Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
8 cloves garlic, peeled
1½ cups packed basil leaves
1 cup packed mint leaves
½ cup pine nuts, toasted ½ cup extra-virgin olive oi ¼ cup freshly squeezed lemon juice 1 teaspoon salt
1 teaspoon crushed red chile flakes
Cut off the wing tips and save them for making stock. In a food processor, mince the garlic. Add the basil, mint, and pine nuts and mince. Slowly pour in the olive oil, adding enough so that the mixture becomes a paste. Add the lemon juice, salt, and chile flakes, and process again. In a bowl large enough to hold the wings, combine the wings and pesto. 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. 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 for 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.
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
¼ cup pine nuts, toasted 1 pound ground veal
¼ cup chopped roasted red pepper (bottled variety)
2 green onions, ends trimmed, minced
3 cloves garlic, minced ½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup chopped fresh basil
1 egg, beaten
ITALIAN TOMATO GLAZE
2 tablespoons olive oil
3 cloves garlic, minced
1 cup bottled tomato or spaghetti sauce
1 cup red wine
2 teaspoons tomato paste
½ teaspoon salt
1 tablespoon minced fresh oregano
½ teaspoon crushed red chile flakes
Prepare the wings for stuffing. In a bowl combine the nuts, veal, red peppers, green onions, garlic, salt, black pep-per, basil, and egg. Using your fingers, mix until evenly blended. Transfer the stuffing to a pastry bag and fill the wings.
To make the glaze, place a saucepan over medium heat. Add the olive oil and sauté the garlic until it sizzles, about 1 minute. Then add the tomato sauce, wine, tomato paste, salt, oregano, and chile flakes. Bring to a boil and cook for 10 minutes at a low boil. Cool the sauce to room temperature.
Place the wings in a large bowl and pour the glaze over the wings. Gently coat the chicken wings with the glaze. This can be done up to 12 hours in advance; 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. Drain the wings and reserve the glaze. Place the wings in a single layer on the rack and roast for 45 minutes. 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
2 cups tequila, vodka, or gin
1 cup Dijon mustard
1 cup freshly squeezed lemon juice
½ cup honey
½ cup thin soy sauce
1 tablespoon crushed juniper berries, or
3 tablespoons minced rosemary
6 cloves garlic, minced
4 serrano chiles, minced, including the seeds, or 1 tablespoon your favorite hot sauce ⅓ cup chopped cilantro 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).
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 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
¼ cup thinly sliced ginger
6 cloves garlic, peeled
4 serrano or jalapeño chiles, or 2 tablespoons hot sauce ½ cup chopped mint leaves 2 cups fresh pineapple chunks ¼ cup thin soy sauce ¼ cup honey
¼ cup freshly squeezed lime juice
1 teaspoon freshly ground black pepper
Cut off the wing tips and save them for making stock. In a food processor, mince the ginger, garlic, and chiles. Add all the remaining ingredients and process into a smooth paste. Transfer to a large bowl. 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 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 serving 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
3 serrano or jalapeño chiles
¼ cup thinly sliced ginger
5 cloves garlic
3 green onions, ends trimmed
¼ cup minced cilantro sprigs or mint leaves
1 (12-ounce) can mango nectar
Fruit from 2 ripe mangoes (about 2 cups)
¼ cup firmly packed brown sugar
1 teaspoon salt
1 teaspoon allspice
Cut off the wing tips and save them for making stock. In a food processor, mince the chiles, ginger, and garlic. Add the green onions and cilantro, and mince. Add all the remaining ingredients and liquefy. In a large bowl, combine the wings and mango mixture. 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, minced ½ cup chopped cilantro sprigs
¼ cup chipotle chiles in adobo sauce, minced 2 cups taco sauce ½ cup honey ½ cup vinegar 1 tablespoon ground cumin
1 teaspoon salt
1 cup sour cream (optional)
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine the garlic, cilan-tro, chipotle chiles and their sauce, taco sauce, honey, vinegar, cumin, and salt. 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 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 serving platter, drizzle the sour cream over the wings, and 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.