The Daley Question

Pining for those Canadian wings

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Pok Pok

Patrons dine at the Thai restaurant Pok Pok located in a former home in Portland, Ore., in this 2010 file photo. ( Washington Post/via Getty Images / October 24, 2010)

1. Whisk the fish sauce, sugar and crushed garlic in a bowl. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.

2. Heat 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain garlic on paper towels

3. Pour 2 inches of oil into a large pot; heat oil to 350 degrees. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.

4. Simmer the marinade in a small saucepan over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

Double-fried Crispy Wings

Makes: 4 to 6 servings.

A recipe from Stephanie Yuen, author of "East Meets West: Traditional and Contemporary Asian Dishes from Acclaimed Vancouver Restaurants."

2 tablespoons each: five-spice powder; ground galangal

1 1/2 teaspoon salt

2 to 3 tablespoons sriracha (optional)

3 pounds chicken wings, rinsed and dried

1 cup flour, shifted

1 teaspoon baking powder

2 teaspoons oil

1 cup cold water

6 cups oil (For deep-frying)

2 egg yolks

1 cup ice water

2 tablespoons chopped garlic

1 teaspoon chili flakes

Salt and ground black pepper to taste

1. Mix five-spice powder, ground galangal, 1 teaspoon salt and optional sriracha in a large bowl. Rub mixture evenly onto the wings. Cover and refrigerate for at least 8 hour or overnight if preferred.

2. About 30 minutes before serving time, remove wings from refrigerator. Ten minutes before serving time, combine 1/2 cup flour, baking powder, 1/2 teaspoon salt, 1 cup water and 2 teaspoons oil in a medium mixing bowl to make batter, blend with a hand-held egg beater for 5 minutes.

3. Bring oil to 375 degrees in a wok or a deep-fryer on high heat. Separate wings and batter into 3 batches each. Combine first batch of wings and batter together. Deep fry for about 5 to 7 minutes or until wings turn golden brown. Transfer to a wired rack to drain and cool off. Repeat with other 2 batches. When the last batch is done, allow the wings to cool off on the rack for another 20 minutes.

4. In a medium mixing bowl, whisk egg yolks and ice water together, stir in remaining flour, whisk for about 2 minutes.  Separate wings and batter into 3 batches again and repeat deep-frying steps but cooking the wings in each batch for only about 1 minute to get that extra crunch.

5. Place 1 teaspoon oil from the deep-fryer in a small pan and heat on high, add chopped garlic and chili flakes. Turn heat to medium. Stir and cook until oil is dried up and garlic turns golden brown. Sprinkle on wings. Sprinkle with salt and ground black pepper to taste and serve hot.

Do you have a question about food or drink? E-mail Bill Daley at: wdaley@tribune.com. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.

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