Chicken wings Critchley-style from Cherry Blossom by Dave J Critchley
Who doesn't love a chicken wing? Especially one with these incredible flavours
Serves 4
Ingredients
- 32 chicken wings, jointed with the aileron (wing tip) removed
- 1.5l Tianjin master stock (see recipe below)
- 400g plain flour
- 1tbs chilli powder
- 1tbs smoked paprika
- 2tsp Chinese five spice
- 1tsp Szechuan pepper, ground
- 1tbs salt
- 60ml chilli oil
- 3tsp salt flakes
- 1tbs red chilli flakes
- 2 red chillies, sliced with seeds
- 2 green chillies, sliced with seeds
- 4 spring onions, sliced
- 1.5l vegetable oil
Method
Bring the stock to the boil and add the wings, then turn off the heat. Place the pan on the side with a spoon under the pot to allow air to circulate and assist cooling.
Add the red and green chillies to the pan. When the stock, wings and chillies are cool, place in the fridge. When the stock is cold, this may be overnight, remove the wings and chillies.
Place the oil in a wok or deep pan and heat to 180C. Coat the wings in a mixture of flour, salt, chilli powder and Chinese five spice. Add to the oil. Stir fry the wings until golden brown and add the chilli.
Remove from the oil and drain on kitchen paper. Place the wings in a bowl and toss in the chilli oil. Finish with the remaining ingredients.
Tianjin master stock
- 4l cold water
- 3 banana shallots, peeled and roughly chopped
- 3 spring onions
- 30ml rapeseed oil
- 1 small ginger
- 230ml Shaoxing wine
- 1 stick of lemon grass
- 300g rock sugar
- 1 tbsp fennel seeds
- 20 peppercorns
- 5cm cassia bark
- 180ml light soy sauce
- 3 garlic cloves
- 200ml dark sauce
- 10 small star anise
Using a large knife or cleaver, roughly chop the lemon grass, shallots, garlic and ginger.
Using the side of a cleaver crush the star anise and peppercorns and mix with the lemon grass, shallot, garlic and ginger.
Place in a blender with 30ml of oil and blitz to a paste, if required add more oil. Place a stock pan on the heat and add any remaining oil and allow to heat.
Add the paste and cook to infuse until gold and crispy.
Add the wine and allow the paste to be dispersed into the liquor.
Add any remaining ingredients to the pan apart from the sugar.
Bring to the boil, skim any scum from the surface and then add the sugar. Allow to simmer for 1 and a half to 2 hours, skimming frequently.
Remove from the heat and strain through a fine sieve. Season to taste.
