Chicken Wings in Tempura
A simple dish combines interesting flavors: the tempura batter contains turmeric, and the vegetables are scented with fresh herbs. Chicken thighs would also work well, and provide more meat; extend the frying time if you use them. Did you know that no less an expert than Colonel Sanders claimed the meaty portion of the chicken wing was the best tasting part of the chicken?
Ingredients
- Tempura Batter
- All-purpose flour - scant 1/2 cup
- Turmeric Powder - 1/2 tablespoon
- Cornstarch - 3/4 cup
- Salt and freshly ground white pepper
- Water
- Chicken Wings - 16, meaty portion
- Salt and freshly ground white pepper
- Canola oil for deep-frying
- Sauteed Vegetables
- Canola oil - 1 tablespoon
- Zucchini - 1 medium, sliced
- Tomatoes - 2 large, peeled, seeded, and chopped
- Soy Sauce - 1 tablespoon
- Red Wine Vinegar - 1 tablespoon
- Fresh Tarragon - 1 tablespoon, minced
- Fresh Thyme - 1/2 tablespoon, minced
- Salt and freshly ground black pepper to taste
- Balsamic Vinegar - 2 tablespoons
- Fresh Thyme - 4 sprigs
Instructions
To prepare the batter: Mix all ingredients together, then thin with water, whisking in a tablespoon at a time, until it is the consistency of thick pancake batter.
To prepare the chicken: Clean the wings and singe off any remaining pinfeathers with a match. Rinse in cold water and pat dry. Season with salt and pepper.
Heat the oil to 360 F in a deep-fat fryer or deep saucepan. Dip the chicken wings in the batter, then place in the deep fryer and fry until golden, turning once; 3 to 4 minutes total time. Remove with tongs or a slotted spoon and drain on paper towels. Do not crowd the pan; fry in batches, letting the oil return to temperature between batches. Roll the wings up in paper towels to completely blot.
To prepare the vegetables: Heat the oil in a medium saute pan or skillet over medium-high heat and pan-fry the zucchini slices until lightly browned and crisped. Take the pan off the heat and add the tomatoes and soy sauce. Stir together, then stir in the red wine vinegar, herbs, salt, and pepper.
To serve: Divide the vegetables among the plates. Add a splash of vinegar to each plate. Place four wings on each and garnish with a sprig of thyme.
