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Susan Jung

Chicken wings seem to be universally popular: they're sold in bars, fast-food shops and even high-end restaurants. Among the best in Hong Kong are the glutinous-rice-stuffed wings at Farm House; Tai Ping Koon's Swiss wings; and Umami's mentaiko-stuffed ones.
It's hard to be formal when eating wings; due to their size and the bones, they beg to be eaten without cutlery. Enjoy these dishes with friends and have lots of napkins available.
Thai-style chicken wings (pictured)
1kg chicken wings, wing tips removed
2 garlic cloves
2 red bird's-eye chillies, finely minced
The roots of several sprigs of fresh coriander, finely chopped
80ml bottled Thai fish sauce
20 grams granulated sugar
20ml fresh lime juice
A pinch of finely ground white pepper
Cooking oil, for frying
Optional: fresh chilli, lime wedges and coriander sprigs, to serve
Cut the wings to separate the drumette and middle joints. Peel the garlic cloves then use a pestle to pound them to a paste with the chilli and coriander root. Mix the garlic and chilli with the fish sauce, sugar, lime juice and pepper. Add the wings and stir to combine. Cover with cling-film and refrigerate for several hours, mixing occasionally.
Take the wings out of the fridge 30 minutes before cooking. Drain and pat them dry with paper towels. Heat cooking oil to a depth of about 3cm in a deep skillet. Add the wings a few at a time but do not overcrowd the pan. Fry the wings until they're medium brown and cooked through, then drain them on paper towels. If you like, garnish the wings with fresh chilli, lime wedges and coriander sprigs.
Cantonese-style curried chicken wings
About 70ml cooking oil
1 small onion, minced
3 thin slices fresh ginger, peeled and finely minced
2-3 tsp curry powder, or to taste
800 grams chicken wings, wing tips removed
Cornstarch, as needed
1 large potato (preferably the smooth-skinned local variety)
200ml coconut milk or evaporated milk
Fine sea salt
A little granulated sugar, to taste
Cut the chicken wings to separate the drumette and middle joints then sprinkle them lightly with salt. Peel the potato and cut into 2cm chunks.
Heat about 20ml of cooking oil in a pan, add the onion and cook over a low flame until soft. Turn the heat to medium, add the ginger and curry powder and cook, stirring constantly, for about 30 seconds. Transfer these ingredients to a bowl and wipe out the pan with paper towels (no need to wash it). Sprinkle cornstarch over the chicken wings, using just enough to coat them lightly. Heat about 50ml of oil in the pan and brown the wings in batches, adding more oil if needed. When all the wings have been browned, put them back into the pan, add the potato, the onion/ginger/curry mixture and about 150ml of water. Bring to a simmer then partially cover the pan with the lid, lower the heat and cook for about 30 minutes, or until the potato is tender, adding more water if it seems too dry. Stir in the coconut milk or evaporated milk and bring to a simmer. Taste for seasoning; if it seems too spicy, add a little sugar to balance the flavours.
Chicken wings with pancetta, red pepper, mushroom and tomato
1kg chicken wings, wing tips removed
Plain (all-purpose) flour, for dredging
Cooking oil, as needed
150 grams button mushrooms, sliced about 5mm thick
75 grams thickly sliced pancetta affumicata (smoked pancetta), rind removed
1 medium-sized onion, thinly sliced
2 red peppers
3 large garlic cloves, thinly sliced
Red pepper flakes, to taste
200ml dry white wine
1 can (400 to 500 grams) whole Italian tomatoes, roughly chopped
1 stalk fresh rosemary
Fine sea salt and freshly ground black pepper
Julienned fresh basil, for serving
Cut the pancetta into pieces about 6mm thick. Remove and discard the stalk and core from the red pepper and cut into long pieces about 5mm thick.
Cut the chicken wings to separate the drumette and middle joints then sprinkle lightly with salt and pepper. Dredge the wings in flour and shake off the excess. Heat cooking oil to a depth of about 1cm in a skillet and when it's hot, brown the wings in batches. Drain them on paper towels and wash the skillet. Add fresh oil to the skillet to coat it lightly. Heat over a medium-high flame and put in a single layer of sliced mushroom so it can be browned on both sides - you'll need to cook it in batches, adding more oil when necessary. Transfer the mushroom to a plate.
Heat about 30ml of cooking oil in a heavy pan, preferably one made of enamelled cast iron. Add the onion and cook over a low flame until soft. Turn the heat to medium, add the pancetta and cook until some of the fat starts to render out. Add the pepper and garlic and cook, stirring constantly, until the pepper starts to wilt. Stir in the red pepper flakes and cook for about 30 seconds, stirring constantly. Pour in the white wine, bring to a simmer and cook for about five minutes. Add the wings, the canned tomato (with all the liquid), the rosemary and about 100ml of water. Bring to a simmer then turn the heat to low, cover the pan and cook for about 30 minutes, stirring occasionally. If it is too dry, add more water. Taste for seasoning and adjust if necessary. Add the mushroom and simmer for another 15 minutes then stir in the basil just before serving.
Styling Corner Kitchen Cooking School
 


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Asian recipes

Recipes for chicken wings: Thai style, curried Cantonese style, and with pancetta, red pepper, mushroom and tomato

Lifestyle

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The messiest of chicken snacks can be enjoyed in any setting. Here are three delicious twists on the restaurant staple


Susan Jung's recipes

Recipes for chicken wings: Thai style, curried Cantonese style, and with pancetta, red pepper, mushroom and tomato

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}The messiest of chicken snacks can be enjoyed in any setting. Here are three delicious twists on the restaurant staple

The messiest of chicken snacks can be enjoyed in any setting. Here are three delicious twists on the restaurant staple