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.
24 chicken wings
4 cups red wine
3 cups ketchup
1/2 cup Heinz 57 Sauce
6 tablespooms brown sugar
1/4 cup chili sauce
2 tablespoons molasses
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon paprika
1 tablespoon Tobasco sauce
3 tablespoons flavorless cooking oil
6 cloves garlic, minced
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Cut off the wing tips and save them for making stock. In a large bowl, combine the red wine, ketchup, Heinz 57, brown sugar, chili powder, molasses, oregano, thyme, paprika and Tabasco sauce. In a 12-inch sauté pan, add the oil and sauté the garlic. When the garlic begins to brown, add the red wine mixture. Bring to a low boil, then simmer for 20 minutes. Cool to room temperature. In a bowl large enough to hold the wings, combine the wings and the red wine sauce. Mix throughly. 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.
24 chicken wings
1 cup hoisin sauce
3/4 cup plum sauce
1/2 cup thin soy sauce
2 teaspoons grated or minced lime zest
1/3 cup freshly squeezed lime juice
1/3 cup honey
2 tablespoons Asian chile sauce
1/3 cup honey
2 tablespoons Asian chile sauce
1/2 cup chopped cilantro sprigs
6 cloves garlic, minced
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Cut off the wing tips and save them to make 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, then 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 side 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 winds 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
3 tablespoons extra-virgin olive oil
1/2 pound spicy sausage meat
1 yellow onion, chopped
1 cloves of garlic, minced
2 tablespoons chopped fresh oregano leaves
2 cups chopped vine-ripened tomatoes, including seeds and skin (fresh or boxed store-bought chopped tomatoes)
1 cup heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon of your favorite hot sauce
1/2 teaspoon salt
1/3 cup chopped parsley
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Cup off the wing tips and save them for making stock. Cut the wings in half through the joint. Place a deep 12-inch pan over medium heat. Add the olive oil. When hot, add the sausage and onion. Cook until the onion browns, about 12 minutes, stirring occasionally. Meanwhile, in a large bowl, combine the garlic, oregano, tomatoes, heavy cream, Worcestershire sauce, hot sauce, and salt. Add the wings and the tomato sauce to the onions. Bring to a low boil. 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. Stir in the parsley just before serving.
Here are some favorite common beers, with some food pairing and serving suggestions:
Some other tips:
Beer is a delicious aperitif. Choose a light beer to serve before a meal.
Serve pale beers with light soups and heavy, malty beers with stews.
Light beers are delicious with green salads and vegetable courses.
Serving a chocolate dessert? A rich, sweet, dark beer is the perfect match. Fruitier beers work well with fruit desserts.
A strong sweet beer is a nice digestif, with or without a separate dessert.