This is a recipe I’ve been chasing for a long time and well-made chicken wings are a joy. Korean wings from Hang Fire Southern Kitchen in Barry have been a recent joy. I’ve made dry, crispy wings, but absent a good dip they were merely only OK so this month we encountered the monthly magazine in Tesco and there was a recipe. I thought I’d give their chicken wing recipe a try. Boy, was I glad I did.
This recipe should be treated as a base and fiddle with you as you like. I used white vinegar, dijon mustard and sweet chilli sauce and it was no worse for that.
You can tell I’m a bit biased towards certain ingredients. There’s a reason for that. A Taiwanese wife!
I found the greek yoghurt dip in the recipe unnecessary.
One of the things I always enjoy in an izakaya with a nice frosty Asahi beer, is Yakitori chicken. It has been demanded that we use the barbecue this year and so we did.
It turns out yakitori is not the hardest thing in the world to cook. put strips of chicken on a skewer, alternating with a couple of centimetres of spring onion. When preparing the sauce, reduce it by half so it’s nice and sticky. The sauce is nothing special, just the usual soy, mirin, sake and sugar combination. Once the chicken is on the grill, keep brushing it with sauce to add to the glaze.
Garlic is a most important ingredient. It’s rare in our house we don’t use it. Whether it’s starting a tomato sauce by frying an onion or crushing into teryaki sauce it’s unthinkable to cook without it. You shouldn’t taste it in the dish, but it rounds out the finished product nicely.
The example above was acquired at the food festival in cardiff bay for a whopping £2.50. It’s from the Pyrenées and I’m sure it’ll be worth at as soon as we’ve eaten the garlic I got from the Italian deli. I blame the TV chefs of the ’80s who woke British cuisine up and stole everyone elses. Food in the UK is not streets ahead of where it used to be.
We also had Keralan fried chicken from Purple Poppadom for lunch which is always good.