Wings and Things

This is what I get for not officially following our blog (although I thought I was!).

For about a month now, I’ve been expecting notifications for your posts and when I never got any, I figured everyone was super busy! Then yesterday on a whim I decided to check in and saw there were all these posts that I hadn’t read!

Silly me.

Anyway, it was fun catching up on all that you guys have been up to :). As for me…recently I’ve been trying to cook more and have been trying some new recipes. I’ve been on a bit of a chicken wing craze and one of the things that I’ve really been wanting to try is Korean fried chicken (a la Bon Chon), but still haven’t gotten around to it. I was talking to my coworker about my fried chicken wing research and he shared a recipe that he had been wanting to try for a while by Andrew Zimmern. While they weren’t fried, they sounded pretty good and easy since they were a “one-pot” dish. I ended up making them that very night, go figure!

Andrew Zimmern’s One-pot Sticky Chicken Wings

Here’s how they turned out!Image

That glazed look gets me every time!

The recipe was super easy, but unfortunately I think they ended up looking a little better than they tasted. Not that they were bad (I made a big batch and ate them all!), but they weren’t quite as good as I was hoping. If I ever make them again, here’s what I would do differently:

  1. Use less soy sauce, or use low-sodium soy sauce. The wings were really flavorful, but a bit too salty to me (probably due to the type of soy sauce I was using).
  2. Don’t over reduce the sauce (this probably contributed to the saltiness too). While cooking, the sauce didn’t look like it was thickening much as it was reducing, so I continued to cook off more and more liquid and was ultimately left with very little sauce. Note to self: taste the sauce as it reduces!

Along with the wings, I cooked some roasted vegetables using a new method. Usually when I roast vegetables, I cut squash and some root vegetables in big chunks and cook them spaced out on a roasting pan. This time, I used a recipe that I found for “The Best Roasted Vegetables Ever” (how could I not try them?), which required cutting all the vegetables into small cubes and mixing them all together in a baking dish.

The Wednesday Chef’s Best Roasted Vegetables Ever

Here’s what they looked like before going in the oven – so colorful and healthful too! I followed the recipe pretty closely, except I added 1 sweet potato in lieu of a regular potato.

Image

I forgot to take an after shot, but they still looked pretty nice and colorful after roasting. They tasted good too! It was definitely different because the vegetable flavors mixed more and when eating them, you’re likely to eat several types of veggies with each bite. I think I’ll still roast vegetables the typical way when I’m looking for something quick, but this way would be fun to change things up every now and then!

That’s all for the kitchen chronicles for now 😀

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5 thoughts on “Wings and Things

  1. Yes, silly you! You *are* appearing as a “follower” of the blog, are you not getting the emails? That would be strange. Meanwhile, I was wondering what YOU’ve been up to lately because you’ve been so silent, as a poster and as a commenter. I was wishing it meant you were busy planning a move up here, haha (a big sister can always wish her little sister lived closer, right?). I will encourage you to keep working on that Bonchon-wannabe recipe so we can benefit from it. 🙂 And the roasted veggies look delicious, full of stuff NO ONE else in my family would eat, other than me. 😦 Maybe I’ll make a batch and make them all eat a bite or two to start inoculating them to it. Plus maybe it won’t be so offensive when the flavors are all mixed up. More wishful thinking from me…

    • Yes! If I ever master a Bonchon clone I will definitely make it for you guys 🙂

      Sad that no one would eat the roasted veggies with you, wouldn’t the girls like the sweet potatoes since they are kinda candy-like? I support your gradual inoculation plan btw!

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