Saturday, January 31, 2009

These Wings Aren't Made for Flying

Super Bowl apropos, I love me some chicken wings. Spicy, BBQ, Asian, Parmesan and garlic, or lemon-pepper. Mmmmmm. I think a nice sized order is about 10 wings because left over chicken wings make a nice compliment to a salad the next day. Of course, salad = free of guilt. However, eating 200 chicken wings in 20 minutes? Such a different story.

I don’t get the gist of eating contests. But a tasting contest…I’m on board. Quantity eating…can’t get there.

Here’s a wing recipe I’ve kiped from Alton Brown. It's about as healthy as one can make wings.

Take two lbs of chicken wings and steam for 20 minutes.

Cool and dry, then roast on a cooking rack at 425 degrees for about 15 minutes, flip and roast for another 15 minutes.

Remove from oven and toss in the sauce of your choice.

Here’s an Asian orange glaze from Alton (and what I’ll make for the Super Bowl)

6 oz frozen OJ concentrate

3 tbsp hoisin

2 tsp honey

1 tbsp soy

2 tsp rice wine vinegar

1 tsp red pepper flakes

Combine all and reduce to ½ cup of glaze.

Here’s my spicy sauce

1:1 proportion of Frank’s hot sauce to butter, then sprinkle small envelop of Ranch dressing mix to each 16 oz of sauce. Blend well.

If you prefer BBQ wings I suggest Head Country BBQ sauce.

To make Parm/garlic, toss the par-cooked wings with freshly grated parm and minced garlic before roasting. Ditto for using lemon pepper seasoning and XVOO before roasting.

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