Dark(er) Wings

 

I decided to do more ready-to-eat wings. I ended up with whole wings because I couldn’t find just wingettes and I didn’t feel like cutting up the wings. This time, I used the poaching liquid from the last batch as the base (the liquid was pretty salty; it works as poaching liquid but is too salty as broth) and added onion, ginger, sugar, liquid smoke, and dark soy sauce.  I wanted the wings to be darker and look less naked, and dark soy sauce would help with the color. I have no bay leaves or whole black peppercorns, or I would have included them. 

As usual, I put all the ingredients except the wings in a huge pot and brought it to a boil. Once it started boiling, I added the wings and made sure they were all submerged, covered the pot tightly, turned off the heat, and let sit for at least half an hour. The wings were then removed from the liquid and dunked in an ice bath to stop them from cooking any further. It also helps to firm up the skin, keep the wings plump, and prevent them from drying out. They were then drained and pat dried. They are now ready for hot sauces!

1.  I really wanted to make the wings as dark as I could: homemade chili oil, peri-peri hot sauce, dark soy sauce, liquid smoke

2.  Only ghost pepper: mixed with olive oil, poured over cooked wings, and left in zip top bag overnight in the fridge

3.  I might be running out of ideas to torture my stomach: not pictured are sugar, lime juice, and roughly chopped fresh ginger (the dark soy sauce was really just for color)

4.  I had ordered extra hot sauces with my last meal delivery order, but I didn’t have any use for them, so I decided to use them to coat my wings: Inferno Sauce (“extra Hot”) and Devil Sauce (“The best Hot Sauce” - their words, not mine) - don’t know which one is which; they’re both quite tasty, but neither is very hot, to be honest