Name: Asian Spiced Chicken Wings, Breaded Celery Root, Carrot Celery Slaw and Blue Cheese Dressing
Yield: 4 servings
Ingredients: ¾ cup ketjap manis; ¼ cup oyster sauce; ¼ cup chopped cilantro stems; 1 bunch green onion, coarsley chopped; 4 clove garlic, peeled and finely chopped; 2 Tbsp sriacha sauce; 2 Tbsp sesame oil; 1 1 ½ inch piece fresh ginger, peeled and coarsely chopped; 20 chicken wings; 2 Tbsp sesame seeds, toasted; 1 heads celery root, peeled and cut into wedges; 1 ½ tsp salt; 2 cup panko (Japanese bread crumbs); ½ cup chopped parsley; 1 tsp freshly ground black pepper; zest of 1 lemon; 4 eggs; 2 cup all-purpopse flour; oil for frying; celery salt for sprinkling; 4 celery stalks, julienned; 1 large carrot, julienned; 3 Tbsp vegetable oil; 2 clove garlic, peeled and finely chopped; juice of 1 lemon; salt and pepper; 1 ½ cup blue cheese; ½ cup buttermilk; 1 tsp red wine vinegar; freshly ground black pepper

Yields

4 servings

Anthony Sedlack’s Asian-style wings with a celery slaw and blue cheese dip.

ingredients

Baked Asian Spiced Chicken Win

cup ketjap manis

cup oyster sauce

cup chopped cilantro stems

bunch green onion, coarsley chopped

clove garlic, peeled and finely chopped

Tbsp sriacha sauce

Tbsp sesame oil

1 1 ½

inch piece fresh ginger, peeled and coarsely chopped

chicken wings

Tbsp sesame seeds, toasted

Breaded Celery Root

heads celery root, peeled and cut into wedges

1 ½

tsp salt

cup panko (Japanese bread crumbs)

cup chopped parsley

tsp freshly ground black pepper

zest of 1 lemon

eggs

cup all-purpopse flour

oil for frying

celery salt for sprinkling

Carrot Celery Slaw

celery stalks, julienned

large carrot, julienned

Tbsp vegetable oil

clove garlic, peeled and finely chopped

juice of 1 lemon

salt and pepper

Blue Cheese Dressing

1 ½

cup blue cheese

cup buttermilk

tsp red wine vinegar

freshly ground black pepper

Ingredient Substitution Guide

directions

Step 1

In a large bowl mix ketjap manis, oyster sauce, cilantro stems, green onion, garlic, ginger, sriacha sauce, and sesame oil. Add chicken wings and marinate 20 minutes – up to overnight.

Step 2

Preheat oven to 450 F. Transfer chicken wings to a large ovenproof dish. Pour extra marinade over wings. Place in preheated oven and bake for 20 minutes. Reduce oven temperature to 350 F and bake another 40-45 minutes.

Step 3

Sprinkle with sesame seeds.

Step 4

Fill a large pot with cold salted water. Add celery root and bring to a boil. Reduce to a simmer and cook 15-20 minutes, or until celery root is tender. Drain in colander.

Step 5

In a shallow dish, mix panko, parsley, black pepper, salt, and lemon zest. In another shallow bowl, whisk eggs to combine. In a third shallow dish, add flour.

Step 6

Working in batches, toss the celery root in flour, shaking off excess. Place in eggs to coat and then panko mixture. Lay on a baking sheet. Repeat with remaining celery root.

Step 7

In a large heavy pot, pour oil to reach 4 inches in depth. Heat oil to 360 F. Fry the breaded celery root for 4-6 minutes, or until golden. Remove from oil and drain on paper towel. Sprinkle with celery salt.

Step 8

In a medium bowl, mix celery and carrot to combine.

Step 9

In a small skillet, heat vegetable oil over medium heat. Add garlic and sauté for 2-3 minutes, or until golden brown. Remove from heat and add oil to celery and carrot.

Step 10

Add lemon juice and toss to combine.

Step 11

Season with salt and pepper

Step 12

In a blender, mix all ingredients. Season to taste with black pepper.

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Asian Spiced Chicken Wings, Breaded Celery Root, Carrot Celery Slaw and Blue Cheese Dressing