Grilled yogurt-marinated chicken wings and Brussels sprouts with blood orange gastrique over couscous
Adam Ragusea · ♥ 11K likes · 353.4K views · 7 min video
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Read about wings in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 lb Brussels sprouts
- 360 g couscous
- 3 lb chicken wings
Cut the wings at each joint: cut through the skin on the concave side to the bone, dislocate the joint, then cut between the bones. Keep the wing tips.
Breaking down whole wings
Put the flats and drumettes in a big mixing bowl and the tips in a little pot.
Halving sprouts for the grill
Trim only the very tip of the Brussels sprout stems, halve them, discard loose leaves, and add to the wings.
Coat wings and sprouts with yogurt and season very heavily with the mala seasoning; marinate in the fridge as long as there is time.
- 1–2 single serving cup unsweetened yogurt
- oil
- mala seasoning
Toss the wing tips with a little oil and brown them for flavor.
- water
Cover the tips with water and simmer as long as there is time, a couple of hours; strain and discard the solids.
- 1 cup sugar
- water
Put 1 cup sugar in the rinsed pot with a little water; without touching it, let it melt and caramelize to slightly golden brown. Heat off.
- 1 cup rice vinegar
With your face well away, dump in a roughly equal quantity of rice vinegar all at once; bring to a boil until the hardened caramel dissolves.
- 1 whole blood orange
Peel the orange zest in big pieces, squeeze in the juice, and reduce until thick.
Heat off, add the zest and let infuse; thin with more vinegar if it thickens too much as it cools.
- chicken stock
- salt
- pepper
Bring the chicken stock to a boil with a big pinch of salt and plenty of pepper, seasoned twice as salty as wanted.
Stir in a roughly equal volume of couscous, turn off the heat, cover 5 minutes, then fluff with a fork.
Heat the gas grill on max, lay on the chicken, turn the heat way down, close the lid and cook about 10 minutes.
Scrape under each piece with a spatula, flip raw side down, add the sprouts, close the lid and cook about 10 minutes more; reheat the couscous on the grill.
Flipping and adding the sprouts
Flip the sprouts. Take the wings when they look done and the sprouts when tender.
When wings are done
- cilantro
- mint
Spread the couscous on a big plate, lay the wings and sprouts on top, tear over cilantro and mint, and drizzle the gastrique over everything.
Plating and the gastrique glaze