Hot and Spicy Wings
By Ming Tsai
I grew up dipping my dim sum in a simple yet potent mixture of soy sauce, vinegar, and sambal. Since then I've varied the original as I've found new ingredients and today I'm updating it with a tribute to our melting pot: a blend of Tamari, a mellow Japanese soy sauce, and good ol' American hot pepper sauce in today's recipe: my Hot and Spicy Wings. My spin on the classic New York Buffalo wings that could single-handedly melt all that lake-effect snow. Let's get cooking!
2 pounds chicken wings, brined*, rinsed, patted dry
1/4 cup tamari (wheat-free naturally brewed soy sauce)
3 tablespoons Tabasco or other spicy/tart hot sauce
4 tablespoons butter, room temperature
Celery sticks, for garnish
Ranch dressing and blue cheese combined for dipping sauce
Kosher salt and freshly ground black pepper to taste
Canola oil for frying
Prepare a tall stock pot filled half way with canola oil. Using a thermometer, bring oil to 375 degrees and add brined, dried wings slowly so oil doesn't bubble over. Fry wings until golden, brown and delicious, about 15-20 minutes. You may have to fry the wings in batches to maintain temperature. Meanwhile, in a large, stainless steel bowl, combine the tamari, Tabasco and butter together and whisk smooth. When wings are golden, brown and delicious, add to bowl and toss with sauce. Serve ASAP with celery sticks and Ranch-blue cheese dipping sauce.
*Brine: Make a sweet seawater solution by combining 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water; multiply as necessary to fully submerge wings in a large container. Cover and refrigerate overnight. Rinse wings well under running water, drain and pat dry.
Grove Mill Pinot Gris
—Marlborough, New Zealand
Taste: Round, mouth-filling and smooth
Aroma: Rich and full, recalling sweet apricot jam
—Great as an aperitif or with a wide range of foods, from blue cheese to duck. A nice pairing with both the Tofu Stir-Fry and the Hot and Spicy Wings.
—Winemaker is David Pearce, who is widely regarded as one of the country's most innovative enologists. Respect for nature is fundamental at this winery - for instance, they've instituted a program to protect and rehabilitate the wetlands surrounding the vineyard.
—100% Pinot Gris
Michelob Ultra : A low carb beer, which might seem like an oxymoron, but I love the clean flavor. It goes great with the spicy, salty wings.
Chef Ming Tsai is a local restaurateur and host of Simply Ming.
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Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
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