Chicken Wings 3 Ways

Meet Alison Kent!  With a background in Architecture/Interiors, art and design, plus obsessive passions in cooking, entertaining and gardening she has created the HOME KITCHEN. 

Alison designs kitchens that work for how you cook and gather.  She is also incredible at creating delicious recipes that Stong’s Market gets to share with you!  Through her love of travel, Alison picks up new ideas and flavour combinations that are unique.

Vietnamese Style Chicken Wings

INGREDIENTS

 Chicken Wings

Cilantro and Lime Wedges for Garnish

Sauce

  • Fresh Lime juice, Lime Wedges for Serving
  • Minced Garlic
  • FINELY chopped Lemongrass
  • Soy Sauce & Fish Sauce (2:1 ratio)
  • Vegetable Oil
  • Palm Sugar
  • Cilantro STEMS (keep tops for garnish!)

 

INSTRUCTIONS

Marinade

Mix the Sauce ingredients thoroughly to emulsify the oil with the rest of the liquid.

Save half the Sauce aside, and marinade the Wings with the remainder of the sauce for a few hours to overnight in the Fridge.

Cook

Place the marinated Wings on a sheet pan (on parchment or silpat) and bake at 350d for 20 minutes.

Serve

Remove the cooked Wings and serve with the remainder of the Sauce for dipping, along with fresh cut Cilantro tops and Lime wedges.

NOTES

Like a bit of a kick?! Try adding some Red Chili to the Sauce.

TIP > Taste the Sauce before adding the Chicken – if it can handle a bit more Palm Sugar, it will also help for browning the Wings nicely.

Vietnamese Style Wings are perfect when paired with quick Pickled Vegetables or a spicy  Cucumber Salad!

Loving this? Follow Stong’s Market on Instagram 

or visit their Greater Vancouver locations.

Head to www.thehomekithchen.com for more!

Saltimbocca Style Chicken Wings

INGREDIENTS

Chicken Wings

Blue Cheese

Proscuitto

INSTRUCTIONS

Wrap

Wrap each Wing with big crumbles of Blue Cheese and Proscuitto.

Cook

Place wrapped Wings on a parchment into an Air Fryer.

Cook at 400d for 15 minutes, then add up to 5 minutes at a time until thoroughly cooked.

Serve

While still hot, squeeze a few drops of fresh Lemon juice onto each wing and top and serve!

NOTES

Try varying the cheeses and meats such as a Gruyere with Pancetta. 

Try serving with a julienned Vegetable Cole Slaw!

Loving this? Follow Stong’s Market on Instagram 

or visit their Greater Vancouver locations.

Head to www.thehomekithchen.com for more!

Dried + Fried Style Chicken Wings

 

INGREDIENTS

Chicken Wings

Brine

Lemon (juice + lemon)

Salt + Peppercorns

Smashed Garlic

Option – add Red Thai Chilis

Vegetable Oil

Buttermilk

Salt

Option – add Sriracha

Flour Dredge

All Purpose Flour

Salt + Pepper

Garlic Powder

Smoked Paprika

Optional – fine Chili flakes

 

INSTRUCTIONS

Brine

Mix Brine ingredients, add Chicken and enough water to cover completely.

Dry

Remove Wings from the brine (discard remaining brine) and dry off.

Leave in the Fridge uncovered for a few hours to overnight.

Cook

Prepare the Flour dredge.

Cover the Wings thoroughly in the Flour, then Buttermilk, then back in the Flour.

Fry in pre-heated Vegetable Oil (enough to cover the Wings) until cooked.

Serve

While still hot, sprinkle Wings with Fleur de Sel and optional fine Chili flakes.

NOTES

TIP > Try different flavorings with the Buttermilk and Flour dredges.

Serve with a spicy, lemony Aioli dip.

Loving this? Follow Stong’s Market on Instagram 

or visit their Greater Vancouver locations.

Head to www.thehomekithchen.com for more!

 

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