Tempura Chicken Wings With Spiced Salt
by Gregory Gourdet, Chef, Departure Restaurant + Lounge, Portland, Oregon
- 2 pounds Smart Chicken wings
- Canola oil for frying
- For The Marinade:
- ¾ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup sugar
- 4 cloves garlic
- 1 ounce ginger, peeled and sliced thin
In a blender, puree all marinade ingredients until smooth. Pour over chicken wings and marinate overnight or at least 8 hours.
- For The Spiced Salt:
- 1 tablespoon black peppercorns
- 1 tablespoon red pepper flakes
- 1 tablespoon allspice, whole
- 1 tablespoon coriander, whole
- 4 tablespoons sea salt
In a dry skillet, toast spices until fragrant. Grind into a powder and mix with sea salt, then set aside.
- For The Tempura Batter:
- 1¾ cups rice flour + a little extra for dusting the wings
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon rice wine vinegar
- 1 tablespoon vegetable oil
- 2 cups cold water
In a bowl, combine rice flour, baking soda, baking powder, and salt. In a separate bowl, combine wet ingredients. Whisk dry ingredients into wet ingredients. Adjust consistency with a little water or rice flour if necessary. Be sure that the tempura batter isn’t too thick; always stir before using, as the batter can separate.
Heat canola oil in a fryer or pot to 350°F.
Drain wings from marinade and toss in the extra rice flour. Toss in tempura batter, making sure to evenly coat each wing, then fry in the canola oil until the wings are golden brown, cooked through, and very crunchy, about 5 to 7 minutes. To serve, season well with Spice Salt. Garnish with scallion curls. Enjoy!
Drain wings from marinade and toss in rice flour. Toss in tempura batter, making sure to evenly coat each one and fry until golden brown, cooked through and very crunchy about 5 to 7 minutes. To serve, season well with Spiced Salt. Garnish with scallion curls. Enjoy!
Pairing: Stella Artois, Cabernet Franc, or a vodka martini