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Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Sicilian fortified wine — chicken Marsala, zabaglione, tiramisu
Peanut dipping sauce — satay skewers, spring rolls, noodles
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Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Sicilian fortified wine — chicken Marsala, zabaglione, tiramisu
Peanut dipping sauce — satay skewers, spring rolls, noodles
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place the peanut oil, rice wine, soy sauce, salt, sesame oil, (if using), and sugar in a large bowl and whisk to combine. stir until the salt and sugar have completely dissolved. place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes. when the wings are done marinating, pour the vegetable oil into a dutch oven or a large, heavy-bottomed pot (the oil should be at least 3 to 4 inches deep). heat over medium-high heat until the oil reaches 350 degrees f on a deep-frying/candy thermometer. meanwhile, line a baking sheet with paper towels or fit it with a wire cooling rack and set aside. combine the potato starch and wondra in a large bowl. remove 5 to 7 wings from the marinade and place them in the wondra mixture. toss to coat them with a thin layer. fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 350 degrees f, until the wings are cooked through and golden brown, about 7 minutes. remove to the prepared baking sheet to drain, about 3 minutes. repeat, working in batches, with the remaining wings. serve immediately with your favorite korean-style wing sauce.