Posts Tagged lime
I love a lot of different kinds of food from different countries, but I’m no food snob. I don’t mind telling you that burgers and wings are two of my favorites. You don’t have to wait for the Super Bowl to enjoy wings. They’re great any time. In fact, it’s snowing out right now and I’m making these wings tonight.
This recipe is good for a dozen wings. Feel free to double or triple it for larger quantities of wings. I’m not going to tell you to marinate these wings for an hour or so. The idea here is to marinate overnight if possible…at the minimum six hours. The longer, the better.
12 chicken wings, trimmed and cut
4 cloves of garlic, minced
3 tbsp dark soy sauce
4 tbsp fresh lime juice
Zest of one whole lime
2 tbsp chopped fresh ginger (I often use the fresh ginger in the jar or the paste)
1 tbsp of honey
2-3 tbsp Sambal Oelek or Sriracha Chili Sauce (depending upon the heat level you want)
1 tbsp sesame oil
Wash the wing sections and pat dry.
Whisk all of the ingredients together with the exception of the chopped chives, and place the marinade in a plastic bag or bowl with the wings. Be sure that they are evenly coated. Marinate in the refrigerator overnight or, at the very least, for six hours. It’s a good idea to rearrange the wings a few times during the marinating process to ensure that they are marinating evenly.
Preheat the oven to 375 degrees. Place the wings and the marinade in a foil-lined pan and bake for 15 minutes. Turn the oven to “broil” and brown for an additional 10-12 minutes.
Place on a serving tray and top with chopped chives. Serve hot with lime wedges.
I never understand recipes that call for you to marinate for two hours or overnight. Forget the whole two hours thing. It’s always overnight unless you’re up against the wall for time.
I suggest you plan properly because overnight marinating makes a huge difference in every single dish I’ve made. There is no comparison.
I don’t know how you feel about it, but when I buy shrimp that has been “cleaned,” they never seem to completely de-vein the shrimp. I always remove the vein even in the front of the shrimp, not just in the back. But hey, it’s up to you.
2 cups coconut milk
1/2 cup fresh Kaffir lime juice (Key limes are fine also)
1 tbsp lime zest
1/4 cup Thai fish sauce
5 tbsp Sriracha sauce (no substitute; it’s easy enough to get)
1 tbsp Tamarind paste
2 tbsp minced garlic
1 tbsp minced fresh ginger
1 tbsp pink Himalayan salt
2 tbsp fresh chopped cilantro
1 tbsp fresh chopped basil
24 jumbo shrimp (peeled and de-veined)
Olive oil for grilling
In a non-reactive bowl (like glass), mix the first eleven (11) ingredients. Place the shrimp and marinade in a zip-lock bag and marinate in the refrigerator overnight.
Prior to grilling, soak the bamboo skewers in cold water for at least one hour to prevent them from burning on the grill.
Brush the grill with olive oil to prevent the shrimp from sticking, then heat that baby up. Thread 4 shrimp onto each skewer and put the skewers on the grill. Baste liberally while grilling for 3 minutes on each side.
Serve hot with fresh lime halves.
This is a major messy dish and several people I taught in my last cooking class whined about how sticky their fingers got because we did not separate the wings prior to cooking. Frankly, I have no idea what they were complaining about; the wings were delicious and it was well worth the messy effort.
If you must separate the wings, however, it’s fairly simple: Separate the upper part of the wing from the lower part of the wing at the “knuckle.” I simply use a cleaver. Both parts are used in the recipe. The wing tip is fairly easy to chop off. These are discarded. Or you can always buy the wings prepared this way. They are usually referred to as ‘party wings’ in the supermarket.
16 chicken wings*
Salt & pepper (to taste)
1 tsp. sesame oil
1/2 cup light soy sauce
4 tbsp. honey
4 tbsp. canola oil
1 tbsp. canola oil (reserved)
4 tbsp. Thai chili-garlic sauce
1 tbsp. Thai chili-garlic sauce (reserved)
¼ cup fresh-squeezed orange juice
¼ cup fresh-squeezed lime juice
¼ cup fresh-squeezed lemon juice
1 tbsp each fresh orange, lime and lemon peel
3 cloves garlic, crushed
1 garlic clove, chopped (reserve)
2 scallions, chopped
Black and white sesame seeds (reserve)
Mix all ingredients together (except those marked ‘reserve’) and whisk until well incorporated. Place the marinade in a zip-lock bag with the wings and seal. Shake until all wings are coated. Place the bag in the refrigerator to marinate. Three hours marinating time will do it, but I prefer to marinate mine overnight. The longer, the better.
These wings are cooked on top of the stove as opposed to in the oven. After the wings have been sufficiently marinated, place a wok on the stove top and add the 1 tbsp. reserved canola oil, the reserved tablespoon chili-garlic sauce, and the reserved garlic. Heat until the garlic becomes fragrant. Then add the wings (minus the marinade) and cook on medium-high heat to sear. Lower the heat and add the marinade to the wok. Cover and cook on low for about 25 minutes, turning occasionally. This will ensure that the wings cook through.
When 25 minutes is over, remove the cover from the wok and increase the heat to medium to stir-fry and further brown the wings. Be sure to turn the wings frequently as the honey can burn as the heat is increased. As the wings cook, the marinade will thicken and give them a slick coating. Throw in the black and white sesame seeds at the end and turn to coat. Remove the wings from the wok and place on a serving platter lined with fresh Watercress. Eat immediately!