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.
Monday, September 21, 2009
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.
Thursday, September 10, 2009
ORIGINAL SPICY BUFFALO WINGS
This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.
There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.
Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Cook Time: 25 minutes
Ingredients:
* 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
* 1 tablespoon vegetable oil
* 1 tsp salt
* 1 cup all-purpose flour
* 1 1/2 tablespoons white vinegar
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon garlic salt
* 1/4 teaspoon Worcestershire sauce
* 1 teaspoon Tabasco sauce
* 1/4 teaspoon salt
* 6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
* 6 tablespoons unsalted butter or margarine
* celery sticks
* blue cheese dressing
Preparation:
Preheat oven to 425 degrees F.
1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
3. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
These are always served with celery sticks and blue cheese dressing on the side.
There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.
Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Cook Time: 25 minutes
Ingredients:
* 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
* 1 tablespoon vegetable oil
* 1 tsp salt
* 1 cup all-purpose flour
* 1 1/2 tablespoons white vinegar
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon garlic salt
* 1/4 teaspoon Worcestershire sauce
* 1 teaspoon Tabasco sauce
* 1/4 teaspoon salt
* 6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
* 6 tablespoons unsalted butter or margarine
* celery sticks
* blue cheese dressing
Preparation:
Preheat oven to 425 degrees F.
1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
3. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
These are always served with celery sticks and blue cheese dressing on the side.
Wednesday, September 9, 2009
THIS MONTH LET'S TALK BUFFALO WINGS
I will share some History of buffalo wings and some of my favorite recipes and a few that are a most try, ranging from jerked wings to Oriental flavors. So even if you can't handle the hot stuff, I will have chicken wing recipes for you also.
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