|Crispity, crunchity, and completely delumptious!|
I think this is my third (or fourth) post featuring chicken wings, so that should tell you how much I love ’em! I love bar food, especially stuff you eat with your hands. And anything that goes with an ice-cold brew is golden in my book.
I have a recipe for these vaguely Asian-style chicken wings that I make with some regularity; they’re kind of addictive. I used that basic recipe (link below) and added a couple minor finishes — over the finished wings I sprinkled a little Australian pink flake salt from Murray River and a pinch or three of togarashi shichimi, that Japanese ground chili with sesame and dried yuzu zest. And over the whole thing I scattered some sliced scallions and fresh cilantro.
Give it a try. These wings are delicious!
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