Another Momofuku Success: Chicken Wings with Octo Vinaigrette

Wednesday, February 3, 2010

octo-wings-2

Those of you who read my post last week about Momofuku’s Ginger Scallion Noodles have probably already figured out that I did succumb and buy the book.  And, I’m so glad I did!  Even if I never make one more recipe from it, it was still worth the price.  It’s a beautiful book and a very entertaining read.

I saw this recipe for baked chicken wings a few weeks ago on Steamy Kitchen’s site, and it sang to me. (I love it when that happens!)  I almost always bake my wings instead of frying them, and honestly, I like them better that way.  Plus, it’s a lot less messy!  Who wants to spend their time sopping up an oil slick on their stove, not to mention figuring out an appropriate way to dispose of a vat of dirty, used, hot oil?  I’d rather be watching Simon skewer fresh-faced pop star wannabes on American Idol or finding out who gets “auffed” on Project Runway.  (By the way, pouring said oil down the garbage disposal is NOT an appropriate way to dispose of it.  Don’t ask me how I know this. Just trust me.)

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Anyway, this chicken wing recipe is not technically right out of Momofuku.   Those wings are brined, steamed, and then fried in duck fat.  I knew that was never happening in my kitchen, even if I did have the time.  Unfortunately, duck fat isn’t a stock item at my local Publix, or anywhere else in town for that matter – and believe me, I’ve looked!   So, for the time being, I’ll just have to dream about Momofuku’s wings and live vicariously through those of you brave souls who have made them for yourself.

I’m not complaining, though. (Well, maybe just a little.) Because, these baked wings are fantastic!  Their fabulosity comes from Momofuku’s signature Octo Vinaigrette. This vinaigrette was originally designed as an accompaniment for grilled octopus (Octo! Get it?), but it is amazing  in lots of other things too.  It’s a quirky little mixture, because the oil to vinegar ratio is reversed.  Plus, it’s loaded with fresh garlic, ginger and hot chilies.  After coming out of the oven, those naked, baked chicken wings are utterly doused in it.  And, it is good stuff – really, really good stuff!

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This is my new favorite way to prepare (and eat) chicken wings.  While, I’d love to try the original version some day, scarfing down a plate of these babies is certainly no hardship!  I’m definitely making them again for Super Bowl Sunday.  How about you?

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Enjoy!

23 responses to Another Momofuku Success: Chicken Wings with Octo Vinaigrette

  1. On February 03, 2010 at 9:50am, Maria said...

    I love that these are baked. They are not lacking in flavor, that is for sure!

  2. On February 03, 2010 at 10:18am, Rachel (S[d]OC) said...

    Wings are my favorite party food! These look like a great variation on a classic.

    I’m intrigued by the idea of wings fried in duck fat though! Duck fat can sometimes be found at Whole Foods. You can probably also get it through the D’Artagnan website. I can’t imagine how much of it you would have to buy to cook chicken wings in though.

  3. On February 03, 2010 at 10:39am, Kitchen Monki Dan said...

    Looks delicious, can almost smell the aroma. love the book. Instead of turkey this year, I made the Momofuku Bo Ssam for Christmas at the in-laws and it was a hit (phew!). next on the hit list: pork buns :) Great post!

    • On February 03, 2010 at 2:16pm, Susan said...

      Oooh! I’d love to try those pork buns too! :)

  4. On February 03, 2010 at 10:49am, Phoo-D said...

    I love rice wine vinegar – we put it on everything as kids. This sauce sounds addictively good! Can’t wait to give this recipe a try.

  5. On February 03, 2010 at 11:35am, Rosa said...

    Gorgeous chicken wings and lovely sauce!

    Cheers,

    Rosa

  6. On February 03, 2010 at 11:49am, Manggy said...

    These do indeed taste great (deep-fried a chicken and have the scars to show for it– ouch), and yours look fab (I love the chili just singing to me there). I wish I hadn’t doused them in the vinaigrette and just put it on the side, though, as I lost the crispness too quickly.
    It’ll be a while before I use duck fat to fry anything, though, and when that happens, it’ll be potatoes :)

    • On February 03, 2010 at 2:18pm, Susan said...

      I know what you mean. I have a few nasty scars on my hands from deep frying too. I need some elbow-length asbestos gloves! ;)

  7. On February 03, 2010 at 12:08pm, Jeff said...

    I 9 out 10 times grill my wings with a dry rub but that other 1 time means it is to freaking cold outside so I bake. Deep frying is fun but such a pain. Plus I always deep fry in the garage so my house does not smell like a fast food restaurant. Love this idea and that sauce sounds good. I normally just dip the wings in a combo of srirachi and butter.

    • On February 03, 2010 at 2:19pm, Susan said...

      I love them with sriracha & butter too! :)

  8. On February 03, 2010 at 1:06pm, nina said...

    Those winglets looks fall-off-the-bone-good!!! The vinaigrette must be an amazing tenderizer… I also posted chicken wings and thighs today!!! Great minds???

    • On February 03, 2010 at 2:19pm, Susan said...

      Great minds, indeed! :)

  9. On February 03, 2010 at 1:09pm, Gabriela said...

    You’ve reinfoced my descion to make these this weekend! I’m gonna prove to my Texan friend that wings need not be fried to be delish!

    • On February 03, 2010 at 2:20pm, Susan said...

      You go, girl! :D

  10. On February 03, 2010 at 3:00pm, Eleonora said...

    I love the Octovinaigrette!!! Wonderful idea not frying the wings… will make it soon and report back.

    Hugs
    E

  11. On February 03, 2010 at 3:47pm, Joan Nova said...

    This looks really delicious. Between this post and your other one, you’ve got me thinking I should get the Momofuku book too.

  12. On February 03, 2010 at 4:58pm, noble pig said...

    I would nibble those to the bone, LOL! I’m not kidding.

  13. On February 03, 2010 at 9:30pm, thecoffeesnob said...

    Wow, you really are on a roll with this book, Susan. Everything looks amazing! I was so tempted to get it after seeing David Chang on Martha Stewart’s show some months ago but held off because it’s a “restaurant book”. Looks like I have to rethink that decision!

  14. On February 04, 2010 at 10:28am, bellini valli said...

    Loving the sauce in these babies Susan.

  15. On February 04, 2010 at 1:49pm, AmyRuth said...

    Hmmmm Yummm, Let me pull up a stool at your island and be one of your tasters, any old time… :”)
    AmyRuth

  16. On February 06, 2010 at 11:26am, Livin Local said...

    These are beautiful! I’d imagine that after having one or two, standing there with wonderfully messy fingers, you’d have to just keep going with more.

  17. On February 10, 2010 at 11:47am, Eliana said...

    I’m a sucker for wings! These look incredible.

  18. On March 20, 2010 at 6:10pm, Erica said...

    I really want that book! That looks fantastic. Everyone I know loves the Momofuku book.

1 pings to Another Momofuku Success: Chicken Wings with Octo Vinaigrette

  1. On February 02, 2012 at 7:36pm, Superbowl Round Up | Lenny’s Famous Chili Recipe » Chez Us pinged...

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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