Kahuna Cooking: Fernet Wings

I do like to cook. I mean it stands to reason because I did go to culinary school that cooking would be an interest of mine. For two years in-fact I wrote a cooking article for a local paper often spending more than we were ever paid. So when the subject of cooking with amaro’s came up I was intrigued. Fernet wings immediately jumped to my mind as Fernet Branca challenged myself and some fellow bloggers to do some Fernet cooking.

 

I wanted to capture some of those lovely Indian flavors. I’d made yogurt based shrimp tikka skewers before, and I thought the mintiness of Fernet would pair well with Indian spices. Fusion is something I love to do and I’m always inspired by flavors from Asia and South America alike. Some ideas work out better than others, this one thankfully worked out better.

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South Sea Fernet Wings

4 pounds of chicken wings patted dry

1 cup white wine vinegar

4 tbsp soy sauce

2 dried chilies, smashed

1 tbsp ground coriander

2 crushed black cardamom pods

1 cup Fernet Branca

2 cups unflavored Greek yogurt

sliced green onions

fresh chopped cilantro

Combine the vinegar, chiles, soy sauce, coriander and cardamom in a small sauce pan and simmer until reduced by half. Then in a separate bowl whisk together the yogurt and Fernet, once homogenous slowly whisk in the strained vinegar sauce. Do this in a slow steady stream. Then in a fryer preheated to 350 degrees fry the wings in 1 pound batches for 10 to 12 minutes or until fully cooked and crispy. Toss the hot wings in the Fernet sauce until fully coated then plate and garnish with green onions and cilantro.

 

There’s no real heat to the sauce, but you do get a lovely creamy earthy bitterness. I feel like the chili and soy work together to lift up the cardamom smokiness and coriander earthiness. This is well tied together with the refreshing bite of Fernet and the tartness of the creamy yogurt. I love the green onions in this dish. They provide the perfect contrast that celery just wouldn’t have been able to do. Do remember however that this sauce is alcoholic. We don’t ever cook the Fernet because we don’t want to change it’s flavor. Make sure to keep these away from pregnant women and kids.

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We’re not alone when it comes to cooking with Fernet. Some of our fellow bloggers have already produced some delicious treats we’re looking forward to making. Though I will say the last time I tried to make lollipops I got a wicked sugar burn.

Stir and Strain: Fernet Branca Jelly

The Straight Up: Fernet Branca Lollipops

Measure and Stir: Fernet Cupcakes

 

Tell us what you think of the wings! Are you interested in seeing a bit more food in the future? Until next time…

You get hammered America” – JFL

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About JFL

Joey or JFL as he is known by friends is a culinary trained mixologist from the Heart of Dixie Birmingham, Alabama. From a weekly column in the St. Clair News Aegis to his own experiments online JFL never stops doing work on Tiki and Cocktails. When he's not studying all things spirit, wine, and beer he's pursuing his own odd interests such as cartoons, cheesy old horror movies, horror punk, hair metal, and hockey
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5 Responses to Kahuna Cooking: Fernet Wings

  1. Just had to say again: These really do sound delicious. Everything is better with Fernet right?

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