eG Cook-Off #88: Wings
Wings – who doesn’t like them*?
In the past, we’ve had plenty of chicken dishes in our Cook-Offs, such as Fried Chicken (#5), Kebabs, Satays and Skewers (#24), Chicken & Dumplings (#51) and Grilled Chicken (#53), but somewhat surprisingly we’ve missed the probably most popular chicken part outside the dieter's classic “101 ways to cook a chicken breast”.
With the Football collegiate national championship game just around the corner and next month's Superbowl casting i
I made the Singapore Hawker wings again - but this time, deep fried them.... this was definitely the winner!!!
These were marinated for 24 hours as above, then steamed for about 40 minutes (probably could have been 30), then put on a rack and dried in the refrigerator overnight (actually about 24 hours, but overnight would have been more than fine). Then deep fried in peanut oil at about 375-400F from room temp. The skin came out super crispy and the meat on the flats
