Theme cookbooks from movies and/or shows are generally considered a novelty item, but I would encourage anyone who receive such gifts to actually take the time to cook from them. It’s entertaining and you’d be surprised how good most of the recipes are.
That has been the case for me when it comes to the Portlandia cookbook and I’ve had rewarding experiences with other themed cookbooks as well. In the case of Portlandia, I have to say this is my favorite so far. So pay attention and try this one out!
What you’ll need.
For the wings
- 2 tablespoons ground cumin
- 1 1/2 teaspoons of crushed red pepper (feel free to add more if you’re a spice freak like me)
- 1/2 teaspoon Chinese 5-spice powder (I used McCormick Asian powder myself if you can’t find Chinese 5-spice)
- 2 teaspoons of salt
- 1/4 cup all-purpose flour
- 8 large chicken wings (about 3 pounds) split into wingettes and drumettes
- 1 1/2 tablespoons of canola oil
- sliced scallions, for garnish
- fresh cilantro leaves, for garnish
For the duck sauce
- 2 tablespoons of soy sauce
- 1/2 cup of apricot preserves
- 1 1/2 teaspoons of minced and peeled fresh ginger
Our first step is to pre-heat the oven to 425, so go ahead and do that. You just turn the knob on your oven to the number that says 425.
While the oven is pre-heating, in a large bowel combine cumin, red pepper flakes, powder, salt, and flour. Not much else to say here, just mix it around until everything looks even.
Next prepare a space where you can coat the chicken with the oil without causing a mess. Be sure to rub the oil evenly so that when we mix it with our spice mix it does the same. When the oil looks even, add the chicken to the spice mix and toss until every piece is coated evenly.
We are now ready to place the chicken on a baking sheet lined with parchment paper. Do so and brush lightly with more oil before placing in the center of the oven.
Once in the oven, allow to cook for about 50 minutes with one or two breaks to turn the meat over for even cooking.
Even is word of the day for this recipe as it is for most. Cooking is kinda socialist like that what can I say?
While the chicken is roasting, go ahead and make your duck sauce. To do so, combine all duck sauce ingredients in a food processor with a 1/4 cup of water. Blend until it’s smooth and then heat it up in a saucepan over low heat.
The goal is to reduce the sauce to about a 1/2 cup size. Once we reach that goal, you can remove from the heat and display the sauce however you wish. I displayed by placing in a small white bowl as you can see below.
If your wings happen to be done by now, remove them from the oven, garnish with scallions and cilantro and serve with your duck sauce for dipping on the side.
If you enjoy that, of course. No pressure from me to actually eat them that way, but I like both garnished items myself and the dipping sauce is easy to make, delicious, and can be stored up to a month in your fridge.
Look at this colorful, appetizing display of chicken wings! Trust me, it’s as good as it looks. I cannot recommend you try this recipe more.
You read the earlier passages, you can suss out how easy this is to make. It’s been Rachel tested and approved with the easy meal stamp.
If you do, I highly recommend you go all the way and make that duck sauce too. It’s so easy. This whole thing is easy. Don’t be lazy! You’ve got this.
If you don’t, though, I won’t judge. I follow the philosophy of the dude and the dude abides.