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Plate Lab: Winging it | Plate Lab: Winging it |
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“We’re going to make some money off these!” | |
That was the reaction when Tim Ma tossed together a batch of chicken wings for family in 2010. The chef now plates 60 pounds’ worth a week at his Maple Ave Restaurant in Vienna. The sauce shines a citrusy heat on wings and drumettes that remain crisp under cover. Eating them is finger-lickin’ business. | That was the reaction when Tim Ma tossed together a batch of chicken wings for family in 2010. The chef now plates 60 pounds’ worth a week at his Maple Ave Restaurant in Vienna. The sauce shines a citrusy heat on wings and drumettes that remain crisp under cover. Eating them is finger-lickin’ business. |
The recipe’s so simple that Ma was almost embarrassed to share it. The hitch: He uses Kendall Farms crème fraîche — a rich, cultured product that does not separate when exposed to heat, and, sadly, is not available in Washington area stores. With extra whisking, a good store brand will do for the rest of us. | The recipe’s so simple that Ma was almost embarrassed to share it. The hitch: He uses Kendall Farms crème fraîche — a rich, cultured product that does not separate when exposed to heat, and, sadly, is not available in Washington area stores. With extra whisking, a good store brand will do for the rest of us. |
Note: Leftover sauce can be refrigerated in an airtight container for up to a month. | Note: Leftover sauce can be refrigerated in an airtight container for up to a month. |
Recipe: Crème Fraîche Chicken Wings | Recipe: Crème Fraîche Chicken Wings |
For stories, features such as Date Lab, Gene Weingarten and more, visit WP Magazine. | For stories, features such as Date Lab, Gene Weingarten and more, visit WP Magazine. |
Follow the Magazine on Twitter. | Follow the Magazine on Twitter. |
Like us on Facebook. | Like us on Facebook. |
E-mail us at wpmagazine@washpost.com. | E-mail us at wpmagazine@washpost.com. |
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