Fried Chicken Wings with Onions

Fried Chicken Wings with Onions

If you love crispy fried or grilled chicken wings but want a dish that pairs perfectly with steamed rice, this Vietnamese-style Fried Chicken Wings with Onions is an excellent choice.  Combining the savory flavors of East Asian cuisine with ingredients familiar to Western kitchens, this dish is simple to prepare yet packed with rich, irresistible flavor.  Tender chicken wings are marinated in a fragrant blend of seasonings, then pan-fried until golden brown and finished with aromatic onions, garlic, ginger, and scallions.

Ingredients:

For the Chicken:

6 chicken wings (about 8 wing pieces)

Aromatics:

1 small piece of ginger, finely chopped

1 shallot, finely chopped

2 garlic cloves, minced

1–2 chilies, finely chopped (optional)

2 scallions, chopped

Marinade ingredients:

1 tablespoon oyster sauce

1 tablespoon rice wine or rose wine

1 tablespoon soy sauce

½ teaspoon ground black pepper

½ teaspoon salt

1 tablespoon honey or sugar

1 teaspoon chicken seasoning powder (or chicken bouillon powder)

Directions:

Preparing and Marinating the chicken:

Wash the chicken wings and pat them dry.  In a bowl, combine the oyster sauce, soy sauce, rice wine, chicken seasoning powder, honey (or sugar), salt, and pepper.  Add the chicken wings and toss well to coat.  Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to penetrate the meat.

Preparing the aromatics:

Place the ginger, shallot, garlic, chilies, and scallions in a food processor or blender and pulse until finely minced.

Frying the chicken wings:

Heat a non-stick skillet over medium-low heat and add a small amount of oil.  Once the oil is hot, add the marinated chicken wings.  Fry gently, turning occasionally, until the wings are golden brown on both sides and cooked through.

Adding the aromatics:

When the wings are nearly done, add the minced ginger, garlic, shallot, chilies, and scallions to the pan.  Stir-fry for 1–2 minutes until fragrant and lightly golden.  Taste and adjust the seasoning if needed.

Serving:

Transfer the chicken wings to a serving plate and enjoy them hot with steamed rice.  For a complete meal, serve alongside a fresh salad or steamed vegetables.

Serving Tip:

The combination of sweet, savory, and aromatic flavors makes this dish especially satisfying with jasmine rice.  The onions and herbs create a fragrant finish that elevates simple fried chicken wings into a comforting family-style meal.

Blueberry Cottage Cheese Cake

 Blueberries have always been one of my favorite ingredients – whether in muffins or sprinkled over a warm bowl of oatmeal in the morning.  Recently, I discovered that cottage cheese is one of the best protein sources for someone like me, a vegan working to rebuild muscle after age sixty.  That inspired me to experiment in the kitchen.  I first tried combining cottage cheese with almond flour to make a quick bread, and the result was surprisingly delicious.

From that success came the idea for this recipe: a blueberry cottage cheese cake that’s lightly sweet, tender, and perfect for anyone who loves a wholesome treat.  And now, I’m excited to share it with you.

Ingredients:

Dry Ingredients:

• 1 1/3 cups self-rising flour
• 1 cup fresh or frozen blueberries
• 1 ¼ cups sugar
• 1 tsp cinnamon powder

Wet Ingredients:

• 2 eggs
• 1/3 cup cottage cheese
• ¼ cup coconut milk (or any milk of your choice)
• 1/3 cup vegetable oil
• 1 tsp vanilla extract

Other items:

• 1 tbsp flour (for coating blueberries)
• 1 tsp vegetable shortening (for greasing pan)
• 1 round cake pan

Directions:

1. Preheat your oven to 350°F (175°C).

2. Grease the cake pan with shortening, dust lightly with flour, and set aside.

3. In a mixing bowl, combine the self-rising flour, half of the sugar, cinnamon, and blueberries.  Mix gently so the berries are evenly coated.

4. In a blender, add all the wet ingredients along with the remaining sugar.  Blend until smooth.

5. Pour the blended mixture into the dry ingredients and stir just until combined – do not overmix.

6. Transfer the batter into the prepared cake pan.

7. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool before slicing and serving.