Friday, September 25, 2009
JERKED CHICKEN WINGS
If you love to grill, try this Buffalo Wings they are great
3 pounds chicken wings
1/2-cup lime or lemon juice
3/4 cup Jerk Marinade (recipe follows), divided use
Use a sharpened cleaver to chop between the wing and leg sections of the chicken wings and separate. Place in a large container, pour over lime or lemon juice, and rinse under cold running water. Pat dry and place the wings in a large non reactive container.
Pour over 1/2 cup of the Jerk Marinade and ensure that all the wings are coated. Cover and refrigerate overnight.
Remove marinated wings from the refrigerator 30 minutes before grilling and let stand at room temperature. Discard marinade left in container from wings.
Place the chicken wings over medium-hot coals and grill for about 15 minutes on one side. Turning once. Baste with the remaining 1/4 cup of the Jerk Marinade and grill for an additional 10 minutes, or until wings are browned to your taste.
Transfer to a serving platter and serve.
JERK MARINADE
This marinade works equally well with chicken, fish or ribs.
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup finely chopped scallions (green and white parts)
4 Scotch Bonnet peppers or 6 jalapenos, stems removed and cut in halves, retaining seeds
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 Tablespoons vegetable oil
1 Tablespoon salt
Pinch of garlic powder
Combine all ingredients in a blender of food processor. Process or blend on the liquefy setting for 2 minutes.
Pour into a jar and refrigerate until ready for use. Jerk marinade will remain good indefinitely as long as it is covered and kept refrigerated. Makes 1 cup
3 pounds chicken wings
1/2-cup lime or lemon juice
3/4 cup Jerk Marinade (recipe follows), divided use
Use a sharpened cleaver to chop between the wing and leg sections of the chicken wings and separate. Place in a large container, pour over lime or lemon juice, and rinse under cold running water. Pat dry and place the wings in a large non reactive container.
Pour over 1/2 cup of the Jerk Marinade and ensure that all the wings are coated. Cover and refrigerate overnight.
Remove marinated wings from the refrigerator 30 minutes before grilling and let stand at room temperature. Discard marinade left in container from wings.
Place the chicken wings over medium-hot coals and grill for about 15 minutes on one side. Turning once. Baste with the remaining 1/4 cup of the Jerk Marinade and grill for an additional 10 minutes, or until wings are browned to your taste.
Transfer to a serving platter and serve.
JERK MARINADE
This marinade works equally well with chicken, fish or ribs.
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup finely chopped scallions (green and white parts)
4 Scotch Bonnet peppers or 6 jalapenos, stems removed and cut in halves, retaining seeds
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 Tablespoons vegetable oil
1 Tablespoon salt
Pinch of garlic powder
Combine all ingredients in a blender of food processor. Process or blend on the liquefy setting for 2 minutes.
Pour into a jar and refrigerate until ready for use. Jerk marinade will remain good indefinitely as long as it is covered and kept refrigerated. Makes 1 cup
Monday, September 21, 2009
Chicken Wings and Health
No doubt about it, if you are going to enjoy true Buffalo-style wings in all their glory, you will be eating the skin. The skin is indeed the fatty part, comprised of 17% fat, yet it also lends the most flavors along with the sauce of choice.
If the oil is hot enough when you fry the wings, much of the fat will cook off into the frying oil while sealing in the juice of the meat, leaving a nice crispy skin.
Baking is also an alternative. Bake until crispy on a rack inside a baking pan to catch the drips, and then dip into hot sauce mixture.
If you are watching your fat intake and must avoid the skin, some markets carry skinless drummettes, both fresh and frozen. Try baking them and dredging in a hot sauce, but you'll also want to forego the traditional butter that is mixed in with the hot sauce.
If the oil is hot enough when you fry the wings, much of the fat will cook off into the frying oil while sealing in the juice of the meat, leaving a nice crispy skin.
Baking is also an alternative. Bake until crispy on a rack inside a baking pan to catch the drips, and then dip into hot sauce mixture.
If you are watching your fat intake and must avoid the skin, some markets carry skinless drummettes, both fresh and frozen. Try baking them and dredging in a hot sauce, but you'll also want to forego the traditional butter that is mixed in with the hot sauce.
CROCKPOT WINGS
Spicy chicken wings are cooked in the crockpot with honey and barbecue sauce, along with spicy seasonings.
Crockpot Wings
Ingredients:
* 3 pounds chicken wings (16 wings)
* salt and pepper to taste
* 1 1/2 cups any variety barbecue sauce
* 1/4 cup honey
* 2 teaspoons prepared mustard or spicy mustard
* 2 teaspoons Worcestershire sauce
* Tabasco to taste, optional
Preparation:
Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on a lightly oiled broiler pan. Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.
In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping temperature on LOW. Makes about 30 chicken wings.
Crockpot Wings
Ingredients:
* 3 pounds chicken wings (16 wings)
* salt and pepper to taste
* 1 1/2 cups any variety barbecue sauce
* 1/4 cup honey
* 2 teaspoons prepared mustard or spicy mustard
* 2 teaspoons Worcestershire sauce
* Tabasco to taste, optional
Preparation:
Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on a lightly oiled broiler pan. Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.
In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping temperature on LOW. Makes about 30 chicken wings.
Monday, September 14, 2009
Buffalo Chicken Wings Cooking Tips and Storage
Poultry is one of those meats that requires very careful handling to avoid foodborne illness. Use fresh poultry within two days of purchase or freeze immediately. Thaw poultry in the refrigerator or microwave, never on the counter. Wash all poultry before using and pat dry with paper towels.
It is the skin that carries most of the dangerous microbes. Be sure to thoroughly wash all surfaces that have come in contact with the poultry, including sinks and cutting boards. Do not touch other foods after handling poultry without washing your hands and/or the utensils used. Refrigerate leftovers immediately and do not let them sit at room temperature more than 45 minutes.
Cooking Tips
The standard method for preparing Buffalo-style wings is to deep-fry them, then dip in a mixture of melted butter and liquid hot sauce. The specific red pepper sauce used is an issue that is hotly debated by wing fans. Some prefer Durkee (formerly Frank's Louisiana Hot Sauce), yet others swear by Crystal. Both of these hot sauces are readily available in most grocery stores.
To be authentic, you'll need to accompany your hot wings with fresh, crisp celery and blue cheese dressing, both of which are said to help ease the heat of the hot wings.
Chicken Wings Storage
Plan on about five wings per pound, depending on size. Four to six wings per person makes an adequate serving. Keep in mind that the dummettes will take a little longer to cook than the double-bone joint and plan accordingly. Raw wings may be frozen up to nine months. Cooked wings may be frozen up to one month.
It is the skin that carries most of the dangerous microbes. Be sure to thoroughly wash all surfaces that have come in contact with the poultry, including sinks and cutting boards. Do not touch other foods after handling poultry without washing your hands and/or the utensils used. Refrigerate leftovers immediately and do not let them sit at room temperature more than 45 minutes.
Cooking Tips
The standard method for preparing Buffalo-style wings is to deep-fry them, then dip in a mixture of melted butter and liquid hot sauce. The specific red pepper sauce used is an issue that is hotly debated by wing fans. Some prefer Durkee (formerly Frank's Louisiana Hot Sauce), yet others swear by Crystal. Both of these hot sauces are readily available in most grocery stores.
To be authentic, you'll need to accompany your hot wings with fresh, crisp celery and blue cheese dressing, both of which are said to help ease the heat of the hot wings.
Chicken Wings Storage
Plan on about five wings per pound, depending on size. Four to six wings per person makes an adequate serving. Keep in mind that the dummettes will take a little longer to cook than the double-bone joint and plan accordingly. Raw wings may be frozen up to nine months. Cooked wings may be frozen up to one month.
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