Mott St. in Wicker Park is one of my favorite spots to draw inspiration from. Aside from having a fun summer BBQ series and a great bar program, Chef Edward Kim takes Asian street food favorites and gives them an unexpectedly global twist. Fusion cuisine may not be anything new, but at Mott St. I’m always inspired by the Korean, Chinese, Mediterranean and even Polish flavors I encounter on the menu – sometimes even on the same plate! These Everything Wings have been a mainstay on their menu for as long as I can remember, and once you have a taste you’ll see why!
Mott St Everything Wings
- 1 1/2 cup brown sugar
- 3/4 cup tamari (or low sodium soy sauce)
- 2 oz fish sauce
- 1 Tbsp molasses
- 2 oz grated ginger
- 2 oz chili oil
- 2 oz rice wine vinegar
Everything Bagel Powder Ingredients:
- 4 oz. fried shallots
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 16 oz. greek yogurt
- 1/2 persian cucumber, peeled and finely diced
- 1 lemon, zested and juiced
- 1 oz. fresh minced dill
- 1/2 tsp. flaky sea salt
- 1 lb. chicken wings, trimmed
- peanut/corn oil for frying
To make the sweet soy sauce, place tamari in a small pot on low heat. Stir in the brown sugar and allow the mixture to simmer until the sugar is fully dissolved. Add fish sauce, molasses, ginger, chili oil, and rice wine vinegar. Continue to simmer and reduce until the sauce is slightly syrupy and then set aside.
In a small bowl, mix fried shallots, sesame seeds, and poppy seeds for Everything Powder; set aside. Blanch chicken wings in a deep pot or fryer in frying oil at 225ºF for 20 minutes.
Remove wings and refrigerate them until they’re cold to the touch (the colder they are, the crispier they will be for the second fry). After wings have chilled, raise the temperature of the oil to 350ºF and drop in the wings, letting them fry until golden brown. Pull the wings out and let them drain in the basket, and then drop them in again for another 45 seconds.
Place wings in a large bowl and toss them with the sweet soy sauce until thoroughly coated, then repeat wit the Everything Powder. Garnish with green onions and serve with a simple Tzatziki sauce made of Greek yogurt, dill, cucumbers, and a pinch of cumin.
(Recipe courtesy of Edward Kim via Michigan Ave Mag)