Aside from some Chinese Preserved Duck Wings, the only times I have ever had duck wings is when I have roasted a duck at home. For a while now, I have actually been seeing them appear with increasing frequency in eateries around Ottawa but I had thus far passed them up in favor of other things that caught my fancy. On my most recent visit to the Highlander Pub, however, I saw that they had some on offer as a lunch special and I finally gave them a try…
What I received is not what I expected. At home, the ducks I roast are generally fairly small and the wings are usually not a great deal bigger than chicken wings. Accordingly, I was rather expecting a small basket of smallish, deep-fried wings, and not the large ‘drumettes’ you see picture above.
Actually, I am sorry that I didn’t include a fork in the picture for scale purposes, but each wing section was pretty near as large as the drumstick from the ducks I usually roast. I even had to ask whether the pieces were in fact from the wing and, when I was assured that they were, it struck me that these had to be some pretty big-ass ducks…
I was also informed that the wings are not deep-fried, but rather slow-cooked in duck fat until very tender. The meat was, in fact, almost falling from the bone, but there was also a fairly hard crispiness in places. I suspect that the wings are cooked, and then cooled in their fat, and then finally given a quick flash fry in oil to reheat before tossing with sauce. In this case, the sauce was the same BBQ sauce the Pub uses for other dishes (Buffalo style was also available). I have had the sauce before (on ribs, I think), but, while it is nice enough, I didn’t much care for it here. Something more savory, and not quite as sweet would be better, I think.
Anyway, I liked how the duck wings were cooked and would like to experiment with the technique myself…
Today I am showcasing a simple, light meal I put together one evening. It could easily be made with any chicken parts (chopped into small pieces) but I used the wing drumettes on this occasion.
Basically, I just seasoned the drumettes with salt, pepper, and a little sugar and then tossed them with flour to coat. I then placed them on a bed of finely slivered celery and drizzled over some chili oil. On top, I scattered a little more celery, including the leaves, as well as some finely sliced Black Chinese Mushrooms. Finally, I spooned over about a quarter-cup of a sauce made from a little soy sauce and oyster sauce diluted with rice wine and then steamed everything for about 30 minutes.
The Verdict? This was really excellent…. The Chicken was so tender and the flavoring was understated but just right. My wife especially enjoyed it. I think this would make a great dish as one of several in a Chinese meal but, in future I might also divide everything into smaller portions and steam them as Dim Sum type dishes. Give this a try!
Today’s dish is very flavorful and very simple to make. As long as you have the ingredients, you can put it together at the last minute without a lot of fuss… Continue reading “Hoisin Braised Chicken Drumettes”
A decade ago, I wouldn’t have thanked you for steamed or poached chicken in any fashion as I really disliked the texture of the finished product, especially the skin. Nowadays, after persisting with trying various Chinese recipes I have come to love it and I find that the wings are especially delectable treated in this manner.
For this experiment, I took as my inspiration a Cantonese recipe I came across in a book my wife bought me for my birthday. It steams a whole cut up chicken with a variety of ingredients, including mushrooms, white fungus, and Chinese Sausage, and it also includes pickled radish from Sichuan and some pickled Cabbage from Tientsin. I am just going to use some chicken ‘drumettes’ for this dish (the portion of the wing that looks like a little drumstick) and steam them with dried black mushrooms, a little scallion, and some of the very interesting Sichuan pickled vegetable I featured in my recent Korean-Style Beef Ribs post… Continue reading “Chicken Wings Steamed with Sichuan Pickle”
Supper tonight is going to be a simple affair and I thought that chicken wings would be nice and easy. I want something just a little special though, so I thought that using a couple of my previously made spice pastes as a sauce coating might make an interesting experiment… Continue reading “Malay Wings”
When I first published my post on fresh Lemongrass several weeks ago, one of my readers and fellow-bloggers, Madam Weebles, left a comment recalling her first experience with a dish of Lemongrass Chicken. Other than saying how much she liked it, she didn’t describe the dish in much detail but she inspired me to try an experiment paring the two. As I am still wifeless until a few days from now, I decided to do an appetizer sort of composition rather than a main course plate and so, on this occasion, I am just going to use the wings… Continue reading “Lemongrass Chicken Wings”
I recently had some great Chicken feet as part of a Dim Sum lunch at the Hung Sum Restaurant in Ottawa recently. I have always wanted to try cooking these myself but chicken feet are not something we are likely to see in the stores here in Iqaluit so I decided to try improvising using chicken wings. Chicken feet have very little meat on them but they are especially prized by the Chinese for a gelatinous texture created by all the connective tissue when they are steamed. This can’t be duplicated exactly using the wings (except at the very tips) but steaming rather than frying or baking will give the skin a nice slippery, softness that can substitute fairly nicely.
Normally, I find the sauce in which Chicken feet are steamed at Dim Sum restaurants is somewhat bland and uninteresting but the version I had at the Hung Sum Restaurant was quite piquant and very tasty. I decided that I would use a little Lee Kum Kee Chili Black Bean sauce in order to come close to what I tasted on that occasion… Continue reading “Experiment: Steamed Chicken Wings with Chili Black Bean Sauce”