I love it when I stumble upon a recipe that I just know I will be cooking up time and time again after the first pilot run. And if there’s one oh-so-simple recipe which has gone straight to the top of the pile of such staples, it would have to be this Momofuku-style Baked Chicken wing recipe which I spied on Steamy Kitchen’s blog. I’ve been so addicted to it, I’ve cooked up adaptations of it twice in as many weeks. What makes this dish so bloody irresistible is the fabulous Momofuku-style Octo Vinaigrette… with layer after layer of savoury, sweet, sour and spicy, it’s an absolutely dee-lish recipe courtesy of David Chang’s terrific Momofuku cookbook. Enjoy!
5-spice, Soy & Honey-roasted Chicken (serves 3-4)
- 10 Chicken Drumsticks
- 1 tablespoon of 5-spice powder
- 2 1/2 tablespoons of Light Soy Sauce
- 2 tablespoons of Honey
- Freshly ground Black pepper
- Coriander and Spring Onions, roughly chopped (for garnish)
Momofuku Octo Vinaigrette (from Momofuku by David Chang)
- 1/4 cup Rice Wine Vinegar
- 1/4 cup Light Soy Sauce
- 1 Fresh Chilli, finely diced
- 2 tablespoons of garlic (~2 cloves), finely chopped
- 2 tablespoons of Ginger (~1 thumb nail slice), finely chopped
- 1 1/2 tablespoons of Sugar
- 2 tablespoons of Vegetable Oil
- 1/4 teaspoon of Sesame Oil
- Freshly ground Black Pepper
- Combine the drumsticks with the 5 spice, soy, honey and black pepper and leave to marinade for a minimum of 15-20 minutes (a couple hours is best). While the chicken is marinating away, pre-heat the oven to 220°C (200°C for fan-assisted).
- Mix all the Vinaigrette ingredients together in a bowl
- Roast the Chicken drumsticks in the oven for 30 minutes, flipping the drumsticks half way through the cooking process
- Once the chicken is cooked, remove from the oven and spoon over the Octo Vinaigrette to taste and garnish with chopped Coriander and Spring Onion
- Serve over a bed of noodles with some simply boiled / steamed vegetables
That’s it. G.