Lower East Side’s Louie and Chan, which will convert its downstairs lounge to a Super Bowl viewing party, is serving a menu with an Italian or Asian twist.
Think takes on chicken wings like Calabrian Spiced Chicken Wings (chili peppers, white balsamic vinegar, tomato sauce) and these gluten-free Sweet Coconut Curry Spiced wings, perfumed with aromatics and finished with scallions and sesame seeds. Here’s the recipe, courtesy of Louie and Chan:
Sweet Coconut Curry Spiced Wings
1 dozen chicken wings w drumstick detached/separated
Marinade/Sauce
2 cups coconut milk
1/2 cup shao xing wine
2 tablespoons rice vinegar
1tsp chopped garlic
1tsp chopped ginger
1tsp chopped cilantro stems
2 thai chiles minced
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground cardamom
1/2 tsp salt
1/2 tsp ground Szechuan peppercorns
Garnish (mix together and set aside)
1 tsp roasted white sesame seeds
1 tablespoon chopped cilantro leaves
1 tablespoon chopped scallions
1tsp fried shallots (can be bought in Asian supermarkets)
Combine all the ingredients for the marinade in a large mixing bowl.
Set aside 1/3 of the marinade.
Marinate the wings overnight with the remaining marinade for at least 12 hours. (Ziploc bags work great for this) After marinating, place the wings in a shallow baking tray with a wire roasting rack beneath.
Bake at 425 for about 40-45 minutes until the skin is crispy. Toss the wings in the remaining marinade. Sprinkle the wings with the garnish mixture above and serve immediately
