Cooked in seasoned coconut milk, these wings are really good. This recipe is a hybrid of a type of rendang—a slow-cooked type of Asian reverse curry—and the slow-simmered Japanese kakuni flavor profile. “Kakuni” can be literally translated as “cube simmered,” as in buta-no-kakuni. So, this is basically chicken wings cooked in seasoned coconut milk until…
Recipe Failure: Triple-dipped Fried Chicken Wings
This bastardized recipe was mostly a failure. I tried to blend two fried chicken recipes, and I drastically failed on ensuring the batter was the right consistency. It didn’t taste bad or anything, it’s just that the batter was so thick that it didn’t adhere to the chicken and was not as crispy as it…
Maple-Bacon Chicken Wings
Here’s a good take on a Food & Wine recipe, whose deliciousness lies in the maple-bacon sauce. I think you could get away with not deep-frying these wings (think air fryer) and have just a good of an outcome, but the chicken may not be as crispy. If you do fry them, you may want…