Comments on: Chicken Wings, Momofuku Style

By: Anna

Anna — Tue, 24 Apr 2012 20:57:44 +0000

I love this dressing for the wings but would like to use it on chicken breasts or even chicken thights. Do you think this would taste good in a non-wing alternative?

Thanks,
Anna

By: theboywhoatetheworld cooks: 5-spice Honey Roast Chicken with Momofuku Octo Vinaigrette « theboywhoatetheworld

Sat, 03 Mar 2012 23:03:08 +0000

[...] recipe which has gone straight to the top of the pile of such staples, it would have to be this Momofuku-style Baked Chicken wing recipe which I spied on Steamy Kitchen’s blog. I’ve [...]

By: Momofuku Style Chicken Wings | piglicious

Momofuku Style Chicken Wings | piglicious — Fri, 02 Mar 2012 08:03:23 +0000

[...] extremely happy that I came across this recipe: http://steamykitchen.com/6902-momofuku-baked-chicken-wings.html. I’ve gotta say, the chicken wings were [...]

By: JLee722

JLee722 — Thu, 15 Dec 2011 00:38:19 +0000

Jaden – whatever I make from your website it always turns out so delicious. This is my 2nd time making this and it was even better the second time. The only change I made was that I bake it longer than suggested because I like my wings to be really crispy. The sauce really makes the whole dish, I was thinking about making it with shrimp next time, Thank you

By: Monica S

Monica S — Thu, 17 Nov 2011 04:56:43 +0000

I finally got around to making the wings and the sauce is great, but….I miss the crunch. Yes, I would have loved having the wings shaken in flour and deep fried, but whose heart can take that abuse? So, with every batch I made, I cranked up the oven to give the wings a little more crisp. 500° convection produced the best crunch. After the cooking spray failed to keep the wings from sticking, I went straight for the recommended parchment for all batches there after. Thanks for turning me on to David Chang. I look forward to trying his other creations and, hopefully, eat at one of his places when I’m in NYC.

By: The Joy (and Mania) of Pickling | Good. Food. Stories.

The Joy (and Mania) of Pickling | Good. Food. Stories. — Tue, 08 Nov 2011 13:27:12 +0000

[...] I stalk the Union Square Greenmarket in New York City. This past September I stalked hard and fast in pursuit of the haricot vert bean. On the third day of stalking, I spotted a long queue at the stand of Mountain Sweet Berry Farm and it had a white omen. The queue for this farm’s delectable produce includes some of the best chefs in the city: Michael Anthony of Gramercy Tavern, Dan Barber of Blue Hill, Alex Guarnaschelli of Butter, Mark Ladner of Del Posto, and David Chang of Momofuku. [...]

By: Momofuku Fried Chicken — Just One Cookbook

Momofuku Fried Chicken — Just One Cookbook — Mon, 26 Sep 2011 07:34:33 +0000

[...] recipe at A Cup of Mai back in June, I knew I wanted to try making it right away. Mai used Steamy Kitchen’s recipe, originally from Momofuku Cookbook by David Chang, so I also followed most of Steamy [...]

By: May’s Avatar Fun – David Chang « Tea and Scones

May’s Avatar Fun – David Chang « Tea and Scones — Sun, 01 May 2011 05:54:34 +0000

[...] Momofukko Baked Chicken Wings [...]

By: SteamyKitchen

SteamyKitchen — Sun, 06 Mar 2011 15:45:02 +0000

I just made these last night again too! My wings do brown but just a bit. Not too much. You can turn on the broiler for the last 3-4 minutes of cooking if you want them to brown.

By: Meg

Meg — Sun, 06 Mar 2011 15:33:11 +0000

Hi,
Thanks for sharing the recipe. Tried it yesterday and it tasted great! One question though, did you use the grill mode? Coz my wings didn’t brown at all after baking for 20 minutes.
http://dreamersloft.blogspot.com/2011/03/chicken-wings-with-momofuku-octo.html