Saturday, January 26, 2013

Sushi Chicken Wings Recipe | Superbowl Snacks

Sushi Chicken Wings
By: Chef Cristian Feher

Sushi wings are a combination of my two favorite TV-watching snack foods - sushi and chicken wings! This is a great recipe for a Superbowl Party or hanging around watching movies with your friends and family.

Because I, personally, try to avoid gluten (wheat) as much as I can, I have made this recipe without using any wheat. However, it will turn out just great with regular wheat flour and Japanese soy sauce.

You may think to yourself that it might be difficult to get some of these ingredients. But they are readily available in most grocery stores. The only ingredients that you may not find at a conventional grocery store might be the Capelin Roe (which are fish eggs used for sushi). They can be found at most Asian grocery stores in the freezer section. And rice flour (although I get it at my regular grocery store) can be found at health food stores like Whole Foods, and it can also be found at Asian grocery stores.

- 2 dozen wings
- Kikkoman Soy sauce or Gluten-free Japanese soy sauce
- 6 chopped scallions
- Black sesame seeds
- Capelin Roe
- 1/2 cup Mayonnaise
- 1/2 cup Terriyaki Glaze or Gluten-Free Terriyaki Glaze
- 1/2 tsp Sesame Oil
- Srirachia (Thai chili sauce)
- 1 large bag of regular potato chips
- Rice Flour OR wheat flour
- Cooking Spray (optional)

NOTE: You will need to make potato chip crumbs. The easiest way is to put potato chips into a food processor, and process until they are crumbs. The hard way is to crush them by hand - put them in a freezer bag and crush them by hand until they are crumbs.

1. Sprinkle fresh, raw chicken wings liberally with soy sauce and let marinade in fridge for 20 minutes to 2 hours.

2. Dredge chicken wings in rice flour and put them on a non-stick baking surface with a little cooking spray. Spray the top of the wings too. Do not pile wings on top of each other, only make one layer and lay them all flat on the baking sheet so that they bake evenly and crispy.

3. Roast wings in oven at 450 for 30 minutes.

4. While wings are in the oven, mix the wing sauce by combining 1/2 cup of mayonnaise, 1/2 cup terriyaki glaze and a little sesame oil (1/2 tsp). Mix together well.

5. When wings are done, remove from oven, put them into a large food container with a lid, add the wing sauce and shake lightly to coat wings. Transfer coated wings onto a platter.

6. Garnish wings with spicy srirachia chili sauce, black sesame seeds, chopped scallions, potato chip crumbs, and capelin roe. I like to serve these on banana leaves with a colorful garnish.

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