Zabb Wings
Recreating the most tantalizing wings from Fish Cheeks in NYC
I tried these fabulous wings from Fish Cheeks on a trip to NYC.
The flavours started dancing on my tongue.
I felt like Remy in Ratatouille.
I couldn’t get them out of my head.
After numerous attempts to get that seasoning mix down I finally landed on this recipe for the most tantalizing spice mix for your chicken wings.
Let’s Make it!
Recipe:
1/2 lb chicken wings
80ml fish sauce
80ml warm water
55g sugar
3 cloves garlic, minced
2 bird’s eye chilis
Juice of 1/2 lime
1 L oil, for frying
20g corn starch
20g potato starch
Prepare a day in advance: Combine marinade ingredients in a large bowl, stir to dissolve the sugar. Add the chicken wings and mix. Make sure they are fully submerged before covering and placing in fridge for 24 hours.
6-8 hrs before cooking, remove the wings from the marinade and place on a rack in the fridge (uncovered) to air dry. This will help us get nice crispy skin when frying.
Spice Mix:
3g fried garlic, powdered
12g toasted glutinous rice powder
1-2g citric acid
5g paprika
3g cayenne
15g sugar
3 lime leaves, powdered
5g salt
5g MSG
In a pan, add your dry rice and lime leaves. Toast over medium heat until the leaves are dry and the rice has slightly browned. Use a coffee grinder to grind the rice to a powder, likewise with the lime leaves.
Combine the remaining spice mix ingredients in a small bowl. Set aside.
To fry the wings: Preheat a large sauce-pot with oil.
Add the potato starch and cornstarch to a large bowl. Whisk to combine.
Coat the wings in the cornstarch and potato starch mixture, shaking off any excess.
Once the oil reaches 325 degrees fry the wings for 5 mins, or until through cooked. Remove wings from the oil let them cool for 5 mins. Turn the heat up under the oil. Once the temperature reaches 400 degrees fry wings again for another 1-2 mins or until golden brown.
Place the wings in a large bowl, and dust with your spice mix. Toss to coat them evenly.
Enjoy!