An easy and exquisite chicken wing appetizer recipe using the versatile ginger sauce. Simply cut the chicken wings, rub them with salt, and boil for a dish packed with concentrated umami. Perfect as a snack with beer.
Ingredients
Main Ingredients (2 servings)
- Chicken wings 7-8 pieces
Seasonings
- Salt (to taste)
- Pepper (to taste, white pepper recommended)
- Ginger sauce (to taste)
Steps
- Cut the chicken wings at the joint to separate them into two parts. Save the tips for broth.
- Generously sprinkle salt on the cut chicken wings and rub it in thoroughly.
- Place the chicken wings in a pot, add enough water to cover them, and bring to a boil over high heat.
- Once boiling, reduce the heat, cover, and simmer for 15 to 20 minutes. The key here is to gently cook the wings without a rolling boil for a plump texture. Adjust cooking time based on wing size.
- Remove the boiled chicken wings from the pot and thoroughly pat them dry with paper towels. The trick is to rapidly cool them either by leaving them in the cooking liquid or by plunging them into cold water after removing them from the pot to retain their juices and umami.
- Once cooled to room temperature, arrange the chicken wings on a plate.
- Sprinkle additional salt on the arranged chicken wings as desired.
- Add pepper (white pepper is recommended).
- Serve with ginger sauce to complete the dish.
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