Adam Ragusea | Grilled chicken wings with blood orange gastrique, sprouts, couscous @aragusea | Uploaded 1 year ago | Updated 6 hours ago
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***RECIPE, SERVES 4-6***
3-4 lb (1.36-1.81kg) whole chicken wings
2 lb (907g) large Brussels sprouts
16 oz (473mL) plain yogurt
2 cups (360g) couscous
1 cup (200g) granulated sugar
1 cup (237mL) vinegar (I used rice wine vinegar)
1 orange (I used a blood orange)
fresh herbs for garnish (I used mint and cilantro)
spices (I used the mala mixture)
salt
pepper
oil
Cut through all the joints on the chicken wings. Put the flats and the drumettes in a big mixing bowl, and the tips in a little pot with some oil. Fry the tips until a little brown, then simmer in water for as much time as you've got to make a little stock for the couscous — strain and discard the solids.
Trim the stems off the spouts, cut them in half, and put them in the mixing bowl with the wings. Dump in the yogurt and enough spices and salt to heavily season everything. Toss to coat and marinate in the refrigerator for as much time as you've got.
To make the gastrique, put the sugar in a small pot with a little water and turn the heat on high. Don't stir — just let it come to a boil and caramelize. When the syrup is amber-colored, turn off the heat and let it cool for a minute, because really hot syrup is dangerous. With your face safely up and away, pour in the vinegar all at once. Squeeze in the juice from the orange. Turn the heat back on and boil until the sugar is dissolved again and the sauce starts to thicken. Turn the heat off and stir in a few pieces of zest from the orange to infuse. Strain the sauce, and if it thickens up too much as it cools, just thin it out with more vinegar.
To make the couscous, bring your chicken stock up to a boil — you should have at least two cups (473mL), so top it off with more water if you don't. Season the stock heavily with salt and pepper — it should taste twice as salty as you want it. Stir in the couscous, turn off the heat, cover, let sit for five minutes, then fluff with a fork. You can reheat this right before eating.
Heat your grill. I used my gas grill, but you could use charcoal as long as long as you keep the heat indirect (all the coals in a pile away from the food). You could also just do this in the oven, about 350ºF/180ºC.
Lay on the chicken pieces, cover, and cook over low heat for about 10 minutes. Lay on the sprouts, scrape and flip the chicken pieces, cover, and cook everything until it's done. The sprouts should be fork tender and the chicken pieces are bulletproof — it's tough to overcook them. Reheat your couscous now, if necessary.
Lay the couscous on a platter, cover with the wings and sprouts, tear over fresh herbs, drizzle the gastrique over everything.
Thanks to Fly By Jing for sponsoring! Save 15% with my code ADAM15 at: flybyjing.com/influencer-adam?utm_source=jolie&utm_medium=influencer&utm_campaign=adam&utm_content=yt
***RECIPE, SERVES 4-6***
3-4 lb (1.36-1.81kg) whole chicken wings
2 lb (907g) large Brussels sprouts
16 oz (473mL) plain yogurt
2 cups (360g) couscous
1 cup (200g) granulated sugar
1 cup (237mL) vinegar (I used rice wine vinegar)
1 orange (I used a blood orange)
fresh herbs for garnish (I used mint and cilantro)
spices (I used the mala mixture)
salt
pepper
oil
Cut through all the joints on the chicken wings. Put the flats and the drumettes in a big mixing bowl, and the tips in a little pot with some oil. Fry the tips until a little brown, then simmer in water for as much time as you've got to make a little stock for the couscous — strain and discard the solids.
Trim the stems off the spouts, cut them in half, and put them in the mixing bowl with the wings. Dump in the yogurt and enough spices and salt to heavily season everything. Toss to coat and marinate in the refrigerator for as much time as you've got.
To make the gastrique, put the sugar in a small pot with a little water and turn the heat on high. Don't stir — just let it come to a boil and caramelize. When the syrup is amber-colored, turn off the heat and let it cool for a minute, because really hot syrup is dangerous. With your face safely up and away, pour in the vinegar all at once. Squeeze in the juice from the orange. Turn the heat back on and boil until the sugar is dissolved again and the sauce starts to thicken. Turn the heat off and stir in a few pieces of zest from the orange to infuse. Strain the sauce, and if it thickens up too much as it cools, just thin it out with more vinegar.
To make the couscous, bring your chicken stock up to a boil — you should have at least two cups (473mL), so top it off with more water if you don't. Season the stock heavily with salt and pepper — it should taste twice as salty as you want it. Stir in the couscous, turn off the heat, cover, let sit for five minutes, then fluff with a fork. You can reheat this right before eating.
Heat your grill. I used my gas grill, but you could use charcoal as long as long as you keep the heat indirect (all the coals in a pile away from the food). You could also just do this in the oven, about 350ºF/180ºC.
Lay on the chicken pieces, cover, and cook over low heat for about 10 minutes. Lay on the sprouts, scrape and flip the chicken pieces, cover, and cook everything until it's done. The sprouts should be fork tender and the chicken pieces are bulletproof — it's tough to overcook them. Reheat your couscous now, if necessary.
Lay the couscous on a platter, cover with the wings and sprouts, tear over fresh herbs, drizzle the gastrique over everything.
