Soy-Dijon Chicken Wings

Source: Chef Ming Tsai, adapted from Simply Ming

Celebrity chef Ming Tsai says, "I have it on paper: In 1989 at Cornell University I consumed 115 chicken wings in an hour. This is not on my resume, however. That should give you some idea of my commitment to those addictive morsels, especially when prepared 'Buffalo' style. This dish is the result of wanting to take those much-loved wings in a different direction. As with the original, these wings are deep-fried for crispness and served with chilled celery sticks. But instead of the accompanying blue-cheese dip, I bathe the cooked wings in Soy-Dijon Marinade with added cheese for an awesome finish. These work equally well for munching or for supper, for few or a crowd."

	Photo credit: Tim Lynch Photography

Ingredients

• 1 small head of celery, stem end removed, washed 1
• Canola oil, for frying
• 2 lb chicken wings, separated into drumettes and wings (discard the tips) 1kg
• 1 cup crumbled blue cheese 250 mL
• 1 cup Soy-Dijon Marinade 250 mL (see marinade ingredients/instructions below)

Instructions

1. Fill a medium bowl with water and add ice. Separate the celery head into stalks, trim the ends and leaves, and cut into 4-inch lengths, halving any wide sticks. Add to the bowl and set aside.

2. Fill an electric fryer with oil to the designated mark and heat to 375 F (190 C). Alternatively, fill a large stockpot one-third full with oil and heat over high heat to 375 F (190 C).

3. Drain and dry the wings well. Working in batches to avoid crowding, if necessary, fry the wings in the oil until brown and crispy, 15 to 20 minutes. Remove the wings with a flat strainer and transfer them to a large bowl. Add the cheese to the marinade, add the mixture to the wings, and toss well. Serve immediately with the chilled celery.

Yield: 4 servings

	Based on 4 servings     Calories 470 cal Total Fat 38 g Saturated Fat 9 g Cholesterol 70 mg Protein 25 g Carbohydrates 3 g Sodium 1330 mg

Ingredients for Soy-Dijon Marinade

• 1/4 cup cracked black peppercorns, plus freshly ground black pepper to taste 50 mL
• Kosher salt to taste
• 1 cup red wine 250 mL
• 1 1/2 cups Dijon mustard 375 mL
• 1/2 cup naturally brewed soy sauce 125 mL
• 8 sprigs of fresh thyme, chopped, or 2 tablespoons (25 mL) dried 8
• 1/2 cup minced garlic 125 mL
• 2 1/2 cups canola oil 625 mL

Instructions for Soy-Dijon Marinade

1. In a small, dry saute pan, heat the peppercorns over medium-high heat, stirring, until the peppercorns are fragrant and just begin to smoke, 2 to 4 minutes.

2. Transfer to a medium nonreactive bowl and add the salt, wine, mustard, soy sauce, thyme, and garlic.

3. Whisk in the canola oil gradually to emulsify the mixture. Use or store.

Makes 6 cups (1.5 L). Lasts 2 weeks, refrigerated.

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