Here’s a tasty recipe for chicken wings, based on a tasty salt and pepper squid recipe. Let’s face it, you could do this to any meat and it would be great.
1.5kg chicken wings
Plain flour for coating
2 tsp ginger powder
2 tsp salt
2 tsp chicken stock
2 tsp ground celery seeds
2 tsp chinese five spice
Oil for shallow frying (I used rice bran oil)
Cut chicken wings in half (separating at the elbow joint), to get lower wings and drumettes.
Coat wings in flour.
Heat oil in pan over a high heat (enough to shallow fry, a few millimeters deep).
Fry chicken wings until golden brown and cooked through.
Place wings in a bowl, sprinkle with seasoning to taste (you shouldn’t need all of the spice mix), and toss to mix through.
Serve and eat.
Portions listed serve one (if you are doing it right!)… or appetizers for a dozen people.
I’ve been meaning to make Chicken Wing Gyouza for many years, but never quite gotten around to it, on account of the fact that it seems like a lot of effort to de-bone so many chicken wings (because it’d just be ridiculous to only make a small amount!)
Well, I finally got around to it, and it turned out it wasn’t all that time consuming. I started with a tray of chicken wings (about 1.5 kilograms). Taking a paring knife and cutting around the shoulder joint of the wing, I separated the meat from the end of the upper arm bone (or the chickeny equivalent); mostly getting the knife underneath the tendons and flesh and cutting up, out of the meat, towards me, working my way around the bone.
Once I had the end done, I cut down along the side of the bone (sliding my knife in between the flesh and the bone). Once I had separated the flesh from the bone all the way down to the other end, it was a simple matter of dislocating the elbow (or the chickeny equivalent) and wrenching out the bone.
At this point I decided not to remove the bones from the lower part of the wing. I made this decision for two reasons:
- this would leave a convenient boney bit to hold onto when eating the chicken wing gyouza
- this would save me a lot of time
I prepared a fairly standard gyouza filling mixture:
- 250g pork mince
- equivalent volume of finely diced cabbage
- 2 tsp minced garlic
- a bit of soy (didn’t measure. enough to make it smell and look right. maybe 2 tsp?)
- 1 tsp sesame oil
I then stuffed the mixture into the cavity left by the bone (after I created some more space lower down in the wing by using my finger to separate the layers of skin in the wing). I sealed the opening by folding the skin over the opening and pinning down with a nice bamboo skewer that we brought back from japan (a long way to bring some skewers, but a pack of hundreds only cost us several hundred yen, and they cost about 10 times that here in Australia, for some reason).
I’ll post some photos of the cooked product once we’ve cooked them up. It’s going to be delicious!
Closing note: One thing that annoys me (so very, very much) is the constant pluralisation and mispronunciation of “gyouza” that I have to deal with from people who obviously didn’t do japanese at school. The plural of gyouza is “gyouza”, not “gyouzas”. You get this a lot with japanese words. and it’s pronounced “gyo-za”, not “gai-yoh-za”. Christ people, come on.