Chicken Wing Sequel

9 Spices Fried Chicken Wings

After I finished the chicken wing rice bowl last week, I had more tasks to do with the remaining wings. No way am I going to let them go to waste.

First I gathered all the bones from middle parts and wing tips in a pot and simmered to make soup stock. While it’s simmering I prepared the chicken wing base – looks like mini drum stick - to be fried. I get that frying can be fattening but they are very teeny, I’m not afraid…should I be?

Modified version of Masahiro Kasahara’s boiled then fried chicken wing recipe is tender and flavorful with nine spices. Adjust spices according to your own taste buds.

Ingredients and Instruction for 8 fried chicken wings (Print Recipe here)

• 8 chicken wing base/tebamoto (手羽元)
  Chicken wings: as whole shown in the top of the picture, chicken wing base is on the bottom left. Followed by middle/tebachu (手羽中) and tip/tebasaki (手羽先) on right…now you know all about chicken wings, right? Excellent!
  
• 5 cups water
• 1/2 cup sake
• 1 Tablespoon salt

 

• 1/2 cup milk
• 1 egg beaten
• 2 Tablespoons corn starch

 

• 1-1/2 cup low viscosity flour (薄力粉)
• 3 Tablespoons bread flour
• 2 teaspoons  salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon coarsely ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon each of sage, thyme,  nutmeg, oregano and basilNot showing white pepper

 

• Oil for frying

1. Put chicken wing base, water, sake and salt in a pot to boil. When it starts to boil, reduce heat to low. Simmer for 30 minutes then *leave in pot to cool to room temperature. *Do not skip this process.
   
   Note: I strip the meat from bone and flipped over so that skin is inside and shaped like a lollipop.
   .
2. While the chicken wings are cooling, combine milk, egg and cornstarch in a bowl. Set aside.
3. Whisk flours, salt, white pepper, black pepper, garlic powder, ginger, sage, thyme, nutmeg, oregano and basil in a bowl to combine. Set aside.
4. Heat oil to 338F in heavy deep pan. Pat the chicken wings base dry with paper towels.
5. Wet chicken wing base with milk mixture #2. Dredge with flour/spice mixture #3. Fry them until golden brown; about 3 minutes. Receive in a layered paper towel to remove excess oil. Note: Chicken wings base is already fully cooked in process #1 so not to worry about its doneness. I didn’t do lollipop style with these.

Making homemade chicken broth

Put scrap of bones and chicken wing tips (see previous post) in a pan. Pour 1000 ml water, 1/2 cup sake, 1 teaspoon salt and add 2x4 inch sheet of kelp. Bring to boil then reduce to simmer for 20 minutes. Skim off any white foamy scum that appears on top with spoon. Strain through sieve. This will keep in the refrigerator for about a month.

I used this broth in Okonomi yaki (Japanese savory pancake) batter in place of dashi stock.

The Okonomi yaki recipe was better than  I expected. I think I will write about it in the future.

Other food blogger’s recipe – I recovered asparagus buried  in the refrigerator the other day, oh goody, it is still good! I asked my husband to challenge this dish, Delizioso!

My son and his wife in Japan sent me a fancy gâteau (cookie) set. So light that it may not have contained any calories at all? You wish!

Have a wonderful rest of the week!