Bonchon Style Chicken Wings
2 tablespoons finely chopped garlic
2 tablespoons finely chopped peeled fresh ginger
1 fresh bird’s eye or Serrano chile, seeded and chopped
1/4 cup rice wine vinegar
1/4 cup usukuchi (light soy sauce)
2 tablespoons grapeseed or other neutral oil
1/4 teaspoon Asian (toasted) sesame oil
1 1/2 tablespoons sugar
Freshly ground black pepper
To make the octo vinaigrette, combine the garlic, ginger, chile, vinegar, soy, grapeseed oil, sesame oil, sugar, and a few turns of black pepper in a lidded container and shake well to mix.
Place the cooked chicken wings in a large bowl, toss with the vinaigrette, and serve hot.
*I have heard so many good and yummy reviews from David Chang and Peter Meehan’s Octo Vinaigrette. They said you can put even any unappetizing dish drizzle some vinaigrette and it’s perfect except for ostrich eggs; which Leite’s Culinaria said and quote “it’s really more the ostrich’s fault than the vinaigrette’s”.
For Bonchon style chicken wings, this one of quickest and best recipe for wings, never fails me. But for sure Momofuku’s Fried Chicken is one of my top recipes in my bucket list that I have to try in the future…pretty soon. enJOY!!!