Wednesday, October 03, 2007
Wings both broiled and fried
Lindsey Nair
Features staff writer Lindsey writes about food, restaurants and recipes.
Recent columns
- The dish from the blog
- Downtown diners missed that Market mojo
- A taste of Spain in Salem
- Apple of his eye
Recipes
Uncle Bubba’s Wings (Deep fried)
3 lbs. chicken wings
1 1/2 cups hot sauce
1 1/2 tbsp. Cajun spice
1/2 tbsp. cayenne pepper
3/4 tbsp. garlic powder
Oil for frying
Buffalo Sauce (recipe follows)
Combine hot sauce, Cajun spice, pepper and garlic powder. Mix well and cover wings. Let sit in the refrigerator for 24 hours.
Heat oil in a deep fryer or deep-sided pot to 350 degrees.
Remove wings from marinade and drain off excess moisture. Add wings carefully and in batches to hot oil. Warning: Oil will splatter. Cook until crispy, about 10 minutes. Serve with Buffalo Sauce for dipping.
Buffalo sauce: 8 tbsp. softened butter; 8 tbsp. hot sauce
Combine butter and hot sauce. Whisk until blended.
Source: Paula Deen, Food Network.
Buffalo Wings (Broiled)
2 lbs. chicken wings (about 12 wings)
3 Tbsp. butter, melted
4 Tbsp. bottled hot pepper sauce
1 Tbsp. paprika
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1. Cut off wing tips (discard or reserve for stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside.
2, Stir together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve the rest of the marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.
3. Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.
4. Serve with bleu cheese or ranch dressing and celery sticks.
Source: Simply Recipes.
