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Friday, March 22, 2013

'Ohana Coriander Wings - Yum! #foodiefriday

When I was on the Taste of Disney FAM trip in February, I received a "Chef Mickey" cookbook by Pam Brandon and the Disney Chefs. The other day, I asked Tom to look through the book and see if he wanted me to try some new recipe. He chose the 'Ohana Coriander Wings from the Ohana Restaurant in the Polynesian Resort.

I am on a mission to go through my zillion cookbooks and try at least one new recipe a week. Usually that doesn't happen because I have my own recipes in my head. I am also a willy-nilly cook and just throw stuff together that I think will work. It is virtually impossible for me to follow a recipe.

I always follow the recipe the first time. Then the next time, I might improve it. But this time, I tried to follow the recipe exactly since it required a lot of spices etc. I don't mess with spices especially ones I rarely use. Of course, as a willy-nilly foodie, I veered off just a touch on the recipe. The recipe was really easy.

Basically, You make a rub for the wings that consists of salt, paprika, sugar, pepper, turmeric, cinnamon and oil. It also required cayenne pepper but I left that out and used my favorite new condiment, Sriracha. I was a little leery of using cinnamon and turmeric but wow all the spices worked well.

You mix all that up and then coat the wings in the mixture and bake them for 35 minutes at 500 degrees. I actually lowered to heat to 400 degrees. I cooked the wings for 45 minutes. At 500 degrees, the rub was starting to burn because of the sugar.

While the wings cooked, I made the sauce. The sauce consisted of chili powder, ground ginger, ground coriander, lime juice, soy sauce, honey and cornstarch. I had to substitute a little of the soy sauce for lime-flavored Ponzu sauce since the limes I had were pretty dry and not juicy. But that worked well.

You mix all the ingredients and cook them at low heat so the sauce reduces and turns into a syrup. Once the wings are done, you are supposed to toss them in the sauce. I didn't do this because I felt the sauce was too rich. What I did instead was glaze the wings with the sauce.

All I have to say is that this recipe was delicious. The wings without the sauce were my favorite. Tom liked the wings with the sauce. The sauce was great but the spices on the chicken were so good that I felt I didn't need anything else on them.

I am going to make the rub again and make regular chicken with it. It is almost a curry taste and so good. These were perfect for a dinner. I served them with a salad. If you wanted to make a bigger meal, I would serve them with some white rice.

I am also keeping this recipe for the next party I throw. They would make a wonderful appetizer! I will definitely try this recipe again. I also cannot wait to try another new recipe from the Chef Mickey book. There is a Filet of Chateaubriand recipe that is calling my name!!



I wanted to print the recipe here but I think there is a copyright issue so I didn't. But if you want the recipe, drop me a line!

Buen Provecho!


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