After working with the Pok Pok inspired wings a couple of days ago, I decided that I was going to experiment with other types of wings. When I normally make wings, I just salt and pepper them, fry for 10 minutes, and call it a day. This time I decided to try a couple of “new” techniques to improve the overall taste of my wings. This time I seasoned the wings with two packets of Goya’s Sazon and lightly coated the wings with a half flour/half cornstarch blend for added crunch. I also double-fried the wings, once at 315 degrees for 10 minutes, let it rest, then cooked them again for 7 minutes at 355 degrees. The skin is so crispy at this point that you will want to eat them right away. Don’t! Wait for the sauce, trust me….

These wings are inspired by my visit to Pok Pok in Portland, OR

I have not written a lab post in a while, because I have been concentrating on learning the craft of photography. However, I had to share a recent discovery of mine, fish sauce wings. These sticky, sweet, spicy and pungent wings are like gifts from heaven. I have not perfected them yet, but the sauce for the wings is pretty close. This version is great for those who are new to the taste and smell of fish sauce. Experts can add 4 or more teaspoons if they want.

The sauce:

• 1/2 cup honey
• 1 tablespoon fish sauce
• 2 teaspoons chili-garlic sauce
• 2 teaspoons water

Application:
Add ingredients into medium sauce pan and slowly reduce over low heat. Stir often for about 7-10 minutes. Drizzle over freshly fried chicken wings and serve with extra sauce for dipping.

Havarti Cheese, asparagus, white bread, and sriracha butter. Can you dig it!!

I just had to try something new, making granola from scratch. In this batch, we have dried sour cherries, pecans, oats, pepitas, dried cranberries, maple syrup, olive oil, salt and brown sugar. Not cheap to make, but very yummy.

Thick sliced white bread and cheddar cheese

Trust me on this, the cachaca adds a lot of flavor to the glaze.

Ingredients:

Scone

• 320 grams unbleached flour
• 5 grams baking powder
• 2 grams baking soda
• 2 grams salt
• 60 grams sugar
• 113 grams (1 stick/4 oz) cold butter (diced)
• Zest of one large lemon
• Juice of two large lemons (100 ml)
• 1 egg and 1 tsp of water for the egg wash.

Glaze

• 160 grams of powdered sugar
• 60 grams of fresh squeezed lemon juice
• 5 ml of Novo Fogo cachaca (optional)

Application:

Preheat oven to 350 degrees.

For the scone. Add the flour, baking powder, baking soda, salt and sugar into a food processor and pulse for about five seconds. Then, add the butter and pulse until the butter is cut into the flour mixture (about 5 seconds). Next, add the lemon zest and juice and pulse until the dough starts to form (between 5-10 seconds). Take the dough out the food processor and place it on a lightly floured surface. Divide the dough in half and form the dough into two circles. Cut the dough into quarters and place the dough on a parchment lined baking pan. Brush on egg wash and bake for 25-30 minutes

For the glaze. Add the powdered sugar and the cachaca to a medium sized mixing bowl. The slowly add the lemon juice and mix until the glaze becomes the consistency you like. I used 60 ml for a slightly thinner glaze, about 45 grams would work for a thicker glaze.