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Tag: Chicken Wings

Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

Quick and easy one pot dinner bursting with flavour. Super juicy succulent chicken wings. Bet you can’t eat just one bowl! The influence of Portuguese cuisine is strong in the classic Baked Macao Portuguese Chicken Rice dish. As an alternative to chicken thighs we opt…

Phnom Penh Cambodian Fried Chicken Wings Recipe | 金邊炸雞翅

Phnom Penh Cambodian Fried Chicken Wings Recipe | 金邊炸雞翅

I guess it’s fair to say that I have an obsession with chicken wings as like someone would over fried chicken. There’s this hole-in-the-wall restaurant in Vancouver that has been serving up some serious crack chicken wings for the past couple decades. Phnom Penh 金邊小館 is…

Pidgin Chicken Wings Recipe

Pidgin Chicken Wings Recipe

pidgin vancouver gastown

Ok so you’ve been to Pidgin Vancouver a few times now. You’ve had their amazing oyster shooters and a few dozen rounds of their succulent Pidgin chicken wings. And like Pok Pok Portland, you’ve tried to recreate those Pok Pok Ike Vietnamese Chicken Wings at home. Now you want to recreate Pidgin chicken wings with the same juicy, grilled perfection wings with the Korean sauce. Recipe courtesy of Chef Makoto Ono on the Food Network.

Pidgin Chicken Wings Recipe

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Pidgin Chicken Wings Recipe | Pidgin Vancouver

  • Prep Time: 2 hours
  • Cook Time: 2 minutes
  • Total Time: 2 hours 2 minutes

Description

Succulent Pidgin chicken wings. Recreate Pidgin chicken wings with the same juicy, grilled perfection wings with the Korean sauce. Recipe courtesy of Chef Makoto Ono


Scale

Ingredients

  • *****Brine*****
  • 1 kilogram chicken wings
  • 2 cups whole milk
  • ? cup water
  • 1 lemon, zested and juiced
  • 1 tablespoon sugar
  • ½ bulb garlic, peeled and sliced
  • 1 small thumb ginger, peeled and sliced
  • 3 ½ teaspoons kosher salt
  • *****Sauce*****
  • 1 small thumb ginger, peeled and sliced
  • 1 large clove garlic, peeled and sliced
  • 2 tablespoons gochujang
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon sugar
  • 3 ½ tablespoons soy sauce
  • 3 ½ tablespoons rice vinegar
  • 1 tablespoon vegetable oil

Instructions

  1. *****Brine*****
  2. Combine all the ingredients in a sealable container.
  3. Add chicken wings and let sit for 24-48 hours in your refrigerator.
  4. *****Sauce*****
  5. Heat a sauce pot on medium and add vegetable oil.
  6. Add the garlic and ginger and cook until lightly browned.
  7. Add all the remaining ingredients and cook until reduced by ¼. Remove from heat.
  8. Once it is slightly cooled, puree the sauce with a handheld blender or a bar blender.
  9. *****Chicken Wings Assembly*****
  10. Remove the wings from the brine and pat dry with a towel. Let sit until room temperature.
  11. Preheat the grill to medium high.
  12. Put the wings on the grill and cook for approx. 4 minutes each side or until the juices run clear.
  13. Remove from the grill and toss in desired amount of sauce. Serve warm.
  14. Chef’s Tip: There may be leftover sauce that can be used for a variety of dishes including steaks and other barbequed meat or anything that could use a little extra kick. Gochujang is a Korean chilli paste found in any Korean market.


Nutrition

  • Serving Size: 4 people
Recipe Card powered byTasty Recipes

PiDGin Vancouver
URL: www.pidginvancouver.com
Cuisine: European, Seafood, Japanese, Korean, French

Hours:
Mondays – Thursdays: 5:00-12:00pm
Fridays – Saturdays: 5:00-2:00am
Sundays: 6:00-12:00am
350 Carrall St, Vancouver, BC V6B 2J3
(604) 620-9400