B.C. recipes: Tahini-glazed chicken wings from Juke Fried Chicken

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      The ever-popular food-and-drink festival Brewery and the Beast is scheduled to be held in Vancouver on September 26.

      Although this shindig is sold out, here’s a recipe from one of the participating restaurants.

      This recipe for tahini-glazed chicken wings comes from Juke Fried Chicken, Ribs, and Cocktail Bar chef and co-owner Bryan Satterford. 

      Tahini-glazed chicken wings

      Yield: makes 1 kg grilled chicken wings

      1 kg brined chicken wings, dried with a paper towel (recipe below)
      1 recipe of tahini glaze, roughly 600 ml (recipe below)
      toasted sesame seeds
      urfa chili pepper flacks
      grilled lemon halves

      Preferably grill wings on a charcoal barbeque, however a gas grill will also work. 

      Cook over medium low heat—because the wings are brined, they will brown and burn more quickly than normal.
      Turn wings every few minutes and rotate to compensate for hot spots on the grill.
      After the first few turns start glazing the wings with a grill brush and continue to do so on every turn until sauce is finished.
      Wings should take roughly 15 to 20 minutes depending on the heat of the grill is.
      Once cooked, place on a platter and finish by sprinkling toasted sesame seeds, chili flakes, chopped cilantro, and a good squeeze from the grilled lemon.

      Brined chicken wings

      1.5 L water
      1 kg chicken wings, either split or whole depending on your preference
      ½ cup kosher salt
      ¼ cup sugar
      3 cloves garlic
      1 knob ginger
      2 bay leaves
      1 tsp smoked paprika
      1 tsp poultry spice
      ½ tsp turmeric ground
      ½ tsp whole coriander seed
      zest of one lemon
      3 sprigs of thyme

      Add water, salt, sugar, garlic, ginger, and bay to a pot and bring to a boil.
      When at a boil, remove from the heat and whisk in spices, herbs, and lemon zest and allow to cool to room temperature.
      Once at room temperature, strain the brine and place in the fridge until cold.
      Once cold pour brine over wings and brine at least 8 hours, preferably overnight.
      Remove wings from the brine and pat dry with paper towel before grilling.

      Tahini glaze               
      Yield: about 1½ cups of sauce 

      3 tbsp olive oil
      ½ onion, thinly sliced
      4 cloves garlic, sliced
      2 preserved lemons, just the skin, remove and discard the flesh
      ¼ cup tahini
      1 tbsp miso
      1 tbsp tomato Paste
      1 tsp urfa chili flakes
      ½ cup honey
      ½ cup cider vinegar
      1 L chicken stock or water
      ¼ cup GF tamari or soy sauce 

      Heat olive oil over medium heat, add onions and garlic, and sweat until both become golden around the edges, about 10 minutes.
      Add chili flakes and preserved lemon peel followed by tahini, miso, tomato paste, cook to dissolve the pastes into the oil.  
      Once pastes are all evenly incorporated add the honey and slightly caramelize.
      Deglazed the pan with vinegar, chicken stock and soy and bring sauce to a simmer and allow to reduce by 1/3.
      Blend sauce in a blend and refrigerate until ready to use. 

      Note: If using store bought chicken stock be sure to purchase a low sodium version or cut back the amount of tamari added by ½.