I've got drummers only and for the marinade
I let it set for one to three days
with this combination: Shoyu
or soy sauce and mirin
which is sweet rice cooking wine.
In any of your marinades
you need acid.
Rice wine vinegar is what we're using for that.
Ginger and garlic, best buddies, they like to go
everywhere together.
And then a little or a lot of what's up, wasabi.
Outdoors we slow smoke them at 325
for a full on hour.
Indoors we go up a hundred degrees and we cook
them at 425 until the skins
are very tight and they're super crispy.
I started with garlic and butter just
like all great wing sauces right.
Then we're going to add
garlic's best friend,
in anything Asian ginger.
Now we're gonna make this a sweet
and super spicy sauce by adding in
a couple of tablespoons of raw sugar, turbinado sugar.
So then we're going to add in our
smoked shoyu about a half a cup
and about a cup of our mirin.
Now when it comes to the heat
I love Gochujang or this
fermented chili paste.
Or spicier and everybody can get this,
Sambal Olek.
Oh it's so good.
So let this simmer gently while the wings are
finishing up in the oven.
When it gets nice and thick and cooked,
the back of a spoon, nice and done turn it off.
For the ramen,
you can do a couple of different things.
You can literally go to the store and get those
little packets that are usually in a bin.
You know all the college and high school
kids get 'em.
The ramen packs.
Or you can order real ramen noodles online.
I'm gonna wait and drop the noodles
in the next act because they cook so quickly.
The ramen, crab ramen, yum, after this.
(audience applauding)
Okay so now we're working on our crab ramen
to serve along with our make your
own Japanese style chicken wings.
The sauce is looking perfect,
let me show you the consistency
we're looking for, this deep reddish brown flavor.
Just thick enough to have
some real good viscosity to it, see.
Over here in our dressing our best buddies
are together again,
ginger and garlic.
To the ginger and garlic we're going to add
some grated shallot.
This is for the dressing for the crab ramen.
A bright citrus flavor from lime.
Squish that out, we're also going to use
rice wine vinegar.
One two, three, about three tablespoons.
About three tablespoons of regular Shoyu,
or Soy Sauce or Tamari.
And then a couple of tablespoons of our Korean style
chili paste which is sweet
or Sambal Olek I would do one fat tablespoon of that
'cause it's spicier and about two tablespoons
of sesame oil.
We just whisk this up.
Of course I got the crab and I picked through it.
We're going to use chives and either Shiso leef
which looks like this.
We have peppadews,
little sweet pickled peppers,
we have toasted sesame seeds
to go up on top
and we ran our hands
through the crab to make sure
there's no bits of shell
and that's it.
I'm gonna drop the noodles
and when we come back,
we'll toss everything together and serve it.
So here's our cold ramen,
I'm mixing that together in our really
fragrant, delicious spicy sauce.
And we're gonna add our crab.
Ha ha ha.
Ah!
Then we have our pickled peppadews,
sweet peppadews with the sweet crab,
very lovely.
And then the way I serve this is in a giant bowl.
And I top it with eight minute eggs
that have been halved.
(audience applauding)
These are the wings when they come out of the oven
just with the marinade.
There's nothing, no sauce on this.
That's just the left over marinade.
That's the color you want and you want the skin
to be nice and tight and crispy.
No frying, just roasted in the high oven.
Then we're going to take
the extra sauce with the garlic and ginger
ah, ridiculous.
I know.
(audience applauding)
Pile that on the plate.
(audience applauding)
And you top that with green onions.
And with sesame seeds
and there you go.
(audience applauding)