Garlic-Chile Chicken Wings With Grapes
Chef Alex Ong
University of Massachusetts
Now that football season is underway, it’s time to give that game day favorite—chicken wings—a new twist. Chef Alex Ong serves up this Asian variation for University of Massachusetts fans. Ginger, kaffir lime leaves, grapes, honey and red pepper flakes combine for a sweet-hot-tart flavor profile.
½ cup sugar
¼ cup kosher salt
2.1 cups water
1¾ lb. chicken wings (about 18 pieces)
1¼ cups green seedless grapes
3 tbsp. honey
About 20 small kaffir lime leaves, minced
1 tbsp. minced garlic
2 tsp. red pepper flakes
3 tbsp. canola oil
6 oz. leeks, white part only, washed and cut into ¼-inc. strips
1 tbsp. minced, peeled gingerroot
100 g. red and green seedless grapes, halved
1. For brine: combine sugar, salt and water in large container, stirring to dissolve. Add chicken wings to brine; let soak 6 hours.
2. Remove wings from brine and drain well. Preheat oven to 350 F. Arrange wings in roasting pan or large try. Roast for 40 minutes or until golden.
3. Meanwhile, in food processor, combine 1¼ cups grapes, honey, kaffir lime leaves, garlic and red pepper flakes; process until pureed. Set aside.
4. When wings are roasted, place a large saute pan or wok over medium-high heat; add oil. When oil starts to smoke, add leeks; saute until they turn soft. Stir in ginger, wings and grape puree. Toss until wings are evenly coated with sauce.
5. Stir in halved grapes. Transfer contents of pan to platter; serve immediately.
Photo courtesy of California Table Grape Commission