Chicken Wings
& Beer

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

24 chicken wings

1 cup freshly squeezed lime juice

½ cup firmly packed brown sugar

½ cup Vietnamese or Thai fish sauce

½ cup mango, guava, or papaya nectar 2 tablespoons Asian chile sauce

4 cloves garlic, minced ⅓ cup chopped cilantro sprigs ¼ cup minced ginger

¼ cup minced lemongrass, stem only ¼ cup minced roasted, unsalted peanuts 4 cups shredded iceberg lettuce

Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine the lime juice, brown sugar, fish sauce, mango nectar, chile sauce, garlic, cilan-tro, ginger, lemongrass, and peanuts. 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. Place a layer of lettuce on a platter. Add the wings on top of the lettuce. Serve.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.

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

12 chicken wings

1 tablespoon five-spice powder

1 teaspoon freshly ground black pepper

1 teaspoon salt

2 cups flavorless cooking oil

Your favorite salsa

CHINESE BATTER

1 cup cornstarch

1 cup unbleached white flour

2 tablespoons wine vinegar

1 teaspoon crushed red chile flakes

1 teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

2½ cups soda water, chilled

Lollipop the chicken wings. You should have 24 pieces. Rub the meat with five-spice powder, pepper, and salt.

To make the batter, in a bowl, combine all the batter ingredients. Stir with a whisk until smooth. Refrigerate the batter until thoroughly chilled.

To cook, 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). Stir the batter. Turn the heat to high. Dip the meaty end of 12 wings into the batter and then add to the oil. Deep-fry until the batter becomes deep golden and the meat is cooked along the bone (cut into one with a paring knife). Total cooking time is about 6 minutes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Serve with your favorite salsa.

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

1 cup hoisin sauce

⅔ cup plum sauce

¼ cup oyster sauce

2 teaspoons Asian chile sauce

3 cloves garlic, minced

1 tablespoon minced ginger

CITRUS GLAZE

2 tablespoons grated orange zest

1 cup freshly squeezed orange juice

¼ cup sugar

½ cup distilled white vinegar

½ cup orange marmalade

¼ cup minced ginger

1 tablespoon Asian chile sauce

Lollipop the chicken wings. You should have 48 pieces. In a bowl, combine the hoisin sauce, plum sauce, oyster sauce, chile sauce, garlic, and ginger. Mix well. Dip the lollipop ends into the marinade, then transfer to a shallow baking pan. Marinate for 1 to 24 hours in the refrigerator (the longer, the better).

Preheat the oven to 375°F. Line a shallow baking pan with foil, and spray the foil with nonstick spray. Stand the lollipop wings, meaty end downward, on the baking pan. Place in the oven and roast for 40 minutes.

Meanwhile, make the glaze. In a small saucepan, combine all the glaze ingredients, bring to a boil, and boil until it begins to thicken, about 4 minutes. After the wings are cooked, brush them with the glaze. Serve at once.

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

1 pound raw shrimp, shelled and deveined

2 green onions, ends trimmed, minced

2 tablespoons minced ginger

2 cloves garlic, minced

2 tablespoons oyster sauce

2 teaspoons Asian chile sauce

THAI GLAZE

⅔ cup Thai sweet chili sauce

¼ cup Thai or Vietnamese fish sauce

1 tablespoon grated lemon zest

½ cup freshly squeezed lime juice

¼ cup minced ginger

4 cloves garlic, minced

¼ cup chopped mint or basil leaves

Prepare the chicken wings for stuffing. Finely mince the shrimp. In a bowl, combine the shrimp, green onions, ginger, garlic, oyster sauce, and chile sauce. Using your fingers, mix until evenly blended. Transfer the stuffing to a pastry bag and fill the wings.

To make the glaze, in a separate bowl, combine all the glaze ingredients and mix well. Gently coat the chicken wings with the glaze. This can be done up to 12 hours in advance of cook-ing; keep refrigerated.

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. Place the wings in a single layer on the rack. Place the baking pan in the middle of the oven and roast for 45 minutes. Do not baste during cooking. Serve hot.

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 vine-ripened tomatoes, chopped, including seeds ¼ cup chopped cilantro sprigs 1 cup dark raisins

2 cups unsweetened coconut milk

¼ cup Thai or Vietnamese fish sauce

2 tablespoons curry powder

2 tablespoons your favorite hot sauce

1 tablespoon freshly grated nutmeg

2 teaspoons grated orange zest

¼ teaspoon salt

3 tablespoons flavorless cooking oil

2 tablespoons minced ginger

5 cloves garlic, minced

Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine the tomatoes, cilantro, raisins, coconut milk, fish sauce, curry powder, hot sauce, nutmeg, orange zest, and salt. Place a deep 12-inch pan over medium heat. Heat the cooking oil and sauté the ginger and garlic for 1 minute. Add the coconut milk mix-ture. Bring to a low boil. Add the wings. Bring the liquid 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. Serve.

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

8 whole cloves

1 tablespoon black peppercorns

2 tablespoons coriander seeds

1 tablespoon caraway seeds

1 tablespoon cumin seeds

6 cloves garlic, peeled

¼ cup thinly sliced ginger

3 whole serrano chiles, stemmed

3 cups packed fresh basil leaves

1 teaspoon salt

¼ cup flavorless cooking oil

2 limes, cut into wedges

Cut of the wing tips and save them for making stock. Using an electric spice grinder, grind the whole cloves, peppercorns, coriander seeds, caraway seeds, and cumin seeds into a powder. In a food processor, mince the garlic, ginger, and chiles. Add the basil and mince. Add the powdered spices and the salt. With the food processor running, slowly add the oil, stopping when the mixture forms a paste. In a large bowl, combine the chicken wings and the green curry paste. Mix thoroughly, rubbing the green curry paste into the chicken skin. 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. 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 tem-perature. Grill the chicken wings about 30 minutes with the barbecue covered. Turn the wings every 5 minutes. The wings are 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, accompanied by the lime wedges.