"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Korean Chicken Wings, by Ann Shackelford, is from The Kinsella Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Party Chicken Wings and Drummetts 2 Eggs - beaten Flour Salt Pepper 1 Cup of Sugar 2 Cups of Soy Sauce Grated Fresh Ginger Root to taste Red Pepper Flakes
Mix soy sauce, grated ginger, sugar and red pepper flakes. (I use lots of red pepper flakes, I like the kick) Rinse Party Chicken Wings and Drummetts Dip in beaten eggs Dredge in Seasoned Flour Fry until cooked Drain cooked chicken on paper towels then place directly into soy sauce mix and let set 15 minutes on each side. Then place chicken on a platter and serve with ranch dip.
Cucumber dip or Blue Cheese dip works well as well. I hope you enjoy.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.