If you are not familiar with “Momofuku”, it’s a restaurant group in New York City owned by Chef David Chang. I’ve been hearing about Momofuku’s fried chicken from friends for a while so when I saw Chicken Wings with Momofuku Octo Vinaigrette recipe at A Cup of Mai back in June, I knew I wanted to try making it right away. Mai used Steamy Kitchen’s recipe, originally from Momofuku Cookbook by David Chang, so I also followed most of Steamy Kitchen’s recipe. My kids still have hard time eating chicken wings because of the bones so I made this dish with drumettes. I was going to serve this recipe as a main dish but it was so popular with my family that it ended up with just as an appetizer!
On a separate note, my interview with Christian will be featured on Smart Boy Designs tomorrow. Christian is not a food blogger, but he’s the king of Social Media! He’s such an inspiring young man who blogs about “how to blog”, how to make money online, and life in general. He just happened to find Just One Cookbook several months ago and ever since I’ve been following his blog. I hope you have some time tomorrow to check out my interview with him!
I know it’s all off the sudden but I decided to take this week off. Mainly because I really want to finish some planned improvements on my blog but I have no extra time to work on. I already gave up watching TV and some beauty sleep (hehee), so I really need this extra time just to improve my blog. I’m very sorry about sudden absence but I hope to catch up on everything and I will be back next Monday to announce the giveaway winner!
Have a great week and I hope to share some of the new updates when I’m back…
- 3 pounds chicken wings
- 2 Tbsp. finely chopped garlic (5-6 large garlic cloves)
- 2 Tbsp. chopped peeled fresh ginger
- ¼ tsp. finely chopped fresh chili pepper
- ¼ cup rice vinegar
- ¼ cup light soy sauce (or replace with 3 Tbsp. soy sauce + 1 Tbsp. water)
- 2 Tbsp. vegetable oil
- ¼ tsp. sesame oil
- 1½ Tbsp. sugar
- Freshly ground black pepper
- Line a baking pan with aluminum foil (so that you don’t have to clean later) and spray oil on the broiler rack. Place the chicken wing, skin side down, on the rack. Set the broiler to High and place the broiler rack 6 inch away from the heating source. Broil for 10 minutes, or until nicely browned. Then flip the chicken (now skin side is up) and broil for another 10 minutes.
- While chicken is baking, combine all the ingredients for the Sauce in a small saucepan. Bring it to a boil, stirring once in a while, and turn off the heat.
- When chicken is done, pour the Sauce in a large bowl and toss the chicken wings in the sauce to coat. Serve on a plate and pour the extra sauce as you eat.