Tasty wings to ring in the Chinese New Year

With the Chinese New Year just around the corner, what better time to check in with Emmy-winning TV chef Ming Tsai? Ming, who came to prominence through Blue Ginger, his restaurant in Wellesley, Mass., has become a standard-bearer of East-West cuisine, the innovative blending of Eastern flavors and techniques with Western ingredients and presentations. Here’s a mouthwatering recipe from his latest book, “Simply Ming:”

SOY-DIJON CHICKEN WINGS
(Serves 3 or 4)

1 small head of celery, stem end removed, washed
Canola oil, for frying
2 pounds chicken wings, separated into drumettes and wings (discard the tips)
1 cup crumbled blue cheese
1 cup Soy-Dijon Marinade (see below)

1. Fill a medium bowl with water and add ice. Separate the celery head into stalks, trim the ends and leaves, and cut into 4-inch lengths, halving any wide sticks. Add to the bowl and set aside.

2. Fill an electric fryer with oil to the designated mark and heat to 375°F. Alternatively, fill a large stockpot one-third full with oil and heat over high heat to 375°F.

3. Drain and dry the wings well. Working in batches to avoid crowding, if necessary, fry the wings in the oil until brown and crispy, 15 to 20 minutes. Remove the wings with a flat strainer and transfer them to a large bowl. Add the cheese to the marinade, add the mixture to the wings, and toss well. Serve immediately with the chilled celery.

SOY-DIJON MARINADE
(Makes 6 cups – lasts 2 weeks, refrigerated)

¼ cup cracked black peppercorns, plus freshly ground black pepper to taste
Kosher salt
1 cup red wine
1 ½ cups Dijon mustard
½ cup naturally brewed soy sauce
8 sprigs of fresh thyme, chopped (or 2 tablespoons dried)
½ cup minced garlic
2 ½ cups canola oil

In a small, dry sauté pan, heat the peppercorns over medium-high heat, stirring, until the peppercorns are fragrant and just begin to smoke, 2-4 minutes.  Transfer to a medium non-reactive bowl and add the salt, wine mustard, soy sauce, thyme, and garlic.  Whisk in the canola oil gradually to emulsify the mixture.  Use or store.

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