I have heard a lot of great things about this Cuisinart steam and convection oven. This is the first thing I have tried - besides toast. This isn't like the Breville toaster oven where you treat it like a regular oven, only smaller. There is a learning curve needed to adapt recipes to this oven. They say chicken should turn out crispy but it didn't. It was still good and a lot easier than traditional Korean chicken wings. This is the first step on what may be a long journey with this new (to me) way to cook.
Korean-style Crispy Chicken Wings with Sweet Ginger Glaze
30 pieces of chicken wings, rinsed and patted dry
1 medium onion, finely minced
3 cloves garlic, finely minced
1″ piece of ginger, finely minced
1 egg, lightly beaten
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 C. flour
1/2 C. corn starch
1 medium onion, finely minced
3 cloves garlic, finely minced
1″ piece of ginger, finely minced
1 egg, lightly beaten
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 C. flour
1/2 C. corn starch
Glaze
2″ peeled ginger, thinly sliced
3/4 C. water
3/4 C. packed dark brown sugar
1/2 C. vinegar
2 Tbs. soy sauce
1/2 C. corn syrup
1 tsp. red pepper flakes (optional)
2″ peeled ginger, thinly sliced
3/4 C. water
3/4 C. packed dark brown sugar
1/2 C. vinegar
2 Tbs. soy sauce
1/2 C. corn syrup
1 tsp. red pepper flakes (optional)
oil for frying
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