Page 8 - element E-news Magazine August 2019

fried chicken wings w/ peanut sauce, cilantro & fresno chilis
Ingredients
24 ea raw chicken wings 4 oz corn starch
6 oz peanut sauce
1 bunch cilantro
2 ea fresno chilis
4 oz chopped peanuts
16 oz peanut butter
4 oz honey
1 oz fresh chopped ginger 2 oz rice vinegar
4 oz water
1 tsp salt
1 tsp pepper
Yield: serves 4 – 6 people
• for dressing, combine all ingredients (other than the wings) in a blender on setting 1.
• slowly increase speed until medium high, and purée until smooth, 2-3 minutes
• place the raw wings in a salted pot of water and bring to simmer. cook for 10 minutes until cooked through but not falling off the bone.
•drain and dry the wings. can be done 1 -2 days prior to serving
• in a large bowl combine wings, salt, pepper and corn starch. toss through to fully coat
• in a large stock pot, fill with oil 1/3 of the way up. 3” of oil in the bottom of the pan should be sufficient to fry the wings. DO NOT OVERFILL, as the oil expands as it heats up. keep a fire extinguisher nearby.
• place the wings in the oil 6-8 at a time, do not overcrowd. cook 6-7 minutes until golden brown and cooked through. repeat until all wings are cooked.
• toss all wings in a large bowl with 6 oz
of the peanut sauce, serving the re-
mainder on the side for dipping
• garnish with slices of fresh chili and
cilantro leaves, and sprinkle with
chopped peanuts
• enjoy with ice cold beer on your back
patio watching the sun set into the gulf
Cheers, Chef Nils