Marcus Samuelsson

Ingredient: Chicken

About Marcus

A pioneer in the worlds of food, media, and fashion, Chef Marcus Samuelsson draws upon his Swedish and Ethiopian roots in the kitchen. His robust use of spice comes from his Ethiopian heritage, and his appreciation of fresh, local foods comes from growing up in Sweden, under the tutelage of the chef grandmother.

Samuelsson was named “Best Chef: New York” by the James Beard Foundation in 2003, and was awarded James Beard’s “Best International Cookbook” in 2006. In 2012, he released his New York Times best-selling (and another James Beard award-winning) memoir, “Yes, Chef.” His Harlem restaurant Red Rooster opened to rave reviews in 2010 and continues to be one of New York’s hottest tables — and he just expanded his Harlem presence with the super hip and casual Streetbird Rotisserie in 2015. In addition to being a mainstay on many popular TV shows, Marcus won Season 2 of Bravo TV’s Top Chef Masters, as well as the second season of Chopped All-Stars.

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Why I Love The Chicken

I chose the chicken because of my restaurant Red Rooster. I named it after the original speakeasy on 138th and Adam Clayton Powell Boulevard in Harlem. From the 30s through the 60s, the Rooster was the place to be and everyone was welcome, regardless of race, color or sexual orientation. It was the place to be, and that’s what I try to make my Red Rooster today.

“

Marcus Samuelsson’s Wild Wild Wings

Serves 4

For the wings:
- 4 cups water
- ¼ cup sugar
- ¼ cup coarse kosher salt
- 3 lbs chicken wings, separated into flats and drummies
For the wing sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon peeled minced ginger
- 1 cup hot sauce (we use Cholula)
- 1 tablespoon sugar
For frying:
- 1 cup all-purpose flour
- 1 cup cornstarch
- ¼ cup cornmeal
- 3 tablespoons chipotle powder
- Peanut oil for frying
For the wings:

Bring 2 cups of the water, the sugar and salt to a boil. Remove from the heat, add remaining 2 cups of water and cool the brine completely.

Put the wings in a bowl and pour in the brine, making sure all the wings are submerged. Cover with plastic wrap and refrigerate overnight.

For the wing sauce:

Melt the butter in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring constantly, until the garlic and ginger are golden brown, about 5 minutes. Add the hot sauce and sugar and bring to a simmer. Turn the heat down to low and simmer for 5 minutes to develop the flavors. You can leave the sauce on the back of the stove until you need it.

For frying:

When you’re ready to fry, drain the wings and pat them dry with paper towels.

Put the flour, cornstarch, cornmeal and chipotle powder in a large bowl and whisk to combine.

Dredge the wings in the seasoned flour, making sure each piece is well coated. Leave them on a rack while you heat the oil.

Fill a large saucepan ⅓-full with peanut oil. Set over medium-high heat and heat to 360F.

Working in batches, fry the wings until they are fully cooked and golden brown, 8-9 minutes. Keep an eye on the heat, adjusting it to keep it between 350F and 375F. Drain the wings on a rack set over a baking sheet.

When you’ve fried all the wings, put them in a large bowl, pour in the wing sauce, and toss the coat all the wings with sauce. Pile the wings onto a platter and serve.

For the wings:

4 cups water
¼ cup sugar
¼ cup coarse kosher salt
3 lbs chicken wings, separated into flats and drummies

For the wing sauce:

1 tablespoon unsalted butter
1 tablespoon minced garlic
1 tablespoon peeled minced ginger
1 cup hot sauce (we use Cholula)
1 tablespoon sugar

For frying:

1 cup all-purpose flour
1 cup cornstarch
¼ cup cornmeal
3 tablespoons chipotle powder
Peanut oil for frying

For the wings:

Bring 2 cups of the water, the sugar and salt to a boil. Remove from the heat, add remaining 2 cups of water and cool the brine completely.

Put the wings in a bowl and pour in the brine, making sure all the wings are submerged. Cover with plastic wrap and refrigerate overnight.

For the wing sauce:

Melt the butter in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring constantly, until the garlic and ginger are golden brown, about 5 minutes. Add the hot sauce and sugar and bring to a simmer. Turn the heat down to low and simmer for 5 minutes to develop the flavors. You can leave the sauce on the back of the stove until you need it.

For frying:

When you’re ready to fry, drain the wings and pat them dry with paper towels.

Put the flour, cornstarch, cornmeal and chipotle powder in a large bowl and whisk to combine.

Dredge the wings in the seasoned flour, making sure each piece is well coated. Leave them on a rack while you heat the oil.

Fill a large saucepan ⅓-full with peanut oil. Set over medium-high heat and heat to 360F.

Working in batches, fry the wings until they are fully cooked and golden brown, 8-9 minutes. Keep an eye on the heat, adjusting it to keep it between 350F and 375F. Drain the wings on a rack set over a baking sheet.

When you’ve fried all the wings, put them in a large bowl, pour in the wing sauce, and toss the coat all the wings with sauce. Pile the wings onto a platter and serve.

Delicacies Chef’s Table

Dec 1, 2016 - Feb 28, 2017

Chef Marcus chose to support his non-profit Three Goats (to fight hunger in Ethiopia) with a monetary donation from Delicacies in 2017.

Mythology

Before they were so unceremoniously reduced to nuggets and wings, the chicken was considered a messenger of the gods, a link between Them and Us. The cock crows at dawn, that liminal hour when we come into consciousness again and was therefore seen as having knowledge of worlds unseen. The chicken’s crow signifies a clean start, a good morning call from heaven, and a way to dispel the dark, the day before, whatever haunts us. Wearing this charm can provide protection from the impinging past. The humble chicken is not a coward, but in fact absorbs and bears all fears. Consider that act of generosity the next time you casually snack on its parts dipped in honey mustard.

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