How to transform chicken wing tips into a rich, savory stock
Most cooks discard the tips of chicken wings, but there is a better way. By simmering these scraps in oil and water, you can create a flavorful foundation for a seasoned couscous, elevating a simple grilled dish into a cohesive, chef-driven meal.
The key to this dish lies in maximizing every part of the ingredient. While the flats and drumettes are prepared for the grill, the wing tips should be fried in a little oil until slightly browned. Once browned, they can be simmered in water to create a homemade stock. This stock serves as the liquid base for the couscous, providing a depth of flavor that plain water cannot match.
The preparation involves a heavy marinade for the wings and Brussels sprouts. After cutting through the joints of 3 to 4 pounds of wings, the meat and halved sprouts are tossed in a mixture of plain yogurt, salt, and spices, such as a mala blend. This mixture should marinate in the refrigerator for as long as possible to ensure the flavors penetrate the meat.
A sophisticated element of the dish is the blood orange gastrique. This is achieved by caramelizing 1 cup of granulated sugar in a small pot with water until it reaches an amber color. Once cooled slightly, rice wine vinegar and fresh orange juice are added and boiled until thickened. A final infusion of orange zest provides a bright, citrusy aromatic that cuts through the richness of the grilled chicken.
For the final assembly, the couscous is cooked in the prepared chicken stock, which must be seasoned heavily with salt and pepper—ideally tasting twice as salty as the desired end result. The chicken and sprouts are cooked over indirect heat, either on a gas grill or in a 350ºF oven, until the sprouts are fork-tender. The dish is finished by plating the couscous, topping it with the meat and vegetables, and drizzling the gastrique over the entire platter with fresh mint and cilantro.
Source: Grilled chicken wings with blood orange gastrique, sprouts, couscous
