The Short Stack Cookbook by Nick Fauchald

Author:Nick Fauchald
Language: eng
Format: epub
Publisher: Abrams
Published: 2016-08-01T16:00:00+00:00

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1 cup (240 ml) honey

⅓ cup (75 ml) Asian fish sauce

2 tablespoons harissa

1 pound (455 g) chicken wings

Salt and freshly ground black pepper

3 tablespoons unsalted butter, divided

2 limes

Place the honey in a medium saucepan and cook over medium-high heat. When the honey begins to bubble, lower the heat to medium-low and simmer until the honey has darkened to a deep amber color, about 7 minutes. Remove from the heat and stir in the fish sauce and harissa.

Season the chicken wings with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken wings in a single layer and cook until browned, about 2 minutes on each side. Add the burnt honey sauce and the remaining 2 tablespoons of butter and reduce the heat to medium. Cook, occasionally turning the wings over to coat them with the sauce, until the wings are cooked through, about 15 minutes. Transfer the wings to a plate and squeeze the juice of both limes over them. Let them sit for 2 to 3 minutes, then serve.

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