The wing experiment

Left with a pot of cooked chicken wings after making stock and too lazy to pick off the meat for salad, I decided the best and easiest way to use them would be to fry them up. And since I had been craving Mark Bittman’s Sweet Garlic Soy Sauce, I decided that would make the perfect glaze. I was right.

You must try these. Just fry up the wings as you would for Buffalo wings and toss them in the sauce. A little goes a long way since the sauce is basically a sticky sweet and salty caramel. Next time I think I’ll add a bit of orange juice or rice wine vinegar. Or I’ll use the sauce from David Chang’s wing recipe. Here’s a simplified version. The original calls for brining, cold-smoking and confiting the wings, then browing and pressing them in a cast-iron pan, and then glazing them.

Pink Chicken for Lunch

Killing time before tae kwon do class, Kristin and I wandered into a cute new Asian store in Moabit. It had a lot of great stuff, including a small collection of nice looking fresh produce. In the spirit of supporting this new venture, and because I can’t stop myself when I see them, I bought a couple jars of Patak’s: Hot Mixed Pickle and Tandoori Paste.

The marinade is alarmingly pink

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