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Tuesday, June 14, 2016

Balsamic-honey dijon chicken wings


It's been raining a lot lately but the temperature's getting higher . Yup , summer is finally here and it's effin' hot and humid *sigh*

Anyway , I've checked some condiments that has been lurking at the darkest corner of our kitchen cupboard few days ago and found an expired balsamic vinegar . I think I bought it 2 years ago , thinking that I can use it before the expiry date .  There is such thing as too much balsamic vinegar dressing ....

I was lurking online , searching for some Chinese soup recipes and stumbled upon this site . 

Saw some recipes using balsamic vinegar and thought , chicken wings with balsamic vinegar ? Heck , yeah ! lol 


Good thing that I didn't give in to that urge to throw the expired vinegar the day before . 

I tweaked the recipe a bit , adding more dijon mustard and chilli flakes as it badly needs a spicy kick . Though 2 teaspoons of chilli flakes instead of one will be much better as the dijon mustard that I used is a bit more subtle in taste . The amount of the sauce is actually too much for 10 pieces of chicken wings , 20 should be perfect . I double fried the wings as I like a more crunchy skin , you can also bake or grill the wings if you don't like deep-frying . I marinated the wings for several hours , not intentionally , as I was also making bread , so no time to cook them right away . Though it seems that the flavour of the meat taste better that way .

Sticky , sweet and simply delicious , these spicy wings are a sure crowd-pleaser !


Recipe adapted from Daydaycook

10 chicken wings , half mid-joint and half drumettes 
5 cloves garlic , peeled and minced 
80 grams / ml balsamic vinegar 
80 grams honey 
80 grams raw sugar 
2 1/2 tablespoons dijon mustard 
2 tablespoons soy sauce 
1 teaspoon chilli flakes 

40 grams flour , for dredging  
some oil for deep-frying

some chopped spring onions 
some toasted sesame seeds 

* Rinse chicken wings and pat them dry thoroughly . Place in a mixing bowl and add 1/2 tsp cooking salt and a generous dash of ground white pepper , mix well to combine . If you have time , chill in the fridge for about 4 hours , let stand for 30 minutes at room temperature before frying . If not , just deep-fry them right away .   

* Mix together minced garlic , vinegar , honey , sugar , mustard , soy sauce and chilli flakes . Heat pan , pour in the vinegar-honey mixture , let boil and cook over medium-heat for about 4 minutes , stirring constantly , set aside . 

* Dredge each wings into flour , shaking off excess , set aside . 

* In a saucepan , heat oil and fry wings in batches for 8 minutes or until golden brown . When all wings are cooked , turn heat to high and deep-fry all wings in one go , about 2 minutes , transfer in a plate lined with paper towels to drain off excess oil . 

* Toss wings into the balsamic-honey sauce , transfer in a serving plate , sprinkle with sesame seeds and spring onions , serve immediately . 




7 comments :

  1. The presentation makes me hungry:)

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  2. It has been AAAAAAAAAAGES since I last fried anything. These look mouthwatering!

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  3. Hi Anne, it looks so delicious! I should try making this one day :D

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  4. Hi Anne,
    You have me drooling over your chicken wings! Looks so good!

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  5. I didn't know vinegars could expire! I better check mine---I might have a good excuse to make you scrumptious chicken wings!

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  6. Hi Anne,

    Wow! Your well-coated balsamic honey chicken wings are looking so finger-licking GOOD :D

    Zoe

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  7. The glaze on the chicken wings makes my mouth water, can’t wait to try this.

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