Crispy Ginger Lime Sticky Wings

Tonight is Saturday night and mama really did not feel like cooking. I was pleased to hear a simple request of “asiany wings with the ginger and stuff”. This is a simple recipe with simple methods that can be applied to any flavor wings you’re going for.

 

This sauce is packed full of flavor and super easy to make. It’s easily adjustable; if it’s too sweet, use less sugar. If it’s not spicy enough, add more sambal (or peppers). More or less ginger? Easy fix.

 

 

Ingredients:

 

For the chicken:

Chicken wings

Water

 

For the sauce:

¼ cup soy Sauce

2 tbsp of oyster sauce

2 tsp sambal oelek

3 cloves of garlic, grated

Thumb of ginger (about 1.5”) grated

3-4 tbsp of light brown sugar

juice and zest of one lime, a pinch of zest reserved

 

For the chicken:

 

  1. Using kitchen shears, cut your wings into flats and drumssw1
  2. Preheat your oven to 450 degrees.
  3. You’re going to boil water like you’re making pasta aka heavily salted and a rolling boil.
  4. Boil the chicken for 8-10 minutes.
  5. Drain thoroughly.
  6. Pat dry with paper towel.sw2
  7. Place the chicken pieces directly onto a cookie sheet (no added oil, no foil).sw3
  8. Bake for about 30 minutes.
  9. While your chicken is in the oven, start your sauce.sauce1
    • Grate the garlic and the ginger
    • In a sauce pan, over medium heat, add all of the ingredients and stir.
    • Bring to a boil and reduce to a simmer.
    • Keep an eye, the sauce will bubble and start to reduce.
    • Taste and adjust as you see fit.
    • When it’s perfect, remove from the heat.
  10. The wings will begin to turn golden brown.sw4
  11. Flip the wings and bake for an additional 5-10 minutes.
  12. Toss the wings in the sauce.sw6
  13. Sprinkle reserved lime zest over sauced chicken.

sw7sw8sw9

One word. BOOM!

 

 

 

© 2017 by Alexa Mason. All Rights Reserved

Quick Pork and Cabbage Gyoza

I am madly in love with any type of dumpling. Gyoza, potstickers, shumai. You name it, I’ll eat it. Little pockets of love, if you ask me.

 

I usually make my dough from scratch….until I bought my first pack of wrappers and well, work smarter and not harder.

 

For this recipe you will want to use your seasoned cast iron skillet for the traditional steam-fry-steam technique that yields a simultaneously crispy yet soft exterior.

 

I cooked this tonight on the fly so the measurements are not exact but you can freeze any leftover wrappers or leftover filling and use it another night. I do this all of the time.

Also, the lovely thing about making dumplings is that you really don’t have to stay true to any one recipe. Use what you have on hand!

 

Gyoza

Pack of gyoza (or wonton) skins

¼ to ½ lb of ground pork (you can substitute finely chopped shrimp, ground chicken, etc)

1-2 cup of finely shredded cabbage

2 garlic cloves, grated

1 in knob of ginger, grated

1 tbsp of sesame oil

1 tsp of low sodium soy sauce

Splash of fish sauce

 

Dipping Sauce

½ c low sodium soy sauce

1 tsp rice wine vinegar

1 tbsp light brown sugar

½ tsp sesame oil

1 tsp of water

chopped scallion, crushed red pepper (optional)

 

  • Combine these ingredientsgyoza3
  • Scoop a scant tsp onto the skin
  • Dampen your finger with water and moisten the lip of the wrapper
  • Fold up the dumpling and seal. (Visit Lizzie Tilchin and check out different ways to seal these babies!)
  • Heat your cast iron skillet and using a napkin wipe it down with your preferred cooking oil and a bit of sesame oil.
  • Place your dumplings onto the hot skillet for about 10-15 seconds until the bottoms begin to crisp up
  • Then pour about 2/3 cup of water into the skillet and cover tightly
  • Let this cook for about 4-5 minutes.

gyoza2meal3gyoza

© 2016 by Alexa Mason. All Rights Reserved