Zabb Wings

I tried these fabulous wings on a trip to NYC from Fish Cheeks.

The flavours started dancing on my tongue.

I felt like Remy from Ratatouille.

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:

• 1/2lb chicken wings

• 80ml fish sauce

• 80ml warm water

• 55g sugar

• 3 cloves garlic

• 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. Add the chicken wings and massage.

Make sure they are fully covered by the brine before covering and placing in the 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 cooked through. Remove wings from the oil and place on a wire rack. 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!