Chicken Wings 3 Ways
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.thehomekitchen.com for more!
