Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
3 tablespoons olive oil
2 shallots, minced
6 cloves garlic, minced
2 tablespoons chopped fresh oregano
2 tablespoons minced tender thyme ends
2 cups chicken broth
1½ cups ketchup
¼ cup Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon Tabasco sauce
2 tablespoons chili powder
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 heat. Add the olive oil. When hot, add the wings. Brown the wings on all sides, about 6 minutes. Add the shallots and garlic, and cook 1 minute more. Meanwhile, in a large bowl, combine all the remaining ingredients. After the garlic has been cooked for 1 minute, add the sauce. Bring to a 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
3 tablespoons flavorless cooking oil
2 cloves garlic, minced
2 tablespoons minced ginger
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup chicken broth
6 tablespoons sugar
2 tablespoons thin soy sauce
2 teaspoons Asian chile sauce or your favorite hot sauce
½ teaspoon salt
Cut of the wing tips 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 oil and the chicken wings. Cook until the wings brown, about 6 minutes. Add the garlic and ginger and cook 1 minute more.
Meanwhile, combine all the remaining ingredients in a bowl and pour over 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. Once the chicken is cooked through, bring to a low boil and continue cooking until nearly all the sauce evaporates and forms a glaze around the wings. The wings can be made up to 1 day in advance, reheated, and served.
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 tablespoons freshly ground black pepper
1 tablespoon chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon salt
2 teaspoons ground cinnamon
8 cloves garlic, minced
2 cups chopped vine-ripened tomatoes, including seeds and skin (fresh or boxed store-bought chopped tomatoes)
2 cups dry red wine
¼ cup firmly packed brown sugar
2 teaspoons crushed red chile flakes
3 tablespoons chopped cilantro sprigs
Cu of the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine the pepper, chili powder, coriander, cumin, salt, cinnamon, and garlic. Rub this evenly over all the chicken wings. In another bowl, combine the tomatoes, wine, brown sugar, chile flakes, and cilantro.
Heat a heavy pan to medium-hot. Add the tomato mixture and bring to a simmer. Add the wings and bring to a simmer. Cover the pan and lower the heat. Simmer until the wings become tender, about 30 minutes. Stir occasionally. 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
1 cup Heinz 57 Sauce
2 tablespoons grated lime zest
1 cup freshly squeezed lime juice
½ cup firmly packed light brown sugar
½2 cup thin soy sauce
¼ cup 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).
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 sauce. 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 sauce. 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
¼ cup chili powder
1 tablespoon freshly ground black pepper
1 tablespoon brown sugar
CAROLINA BBQ SAUCE
3 tablespoons flavorless cooking oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 cup brown sugar
2 cups ketchup
¾ cup vinegar, any kind ¼ cup Worcestershire sauce ¼ cup your favorite hot sauce 2 green onions, ends trimmed, minced
1 teaspoon salt
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine the chili powder, pepper, and sugar. Add the wings, and mix thoroughly, rubbing the spices into the skin. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
To make the sauce, place a 12-inch sauté pan over medium heat. Add the oil. Add the onion. When the onion browns, about 6 minutes, add the garlic. After 30 seconds add all the remaining sauce ingredients. Bring to a low boil, then reduce the heat to low and simmer for 15 minutes. Let cool and refrigerate if made more than 2 hours before using.
Combine the wings with the sauce. 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 sauce. When the barbecue is preheated, brush the grill with oil, then add the wings. Regulate the heat at a medium temperature. Grill the wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the sauce until the skin turns an even mahogany color and the meat is tender.
Remove the wings from the barbecue. Cut each in half through the joint to separate "drumstick" from wing. 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
4 cups red wine
3 cups ketchup
½ cup Heinz 57 Sauce
6 tablespoons brown sugar
¼ cup chili powder
2 tablespoons molasses
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon paprika
1 tablespoon Tabasco sauce
3 tablespoons flavorless cooking oil
6 cloves garlic, minced
Cut of the wing tipsand save them for making stock. In a large bowl, combine the red wine, ketchup, Heinz 57, brown sugar, chili powder, molasses, oregano, thyme, paprika, and Tabasco sauce. In a 12-inch sauté pan, add the oil and sauté the garlic. When the garlic begins to brown, add the red wine mixture. Bring to a low boil, then simmer for 20 minutes. Cool to room temperature. In a bowl large enough to hold the wings, combine the wings and the red wine sauce. 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.
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.