This recipe brings Asian fusion to your breakfast table with combination of ginger soy wings and fluffy orange cinnamon pancakes. The dish has delicious flavors from all over the map.
For the Soy Ginger Glaze:
- 1 cup Soy Sauce
- 2 cup Pineapple Juice
- 3 tablespoon Brown Sugar
- 1 tablespoon Minced Garlic
- 3 tablespoon Grated Fresh Ginger
- 1/4 cup Rice Wine Vinegar
For the Pancake Batter:
- 3/4 cup Milk
- 2 tablespoon White Vinegar
- 1 cup Bleached White Flour
- 2 tablespoon Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Cinnamon
- 1 teaspoon Orange Zest
- 1 Whole Egg
For the Chicken Wings:
- 2 pound Raw Chicken Wings or Drumettes
- 3 cup Bleached White Flour
- 3 tablespoon Salt
- 1 teaspoon Ground Black Pepper
- 2 quart Canola Oil
- Combine all ingredients.
- Reduce until the sauce is thick.
- Combine all the dry ingredients in to one bowl. Slowly incorporate the milk and the egg into the flour. It’s best to make the batter a day ahead. That way there is less to do in the morning before you have your coffee.
- An electric griddle works best. Set the temperature at 350 degrees F. A non-stick pan on medium high heat is a good substitute as well.
- Either way, scoop a 1/4 cup of pancake batter on to the hot griddle or the non-stick pan. Let it cook on the one side until bubbles stop forming along the edge of the pancake. That’s when you flip the pancake over and cook for another minute. Make sure to watch the temperature of your cooking surface, you don’t want to burn your pancakes.
- Heat oil in a deep pot to a temperature of 350 degrees F.
- Next, place the chicken in to a large bowl. Toss the chicken with the dry ingredients until well coated.
- Remove the chicken from the bowl once it is well coated. Shake the chicken to remove any excess flour.
- Gently place the chicken pieces in to the fryer, dropping them away from yourself and others.
- You will want to do this in batches so you do not drop the fryer temperature too much. About 4-5 pieces at a time max.
- Fry the chicken until it reaches an internal temperature of 165 degree F. You can check this with a handy stem thermometer.
- Once the chicken is done place it on a paper towel lined plate to rest.
- Take the rested wings and toss them with 1/4 cup of the Soy Ginger Glaze.
- Serve them with your lovely pancakes and a little syrup.
Drawing inspiration from Dallas’ historic role as a major trading post as well as its cultivation of a powerful financial industry, Barter celebrates the city’s rich culinary history and pays homage to Texan cuisine. Executive chef Andrew Dilda, formerly of Woodshed Smokehouse in Fort Worth, collaborated with consulting chef Tim Love to design a menu that honors Dallas’ culinary traditions and flavors, turning to the city and its diversity as a muse to inspire a decidedly Dallas take on contemporary Texan cuisine.