Chicken Wings
& Beer

24 chicken wings

1 teaspoon salt

2 teaspoons freshly ground black pepper

1 tablespoon ground cumin

4 cloves garlic, minced

2 cups jalapeño jam

2 cups freshly squeezed orange juice

2 jalapeño chiles, minced, including the seeds

1/4 cup chopped cilantro sprigs

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Cut off the wing tips and save them for making stock. In a small saucepan, combine all the remaining ingredients. Bring to a simmer, stiring to combine. Let cool to room temperature. In a bowl large enough to hold the wings, combine the wings and the jam mixture. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

Serves 4 as an entree or 6 to 12 as an appetizer

24 Chicken Wings
1 cup mild tomato chili sauce (I like Heinz Premium Chili Sauce)
3/4 cup honey
1 cup red wine vinegar
1/4 cup Worcestershire sauce
1 tablespoon crushed red chili flakes
6 cloves of garlic, minced
1/4 cup chopped fresh oregano
1 green onion, ends trimmed, minced

Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer the better).

Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking oil, spray and place the rack in the baking pan.

Drain the wings and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes.

Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn the wings over, and baste again.

Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint.

Serve hot or at room temperature.

24 chicken wings

2 green onions, ends trimmed, chopped

2 cups chicken broth

1 cup tomato or pasta sauce

1/2 cup dry sherry or Chinese rice wine

1/4 cup hoisin sauce

1/4 cup thin soy sauce

1/4 cup oyster sauce

1 tablespoon toasted sesame oil

2 teaspoons Asian chile sauce

3 tablespoons flavorless cooking oil

2 tablespoons minced garlic

2 tablespoons minced ginger

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Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. On a large bowl, combine the green onions, chicken broth, tomato sauce, dry sherry, hoisin sauce, soy sauce, oyster sauce, sesame oil, and chile sauce. Place a deep 12-inch pan over medium heat. Heat the oil, then add the garlic and ginger. When hot, add the tomato mixture. Bring the liquid to a low boil. Add the wings. Cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.

To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.

24 chicken wings

2 cups mango puree (from about 4 fresh ripe mangoes)

1/2 cup freshly squeezed lime juice

3 tablespoons Asian chile sauce

1/4 cup oyster sauce

1/4 cup honey

6 cloves garlic, minced

1/4 cup minced ginger

1/4 cup chopped cilantro sprigs or mint leaves

Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350° F).   If using charcoal or wood, prepare a fire. Drain the chicken and reserve the marinade. When the gas barbecue or indoor gripp is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings. Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. The chicken wings done when the skin turns an even mahogany color and the meat is tender.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.

Blue Cheese Dressing:

1 cup crumbled blue cheese

1/2 cup buttermilk

1/2 cup mayonnaise

2 to 4 tablespoons whipping cream, half-and-half, or milk

2 teaspoons Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

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24 chicken wings

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 to 3 tablespoons hot sauce

4 tablespoons unsalted butter

1 tablespoon vinegar, any kind

4 cups flavorless cooking oil

Carrot sticks and/or celery sticks, for serving

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To make the dressing, in an electric blender, place 1/2 cup of the blue cheese and all the remaining ingredients and liquefy. For a thinner consistency, all a little more whipping cream. Stir in the remaining 1/2 cup blue cheese. This can be done up to 12 hours before cooking, and then stored, tightly covered, in the refrigerator.

Cut off and discard the chicken wing tips. Cut the wings in half through the joint. You will have 48 pieces. Rub the chicken with salt and pepper. Place the hot sauce, butter, and vinegar in a small saucepan. Bring the mixture to a simmer, then set aside.

Place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil. Heat the oil until bubbles form around the end of a wooden spoon dipped into the oil, 350 to 375 degrees F. Turn the heat to high. Add half the wings. Deep-fry until the wings become deep golden and the meat is cooked along the bone (cut into one with a paring knife), about 12 minutes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. place the wings on a serving platter. Pour the butter sauce over the wings. Serve with the dressing and the carrot sticks.

24 chicken wings

1 cup strawberry Jam

Grated or minced Zest from 4 limes

1 cup freshly squeezed lime juice

1/2 cup minced ginger

1 teaspoon salt

1/2 cup chopped fresh mint

1 habanero chiles, minced, including the seeds.

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Cut off the wings tips and save them for making stock. In a bowl large enough to hold the wings, combine all the ingredients. Add the wings, and mix throughly. Marinate the wings in the refregerator for 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350° F). If using charcoal or wood, prepare a fire. Drain the chicken and reserve the marinade. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings. Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. The chicken wings are done when the skins turns an even mahogany color and the meat is tender.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.