Almond Wings with Zesty Plum Dipping Sauce

Like American politics, the popular sentiment regarding using nuts in cooking seems to be evenly divided: You either like nuts in your food or you hate the idea. Whether you are talking about Chinese dishes, the Thanksgiving stuffing, or the crust on your Dover sole, some people just don’t enjoy nuts in their food. I happen to think that adding the flavor and texture of nuts to poultry—especially succulent, crunchy almonds—makes for an undeniably more flavorful experience.

Wash the wings, pat them dry, and toss them in the flour. Shake off excess flour and set aside. In a medium­-­size bowl, combine the eggs and milk and whisk until the eggs are slightly beaten. In a blender or food processor, grind the almonds until they are fine. Place in a large mixing bowl. In a blender or food processor grind the white bread until fine. Add the crumbs to the almonds and stir in the salt and orange zest. Dip the wings in the egg mixture, then dredge in the almond-bread mixture until well coated. Set the wings on a shallow ungreased baking pan. Fry the wings according to one of the methods described on page 16.

To make the plum sauce, heat the plum jam in a small saucepan over medium heat until melted. Stir in remaining plum sauce ingredients. Bring the mixture to a boil and cook for 1 minute, stirring constantly. Serve the wings hot with the warm plum dipping sauce on the ­side.

Ingredients: 

30 chicken wings, disjointed and small wing joint ­removed

11⁄2 cups ­flour

2 eggs, slightly ­beaten

2 cups ­milk

11⁄2 cups blanched whole ­almonds

10 slices stale white ­bread, crusts removed

2 teaspoons ­salt

4 teaspoons grated orange ­zest

Oil for deep-frying

 

Plum Sauce:

1 cup plum ­jam

2 teaspoons grated lemon zest

1 tablespoon lemon ­juice

1 tablespoon seasoned rice ­vinegar

1⁄2 teaspoon ground ­ginger

1⁄2 teaspoon ­crushed anise seeds

1⁄4 teaspoon mustard ­powder

1⁄4 teaspoon ground ­cinnamon

1⁄8 teaspoon ground ­cloves

1⁄8 teaspoon hot pepper ­sauce

 

Serves ­6

 

[This recipe originally appeared in Wing It! (Clarkson Potter)]

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s