Defat
the chicken wings by cooking them in boiling water for 10 minutes.
Drain and set aside to cool. Preheat oven to 375 degrees. Using a
large mortar and pestle, grind together the bay leaf bits,
caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard,
paprika, thyme and salt for about 10 minutes.
Add
the brandy and lemon or lime juice to the pulverized herbs and
stir into a thick paste. With a pastry brush, cover both sides of
each wing with the herb paste. When no more remains in the
mortar, squeeze the last few drops from the brush.
Arrange
the chicken wings on a baking sheet. Bake until the skin turns
deep brown and is quite crisp approximately 30 minutes. Takes about an
hour to prepare.
African Chicken Wings
FOR THE WINGS 4 Garlic cloves 2 Shallots 1 1/2 teaspoons Salt 1 tablespoon Chinese 5 spice 2 teaspoons Paprika 1 teaspoon Dried rosemary -- crumbled 1/2 teaspoon Cayenne -- or to taste 2 tablespoons Vegetable oil 4 pounds Chicken wings -- about 20-24 Tips removed
FOR THE SAUCE 1/3 cup Natural style peanut butter 1/4 cup Canned cream of coconut -Well stirred 2 Garlic cloves -- chopped 1/4 cup Water 1/4 cup Red bell pepper -- chopped 1/8 teaspoon Dried hot red pepper flakes to taste 1 teaspoon Soy sauce Coriander sprigs
THE WINGS:
Prepare the chicken wings: Mince and mash the garlic and shallots
to a paste with the salt. In a large bowl stir the paste together
with the 5 spice powder, paprika, rosemary, cayenne, and the oil.
Mix well.
Add
the chicken wings. Toss and stir them until they are completely
covered with the marinade. Let them marinate, covered and chilled
for 4 hours or over night.
Arrange
the wings, skin side up, on the rack of a foil lined large broiler pan
and bake them in the upper third of a preheated 425F oven for 25 to 30
minutes or until they are golden. The wings may be prepared one day in
advance, kept covered and chilled and then reheated before serving.
THE SAUCE:
In a blender, blend together the peanut butter, cream of coconut,
garlic, water, bell pepper, red pepper flakes and the soy sauce until
the mixture is smooth, season the sauce with salt, to taste.
THE PRESENTATION:
Transfer the sauce to a serving bowl set on a platter. Arrange the
wings around the bowl and garnish the platter with the coriander.
Anchor Bar Hot Wings Chicken Wings
The
key to good Buffalo Wings is how you prepare them as well as the
ingredients and the handling of the wings. The most successful wings
served in Buffalo are what they call "Grade A Grinders."
Fresh
wings that are very large and meaty. Usually, you cannot get them in a
frozen package, but can get them from a poultry dealer. Once you find
them make sure they are absolutely fresh. Wash them in cold water,
split them at the joint and remove the tips. Place them on a rack on a
pan and refrigerate overnight to let the blood and water drain out of
the wings.
THIS
IS THE KEY. Drying the wings under refrigeration will help to make them
a much crispier product, once deep fried. Next, use a deep fryer or a
very heavy deep pot with a thermometer and add the oil. Peanut oil is
very good, or a commercial product such as can be found at a restaurant
cash and carry called Mel Fry.
Heat
the oil up SLOWLY, to 365F, and depending on the size of the fryer,
deep fry the dry wings 6-8 minutes in small batches, until thoroughly
done and golden brown. Hold the cooked wings in a
warm oven if necessary. A combination of melted margarine and hot sauce
in the ratio of 1 part margarine to 3 parts hot sauce will add the
right zing.
The
main thing to remember is that you should add just enough sauce to coat
the wings - the more sauce you add, the hotter they will be. For the
very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is
referred to as "Suicidal Wings" by the late and dear Don Bellissimo,
who owned the Anchor Bar.
Working
quickly, place the deep fried wings in a large bowl and add the sauce
mixture, shaking to coat them. There are many good hot sauces to use;
the one they use is either Durkee Franks Red Hot Sauce or Wingers
Original, again found in a restaurant cash and
carry. Celery sticks and chunky blue cheese dressing (Ken's Buffalo
Style Blue Cheese is a popular one) and plenty of napkins.
Cut off the small piece of the chicken wing and the bony part so you have
only the meaty part. Mix the ketchup, onion (cut up), brown sugar and
sauce together. Dip wings in the sauce. Put on cookie sheet. Bake at
350 degrees for about 1 1/2 hour. If you have extra sauce, cook in
saucepan until thick.
Crispy Barbecued Chicken Wings
35 Chicken wings -- tips removed 1 Stick butter 1 cup Brown sugar 1/2 tablespoon Sauce 1/2 cup Dry red wine 2 teaspoons Dry mustard 2 large Garlic cloves -- crushed 1/4 cup Fresh lemon juice Fresh ground pepper to taste
Requires
marinating and long cooking time but it is simple. Place chicken wings,
disjointed, in large flat pan. Combine other ingredients and pour over
chicken.
Let stand for at least 1 hour or overnight. Be sure all wings are well coated
with marinade. Place pan in 350 oven and reduce heat to 250. Bake 4-5
hours, turning wings at regular intervals. If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not too much) before serving.
Jed's Sweet and Sour Chicken Wings
20 Chicken wings 7 1/2 ounces Tomato sauce (half can) 2 tablespoons Orange marmalade 1 tablespoon Honey 2 teaspoons Ginger -- minced 2 teaspoons Fermented chili sauce 2 teaspoons Pepper vinegar 4 Garlic cloves -- peeled 1 teaspoon Salt (scant) 2 teaspoons MSG 1/2 cup Water (more as needed) Tabasco, to taste - or other hot pepper-sauce
Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure
cooker with water; bring to pressure and cook at high heat for up to
five minutes. Remove from pressure cooker and place cooked-out fat in
wide-mouthed, tapered jar for other uses.
Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic.
Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top).
Bake
at 325 degrees F. for 20 minutes. Remove from oven and spoon about half
of remaining sauce on top of each piece; broil for 5 minutes. Add
Tabasco or other hot pepper sauces to taste and serve.
Jed's notes:
* Use vinegar "which has been used to keep a supply of bird's-eye peppers."
*
After discarding chicken spurs, wash hands with very warm water and
Dial soap (and follow up with isopropyl alcohol rinse); wash all
utensils with bleach. (One should always regard chickens, even if
processed in USA or inspected by USDA, as unclean! USDA inspectors are
notoriously less than thorough, and U.S. packing houses often neglect
basic hygienic rules in working with chickens, especially in dealing
with their entrails, waste products un-excreted, etc. And one should
not expect much better from out-of-country chickens.)
Wine Glazed Chicken Wings
3 pounds Chicken wings -- tips removed at joints into 2 pcs 1/3 cup Soy sauce 1/3 cup Orange juice 2/3 cup Dry red wine 2 tablespoons Dry red wine -- (additional) 3 Cloves garlic -- mashed 2 tablespoons Ginger root -- chopped 6 tablespoons Red currant jelly 2 tablespoons Orange zest -- grated 1 tablespoon Orange zest -- thin julienne
For the garnish
1.
Place split wings in a large shallow nonaluminum pan. Mix soy, orange
juice, red wine, garlic and ginerrroot together and pour over the
wings.
Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade.
2. 375. Line a baking pan with foil. Coat a cooking cooking spray and place rack in baking pan.
3. Drain chicken and arrange on once. Remove from oven, but do not turn off the oven.
4. Combine jelly, 2 T Stir until jelly is melted.
Brush
wings generously with the glaze and return to oven for 10 minutes. Turn
and brush again with glaze. Bake another 10 minutes, or until a rich
dark brown and shiny. Remove and cool minutes. Can be baked up to a day
ahead and reheated.
