ASIAN WINGS WITH CRISPY ONION CRUMBS

These Asian wings with fried onion crumbs are amazing. I mean it, they’re that good. Originally I wasn’t sure what recipe I wanted to create for the blog this week. I had considered something like a salad of winter greens but Mrs. B & B (aka my wife) poo-pooed the idea. “You need to make wings, it’s the Super Bowl this weekend,” she remarked. And so that’s what I’ve done.

The wife always knows best (no sarcasm here at all)! Chicken wings must be crispy. I can’t stand soggy wings with flabby, fatty skin. But deep frying wings at home can be an inconvenience. Rather, I prefer my wings baked in the oven. Done right, they come out just as good. When cooked at high temperatures, the chicken grease renders out and helps make the wings crispy. I lightly coat the skin with cornstarch which absorbs moisture and makes them even crisper. Alternatively, let the wings air-dry on a rack for an hour prior to cooking.

Part of the inspiration for the these wings comes from a delicious pork belly sandwich I recently ate. It was topped with fried onions which added a savory flavor and crunchiness. They’re the same fried onions you add to green bean casserole on Thanksgiving. I knew I wanted to use them in some application on the blog and turns out they’re the not-so-secret ingredient that makes these wings so good. I really hope you’re reading this before the big game and decide to make these. I promise you won’t be disappointed.