Soy Braised Chicken Wings

Bon Appetit, January 2020 Issue, Pg. 97

So this week’s dinner was meant to be the Soy-Braised Chicken Wings recipe I found in a Bon Appetit issue. I was missing a bunch of ingredients though, so really this a much adjusted version. The cooking instructions are pretty close, but I had to swap a bunch of ingredients and skip a step or two. No complaints though, still a fan of how this turned out!

Ingredients

  • 1/2 cup dark soy sauce
  • 2 tsp five-spice powder
  • 3 tbsp brown sugar
  • 12 chicken wings
  • 3 Tbsp Sesame Oil
  • 4 scallions
  • 5 garlic cloves – 2 minced, 3 smashed
  • 2 Thai bird chilies
  • 1 cinnamon stick
  • 1/4 cup rice vinegar

Instructions

  1. Pour 1/4 cup soy sauce, 1 tbsp brown sugar, minced garlic, and 1 tsp five spice powder in mixing bowl. Add wings and toss.
  2. Chill wings in fridge for 1 – 8 hours. (I did 1.5hrs).
  3. Add oil to pan over medium-high heat.
  4. Stir in scallions, smashed garlic, chilies for a couple minutes.
  5. Add in cinnamon stick, remaining brown sugar and five spice. Give that a quick stir.
  6. Pour in remaining soy sauce and 3/4 cup water.
  7. Bring to a boil then reduce heat to medium-low.
  8. Add in chicken wings. Do not pour in marinade.
  9. Pour rice vinegar over the wings.
  10. Bring to a simmer, cover and let cook for 15 minutes.
  11. Flip chicken over, cover and let cook for another 5 minutes.
  12. Remove chicken and solids (chilies, cinnamon, and smashed garlic).
  13. Continue to cook sauce over high until thickened.
  14. Toss wings back in. Add in extra scallions if you want. Mix until thoroughly coated.
  15. Serve with a side of jasmine rice.

And Voilá! Tasty savory chicken wings! I didn’t have a metal sieve to strain out all the solids before reducing my sauce – so you’ll see all the leftover onions and garlic left things much chunkier than what you see on that Bon Appetit spread. These are so good though, even as modified as they were. They were savory and flavorful without being overly salty. With a little side of white jasmine rice, it was perfecto!

Bee’s Score: 4.5 / 5

My Score: 4 / 5

Happy Eating!

Brown Butter Lemon Pasta

Bon Appetit, March 2020, Issue, Pg. 77

When I think pasta, I think creamy. Creamy, cheesy, gooey carbonara. For some reason, I always forget how good a simple pasta can be. Sunday afternoon, Bee and I sat down and sifted through all my issues of Bon Appetit to pick out this week’s recipes to try. This six-ingredient pasta caught our eye because – 1) it looked easy peasy and 2) I still had way too many leftover lemons from baking a Vegan Lemon Loaf a week ago.

LINK TO RECIPE

Slicing lemons and grating parmesan

My lemons were a little two ripe and it made it hard to get them cut super thinly, but they still tasted delicious either way. I don’t think I’ve ever eaten the rinds cooked like this before, I usually toss them away like any other garnish. This pasta was so butter-y though that it did need that tangy pop of lemon.

Browning lemons and butter in the pan

The recipe called for a short-tube pasta. Unfortunately, with everyone panic-buying pasta, the closest thing I could find was some penne. No problem though, these ended up just the right amount of al dente. Bee was a big fan of the texture – firm and a little chewy.

This is where I fudged up a little. After adding the pasta water to the brown butter, the mix looked so thin and I worried (even though the recipe explicitly told me this would happen and to wait). Instead, I decided to add more parmesan – conveniently forgetting that the parmesan was salty. So oops, a teensy bit over-seasoned.

At the end of the day, still a solid recipe. Probably better if I had listened to directions and possibly gotten the right pasta. That being said, it was still nice to change up the pasta game with something a little zestier. Quick to whip up and so much better than an out-of-the-bottle pasta sauce.

Things I learned:

  1. There is such a thing as too much cheese – especially when it’s a salty parmesan

Bee’s Score: 3.5-4 / 5

My Score: 3 / 5

Happy Eating!