Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup imported black olives, pitted and minced ½ cup extra-virgin olive oil ¼ cup honey
ÂĽ cup chopped fresh rosemary
6 cloves garlic, minced
2 teaspoons crushed red chile flakes
½ cup pine nuts, toasted and finely chopped 1 teaspoon salt
Cut of the wing tips and save them for making stock. In a bowl, 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
Grated zest from 2 lemons
1 cup freshly squeezed lemon juice
1 cup extra-virgin olive oil
½ cup honey
1 tablespoon ground cumin
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
1½ teaspoons salt
6 cloves garlic, minced ⅓ cup minced ginger ½ cup chopped cilantro sprigs ½ cup chopped mint leaves 2 teaspoons freshly grated nutmeg
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
3 tablespoons unsalted butter
2 small yellow onions, chopped
4 cloves garlic, minced
4 cups chopped brown button mushrooms
2 cups red wine
2 cups chicken broth
4 teaspoons tomato paste
1 teaspoon sugar
2 tablespoons chopped fresh thyme or oregano leaves
2 teaspoons crushed red chile flakes
1 teaspoon salt
Cut of the wing lips and save them for making stock Cut the wings in half through the joint. Place a deep 12-inch pan over medium-low heat. Add the butter and the onions. Cook until the onion browns, about 12 minutes. Add the garlic and mushrooms to the pan. Cook until the mushrooms wilt, about 6 minutes. Meanwhile, in a large bowl, combine all the remaining ingredients. Pour into the pan and 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. Can be reheated and served the next day.
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
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon crushed red chile flakes
ÂĽ cup chopped parsley
THE MOP
1 tablespoon grated lime zest
½ cup freshly squeezed lime juice
½2 cup sugar
½ cup water
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon crushed red chile flakes
Lolipop the chicken wings. You should have 24 pieces. Using your fingers, rub the garlic into the lollipop chicken wing meat. In a bowl, combine the cumin, coriander, cinnamon, salt, and chile flakes. Stir to mix evenly, then rub the spices into the meat. This can be done 12 hours before cook-ing; keep refrigerated.
To make the mop, in a small saucepan, combine the mop ingredients. Place over medium heat. Stir until the mop boils. Set aside.
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. Dip each lollipop into the sauce. Stand the lollipops, meaty end downward, on the wire rack. Place in the oven and roast for 30 minutes. Brush the meat with the mop after 15 minutes of cooking. When the wings are cooked, transfer to a serving platter. Sprinkle with the parsley. Serve at once.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.
Serves 4 as an entrée and 6 to 12 as an appetizer
12 chicken wings
2 cups buttermilk
½ cup chopped cilantro sprigs
6 cloves garlic, minced
1 tablespoon crushed red chile flakes
1 tablespoon salt
1ÂĽ cups unbleached white flour
2 cups flavorless cooking oil
APRICOT MOP
2 cups apricot jam
1 cup white distilled vinegar
1 cup water
2 tablespoons minced ginger
2 teaspoons Asian chile sauce
Lollipop the chicken wings. In a bowl, combine the buttermilk, cilantro, garlic, chile flakes, salt, and flour. Stir well. Pour the batter into a 9 x 9-inch baking pan. Add the chicken wings, meaty side down, so the meaty ends are completely coated with the batter. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.
To make the mop, in a saucepan, combine all the mop ingredi-ents. Bring to a low boil, then cool to room temperature. This can be done 24 hours before cooking, place everything in the refrigerator.
To cook, warm the mop in a saucepan. 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). Place 12 lollipops meaty side down into 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 8 minutes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Serve with the Apricot Mop or your favorite dipping sauce.
Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings lear corn
2 green onions, ends trimmed, minced
1 pound ground lamb
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
½ cup ketchup
½ teaspoon salt
2 cups your favorite barbecue sauce
ÂĽ cup chopped parsley
Prepare the chicken wings for stuffing. Cut the kernels off the corn. In a bowl, combine the corn kernels, green onions, lamb, garlic, Worcestershire sauce, ketchup, and salt. Using your fingers, mix until evenly blended. Transfer the stuffing to a pastry bag and fill the wings. This can be done up to 12 hours in advance of cooking; 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. Coat the wings with the barbecue sauce. 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. Sprinkle with the chopped parsley. Serve hot.
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.