Ginger Lime Cilantro Chicken Wings

asian chicken wings dark food photography

Happy Thanksgiving week everyone! In case you need a break from anything turkey/pumpkin/ green bean casserole etc. related I’ve got this easy and delicious chicken wings recipe for you. There are more flavors than just ginger, lime and cilantro packed in here, I just didn’t want to stuff all of them into the title.

I marinated the wings in a mix of ginger, lime zest, cilantro, sesame, crushed red pepper flakes, honey, garlic, rice vinegar and soy sauce and they are exploding with great flavor. (The recipe is actually a spinoff from my Asian noodle salad and my chicken stir fry). I reserved some of the marinade, cooked it down to a syrup and glazed the wings with it towards the end of the baking time for extra yummi- and stickiness. Perfect snacking and party food! :)

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Food Photography and Styling: To emphasize the pretty color of these wings I kept all props in the shot neutral and to bring out some shine I lit the wings from the back. (As usual I used my strobe to light the set). I didn’t have any fabrics that would have worked as a surface so I just used a plain black poster board. The napkin that’s sitting underneath the bowl was much lighter in color than what you see here so I darkened it a bit in Photoshop to make the colors fit.

Camera Settings: Nikon D600, 105mm, f/5.6, 1/160 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.

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Ginger Lime Cilantro Chicken Wings Recipe

INGREDIENTS:

  • 6 whole chicken wings
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 garlic clove, minced or pressed
  • 2 tablespoons honey
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon sesame oil
  • zest from 1 lime
  • 1/2 teaspoon freshly grated ginger
  • 2 tablespoons finely chopped cilantro
  • 1 green onion, finely chopped

 

DIRECTIONS:

  1. Separate the wings into their three components. Discard the wing tips and keep only the drumettes and wingettes.
  2. Whisk soy sauce, rice vinegar, garlic, honey, red pepper flakes, sesame oil, lime zest and ginger together in a liquid measuring cup. Pour half of the mix into a bowl, cover the remaining mix and put in the fridge.
  3. Add the cilantro to the bowl, then place the chicken wings into the bowl, cover and marinate for 45 minutes in the fridge.
  4. Heat the oven to 425 degrees F.
  5. Line a rimmed baking sheet with aluminum foil, place a wire rack on it and set the wings on the rack.
  6. Bake the wings for 35 minutes.
  7. Meanwhile pour the remaining sauce mix into a saucepan and simmer until reduced to a syrup (about 8 minutes).
  8. Brush the syrup on the chicken wings, then return them to the oven and bake for another 5 minutes.
  9. Sprinkle the green onion over the wings and serve.

Sweet and Sour Ginger Roasted Mushrooms

Sweet and Sour Ginger Roasted Mushrooms

If you are as much a fan of the intense flavors of sweet and sour Asian dishes as I am then you’ll love these mushrooms. They are sweet, sour, ginger-y, and slightly spicy and make a fantastic appetizer.

Here’s how it works: you marinate oyster, beech and shiitake mushrooms (along with a smidgeon of sliced chili pepper) in a mix of rice vinegar, soy sauce, honey and ginger and then roast them until they are nicely tender. Before serving be sure to sprinkle a bit of fresh green onion on to contrast the intense sweet and sour flavors. Bon appetit! :)

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Food Photography and Styling: I used a wooden placemat that I bought years ago from Target as the surface in this shot. I don’t know why I don’t use it more often, it’s a good prop actually, the color is nicely muted and the mosaic pattern looks nicely interesting. The backdrop is a brown cork tile (another prop I should use more often…). Because I wanted to bring out the nice shiny glaze on the mushrooms I lit this photo from the back using my strobe and partially blocked the light for a dark and dramatic look.

Camera Settings: Nikon D600, 105mm, f/6.3, 1/125 sec., ISO 50. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.

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Sweet and Sour Ginger Roasted Mushrooms Recipe

serves 4

INGREDIENTS:

  • 3 tablespoons rice vinegar
  • 1.5 tablespoons soy sauce
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon honey
  • 1 teaspoon vegetable oil
  • 1 teaspoon thinly sliced fresh chili pepper
  • 4 ounces shiitake mushrooms, stems removed and caps cut in half
  • 4 ounces Beech mushrooms, stems trimmed
  • 4 ounces oyster mushrooms, stems trimmed
  • 1 green onion, thinly sliced (don’t skip, it’s not just for garnish, it’s required to contrast the sweet and sour flavors of the mushrooms)

 

DIRECTIONS:

  1. Heat the oven to 400 degrees F.
  2. Whisk rice vinegar, soy sauce, ginger, honey and oil together in a bowl.
  3. Add the chili pepper and the mushrooms, stir around a few times to coat everything, then let the mix sit for 10 minutes.
  4. Spread the mushrooms out on a baking sheet and roast until tender (about 10 minutes).
  5. Sprinkle with green onion slices and serve.

Roasted Mushrooms with Chive Garlic Butter

roasted mushrooms garlic chive butter dark food photography

To me, one of the most fun things about a vegetable garden is figuring out how to make use of every little leaf it produces and let absolutely nothing die out there. So in that spirit I’ve started to take action on the enormous (by my gardening standards) chive bushes I have this year (see picture below).

This recipe is a (modest) start. Chive garlic butter. It’s delicious and goes well on seafood, steaks, potatoes, you name it. You don’t only have to put it on roasted mushrooms, but it is great on those too, of course. Serve the butter slightly softened for maximum flavor.

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Food Photography and Styling: Once again I resorted to my trusty bright food, dark shadows lighting scheme here (using my strobe to the side of the set). I partially blocked the light for a dark, moody and dramatic look.
To emphasize the importance of the chives, I placed a few of intact ones on the plate. The little bowl with the butter had actually a much more red color that clashed with the color of the plate so I brushed a warmer white balance on in Photoshop and that did the trick.

Camera Settings: Nikon D600, 105mm, f/8, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.

Chives

Roasted Mushrooms with Chive Garlic Butter Recipe

serves 2

INGREDIENTS:

  • 4 tablespoons unsalted butter, softened
  • kosher salt
  • freshly ground pepper
  • 1 tablespoon very, very thinly sliced chives
  • 1 garlic clove, minced or pressed
  • 7 ounces oyster mushrooms
  • 4 ounces shiitake mushrooms
  • 4 ounces Beech mushrooms
  • olive oil

 

DIRECTIONS:

  1. Heat the oven to 400 degrees F.
  2. Season butter with salt and pepper to taste, then mix with the chives and the garlic.
  3. Spread the mushrooms onto a baking sheet in a single layer.
  4. Sprinkle with salt and pepper and drizzle with a little bit of olive oil.
  5. Roast the mushrooms until tender (10 – 15 minutes).
  6. Serve mushrooms with the butter.