Battle Chef Brigade: Glazed Scowl Wings

Battle Chef Brigade is a wonderful cooking indie game that I highly recommend everyone check out. It is a wonderful puzzle game all about food. The story and all of the characters in it are truly wonderful. I’m also just always impressed with the quality of the food in the game. This game is easily one of my favorites in terms of food creativity. The team did a great job and made each of the items look delicious. The dishes in the game have really pushed me in terms of plating. I would love to be able to just sample all of those wonderful drawings! One tip: Don’t play this game on an empty stomach!

This week, we have a recipe that’s both relatively easy and new in its preparation. The moment I saw Glazed Scowl Wings, I knew I would be making Vietnamese chicken wings. Vietnamese cuisine has been something I’ve fallen in love with while living in Houston. One of my more recent discoveries was fish sauce chicken wings. I had never had something so simple yet so complex in flavor. Fish sauce is a wonderful ingredient that is a staple in my pantry. It is a salty, sweet, and stinky sauce that just adds a wonderful layer of umami to any dish. Typically when using it in a recipe, you don’t want to use too much of the stuff. However, since the focus flavor here is the fish sauce, we are going to be using a good amount.

1 lb chicken wings
¼ cup fish sauce
¼ cup mirin
1 tsp black pepper
1 tsp garlic powder
½ cup cornstarch
½ cup potato starch

Sauce
5 garlic cloves, minced
¼ cup fish sauce
3 tbsp sugar
1 tbsp brown sugar
1-inch piece of ginger, grated
1 tsp cornstarch
2 scallions, minced
juice of 1 lime

Place the chicken wings in a bowl with water and let sit for 15 minutes. Lightly rub the wings with your hand removing any excess blood or gunk. Dry well.

Combine fish sauce, mirin, black pepper, and garlic powder in a sealable container. Add the chicken wings and cover in the marinade. Let rest in the refrigerator for at least 30 minutes, up to 2 hours.

Transfer the wings to a paper towel lined baking sheet and pat dry. In a sealable bag, combine the cornstarch and potato starch. Toss the wings in the starch mixture.

Fill a deep pot with 2 inches of peanut oil and heat over medium heat to 350°F. Carefully, place the wings in the oil and fry for 6 to 8 minutes, flipping halfway through.

While the oil is heating up, take a moment to make the sauce. Start by heating a pan over medium-high heat with one tablespoon of canola oil. Add the garlic and cook until it has become golden brown and crispy, about 4-6 minutes. Set aside.

Combine the fish sauce, sugar, brown sugar, and ginger in a saucepan over medium-high heat. Bring to a boil and reduce the heat. Allow to simmer for 5 minutes. In a bowl, combine the cornstarch with one tablespoon of water. Whisk in the cornstarch slurry to the saucepan and whisk until the sauce thickens slightly.

Toss the wings in the sauce. Add the crisped garlic and scallions. Finally squeeze the lime over the chicken. These are best enjoyed right after they are made.

Print Recipe

Glazed Scowl Wings

Ingredients

• 1 lb chicken wings
• ¼ cup fish sauce
• ¼ cup mirin
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ cup cornstarch
• ½ cup potato starch

Sauce

• 5 garlic cloves minced
• ¼ cup fish sauce
• 3 tbsp sugar
• 1 tbsp brown sugar
• 1- inch piece of ginger grated
• 1 tsp cornstarch
• 2 scallions minced
• juice of 1 lime

Instructions

• Place the chicken wings in a bowl with water and let sit for 15 minutes. Lightly rub the wings with your hand removing any excess blood or gunk. Dry well.
• Combine fish sauce, mirin, black pepper, and garlic powder in a sealable container. Add the chicken wings and cover in the marinade. Let rest in the refrigerator for at least 30 minutes, up to 2 hours.
• Transfer the wings to a paper towel lined baking sheet and pat dry. In a sealable bag, combine the cornstarch and potato starch. Toss the wings in the starch mixture.
• Fill a deep pot with 2 inches of peanut oil and heat over medium heat to 350°F. Carefully, place the wings in the oil and fry for 6 to 8 minutes, flipping halfway through.
• While the oil is heating up, take a moment to make the sauce. Start by heating a pan over medium-high heat with one tablespoon of canola oil. Add the garlic and cook until it has become golden brown and crispy, about 4-6 minutes. Set aside.
• Combine the fish sauce, sugar, brown sugar, and ginger in a saucepan over medium-high heat. Bring to a boil and reduce the heat. Allow to simmer for 5 minutes. In a bowl, combine the cornstarch with one tablespoon of water. Whisk in the cornstarch slurry to the saucepan and whisk until the sauce thickens slightly.
• Toss the wings in the sauce. Add the crisped garlic and scallions. Finally squeeze the lime over the chicken. These are best enjoyed right after they are made.