I like to cook chicken wings because they are quick and easy. I chose brussel sprouts because I had the pleasure of having these AMAZING life changing tasty green balls at Uchi in Houston. Uchi began in Austin and recently has been featured as #10 as one of the best 25 restaurants in the Huffington Post and described as "The Best Little Sushi House in America."
First off, I'm horrible with measurements. I always observed my Mom's home cooking and she just threw ingredients here and there and this is how I created this dish, but I did try to provide measurements for you.
INGREDIENTS
- About 8 chicken wings
- 1 bag of brussel sprouts
- 1 tablespoon of peanut oil
- 4 cloves of garlic finely diced
- 3 stems of green onion finely chopped
- Garlic salt
- Black pepper
- 2 and half squeezed lemons for lemon juice
- 4 tablespoon of soy sauce
- 3 tablespoon of fish sauce
- 2 teaspoons of Sugar
- Honey
- Cilantro for garnish
- White Jasmin Rice
- 2 cups of korean bbq marinade, I usually get mine from an Asian Food Market
DIRECTIONS
1. Season the chicken wings by generously sprinkling garlic salt and black pepper on both sides. Ugh I hate handling chicken, make sure to wash hands thoroughly after handling your poultry.
2. In a 1 gallon zip-loc bag, combine half of the finely diced garlic, green onion, 2 tablespoon of soy sauce, 2 tablespoons of fish sauce, and 2 cups of korean bbq marinade. I can smell that sweet and savory flavor coming to life.
3. Place chicken wings in zip loc bags and let it marinade in the refrigerator for 30 minutes. Turning bag over at 15 minutes. That doesn't look pretty.
4. While the chicken is marinating, rinse brussel sprouts with water and dry them with a paper towel. Cut off stems and for larger sized brussel sprouts, cut them in half.
5. Pre-heat oven to 400 degrees. In a medium sized mixing bowl, combine brussel sprouts, remaining garlic, lemon juice, peanut oil, 2 tablespoon of soy sauce 1 tablespoon of fish sauce, lemon juice and sugar. Sprinkle generously with garlic salt and black pepper. Toss gently.
6. Place brussel sprouts on a pan covered with aluminum foil. Make sure to scrape all that garlic. Drizzle with honey for some extra sweetness. Bake in oven at 400 degrees for 20 minutes, tossing once.
7. Remove chicken wings from refrigerator and place in a baking pan. Keep marinade and set aside. Bake at 400 degrees for 20 -25 minutes turning over once and baste with marinade (see step 9)
8. Place chicken wing marinade in a pot and cook to kill any germs and stir occasionally. Boil on medium low for 5 minutes. Pour marinade in small mixing bowl. Look at that yummy goodness. This is used to baste your chicken wings for extra intense flava! Don't let it go to waste!
9. Once chicken wings and brussel sprouts are cooked through, turn broiler on low and continue to bake for 10-15 minutes turning occasionally until browned nice and crispy. For chicken wings, garnish with cilantro and chicken wing drippings. Serve with white rice and devour!
Finger-linkin Asian Flava!
For ultimate eating pleasure, this dish requires absolutely no utensils
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