This week’s recipe is courtesy of the amazing David Chang, Michelin star chef and owner of the award-winning Momofuku restaurant group, largely based in New York. The recipe “Fried Chicken with Octo Vinaigrette” is published in his cookbook, Momofuku. However, instead of making fried chicken I tossed it over baked chicken wings. (Youz guys know by now we don’t fry on Wing Wednesday.)
Chicken Wings with Momofuku Octo Vinaigrette Recipe
(Recipe credit: Momofuku cookbook by David Chang)
The recipe for the Octo Vinaigrette (all of the ingredients minus the wings) is straight from the Momofuku cookbook.
- chicken wings
- 2 tablespoons finely chopped garlic
- 2 tablespoons chopped peeled fresh ginger
- 1/4 teaspoon finely chopped fresh chili pepper
- 1/4 cup rice wine vinegar
- 1/4 cup light soy sauce
- 2 tablespoons canola, vegetable or grapeseed oil
- 1/4 teaspoon Asian sesame oil
- 1 1/2 tablespoons sugar
- freshly ground black pepper
- cilantro (optional)
1. Preheat oven to 425F. Place a wire rack inside your baking pan. (I like to bake the wings on a wire rack because it allows all sides of the wings to crisp up and prevents you from having to flip them over halfway through cooking.) Drizzle the chicken wings with some oil (olive, vegetable, peanut – whatever you’ve got) to lightly coat. This will prevent the wings from sticking to the wire rack and allow them to brown nicely.
2. Place the wings on the wire rack. Bake for 40-45 minutes, until nice and golden brown.
3. While the wings are baking, prepare the vinaigrette. In a large bowl, mix together the remaining recipe ingredients.
4. Once the wings are done, remove them from the oven and place them in the large bowl. Toss the chicken wings in the vinaigrette to coat.