Chicken Wings with Ginger and Caramel Sauce

Preparation 1. Preheat the oven to 450°F. 2. To make the caramel: Put the sugar in an oven-proof casserole and add just enough water to wet it, about 1 tablespoon. Shake the pan to distribute the sugar and water and caramelize over medium heat, shaking the pan occasionally. The sugar will gradually liquefy and darken; when it becomes golden brown, remove from the heat. 3. Carefully add the nam pla (it may spatter; hold the pan at arm's length), then return to the heat. Add the garlic and shallots and cook, stirring, until softened. 4. Add the chicken wings and coat with the sauce. Gently stir in the ginger and pepper and continue stirring until the chicken browns slightly, about 4 minutes. Cover and cook for 7 minutes, then transfer to the oven and cook for 45 minutes. 5. Remove the chicken wings, which should now be a rich caramel color, garnish with cilantro and cracked black pepper, and serve. Per serving: 708.2 calories, 408.5 calories from fat, 45.4g total fat, 12.7g saturated fat, 223.1mg cholesterol, 1600.3mg sodium, 18.9g total carbs, 0.4g dietary fiber, 17.6g sugars, 53.3g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Asian Flavors of Jean-Georges by Jean-Georges Vongerichten Copyright (c) 2007 by Jean-Georges Vongerichten Published by Broadway Books. JEAN-GEORGES VONGERICHTEN became a culinary star when he first began cooking at Lafayette in New York City. He went on to establish the charming bistro JoJo in New York; introduced “fusion” cooking at Vong (three stars from the New York Times), which now has an outpost in Chicago; created the four-star Jean-Georges and hugely successful Spice Market and 66 in New York; opened Rama (Spice Market meets Vong) in London; and opened several acclaimed restaurants in cities from Shanghai to Las Vegas. He lives in New York City, when he is not traveling to oversee his existing restaurants or open a new one.

Preparation 1. Preheat the oven to 450°F. 2. To make the caramel: Put the sugar in an oven-proof casserole and add just enough water to wet it, about 1 tablespoon. Shake the pan to distribute the sugar and water and caramelize over medium heat, shaking the pan occasionally. The sugar will gradually liquefy and darken; when it becomes golden brown, remove from the heat. 3. Carefully add the nam pla (it may spatter; hold the pan at arm's length), then return to the heat. Add the garlic and shallots and cook, stirring, until softened. 4. Add the chicken wings and coat with the sauce. Gently stir in the ginger and pepper and continue stirring until the chicken browns slightly, about 4 minutes. Cover and cook for 7 minutes, then transfer to the oven and cook for 45 minutes. 5. Remove the chicken wings, which should now be a rich caramel color, garnish with cilantro and cracked black pepper, and serve. Per serving: 708.2 calories, 408.5 calories from fat, 45.4g total fat, 12.7g saturated fat, 223.1mg cholesterol, 1600.3mg sodium, 18.9g total carbs, 0.4g dietary fiber, 17.6g sugars, 53.3g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Asian Flavors of Jean-Georges by Jean-Georges Vongerichten Copyright (c) 2007 by Jean-Georges Vongerichten Published by Broadway Books. JEAN-GEORGES VONGERICHTEN became a culinary star when he first began cooking at Lafayette in New York City. He went on to establish the charming bistro JoJo in New York; introduced “fusion” cooking at Vong (three stars from the New York Times), which now has an outpost in Chicago; created the four-star Jean-Georges and hugely successful Spice Market and 66 in New York; opened Rama (Spice Market meets Vong) in London; and opened several acclaimed restaurants in cities from Shanghai to Las Vegas. He lives in New York City, when he is not traveling to oversee his existing restaurants or open a new one.