The reason why these wings are super asian is because they have asian ingredients, are presented in asian bowls, and made by an asian ;)
This month’s Inspired Plate challenge is barbeque. I decided to make chicken wings because they’re cheap and they’re my favourite thing to eat at barbeques :D Who can go past the undignified devourment of flavoursome, crispy, charred chicken skin and tender, white meat within?
On spell check, I discovered that devourment is not actually a word, but a Metal band from Texas. It’s staying.
I happened to flick past Masterchef Australia on TV one evening (which is a show I rarely choose to watch – one word: over-sensationalised) and noticed this recipe for Asian Ribs, made by Matt Moran. Note: that picture on the right is the uncooked, marinated chicken, not a squishy, poached preparation of wings.
I started modifying the recipe by substituting lime for lemon, as we have a lemon tree at home. I substituted lamb ribs for chicken wings because I prefer chicken wings and the price of lamb ribs at the butcher left my wallet feeling rather unsettled. I juggled up the steps a bit too, opting to cook the chicken twice – first, in the oven and then on the barbeque to get the delicious, charred, barbeque flavour.
I’m no cooking expert, so please don’t feel the need to follow my cooking times to the letter. I’ve seen the oven & BBQ technique done on TV a few times (most of my cooking learning happens on the food network channel) and I finally gave it a shot – it’s a lot of effort but it’s a great way to ensure the meat is completely cooked through without being burned on the outside.
Here’s a shot of the oven stage:
And now to the barbeque:
Here’s my final styled up shot below:
By the way, that is a different bowl to the raw chicken photo, I am very conscious of food poisoning potential! I couldn’t decide between these two similar images so you get this one too:
My family really enjoyed eating these soon after I took the photos, especially my little brother who cleaned off his wings eagerly and asked for seconds (which were, sadly, not available).
Oh, did you want the full recipe?
Please follow our wonderful blog circle around to the next stop, Carey has also produced something delicious on the barbeque: Carey Pace | Kingsport Photographer
What’s your favourite barbeque food?
– Sab :)