This Lala wings recipe was a gigantic hit at our house. We make hot wings regularly but we’ve never tried to make Asian wings before, so this was a genuine treat.
The recipe is from Simone Tong, chef-owner of Little Tong Noodle Shop in New York and it comes from the pages of a new cookbook I was gifted. It’s called A Place At the Table: New American Recipes From the Nation’s Top Foreign-Born Chefs. and the recipes are extraordinary.
I’m talking straight out of a restaurant-extraordinary. They’re creative, from-the-heart recipes with unexpected flavor combinations and the final plated dishes are absolutely beautiful.
Each of the recipes is accompanied by interesting chef profiles that give context to the recipes and ingredients. I spent quite a bit of time reading those!
I decided to make Chef Tong’s Chinese chicken wings (Lala wings) and followed her directions to a T (other than skipping the optional fermented bean curd).
First thing in the morning, I made the marinade with garlic, ginger, scallions, Shaoxing wine, tamari, honey and a dash of fish sauce.
Then I cut my chicken wings in half and popped them into a gallon-sized plastic bag with the marinade making sure they were all coated. I let that sit in the fridge most of the day.
After a quick rinse and a pat dry, I popped the wings in the oven for 10 minutes, flipped them over for 10 minutes and then raised the temperature and cooked until done.
While the Asian wings were cooking, I prepared the wing sauce on the stove and tossed the chicken in it when it came out of the oven before serving.
I served the wings with lime slices, chopped cilantro and extra Asian wing sauce.
Since we wanted these delicious Asian wings to be a complete dinner rather than just an appetizer, I also made rice.
Oh my goodness, Lala wings are tasty!
Asian Wings (Chinese Chicken Wings)
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Adapted from Simone Tong's recipe, from A Place at the Table, published by Prestel.
- 1 small head garlic chopped
- 1 tablespoon fresh ginger chopped
- 1 tablespoon scallions chopped
- 2 teaspoons Chinese rice wine
- 2 tablespoons + 1 teaspoon tamari
- 1 tablespoon honey
- dash fish sauce
- 4 pounds chicken wings
- canola oil
- 1 cup Sriracha sauce
- 4 tablespoons honey
- 1 tablespoon canola oil
- 1 teaspoon minced garlic
- lime slices
- chopped cilantro
For the wings
In a large bowl, whisk together the garlic, ginger, scallions, Shaoxing wine, tamari, honey and a dash of fish sauce. Add the wings, toss to coat, cover and refrigerate for 4 hours or overnight.
Preheat the oven to 325 degrees.
Rinse the marinade off the chicken wings then pat them dry with paper towels. Spread the wings in a single layer on a baking sheet, drizzle with canola oil, and toss to coat. Arrange the wings so they're skin-side up and bake for 10 minutes. Rotate the pan and bake for another 10 minutes. Raise the oven temperature to 400 degrees and bake for 7 to 10 minutes or until fully cooked. While the wings are baking, make the wing sauce.
For the wing sauce
In a mini food processor, combine the Sriracha sauce, honey and a dash of water. Puree until smooth.
In a large skillet, heat the canola oil over medium-high heat. Add the garlic and 1/4 cup of the wing sauce and cook until sizzling. Add the baked wings and stir until fully coated with the sauce. Serve hot with lime slices, chopped cilantro, and additional wing sauce.
Adapted from Simone Tong’s recipe, from A Place at the Table, published by Prestel.
Pick up a copy of A Place At the Table: New American Recipes From the Nation’s Top Foreign-Born Chefs at Amazon for yourself or a gift!