CHICKEN WINGS OR CHEF'S LINE CHICKEN OSSO BUCO
Chai-Spiced Chicken Wings With Green Garlic Aioli
Photo - New York Times
· 1/2 fat bulb green garlic, root and green parts trimmed, outer layer removed, or 4 regular garlic cloves, peeled
· 2 tablespoons extra virgin olive oil
· 2 tablespoons soy sauce
· 1 teaspoon freshly squeezed lemon juice
· 1 teaspoon ground ginger
· 1 teaspoon cardamom pods (about 16)
· 1 teaspoon finely grated orange zest
· 1 star anise
· 1/2 teaspoon ground cinnamon
· 1/2 teaspoon freshly ground black pepper
· 1 pinch ground cloves
· 2 1/2 pounds chicken wings
FOR THE AIOLI:
· 1/2 fat bulb green garlic, green parts trimmed, outer layer removed
· 1/2 teaspoon coarse sea salt
· 1 egg yolk
· 1 cup extra virgin olive oil
· Freshly squeezed lemon juice, to taste.
1. Coarsely chop garlic and place in blender with olive oil, soy sauce, lemon juice, ginger, cardamom, orange zest, star anise, cinnamon, pepper and cloves. Blend mixture to a rough purée. In a bowl, toss marinade with chicken wings and cover. Refrigerate for at least 6 hours or, preferably, overnight.
2. Preheat broiler to high. Use a paper towel to brush off most solids from marinade clinging to chicken, then arrange wings on a baking sheet. Broil until wings are golden brown and cooked through, about 5 minutes a side.
3. To prepare aioli, finely chop garlic. Using a mortar and pestle, pound green garlic with salt until a paste forms. Add egg yolk and continue to pound paste until incorporated, then add oil drop by drop until a thick, shiny aioli is achieved. Stir in a few drops of lemon juice. Aioli can be prepared a day ahead; store it in refrigerator. Serve wings with aioli for dipping.
Yield: 2 to 4 servings.
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