The combination of these two dishes, sweet and spicy wings served with a cool cucumber salad are a great match. The wings are started out a low temperature to render the fat, then the heat is increased to get them deliciously crispy. I was really surprised at how crispy they are...WITHOUT FRYING!
For the wings, combine:
1 T. baking powder
1 t. salt
1/2 t. each five-spice powder, turmeric, smoked or sweet paprika, black pepper, granulated garlic
12 - 16 chicken wings, tips removed, cut in half at the joint
Preheat oven to 250 degrees F. Place oven racks in top and bottom third. Line a baking sheet with foil; place a broiler rack or cooking rack on top and coat with non-stick spray.
For the wings, combine baking powder, salt, five-spice powder, turmeric, paprika, pepper, and garlic in a bowl or paper bag.
Dredge wings in spice mixture, arrange on prepared rack, presentation side up. Cook wings on bottom rack for 30 minutes.
Increase oven temperature to 425 degrees F. Move wings to top rack; roast until skin is golden crisp, 40 - 50 minutes.
For the sauce:
2 T. each fresh lime juice and duck or plum sauce
1 t. each Sriracha sauce and low-sodium soy sauce
2 T. minced scallions
1 T. each minced fresh garlic and seeded and minced serrano chili
1 T. peanut oil
For the sauce whisk together lime juice, duck or plum sauce, Sriracha, and soy sauce.
Saute' scallions, garlic, and Serrano in oil in a skillet over medium-high heat until softened, 1 - 2 minutes. Stir scallion mixture into sauce; serve with wings.
Now for the salad!
2 T. rice wine vinegar
2 T. minced pickled ginger
1 T. low-sodium soy sauce
1/2 t. kosher salt
1 cup sliced English cucumbers
1 cup fresh mung bean sprouts
1/4 cup each fresh cilantro leaves and chopped fresh Thai basil
1 T. seeded and minced Fresno chile
Whisk together the first four ingredients to make the vinaigrette. Toss cucumbers, sprouts, cilantro, basil, and chile with vinaigrette.
This was a wonderful meal!
Adapted from Cuisine at Home Issue No. 122