Sriracha garlic wings with Sichuan eggplant

Category: Meat dishes
Kitchen: chinese
Sriracha garlic wings with Sichuan eggplant

Ingredients

For Sichuan eggplant:
Eggplant 600g
Water 100 ml
Tabasco sauce (ideally chili beans) 1 tbsp. l.
Soy sauce 2 tbsp. l.
Chinese black vinegar or substitute quality balsamic vinegar 2 tbsp. l.
Chinese rice wine or dry sherry 1 tbsp. l.
Sugar 2 tsp
Vegetable oil 2 tbsp. l.
Chop the garlic 3 tooth.
Grind ginger 1 tbsp. l.
Corn starch 1 tsp
Sichuan ground pepper, I replaced with 3 whole dry chili peppers. 1 / 2h l.
Chives, thinly sliced. 1 tbsp. l.
For the wings:
Chicken wings 1 kg
Garlic 5 tooth.
Tabasco sauce (ideally Sriracha) 1 tbsp. l.
Ketchup 3 tbsp. l.
Soy sauce 4 tbsp. l.
Honey 1 tbsp. l.
Vegetable oil 2 tbsp. l.
Green onions 1 tbsp. l.

Cooking method

  • How tasty and aromatic it is! Of course, I had to replace many of the components, but still, the dinner was a success !!!
  • Eggplant:
  • Cut the eggplants into large half-segments.
  • Prepare the sauce:
  • In a small bowl, combine water, Tabasco sauce, soy sauce, rice vinegar, rice wine, sugar and cornstarch.
  • Heat oil in a wok (deep skillet) over high heat. Add the eggplants and fry, stirring constantly, until they are golden brown and tender, about 2 to 3 minutes.
  • Add garlic, ginger and chili peppers and fry until aromatic for about 30 seconds.
  • Pour in the sauce mixture and mix well. Simmer over low heat for 3-4 minutes, so that the eggplant is cooked and the sauce thickens. Remove from heat and sprinkle with green onions on top.
  • Sriracha garlic wings with Sichuan eggplant
  • Wings:
  • First prepare the marinade - combine the garlic, Tabasco, ketchup, soy sauce, honey and butter.
  • Cut the wings.
  • Place them in a food bag and pour over the marinade.
  • Tie the bag and shake it so that the marinade evenly covers the wings. Let it brew for at least 3 hours or place in the refrigerator overnight.
  • Preheat oven to 190 "C. Place the wings on a baking sheet lined with baking paper and bake for 25-30 minutes until golden brown and crispy.
  • Transfer to a plate, sprinkle with green onions and chopped roasted peanuts, if desired, and serve immediately.
  • Sriracha garlic wings with Sichuan eggplant

The dish is designed for

4

Time for preparing:

60

Cooking program:

oven

Ksyushk @ -Plushk @
I want both! How beautiful it is!
natapit
thanks, Ksyusha! it is worth pairing - delicious so that you eat your mind!
Ksyushk @ -Plushk @
Natasha, I represent! I really like eggplants cooked according to the oriental: spicy or with sourness, etc. And if also with garlic wings - 🔗.
natapit
OH YEAH!!!!
lungwort
Just freaky eggplants! The wings are good. But with this sauce, EVERYTHING will be delicious. I take it to bookmarks. I'd like to taste these eggplants.
natapit
highly recommend - cook in pairs!
lungwort
Natasha, for a start I will.
natapit
makeevna
Quote: natapit


Sriracha garlic wings with Sichuan eggplant

Category:
Meat dishes
Sriracha garlic wings with Sichuan eggplant
Ingredients
For Sichuan eggplant:
Eggplant

600g
Water

100 ml
Tabasco sauce (ideally chili beans)

1 tbsp. l.
Soy sauce

2 tbsp. l.
Chinese black vinegar or substitute quality balsamic vinegar

2 tbsp. l.
Chinese rice wine or dry sherry

1 tbsp. l.
Sugar

2 tsp
Vegetable oil

2 tbsp. l.
Chop the garlic

3 tooth.
Grind ginger

1 tbsp. l.
Corn starch

1 tsp
Sichuan ground pepper, I replaced with 3 whole dry chili peppers.

1 / 2h l.
Chives, thinly sliced.

1 tbsp. l.
For the wings:
Chicken wings

1 kg
Garlic

5 tooth.
Tabasco sauce (ideally Sriracha)

1 tbsp. l.
Ketchup

3 tbsp. l.
Soy sauce

4 tbsp. l.
Honey

1 tbsp. l.
Vegetable oil

2 tbsp. l.
Green onions

1 tbsp. l.
Cooking method
How tasty and aromatic it is! Of course, I had to replace many of the components, but still, the dinner was a success !!!
Eggplant:

Cut the eggplants into large half-segments.

Prepare the sauce:

In a small bowl, combine water, Tabasco sauce, soy sauce, rice vinegar, rice wine, sugar and cornstarch.

Heat oil in a wok (deep skillet) over high heat. Add the eggplants and fry, stirring constantly, until they are golden brown and tender, about 2 to 3 minutes.

Add garlic, ginger and chili peppers and fry until aromatic for about 30 seconds.

Pour in the sauce mixture and mix well. Simmer over low heat for 3-4 minutes, so that the eggplant is cooked and the sauce thickens. Remove from heat and sprinkle with green onions on top.

Sriracha garlic wings with Sichuan eggplant

Wings:

First prepare the marinade - combine the garlic, Tabasco, ketchup, soy sauce, honey and butter.

Cut the wings.

Place them in a food bag and pour over the marinade.

Tie the bag and shake it so that the marinade evenly covers the wings. Let it brew for at least 3 hours or place in the refrigerator overnight.

Preheat oven to 190 "C. Place the wings on a baking sheet lined with baking paper and bake for 25-30 minutes until golden brown and crispy.

Transfer to a plate, sprinkle with green onions and chopped roasted peanuts, if desired, and serve immediately.

Sriracha garlic wings with Sichuan eggplant


The dish is designed for

4
Time for preparing:

60
Cooking program:

oven
National cuisine

chinese

qdesnitsa
Natasha, what a wonderful recipe!
I have a question, is it possible not to fry the eggplants, but to bake them in the oven until golden brown, the taste will not be lost?

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