. Fantastic !

If that isn’t a sign to participate in …

Giuvetsi of lamb, that I prepared already on Sunday, accompanied by potato Knödel instead of the usual Kitharaki because the little one asked for it. Works pretty well, too …

Here are some blends I like to put on meat (mostly) … A well balanced “italian” mix, popular in German households A spicy and complex Turkish mix, meant for minced meat, but great on any kind of grilled stuff … ”Chinese BBQ” Technically “just” Shichimi Togarashi, bit with a strong yuzu-mandarine note. Great on grilled poultry.

Damn straight - I pity the fool that is satisfied with 5 spices … This always reminds me of this scene … “8 spices ? Some must be double …”

Dynamite sauce ?!

Sure: Equal parts whole Sichuan pepper, cumin seeds, (brown) sugar, MSG “substitute”*, chili powder, salt. Plus 1/3 part of fennel seeds, broken star anise, black cardamom, cloves and Kampot pepper corns** All toasted in a hot pan and pulverized in a suitable blender. * MSG “substitute”: 1 part dried mushrooms, 1/2 part Kombu, 1/5 part MSG (my addition) ** my addition

It does. As @chefmd explained, the “stock” made from boiling onion skins is not only colored, but is used (at least in Russia and Germany) to color eggs naturally. Red onions work great, too. It’s a nice activity for kids …