Recipes: Alain's Sweet and Spicy Asian Wings
June 8, 2007 — -- Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc. 2010
Ingredients:
Directions:
1. Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, mirin, sugar and crushed red pepper in a large skillet set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a thick syrup, 18 to 20 minutes.
2. Meanwhile, place the peanut oil in a 6-quart pot and heat to 375°F. Place the chicken wings in a large bowl. In a small bowl, season the cornstarch with the Essence. Place the seasoned cornstarch in a 1-gallon heavy-duty plastic food storage bag and add the chicken pieces in batches.
Shake the bag to coat the chicken, then remove and place 8 to 10 pieces in the hot oil. Fry the chicken, stirring occasionally, for 6 to 8 minutes, or until the chicken is cooked through. Remove and place in a clean large bowl; season lightly with salt to taste. Continue until all the chicken has been fried.
3. Preheat the oven to 275°F. Spoon the sauce over the chicken and toss to evenly coat. Sprinkle the chicken with the cilantro and sesame seeds and place in a large oven-proof dish. Keep warm in the oven until the guests arrive. Makes 8 to 12 servings.
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007
Wing Ingredients:
Blue Cheese and Celery Crudite Ingredients:
Directions:
1. In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 350°F. Rinse chicken wings well under cool water and pat thoroughly dry with paper towels. Fry chicken wings in batches until golden brown and wings float in the oil, about 6 to 8 minutes. Drain well on paper towels.
2. In a large bowl combine Srirachi sauce, Crystal Hot Sauce, melted butter, juice of half a lemon and Tabasco. Whisk well to combine and pour over fried chicken wings. Allow to sit a few minutes before serving with blue cheese and celery crudite.
3. In the bowl of a food processor combine blue cheese, cream cheese and the juice of half a lemon. Process until smooth and well combined. Serve with celery batons and spicy chicken wings. Makes 6 to 8 servings.
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007
Ingredients:
Directions:
1. Place the chicken in a 1-gallon resealable plastic food storage bag. In a medium bowl, combine 1½ cups of the lime juice, the buttermilk, garlic, 1 tablespoon of the crushed red pepper and the kosher salt. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate overnight, or at least 12 hours, turning the bag occasionally to ensure even marinating.
2. Preheat the oven to 200°F.
3. Set a large, 6-quart cast iron Dutch oven over medium high heat with 3 quarts of vegetable oil. Heat the oil to 350°F using a frying thermometer to gauge the temperature of the oil. Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.
4. Place the flour and Essence in a 1-gallon resealable plastic food storage bag and place the chicken, 8 pieces at a time, in the flour and shake to coat. Lay the coated chicken on a wire rack set over a sheet pan to rest for 20 minutes before frying.
Continue with the remaining chicken pieces until all of the chicken has been coated. Fry the chicken in batches of 12 pieces. The temperature of the oil should drop to around 300°F. The chicken should fry at 300°F until they are golden brown and begin to float, about 7 to 9 minutes.
Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken. Be sure to allow the oil to return to 350°F or so before adding more chicken to the hot oil.
Once all the chicken is fried, place the honey, lime zest, the remaining 1/4 cup of lime juice and the remaining 1 teaspoon of crushed red pepper flakes in a small bowl and mix to combine. Serve the wings, 6 pieces per person, with some dipping sauce on the side. Makes about 6 servings.
1. Combine all ingredients thoroughly. Makes 2/3 cup.
Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993