Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
½ cup peanut butter
1 cup jelly (raspberry, strawberry, blackberry)
1 cup wine vinegar
1 cup freshly squeezed orange juice
2 tablespoons your favorite hot sauce
4 cloves garlic, 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 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.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.
Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
2 cups store-bought barbecue sauce
1 cup honey
1 cup wine vinegar
2 tablespoons American chili powder
2 teaspoons ground cumin
4 cloves garlic, minced
4 jalapeño or serrano chiles, minced, including the seeds
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. In a bowl, combine all the remaining ingredients. Place a deep 12-inch pan over medium-low heat. When hot, add the sauce. Bring to a simmer. Stir in the wings. Bring the liquid to a low boil, cover, turn the heat to low, and simmer, stirring occasionally, until the chicken wings become very tender, about 30 minutes. These can be made up to a day before serving.
Right before serving, bring the wings to a low boil.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.
Serves 4 as the entrée or 6 to 12 as an appetizer
24 chicken wings
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cayenne powder
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 cups unbleached white flour
4 cups flavorless cooking oil
ÂĽ cup your favorite hot sauce or Tabasco sauce
1 recipe Blue Cheese Dressing (page 23)
Carrot sticks and or celery sticks, for serving
Cut of the wing lips and save them for making stock. Cut the wings in half through the joint. In a bowl, combine the salt, chili powder, paprika, cayenne, coriander, pepper, and garlic powder. Stir to mix evenly. Rub the wings with the mixture, then refrigerate for 1 to 8 hours.
Rub the wings with the flour. 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°F). Turn the heat to high. Add half the wings. Cook until a deep golden and the meat is cooked along the bone (cut into one with a paring knife). Total cooking time is about 12 min-utes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Transfer the wings to a serving platter. Pour the hot sauce over the wings. Serve with the dressing and the carrot sticks.
Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
2 cups red wine
1/2 cup dark soy sauce
1/2 cup firmly packed brown sugar
2 tablespoons hoisin sauce
3-inch stick cinnamon
6 whole cloves
1 teaspoon crushed red chile flakes
1/4 cup chopped ginger
6 cloves garlic, minced
1 tablespoon grated orange zest
Cut off the wind tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine all the remaining ingredients. Place a deep 12-inch pan over medium heat. Add the red wine mixture and bring to a simmer. Add the chicken wings. Bring to a low boil, cover, turn the heat to low, and simmer until the 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.
1/2 cup - Corn Oil
1/4 cup - Chili Powder
1 tablespoon - Oregano
1 tablespoon - Ground cumin
1 12oz bag Doritos Nacho Cheese Corn Chips
1 pound - Chicken Wings, disjointed and if you dare, tips discarded
Ingredients
Procedures
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.