momofuku steamed buns – hoi sin sauce – scallions – peking duck
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And I thought Chang’s fried chicken with ‘octo vin’ was good. Good god, i was wrong. Well, not wrong, but there is something even better you can do with some nice pieces of chicken, that still have their skin on. David Changs magnificent recipe from his magnificent book (Momofuku) for the oh-so-magnificent chicken wings. He, himself, claims, that this recipe is the worlds longest recipe for chicken wings and that they’re very, very good. I didn’t know how right he was, when i first read those words.
Two days ago I was finally motivated enough to spend a lot of time on some chicken wings. It was all quite spontaneous. I went to the store, got some chicken wings with tips and a lot of lard. In the original recipe he wants you to cold-smoke the chicken wings, but in my tiny kitchen I really don’t have the possibility to do so. So I decided to do it the alternative way with infusing the chicken with smoky bacon flavor while confiting.
Okay, here’s just a quick post with a pretty picture of deep fried pork skin. I tried David Changs method and even though he says drying the skin in the oven is unreliable, it turned out to work great for me.
The taste of the deep fried crunchy pieces for themselves is kind of neutral and just a little bit pork-ish, but once you give them a little flavor with japanese 7 spice powder the thing gets more interesting. The fat brings out the flavor of the spice and suddenly it’s a great snack. I will definitely have to try to put it on other food, like croutons or something. |
  I’m Benjamin Emmanuel, a 20 year old food enthusiast from Berlin. I'm documenting stories and recipes of my culinary adventures. Read more...    |
   
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