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.
Excited to re-find sour oranges at the store on Saturday after they appeared for about a week a month ago, I was looking forward to making chicken with mojo (the Cuban kind) last night. Sadly it was not to be. When I opened up the chicken I had bought from the meat counter, it smelled like ammonia. I figured the chicken at upscale grocery store chains is the same as the chicken at regular grocery store chains, but I guess this was my proof. But really, chicken shouldn’t be bad regardless of where you buy it! Poop on Central Market/HEB. Or more accurately, poop on Central Market’s chicken thighs.