By David Chang, Peter Meehan
Clarkson Potter - 2009
ISBN: 030745195X

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Chicken Wings

Page 86

Cuisine: Asian | Course Type: Appetizers

(1 review)


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20th January 2010


I've made this recipe three times now and love the wings. It takes a long time, but the wings are really delicious.

Some comments. The recipe says the wings should be brined between 1-6 hours. The first time I made the recipe, I brined for 6 hours, and the wings were too salty. I now brine for 3 hours, and rinse the wings off before proceeding with the rest of the recipe.

I made 1/2 of the recipe for the dipping sauce, and still have sauce left over.

I use a Cameron indoor smoker, following the manufacturer's instructions, and a gas stove, medium heat.

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