Monday, May 18, 2015

Spicy Wyvern Wings for "Dragon Age: Inquisition"

"Dragon Age: Inquisition" from BioWare.
          Guys. I am in love with this game. I'm so impressed with how immersive it is and with–I can't even begin to imagine–how much obvious labor and love went into its creation. The environs are gorgeous, the voice acting is tops, the story and dialogue paths are so intricate, the characters are endearing (well, the good guys anyway), and there's so so so much more to gush over but I'll refrain. It's a very rich game and it's my first time delving into anything like it. I was turned onto it via artist and general-awesome-lady Cara McGee with her fandom teas and her at-times whimsical, beautiful, and adorable fanart (thank you soooo much, Cara!). And have I mentioned the cheese in the game? So, you know I'm all about food, and apparently since the first game in the franchise, "Dragon Age: Origins", cheese has been a big thing, like, big wheels of cheese big (check out my "Wedge of Destiny" appetizers!). What is not to love about this game, I ask? Nothing. Nothing is not to love.

          When doing the "Still Waters" mission in Crestwood, Ferelden, just above the damn, you'll discover a tavern called The Rusted Horn. Inside, after you interrupt two young lovers wanting to canoodle away from the disapproving eyes of their parents (well, or just leave them alone), you'll find a menu on one of the tables. Listed are several ales, bread and cheese, turnip and mutton pie (stay tuned!), and a few other things, including wyvern wings and wyvern steak. It's clarified that the wings are really chicken, though the steak really is wyvern meat!


Note: Below you'll find two sauce recipes, one sweeter than the other. I came up with both, and both were very good, so I thought it'd be nice to have options. They're not drastically different, just one is spicy and sweet (I lean more toward this one) and the other is a little hotter and has more salt to it. As with anything though, please feel free to adjust to your taste!


The Rusted Horn's Wyvern Wings

Ingredients:
1.5 or so lbs. Raw Chicken Wings (the package I bought was 1.84 lbs)
1/2 Cup Potato Starch (corn starch is fine if you can't find potato starch)
Canola or Grapeseed Oil
Sweet Spicy Sauce
3 Tbsp. Sweet Red Chili Sauce (I used Thai Kitchen brand)
2 Tbsp. Fruit Preserves (I used Welch's Naturals Strawberry, but you can use a different flavor if you'd like)
2 Tbsp. Lemon Juice
1 Tbsp. Sesame Oil (canola or vegetable oil is fine, but they don't have the same taste as sesame oil)
1/4 tsp. Soy Sauce
Spicy Hot Sauce
1/2 Tbsp. Soy Sauce
1/2 tsp. Fresh Grated Ginger (optional)
1 Tbsp. Gochujang Red Pepper Paste (found in the international section of your grocery store or at an Asian market)
1 Tbsp. Rice Vinegar (or white vinegar)
1 Tbsp. Lemon Juice
1 Tbsp. Sesame Oil
2 Tbsp. Fruit Preserves

Important Items:
Sturdy Kitchen Scissors or Large Sharp Knife
Large Deep Pot or Deep Fryer
Long Metal Tongs (best) or other deep frying safe utensil (metal or silicon)
Mesh Strainer

Directions:
1. Turn your deep fryer on or your large deep pot with oil–enough to cover the chicken–to 375ºF. Rinse & pat dry the chicken & then cut the wing tips off & discard. Next, cut the wings in half by the mid-joints. Put the starch in a medium bowl & roll each piece of chicken in the starch to coat it well, giving it a little squeeze to really get the starch on. Place the coated pieces on a plate or wore rack.
2. Check that the oil is ready by flicking a tiny bit of water into it. If it sizzles greatly then it's ready. Carefully place about 1/2 of your coated chicken pieces into the oil & let cook for about 12 minutes, checking a few minutes in to make sure the pieces aren't sticking together (if so, carefully separate them with a long handled silicone or metal kitchen utensil. Tongs are great for this). Remove the chicken from the oil to a mesh strainer over a bowl so the excess oil can drip through. Put the rest of the uncooked chicken in the oil & cook.
3. Once the second batch is ready to be taken out of the oil, remove the 1st batch from the strainer to a plate or rack & put the 2nd batch into the strainer. Put the 1st batch back into the oil & cook for another 10 minutes, or until a little darker golden in color. Remove the 2nd batch from the strainer & onto a plate or rack & put the completed 1st batch back into the strainer to drain. Put the 2nd batch back into the oil for its 2nd cooking of 10 minutes or so. Remove the 1st batch to a plate or rack & put the completed 2nd batch back in the strainer to drain.
4. Choose which sauce you'd like to make & put all of the ingredients into a medium pot. Heat on medium-low to melt, stirring or whisking to combine well, & simmer until slightly thickened. Turn off the heat & put the crispy chicken pieces into the pot, half at a time if necessary, & coat with sauce. Transfer the sauced chicken to a plate & enjoy!


Who's you're favorite character in the game? Let me know in the comments!
Mine is Cole. He's just so precious!

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