Fish Sauce-Caramel Wings

                         Fish Sauce-Caramel Wings

Ingredients:

1/2 cup (125 mL) peanut or canola oil

1/2 cup (125 mL) firmly packed dark brown sugar

1/3 cup (80 mL) water

3 tbsp (45 mL) fish sauce

16 whole chicken wings, about 3 lbs (1.36 kg)

2 1/2 tsp (12 mL) salt

1 1/2 tsp (7 mL) coarsely ground black pepper

1 generous bunch basil

1 small jalapeño or serrano chili

1 lime, halved

Directions:
Set a sieve over a small heatproof bowl. Combine garlic and oil in a small pot. Set over medium-low heat. Fry the garlic until light golden, stirring from time to time. Strain the garlic chips from the oil; reserve bothTurn on one side of grill (or arrange charcoal grill for indirect heat), close lid and bring to 425°F (218°C).

Combine brown sugar, water, fish sauce and 1 tbsp (15 mL) garlic oil (reserve the rest for another use) in a small pot. Bring to a boil and reduce by half; set aside.

Toss the chicken wings with the salt and pepper. Roast over indirect heat for 30 to 35 minutes, turning once halfway through, or until cooked through and skin is light golden. Move to direct heat and grill, turning often, for 8 to 10 minutes longer or until crisp and deeply golden. Add wings to a large heatproof bowl; let rest 10 minutes.

Add basil leaves, drizzle all with sauce and gently toss. Tip out onto a platter. Lightly crush garlic chips and scatter overtop along with the sliced chili. Squeeze the lime halves overtop and serve. Serves 8 Serve with Rieisling Wine

Air Fry Wings and Onion Rings

 

Maple glazed air fryer chicken wings

George Duran

Maple-glazed chicken wings cooked in an air fryer.

Ingredients
10 chicken wings, tips removed kosher salt
1/2 cup maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon soy sauce 
non-stick spray

Directions
Pat wings dry with a paper towel and salt them on both sides. Place on a paper towel-lined dish in the refrigerator for an hour or more to dry the skin.
Spray the inside of your air fryer with a little bit of non-stick spray and air fry the wings at 400 degrees F for 15 to 20 minutes, more or less, depending on the size of your wings and air fryer, until golden brown. You may need to air fry in batches or flip the wings halfway through cooking.
While the wings are cooking, whisk the maple syrup, mustard and soy sauce in a sauté pan and bring to a simmer. Simmer for 3 to 4 minutes until slightly thickened.
Once wings are fully browned, toss them into the warm maple mixture in the sauté pan until they are fully coated.
Allow to cool for a couple of minutes before serving.

Healthier air fryer onion rings

George Duran

Vidalia onion rings cooked in an air fryer.

Serves: 2

Ingredients
1 large Vidalia or sweet onion
1/2 cup flour
1/2 teaspoon salt or seasoning of your choice 
Seltzer water
1 cup seasoned breadcrumbs
Oil spray

Directions
Peel onion and remove ends. Cut lengthwise into 1/2-inch slices. Use your fingers to gently push out the onion rings.
Mix flour with salt or seasoning in a medium bowl and begin whisking in seltzer water until you have a loose, pancake batter-like consistency.
Drop in your onion rings and make sure each ring is fully coated with batter.
Place seasoned breadcrumbs in a shallow bowl and begin breading each onion ring.
Spray some oil spray on the bottom of your air fryer and add your onion rings. Spray some more olive oil on onion rings.
Working in batches, air fry the onion rings at 380 degrees F for 8 to 10 minutes until golden brown.

Bourbon-Marmalade Sauce

Bourbon-Marmalade Sauce

Use the sort of chili powder here that you would in Texas-style chili. The glaze is great on grilled chicken wings too; just be sure to add it after the cooking, as the sugar in the marmalade burns quickly.

Ingredients:
¼ cup (60 mL) ketchup
½ cup (125 mL) marmalade
2 tbsp (30 mL) apple cider vinegar
¼ cup (60 mL) bourbon
½ tsp (2 mL) chili powder
¼ tsp (1 mL) garlic powder
¼ tsp (1 mL) salt

Directions:
Whisk all ingredients together in a small saucepan over medium heat and bring to a boil. Turn heat to low and reduce to ¾ cup (175 mL), about 12 minutes. 

Sauce can be made up to 5 days in advance. Cover and refrigerate until ready to use.
Makes ¾ cup (175 mL)