Momofuku Chicken Wings
My mother is known for her love of pork fat, and this recipe shows why: It adds tastiness to anything it touches. At his restaurant, Momofuku, the wings are cold-smoked before being finished off on the grill or griddle. We've adapted the recipe slightly to make it a bit easier for the home cook, while still preserving the essence of the original. Try serving these at your next cocktail party.
you can add chili spice to this recipe and can be found at most Asian markets.
Thats my twist to this great dish: Tare is a generic Japanese term for a basting sauce. This version is essentially a chicken-infused soy sauce that adds lots of flavor to the finished dish.
This recipe was featured as part of our family cocktail party menu it's just a old recipe that I added a new twist to for all to enjoy.
- 20 chicken wings, with wing tips attached (about 4 1/2 pounds)
- 2 quarts lukewarm water
- 1 cup granulated sugar
- 1 cup kosher salt
- 1/4 cup vegetable oil
- 1 1/2 cups sake
- 1 1/2 cups soy sauce
- 5 cups duck or pork fat (can substitute vegetable oil)
- 6 medium garlic cloves, thinly sliced
- 5 to 6 pickled red chiles, seeded and ribs removed
- 1 1/2 cups mirin
- 1 bunch scallions, finely sliced, for garnish
- Separate wings into 3 pieces (tips, wings, and drumettes) by cutting at both joints. Reserve wing tips for the tare.
- Combine water, sugar, and salt in a large container with a tightfitting lid or a large resealable plastic bag (at least 4 quarts), and stir until salt and sugar are dissolved. Add chicken wings and drumettes to brine mixture, cover, and refrigerate for 1 to 4 hours.
- To make the tare, heat oven to 400°F. Combine wing tips and 2 tablespoons of the oil in a large ovenproof pan and toss to coat. Roast until wing tips are dark golden brown, about 1 hour.
- Remove the pan from the oven, place over medium heat, and slowly add sake and soy sauce, scraping up any browned bits with a flat spatula. Simmer over medium heat until reduced by 1/2, about 40 minutes. Strain and set tare aside.
- Once chicken wings and drumettes have finished brining, heat duck or pork fat in a large pot with a tightfitting lid over low heat until fat is 190°F to 200°F. Drain wings and drumettes from brine and pat dry with paper towels. Add wings and drumettes to hot fat and cook, covered, over very low heat until just cooked through, about 30 to 40 minutes. (Don't overcook the chicken; there should still be texture and bite to the meat.) When wings and drumettes are done, remove to a baking dish or baking sheet using a slotted spoon, and reserve fat for another use. (The recipe can be made through this step up to a day in advance. Bring chicken to room temperature before finishing.)
- When ready to finish the wings and drumettes, heat the broiler to high and arrange the rack at the top. Once the broiler is hot, place wings and drumettes in the oven and broil, rotating the pan halfway through, until skin is crisp and golden brown, about 5 minutes. Meanwhile, heat remaining 2 tablespoons oil in a large frying pan over medium heat. Once shimmering, add garlic and chiles and cook until softened, about 2 minutes. (Make sure the garlic does not brown.) Add mirin and cook until alcohol smell is gone, about 2 minutes. Add tare and reduce sauce to a light syruplike consistency, about 10 minutes. Add wings and drumettes and toss to coat, top with chopped scallions, and serve.
Beverage pairing: Champagne Henriot NV Brut Souverain, France. Sticky, spicy, and sweet finger foods need something clean and tight to maintain balance. This complex Champagne does the trick with notes of apples and peaches and a slightly smoky edge.