BALTHUS’S AUNTIE’S SPICY STICKY CHICKEN WINGS

Technikart - SuperCannes - - La Voix Royale -

• 1 1/2 kgs / 3 pounds chicken wings • 2 ta­bles­poons Wa­sa­bi pow­der

• 3 ta­bles­poons Sri­ra­cha sauce

• 2 teas­poons cayenne pep­per

• 1 ta­bles­poon salt Sauce

• 5 ta­bles­poons soy sauce

• 4 ta­bles­poons brown su­gar

• 2 cloves gar­lic, min­ced

• 1 ta­bles­poons min­ced gin­ger root • 5 ta­bles­poons red wine vi­ne­gar

• 5 ta­bles­poons sher­ry or vermouth or white wine

• 4 ta­bles­poons se­same seeds Hello, Cannes! Good to be with Tech­ni­kart Su­per­cannes for the 71st Cannes Film Fes­ti­val. I ne­ver get to see films here since I’m stuck in a hot kit­chen, but since I’m co­oking on Tech­ni­boat in a very pri­mo spot, at least I get to go to some groo­vy par­ties. This year is dif­ferent be­cause I have my part­ner-in-re­cipes ac­com­plice, Balthus, with me. We will be se­ria­li­zed in The New Ad­ven­tures of Chef & Chat in Grand Sei­gneur ma­ga­zine, a gra­phic sto­ry with re­cipes, star­ting soon, and who knows, per­haps some day we’ll be here in an ani­ma­ted fea­ture.

First off, I know Balthus looks like a bad-ass big black tal­king cat, but in fact he is a Bre­ton Cel­tic Pú­ca, a contra­ry spi­rit who de­ci­ded to ma­ni­fest it­self as a bad-ass cat. Like the in­vi­sible rab­bit Pú­ca in James Ste­wart’s film Har­vey, but with more at­ti­tude. Har­vey is a fa­mi­ly mem­ber, Balthus says, but he won’t re­veal any­thing else. He’s pret­ty help­ful in the kit­chen, and he as­ked me to share his Auntie’s chicken wing re­cipe to­day. Evi­dent­ly, she ma­ni­fests her­self as a tal­king wok. An unu­sual choice for a Pú­ca to as­sume the form of a kit­chen tool, but not un­heard of.

Snip the tips off the ends of the wings, then cut the wings in­to two sec­tions. Toss with the Wa­sa­bi, Sri­ra­cha sauce, cayenne pep­per and salt. Re­fri­ge­rate in co­ve­red contai­ner over­night.

Line a ba­king pan with alu­mi­num foil and ar­range the wings in a single layer. Roast at 190 C / 380 F un­til gol­den and ten­der, tur­ning once du­ring ba­king, about 40 - 50 mi­nutes. Pour off the fat that has ren­de­red du­ring roas­ting.

Du­ring co­oking, make the sauce: In a wok or a large frying pan, mix all the in­gre­dients and cook, stir­ring, un­til the sauce thi­ckens slight­ly. Toss the co­oked chicken wings in the sauce to coat, then re­turn them to the ba­king pan to roast again un­til they are ni­ce­ly ca­ra­me­li­zed, about 10 - 15 mi­nutes. Shake the pan oc­ca­sio­nal­ly and turn them to keep them from sti­cking to the alum­num. Serve hot, sprink­led with chop­ped co­rian­der if you like.

Serves 4 - 6 hu­mans, or 1 Pú­ca.

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