The Perfect Roast Chicken has taken on some mystical characteristics over the years. Who can forget the Engagement Chicken, a creation of Glamour magazine? Many marriages and engagements are credited to a recipe that is suppose to produce a perfect lemony chicken. Of course, the story goes that a woman makes the engagement chicken for her partner, often a man, and he subsequently proposes. The whole story is cute. Romantic fantasies of a partner did not spur my perfect roast chicken journey. Instead, I use the Perfect Roast Chicken to test out the quality of bird sold at the stores.CONTINUE
Is this the point I admit that I have a social media obsession? Or should I wait until I have told you about the dill pickle chicken wings I made? So, the story goes like this…A couple of years ago, I discovered Whole 30. I think I found the founder, Melissa Hartwig Urban first. Anyway, I found out about Whole 30 and I obsessively followed their Instagram accounts, including Whole 30 recipes. One of the things I love about their recipe account is that they have different food bloggers come takeover weekly and showcase their recipes. The man behind Primal Gourmet, Ronny Joseph, was a guest takeover and I found him there.continue
I don’t know much about American football. As a Nigerian-American woman, I grew up watching soccer in Lagos. I have vivid memories, from my childhood, of watching the World Cup games between the Super Eagles and other national teams. Now that I live in the land of the New England Patriots, during one of the winningest seasons, I find myself interested in the results. As has mostly been the
Second confession: I am a chicken wings connoisseur. Chicken wings always have a presence in
I knew I had to write up the recipe for these Salt and Pepper Chicken wings when I finally got my ratios right. It took a while to feel like I had the right balance of ingredients. I actually tested this recipe over three consecutive days. Each time was good until it was irresistible. There is something about cooking with ginger, garlic and soy sauce. The
It is my sincerest hope that you have an opportunity to try the recipe for Salt and Pepper chicken wings. The one thing I can tell you about making this chicken wings is that it is essential to have everything ready before you start cooking. The process goes by so quickly. The resulting wings are worth the effort.
Salt and Pepper Chicken Wings
- 3 Chicken Wings Party Style
- 12 Sprigs Spring Onions
- 8 cloves Garlic use less if you prefer
- 2 tbsp Grated Fresh Ginger
- 4 tbsp Sesame Oil
- 2 tbsp Chili Flakes
- 3 tbsp Freshly Milled Black Pepper
- 1/4 Cup Soy Sauce
- Gomasio or Everything But Bagel Seasoning optional
- 3 Cups Vegetable Oil
- Pat the chicken wings completely dry before salting the skin generously.
- Chop the garlic cloves into fine bits. Slice the spring onions, separating the greens from the white ends.
- A saucepan, with deep side, heat up the vegetable oil on medium heat. Test out the temperature of the oil by testing with a thermometer to see if it is 375F. Or sprinkle some flour and see if it sizzles.
- Once the oil is hot, start frying the chicken wings. Do not crowd the pot. Frying the chicken takes about 10-15 minutes. I like to turn my wings a couple of times to get a deep golden brown color on them.
- When pulling wings out of the oil, don’t place on paper towel. Gently place on a plate.
- While the last batch of chicken fries, start making the sauce to coat wings in another saucepan. Add in the sesame oil first. Follow with the garlic and ginger after a couple of minutes. Once garlic and ginger become fragrant, add in the white part of the spring onions.
- A minute after the spring onions are added in, pour in the soy sauce. Let it reduce and become sticky. Add in the chili flakes and black pepper. Stir everything together and wait for the last batch of chicken to finish frying.
- Once all the chicken wings are adequately fried, add them into the sauce with the heat still on. Stir it all together to get as much sauce on each chicken wings as possible. Once the sauce coats the chicken wings well, add in the green bits of the spring onions. Toss around for a moment.
- Transfer the Salt and Pepper Chicken Wings to a plate. I like to sprinkle mine with either gomasio or everything but bagel seasoning. It adds some more texture and umami with the sesame seed and other spices.
There are days when I feel sluggish. It is the sort of lazy when I don’t want to make an effort. On those days,
As I have mentioned previously, one of my goals in 2019 is to confront my food wastage. This means finding ways of using up every bit of edible food and examining the way I buy food. Often when I buy a rotisserie chicken, using the bits of meat on the carcass can be tough. The legs and breast are easy to dismantle and eat. The little meats hiding in crevices though tend to go to waste. This curry chicken and broccoli fried rice work wonders in using it up.
There are a few ways to make this recipe or non-recipe really. I am not going to give measurements because this is a use whatever you have leftover deal. If I have fresh broccoli on hand, I would usually toast the vegetables in an oil free pan to give it some char.
I tend to start the process of building the fried rice by frying some garlic in oil. Then I add in the curry powder into the pan. I usually use a bit of curry powder because I love strong flavors. Don’t be afraid to play and figure out what works for your tastebuds. In writing about meals like this one, I am creating an opportunity for you the reader to be inspired, not neccessarily directed.
Back to the curry chicken and broccoli fried rice. Once the curry blooms in the oil, I add in the bits of chicken I am using. Then I let that warm up a bit before adding in the rice. The goal is to let the rice fry a bit since this is fried rice. Once the rice seems like it is sticking the pan, I dump in the charred broccoli. Let it all heat up together before serving.
This curry chicken and broccoli fried rice situation was one of the first places I explored the idea of sweet notes making savory dishes pop. I love to add raisins to my fried rice just before it is done or when it is served. I mostly definitely recommend trying the raisins if you have any. Flakes of almond is the final touch for me.
I hope you get to venture into trying out this lazy day fried rice. Play with your spices and leftovers. You never know what you might create.
There are few things I knew about myself. One of those things was that I don’t like sweetness in my savory dishes. In the last few years, I have sensed an evolution in the way I eat. I understand that sugar can be more than just sweetness. Sugar can be used to create a different flavor. Sugar is the secret ingredient that creates the joy in this soy burnt caramel chicken.
Bitterness is the opposite of sweetness. It is the sensation that many seem to want to avoid. The truth is bitterness as a part of the flavor palette serves a function. I explore that function in this marinade for chicken. The first time I made the soy burnt caramel chicken, I was skeptical but I had to keep going. This recipe is one that required me to have faith in my imagination.
I kept going and this many years later, I keep going with it. It is something that I created and love. By burning the sugar in this marinade, I get to explore another side of the sweetness. Burnt sugar is not a one note flavor. It has layers that can range from smoky to almost pungent. These layers become even more extraordinary when paired with the magic of soy sauce.
It is only right that I admit that this recipe is one that would give a bit of anxiety. How do you know when the sugar is ready? How do you not burn down the house? What tips do I have to make this process doable? Trust yourself and be patient. The initial step of burning is the one that is most anxiety inducing. Once you get through that phase, there is a ton of flavor banked already that makes this a walk in the park. Are you ready to make soy burnt caramel chicken?
Soy Burnt Caramel Chicken
- 1/2 Cup Sugar
- 1 Cup Soy Sauce
- 2 Cloves Garlic
- 1 Tbsp Chili Flakes
- 1 Tbsp GInger Grated
- 1/4 tsp Salt
- 2 pounds Chicken leg
- Pour the sugar into a dry light-colored saucepan. Start heating the sugar at medium. As the sugar begins to liquify, swirl the pan slightly to get an even melt. Let the sugar sit on the heat for about 10-15 minutes until it is a dark brown color. Turn heat to low.
- Once sugar is dark in color, add in the soy sauce and 2 cups of water into the saucepan carefully. Start to stir mixture to encourage the seized up sugar to melt.
- Once sugar is dissolved into the liquid, turn of the heat. Smash the garlic and add it to saucepan with the ginger as well as the salt and chili flakes. Let the mixture cool down completely
- Pour the soy burnt caramel marinade over the chicken. Seal the chicken and set in a refrigerator for at least 2-4 hours. I have let the chicken marinade overnight without issues.
- Preheat oven to 425F. Take the chicken legs out of the liquid and pat dry before setting on a baking tray. Roast in the often for 20-25 minutes.