2019-05-01_Food_&_Wine_USA

106 M AY 2019

9 chicken wings, split

Cooking spray

2 Tbsp. water

2 Tbsp. canola oil

2 Tbsp. soy sauce

(^1) / (^4) cup chopped scallions
(^1) / 4 cup packaged crispy fried garlic
(such as Nang Fah)
(^1) / 4 cup dried small shrimp (such as Lam
Sheng Kee)
(^1) / 4 cup loosely packed fresh cilantro
leaves
(^1) / 4 cup loosely packed fresh Thai basil
leaves

1. Stir together 3 tablespoons sugar, 3
   tablespoons fish sauce, and 2 tablespoons
   lime juice until sugar dissolves. Pour mix-
   ture into a ziplock plastic bag; add chicken.
   Seal bag; gently massage bag to coat
   wings with marinade. Refrigerate 24 hours.


2. Preheat oven to 400°F. Line a baking
   sheet with aluminum foil; coat with cook-
   ing spray. Remove wings from marinade;

discard marinade. Pat wings dry; arrange

in a single layer on prepared baking sheet.

Bake in preheated oven until lightly

browned, about 25 minutes, flipping once.

3. Meanwhile, whisk together 2 table-
   spoons water, remaining 2 tablespoons
   sugar, remaining 2 tablespoons fish
   sauce, and remaining 2 tablespoons lime
   juice in a small bowl until sugar dissolves.
   Set aside.


4. Heat oil in a wok over high. Add wings
   and soy sauce; cook, stirring often, until
   darkened in spots, 1 to 2 minutes. Add
   fish sauce mixture; cook, stirring con-
   stantly, until sauce reduces and wings are
   glazed, 30 seconds to 1 minute. Add scal-
   lions, fried garlic, and dried shrimp; cook,
   stirring constantly, until shrimp soften
   slightly, about 1 minute. Remove from
   heat; stir in cilantro and basil. Transfer to
   a platter. —PETER CUONG FRANKLIN, ANAN
   SAIGON, HO CHI MINH CITY, VIETNAM
   BEER Hoppy West Coast IPA: Ballast
   Point Sculpin

Seaweed Salt

TOTAL 10 MIN; SERVES 6

At Harbor House Inn, Matthew Kammerer

makes all of the restaurant’s salts from the

water right in front of the inn. For a stream-

lined version, we substituted high-quality

Maldon sea salt. Use it to add briny saltiness

to buttered popcorn, noodles, and cooked

seafood.

(^1) / 4 cup dried sea lettuce (about (^1) / 8 oz.)
2 Tbsp. flaky sea salt (such as Maldon)
Toast sea lettuce in a medium skillet over
medium, stirring occasionally, until fragrant
and crisp, 1 to 2 minutes. Transfer to a
mortar and pestle, and grind into a powder.
Add salt, and grind to coat evenly. Store in
an airtight container at room temperature
up to 24 hours.
—MATTHEW KAMMERER, HARBOR HOUSE INN,
ELK, CALIFORNIA

PHOTOGRAPHY: VICTOR PROTASIO; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CLAIRE SPOLLEN