Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
1 cup chunky peanut butter
1 cup dry sherry or Chinese rice wine
½ cup dark soy sauce
½ cup wine vinegar (any kind)
¼ cup toasted sesame oil
2 tablespoons Asian chile sauce
6 cloves garlic, minced ¼ cup minced ginger
2 green onions, ends trimmed, minced ¼ cup minced cilantro sprigs
¼ cup finely chopped dry-roasted, unsalted peanuts
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 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
1 cup hoisin sauce
1 cup red wine
½ cup oyster sauce
½ cup freshly squeezed lemon juice
6 cloves garlic, minced
2 serrano chiles, stemmed and minced, including seeds ¼ cup chopped fresh rosemary sprigs
Cut of 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
8 cloves garlic
¼ cup thinly sliced ginger
8 dried red chiles, seeded
1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
1-inch stick cinnamon
1 teaspoon salt
1 tablespoon ground turmeric
1 tablespoon freshly grated nutmeg
½2 to ¾ cup flavorless cooking oil
1 cup unflavored yogurt
¼ cup freshly squeezed lemon juice
¼ cup chopped cilantro sprigs
1 lemon, cut into wedges
Cut off the wings tips and save them for making stock. In a food processor, mince the garlic and ginger. Place the red chiles, cumin seeds, coriander seeds, and cinnamon stick in an electric spice grinder and grind to a powder. Transfer the powder to the food processor, and add the salt, turmeric, and nutmeg. With the processor on, slowly add the cooking oil, and process into a paste; transfer the curry paste to a bowl. Add the chicken wings and rub the curry paste vigorously onto the wings. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better). Combine the yogurt, lemon juice, and cilantro and set aside.
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, and add the wings.Keep the heat at a medium temperature. Grill the wings for about 30 minutes with the barbecue covered. Turn them 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 lemon wedges and the yogurt mixture.
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 dry sherry or Chinese rice wine
½ cup Thai or Vietnamese fish sauce
1 cup Thai sweet chili sauce
Grated zest of 3 limes
1 cup freshly squeezed lime juice
6 cloves garlic, minced ⅓ cup chopped cilantro sprigs 2 green onions, ends trimmed, minced
2 serrano chiles, minced, including the seeds
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 wings 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 cov-ered. Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. The chicken 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.
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
6 dried ancho chiles
6 cloves garlic, minced
2 cups tomato sauce
2 cups chicken broth
1 cup taco sauce
¼ cup firmly packed brown sugar
1 tablespoon your favorite hot sauce
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon allspice
4 ounces Ibarra Mexican chocolate or bittersweet chocolate, chopped ¼ cup chopped cilantro or parsley sprigs
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. Discard the stems and all the seeds from the dried chiles. Place the dried chiles in an electric spice grinder, and grind to a powder. Transfer the powdered chiles to a deep 12-inch pan. Add the garlic, tomato sauce, chicken broth, taco sauce, brown sugar, hot sauce, cin-namon, salt, and allspice. Bring to a simmer and cook at a simmer for 15 minutes. Then add the wings, bring to a simmer, and cook at a simmer until the wings become tender, about 30 minutes. Stir the wings every 5 minutes. This can be done 24 hours prior to serving.
To serve, bring the wings and the sauce to a simmer. Stir in the chocolate. Cook until nearly all the sauce evaporates, about 10 minutes. Transfer to plates or a platter. Sprinkle with cilantro and 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
1 cup unsweetened coconut milk
1 cup freshly squeezed orange juice
1 cup chopped fresh pineapple
Grated zest from 1 lime
2 teaspoons Asian chile sauce
1 teaspoon salt
¼ cup chopped mint leaves
2 tablespoons chopped cilantro sprigs
3 tablespoons flavorless cooking oil
4 cloves garlic, minced
2 tablespoons minced ginger
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine the coconut milk, orange juice, pineapple, lime zest, chile sauce, salt, mint, and cilantro. In a deep 12-inch pan, combine the oil, garlic, and ginger and cook over medium heat. When the garlic begins to brown, add the coconut liquid. Bring to a low boil and 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.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.
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.