sabatomic » perth pet photography, lifestyle photography and portraiture

Super Asian Chicken Wings – Food Photography Challenge [July 2012]

The reason why these wings are super asian is because they have asian ingredients, are presented in asian bowls, and made by an asian ;)

Raw chicken wings, marinading

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.

Asian Chicken Wings - Method

Here’s a shot of the oven stage:

Chicken wings in the oven

And now to the barbeque:

Grilling time - asian chicken wings

Here’s my final styled up shot below:

Asian chicken wings with rice and dipping sauce

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:

Asian Chicken Wings with Lemon

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).

Chicken wing remains

Oh, did you want the full recipe?

Asian Chicken Wings Recipe

I’ve also typed it up for you to PDF: Asian Chicken Wings – Sabatomic PDF.
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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 :)

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  • July 23, 2012 - 10:54 pm

    Kay Pickens - LOL on the Super Asian recipe! These looks so yummy. You did a great job on the photos and I love your setups!

  • July 24, 2012 - 1:38 am

    Carey Pace - Sabrina!!! oh my, how fabulous all of this is!!! I love your images and the story to go along with it. These make me think of one of our very favorite meals on earth – the “Chings” at Never Blue in Hendersonville, North Carolina. Chings: “one pound of natural chicken wings slathered with thai cashew-peanut potion served with lime ginger sauce” http://theneverblue.com How I wish I could sit down and enjoy some devourment of these asian wings with you!

  • July 24, 2012 - 2:54 am

    Tiffany | Peanut Blossom - Love love love this, Sab! I couldn’t decide which one is my favorite, the final w/ basil or w/ lemons. I can see why you included both. Great composition and perfectly crispy looking chicken. Delicious!

  • July 24, 2012 - 3:57 am

    Allison Jacobs - I have learned about cooking from watching Food Network too! Love learning new tips that way. Your wings look amazing—I love your last styled image with the fresh lemons—it all looks super delicious!

  • July 24, 2012 - 5:21 am

    Valeria - I have to try these. Lovely images.

  • July 24, 2012 - 11:48 am

    Laurie - Oh. My. Gosh.!!! :) Okay, so your forgiven for not giving me the typical Aussie shrimp on the barbie.. but now your going to have to expect me some time soon for dinner!!
    I did happen to have a stay in Australia quite a few years ago. I was there for around 4 months. Loved it so much.. but I have to say, for a young foodie at heart (at the time) Hobart Tasmania was my favorite place because I couldn’t believe the spectacular display of huge veggies and produce. My world of color and food was peaked there at that particular time. Soo.. I just might return. :)

    I really love your Asian wings and Asian bowls.. and your color palette. It all looks so beautiful!!

  • July 24, 2012 - 8:19 pm

    Stacey S - What an awesome post Sabrina! These look delicious – what enticing imagery! I love those overhead shots, too. LOL about the word devourment. ;)

  • August 5, 2012 - 8:27 am

    Chompchomp - I love the way you have formatted this page…loook so professional! The wings look pretty goddam good too!

  • August 21, 2012 - 6:02 am

    Debbie Wibowo - Those pics totally make me drooling. Hahaha love that you include the “after” photo (bones and all.)

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