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! 😉
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- 3 lbs chicken wings (flats/drumettes)
- 2 Tbsp garlic (2 Tbsp = 5-6 large garlic cloves) (finely chopped)
- 2 Tbsp ginger (fresh, chopped, peeled)
- ¼ tsp chili pepper (fresh, finely chopped)
- ¼ cup rice vinegar
- ¼ cup usukuchi (light-color) soy sauce (or replace ¼ cup Usukuchi with 3 Tbsp soy sauce + 1 Tbsp water)
- 2 Tbsp neutral-flavored oil (vegetable, canola, etc)
- ¼ tsp sesame oil (roasted)
- 1½ Tbsp sugar
- freshly ground black pepper
-
Gather all the ingredients.
- 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.
Source: Inspired by A Cup of Mai, slightly adapted from Steamy Kitchen, Originally from Momofuku cookbook by David Chang.
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can i make this dish with an entire chicken that has been cut into small pieces=perhaps 8 or 10 pieces. my husband hates chicken wings so the original recipe is not good for him.
thanks
Hi Eleanor! Sure that should work. I haven’t tried that myself but I think it should work just fine. 🙂
Hi Nami, thanks for the recipe. My family loved eating the chicken wings. I did use a little less ginger.
Thank you for trying this recipe, Darlene! I’m happy to hear your family enjoyed it. 🙂
Hi, when you said broiling, does it mean only top heat baking instead of the regular top/bottom heating? Thanks!
Broiling is the heat from the top. 🙂 It’s basically indoor “upside” grill. 🙂
Tried this recipe today, loved the sauce. It’s restaurant quality. Will certainly repeat the recipe.
Hi Surabhee! Thank you so much for trying this recipe and for your kind feedback! I’m so happy to hear you enjoyed it! 🙂