Wednesday, June 2, 2010

Back With a Vengeance



After my last colossal fail at stir fry, I thought I would steer clear from Asian inspired dishes for a while. But, alas, I have revisited the flavors of the Far East once again and this time it was greeeeeeeeeeeeat. And yes I needed all of those "e"s.

After a request for chicken wings for dinner, I intended to make BBQ chicken wings. Until I went to the fridge and didn't find the ketchup bottle refilled with my own BBQ sauce, or any other remnant of BBQ sauce in the fridge. So I had to improvise. I opened the cabinet and what's the first thing I see? Soy sauce. I ran with it and this is what transpired.

Asian BBQ Sauce for Wings (or anything else for that matter)
1/4 cup soy sauce
1/4 cup ketchup
1/2 cup water
1 tb. red wine vinegar
2 tb. honey
3 tb. brown sugar
1 garlic clove, minced
1 pinch of ground ginger

Add all of the above to a pan on medium heat. Reduce until the sauce thickens, but still has a liquid consistency about 10 minutes. Remove from heat and pour into a bowl or container with a lid.

The makings of the sauce...

The sauce after!
I prepared my wings in a very simple way. First, preheat the oven to 425. I spread them out on a cooling rack placed over a baking sheet, then patted them dry with a paper towel. (Remember, it is unnecessary to rinse chicken since that only liquefies germs and spread them alllll around the kitchen in places you might not even think to look!) Then I seasoned them with kosher salt and freshly ground pepper, putting pepper only on the side that would be face down since pepper can scorch easily when placed under direct heat. Bake for about 20 minutes if you are using wing sections, longer if you are using whole wings. Then crank up the broiler and broil the wings on each side for about two minutes or until the skin crisps and turns golden brown. Remove then and toss in the sauce in the covered container.

Chicken before...
Chicken after!

The Sides:

1 zucchini, sliced into 2 inch sections
1/2 onion, chopped
2 cups cold brown rice
2 slices turkey bacon
1 egg
2 tb. soy sauce or a fried rice seasoning packet


While the wings are baking, you can make some zucchini fry up some brown rice like I did. To make this a one pan wonder, add 1 ts. olive oil to a pan over medium high heat. Add in sliced zucchini, salt and pepper it, and saute until softened and a little brown, about 3 minutes. Remove the zucchini and let the pan come back to temperature. If you don't have cold, leftover rice in the fridge you can expedite the process by making some instant rice in the microwave and spreading it out on a baking sheet and putting it in the fridge for about 20 minutes. Be sure that your rice is COLD, or else it will break up and be a big, mushy mess! Once your rice is ready dice two slices of turkey bacon, and add it to the pan. Then add the chopped onion and cook for another minute. Add an egg, salt and pepper it, and scramble it. At this point I added in a Kikkoman's fried rice seasoning packet, or you could just add a couple tablespoons of soy sauce. Add in the rice and, then cook for another minute and that's all folks. Be sure to use a sizable pan that will allow the rice to maintain a high temperature once it is added.

Rice before...

Rice after!

T

You WILL want to make this for your family, your boo, or whoever. It makes a great, fast meal when the "summer=no cooking" syndrome hits and the pressure is on :) Not to mention there is NO ADDED FAT! 'Til next time.

Finished product!

2 comments:

Sarai said...

You did not exaggerate when you said that the sauce was great! I have been eyein' in for a while and finally got a chance to try it the other day. Keep the recipes coming !

The Sukkar Chef said...

Hey chica! Sorry I'm so late getting to your comment but a resounding THHHHAAAAAAANNNNNKKKKKSSSS!!!!