John Myers
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Chicken Wings in Style of Kings
The perfect chicken wings in style of kings recipe with a picture and simple step-by-step instructions.
For the marinade:
- 3 Hot peppers, red, long, mild
- 4 medium sized Tomatoes
- 250 g Spring roll sauce ala Sanur Beach, (see attachment)
- 2 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Fish sauce, light colored, (e.g. kecap ikan “King Lobster”)
- Tomato juice
For the spices:
- 4 Kaffir lime leaves, fresh or frozen
- 15 g Ginger, fresh or frozen
- 6 small Onions, red
- 3 medium sized Cloves of garlic, fresh
- 1 Spring onion, fresh, just the white
- 20 g Coconut sugar, brown
For the sauce:
- 1 tbsp Spring onion, fresh, just the green
- 1 tbsp Soy sauce, light
- 2 tsp Tapioca flour
- 4 tbsp Rice Wine, (Arak Masak)
- 120 g Marinade, (after cooking)
- 1 tsp Chicken broth, Kraft bouillon
- 1 tbsp Sesame oil, light
Also:
- 1,5 liter Frying oil, fresh
To garnish:
- 4 size Pack choi leaves
- 2 Cherry tomatoes
- Pepper threads, green
- Wash the chicken wings and remove the skin and outer wing. Separate the upper and lower arm at the joint. Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the dividing walls and cut the halves diagonally into pieces approx. 1 cm wide. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters across.
- Put the peppers together with the tomatoes and the remaining ingredients in a blender and purée finely for 1 minute at high speed.
- Wash the kaffir lime leaves and use them whole. Wash and peel the fresh ginger, cut a 4 cm long piece crosswise and work it into cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the spring onion and cut into thin rolls from above. Keep the white and green parts ready separately.
- Put the puree from the blender in a 2 liter casserole. Mix in the spices and add the chicken wings. If they are not completely covered, even out with tomato juice. Simmer for 30 minutes without a lid. Stir every now and then. Remove from heat, let cool down a little, remove the chicken wings with a slotted spoon and clean any adhering spices. Dissolve the tapioca flour in the rice wine. Mix the ingredients for the sauce and let it boil down until creamy.
- Heat the frying oil to 220 degrees. Wash and cut the garnish ingredients and place the pak choi leaves on a serving bowl. Fry the chicken wings in 3 portions until light brown (takes about 10-15 seconds, beware of splashing!), Drain and place in the serving bowl. Pour the sauce over, finish garnishing, serve warm as a side dish and enjoy.
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