Best of the City 2013: spicy Singapore chicken wings that don’t require wet naps
Best of the City 2013: spicy Singapore chicken wings that don’t require wet naps
Unless you’re soaking up a few pints, no good comes of ordering chicken wings. The meat-to-bone ratio is infuriatingly 1:2, they’re usually shrivelled from the deep fryer and they require wet naps. Not at Hawker Bar, where plump morsels are soaked in soy sauce, sesame oil and Shaoxing rice wine, burnished with Sichuan pepper and Chinese five-spice, then fried for exactly six minutes so the outsides crackle and the meat stays juicy. $6.50 for a half-pound.
Hawker Bar, 164 Ossington Ave., 647-343-4698
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Unless you’re soaking up a few pints, no good comes of ordering chicken wings. The meat-to-bone ratio is infuriatingly 1:2, they’re usually shrivelled from the deep fryer and they require wet naps. Not at Hawker Bar, where plump morsels are soaked in soy sauce, sesame oil and Shaoxing rice wine, burnished with Sichuan pepper and Chinese five-spice, then fried for exactly six minutes so the outsides crackle and the meat stays juicy. $6.50 for a half-pound.
Hawker Bar, 164 Ossington Ave., 647-343-4698){kind=link}
If you arefrying them, then the chicken would be very juicy and will give the wing an external crunch. Sauces should be added as per the requirement and cooking should be properly balancedbecause it is very important to retain the flavor of wings.