I blog as a medium because I love it, pure and simple. The perks and opportunities have been great and many doors have opened for me to meet great people and participate in some fun events. But I do it because cooking food and travel, more so than Blogging itself, is my passion and what drives and consumes me. It’s funny. My new co workers approach me each day to ask me what I cooked the day before. They look at me in that strange but appreciative interest that comes with someone who’s ardent .They love and respect my passion for food as well as my honesty. It’s nice to see a true honest passion without questionable motivations these days amidst dissent, divisions and uncertainty.
Last spring walking through the Naschsmarkt in Vienna, I discovered a shop that’s the inspiration for this dish. Kim’s Kocht Shop and Studio. They had a line of exquisite flavored salts and I purchased a Lemongrass Chili Salt there packaged nicely in small Weck containers. Sadly I used my last drop of the fantastic finishing salt. So with spice grinder in hand, I decide to make my own with a few variations. So here are some tasty easy wings, with an exotic twist influenced by my interests and passions, food, culture and travel. Enjoy it. I know I did. But most important, do what you love, show your love, and stay true.
|Honey Sesame Wings with Lemongrass Chili Ginger Salt|
- 1 stalk lemon grass
- 1/2 chunk of ginger peeled and sliced
- 2 dried Thai Chilies
- Coarse Sea Salt or Kosher Salt
- 2 lbs chicken wings , cut
- Oil suitable for frying ( pomace, vegetable,peanut, grape-seed, etc.)
- 4 tablespoons honey
- 2 tablespoons Dark Sesame Oil
- 1 teaspoon rice vinegar
- 2 tablespoons sesame seeds ( to be toasted)
- 1-2 cloves garlic minced
- A few drops Fish Sauce
- Lime , quartered for garnish
- Take a spice grinder and add about 1 -2 tablespoons of the sliced stalk of lemongrass. Add the peeled ginger , and dried chilies and pulse until minced.
- Add enough salt to fill grinder( approx 1/2 cup or more). Pulse to blend.
- Store in jars to use as a finishing salt.
- In a small dry fry pan, toast the sesame seeds. Do not burn.
- In a small bowl mix the honey, sesame oil, rice vinegar, and fish sauce. Add the toasted sesame seeds.
- Put aside.
- Wash and dry your wings. Cut into pieces at the joint.
- Prepare your frying pan or deep fryer and fry the chicken ( plain) until golden and crispy at approx a steady temp of 350.
- When done and golden take out and drain on paper towels.
- Immediately sprinkle the Lemongrass Chili Ginger Salt onto the hot wings.
- Drizzle with the honey sesame sauce and serve extra on the side for dipping.
Be careful with the salt when sprinkling, as the finished salt is finer and goes a longer way.