bits and pieces

Thursday, February 10, 2011

Game Day: Harakiri Wings

These had their test run at this past weekend's superbowl party and they were a smashing success. They were referred to as Asian Suicide Wings, Kamikaze Wings, Nembutsu Wings because apparently I mixed up Sepukku with Pure Land Buddhism. SIGH. The life of a religious studies student. REGARDLESS, they are now known as Harakiri Wings because who doesn't love Mortal Kombat.


There is just one small problem - I don't know what kind of chiles I used in the marinade + dressing. We bought them at an Asian grocery store on Kingsway called 'Horse King' (true), and they were unlabelled. They are as ambiguous as Johnny Cage's sexuality. We have been calling them Asian Mystery Peppers (AMPs) and adding them to things with wanton abandon.


Mystery chiles are always entertaining - last year back in Montreal my roommate bought some ambiguous unlabelled 'Jamaican' chiles that resembled teeny tiny bell peppers but unleashed the fire of god on whatever they touched. Seriously - I think I remember half of one being enough to seriously spice an entire pot of curry/soup/whatever it was being spice-bombed.


Our AMPs are not quite so biblical in their wrath but they are quite spicy. They are small, and tiny, and red - like itsy bitsy red jalapenos but much spicier. Anyway, find yourself some hot hot chiles and get ready. And remeber what Liu Kang taught us- the smaller the chile/tinier the man-ninja, the spicier your pain.
I marinated these over night, and then breaded them, and then basically made the same sauce again and tossed them in it. Its the standard 3-step chicken wing/fried meat process and I find it constantly delightful. A little bit of prep for a whole lot of fun.


marinade + sauce ingredients:

chicken wings! This recipe is good for about 18 wings. IF you accidentally buy the chicken wings that are in fact the WHOLE chicken wing (if this is you - you're already aware) - never fear. Just get a really big knife/kitana and get ready for some butchering. Chop the wings at the joints, the bones (shudder) should cut relatively easily. Throw out the wing tips. They are the gross little nubby chicken wing tips. It's pretty obvious.

1/4 cup scallions/green onions, finely chopped

2-3 tbsp sesame oil

1 tbsp plain oil (canola = good choice, olive = FAIL)

2 tbsp sake (alternative: some white vinegar with a pinch of sugar)

2 tbsp soy sauce

fresh ginger! I used my garlic press and smushed about 2 or 3 inch-sized nuggets of ginger

1 clove of garlic, minced

ASIAN MYSTERY PEPPERS! I used 4, but I was consciously trying to make them too hot for my 'it's never too hot for me' boyfriend.

I also added a few dashes of Sriracha sauce due to the aforementioned reason.



You will want to make two batches of this - one for marinating your chickeny bits in (overnight) and one for using as a saucey-sauce-sauce. DO NOT use your marinade as a sauce. If you do so then you truly deserve any samonella you might get. NOTE: Or just make a double recipe. I realized this half way through. Yay brain!


flour breading-stuff ingredients:

1.5 cups of flour

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp pepper



you will need:

a deep fryer! If you are a poor mortal without fryer capabilities, get a REALLY BIG POT, protective eyewear, and a slotted spoon and possibly a fire extinguisher (pot-frying things scares me)

a bunch of oil to fry in (2 L) - canola is good. see deep frying for tips.

paper towels

a baking tray

saran wrap
  1. If you are an unforunate soul who accidentaly bought whole chicken wings, I am sorry. As far as I can tell there is no labelling or obvious indication on the packaging. So get out your choppy knife and FINISH THEM.
  2. Make your marinade and your sauce (aka take the recipe above and double it. I don't know why I didn't do it for you, but now I am just too lazy). Stick your wings and marinade in a bowl/ziplock bag and refrigerate overnight.
  3. Roughly 2 hours before you want to eat delicious wings get your wings out of the fridge.
  4. Make your flour mix. combine all of the ingredients and give 'em a stir.
  5. Dry your wings - give 'em a little pat down. You don't want them getting soggy with your marinade + flour combo.
  6. Dredge your wings in the flour mixture, and lay them on a baking sheet, and cover them with saran wrap.
  7. Refrigerate for 1.5 hours (at least)
  8. Prep deep fryer. Wings fry at 365 degrees for 6-8 minutes. Put on paper towels to absorb excess oil. Toss with sauce, and eat. ALTERNATELY - you can bake your wings at 400 degrees for about 45 minutes, toss with sauce and eat. FATALITY!

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