Make Something New Every Day

This blog is inspired by all those who love to cook, whether experienced or not, and who continue to experiment with new ideas & ingredients, and best of all, share their passion with others.

The first entries are recipes prepared by the students of Lionel Wilson College Preparatory Academy in Oakland, CA. Fifteen students with varying cooking experience participated in my weekly workshop (via Tutorpedia), and successfully prepared various meals, snacks, and baked goods as part of an after-school program.

Along with the recipes from that class, I will continue to add new seasonal items, spanning every genre of the culinary world, as well as a helpful list of links to recipes, instructional videos, and places to shop and volunteer in your area.

Feel free to ask me questions and share your recipes and ideas as well. I look forward to cooking with you.

February 10, 2016

Crispy, Juicy, Succulent Gluten-Free Chicken Wings

It was hard to keep ppl away for 10 seconds to take a photo.

Frying chicken is less recipe, more technique, and techniques vary. In this case, I wanted to make gluten-free fried wings. I figured doing and egg + cornstarch dredge would give me a puffy crust with a light, crisp finish - perfect for holding lots of sauce in its nooks & crannies. I was right. 

Here's what I did.

Prep the Wings
Rinse and pat dry wings. Separate into drumsticks and flats, and remove wing tips (I freeze them for when I make broth). Sprinkle wings with salt. 

Make Your Sauce
What you see above is a mix of Soy Vey, Sweet Chili Sauce, and Sriracha. I reduced the Soy Vey to make it a bit thicker, then stirred in an equal part of chili sauce, and sriracha to taste. 

Have some fresh ginger and cilantro for garnish. 

Dredge the Wings
Beat a few eggs, and toss the wings to coat. 

Drop the wings into a bowl of corn starch (about 1C) mixed with a bit of salt (about 2t), and toss to coat evenly. 

Shake off the excess corn starch, and set the wings on a tray while you heat the oil for frying. 

Heat about 3C of oil in a heavy skillet, preferably cast iron, to 360'. If you don't have a thermometer, heat the oil on high for about 5 minutes to make sure it's hot. Once the oil shimmers, it's ready. 

Fry the wings in batches for about 4-5 minutes on each side. Don't crowd them. 
Drain the wings on paper towels. 

Toss the wings in the sauce, and top with freshly grated ginger and chopped cilantro. 

на здоровья!