Best Chicken Wing Recipes: They'll Fly Off the PlateBy Sarah B. Weir, Shine Senior Writer | Summer Living – 2013-06-11
Chicken wings aren't just for the Super Bowl. Cheap, versatile, and tasty, they are the perfect summer party snack and easy to cook on the grill. "They are very social," John Stage, pit master and owner of Dinosaur Bar-B-Que in Harlem, tells Yahoo! Shine. "Great to plop in the middle of a table and let people go at it." Stage says Buffalo wings are his best-selling appetizer year-round. More on Yahoo!: Great Barbecue Joints Across America We talked to some amazing "wing men"—top chefs from around the country—and asked them to reveal their favorite recipes. The key is choosing zesty seasonings and cooking the wings they're crisp and deeply colored. More on Yahoo!: The Truth About the Super Bowl 'Chicken Wing Apocalypse' A chicken wings is made up of three sections. The wingtip, which is the small, pointy end; the flat, which is the middle joint; and the drumette, the meaty part where the wing connects to the bird. Though most recipes just use the flat and the drumette, don't discard the tips—you can save them to make chicken stock. Also on Shine Food: Washing Chicken. Do I Really Have to Do That? Doug Psaltis, executive chef at Bub City in Chicago smokes chicken wings over hickory wood and then deep-fries them at his restaurant. But has a simple home recipe that lends itself to many different flavor profiles. "Season with your favorite dry rub and then slow-cook for about two hours in a 200- to 250-degree oven until they are crispy," he tells Yahoo! Shine. "Toss with hot sauce or barbecue sauce and serve." It doesn't get easier, or tastier, than that. 'Homeschooled' Barbeque Chicken Wings "Most places fry their wings according to the original Buffalo recipe, but we smoke ours," says Stage. "You can make them hot or mild by changing the rub and the sauce you slather on at the end. We serve them with the traditional fixings: blue cheese dressing and celery sticks." Ingredients Preheat oven to 350 degrees. Remove wingtip with a sharp knife, but leave drumette and flat intact, discard tip or save for stock. Season wings with rub. Oil the bottom of a metal sheet pan. Lay wings on pan, don't overcrowd. Place in oven and cook approximately 30 minutes until wings are 160-165 degrees (test with a meat thermometer). Remove from oven and turn the broiler on high. Coat wings with about one cup of BBQ sauce. Place skin side up and broil on a rack about six inches from heat source for approximately five minutes or until skin and sauce start to caramelize. Flip wings and broil for about four minutes. Flip again to blister and char skin. Remove from broiler and toss with remaining sauce if desired or serve on side. Red Rub Mix all ingredients together in a bowl. You will have leftover rub; store in an airtight container. Rosemary Smoked Wings Ingredients
Separate wing sections with a sharp knife between the joints. Use only the drumette and the flat, discard tip or save for stock. Mix fresh rosemary with minced garlic, black pepper, and kosher salt. Toss wings with garlic mix in a large bowl and refrigerate. Meanwhile, soak two cups of hickory0smoked wood chips in apple juice for 25 minutes. Light charcoal grill to medium heat (about 225-250 degrees) and pile coals on one side. Once grill is hot and smoking, place soaked wood chips onto the coals. Let the chips sit and heat up for five minutes. Arrange the chicken wings on the half of grill without coals. Cover grill and let smoke for about 25 minutes with the cover on. Turn the wings over and let smoke for 15 minutes. Remove from grill, squeeze on fresh lemon juice, and enjoy.
Ingredients Kung Pao Sauce Sichuan Oil Wing Batter Buttermilk Ranch Dressing *Ingredients can be purchased at an Asian food market or online at . **Spices can be purchased at Whole Foods or online at or . Mix rice flour and water until smooth for batter. Rinse chicken wings and pat dry with paper towels. Remove wingtip with a sharp knife but leave drumette and flat intact, discard tip or save for stock. Heat oil to 325 degrees in a heavy, four-quart pot (test with an oil thermometer). Don't fill pot more than halfway with oil. Coat wings in batter and fry until golden brown. Do not crowd. Remove wings from oil and place on paper-towel-lined plates. Toss in Kung Pao sauce. Garnish with chopped peanuts, chopped cilantro, and sliced scallions. Serve with Buttermilk Ranch Dressing on the side. Sweet and Spicy Thai Wings Brooke Vosika, executive chef, The Bristol Lounge at the Four Seasons Hotel, Boston Ingredients *Ingredients can be purchased at an Asian food market or online at . Combine all marinade ingredients and pour mixture over chicken. Let it all sit for in a large, covered bowl or Tupperware container for two hours or up to 12 hours in the refrigerator. Pre-heat oven to 300 degrees. Place wings and about three-quarters of marinade in roasting pan and bake for about 20 minutes or until wings are thoroughly cooked but not dry. Flip wings three or four times to coat and glaze wings with sauce. Remove from oven. Reduce remaining marinade in a saucepan until thick, and then toss with the wings in a large bowl. Place on a platter and garnish with remaining cilantro.
Mix all-purpose flour and cornstarch together in a large bowl. Heat oil to 300 degrees in a heavy, four-quart pot (test with an oil thermometer). Don't fill pot more than halfway with oil. . Dredge chicken in dry mixture, allow to fully coat the pieces and shake off excess flour. Fry for 8 minutes, remove and set aside. Toss wings and drumettes with Hot Sauce (recipe below) and pile on a platter. Serve with Blue Cheese Fondue (recipe below) and garnish with celery leaves. Hot Sauce In a small saucepan, melt butter. Whisk in flour to make a roux. Cook on medium heat but watch and adjust heat carefully so roux bubbles but doesn't burn. Cook for 3 minutes. Slowly add milk and whisk until the roux comes to a boil and thickens. Turn heat to low and slowly add blue cheese to sauce until melted and emulsified. Season with salt, pepper, and fresh lemon juice to taste. Korean Barbecue Wings Andy Choi's Wing Sauce Puree ingredients together in a blender until they form a smooth, thick liquid. To make wings: Mix water with one cup of rice flour and whisk vigorously. Add salt and pepper and set aside. Take the remaining 1/2 cup of rice flour and coat the chicken wings evenly. Coat wings thoroughly in the water and rice flour mixture. Carefully place wings into the hot oil using metal tongs. Cook for 8-10 minutes, stirring occasionally. Remove wings and drain on a cooking rack over paper towels and let sit for 1 hour. Increase oil heat to 350 degrees. Re-coat the chicken wings in flour and water mixture and fry for 5 minutes until super crispy. Put wings into a large mixing bowl and toss with one cup of sauce. Sprinkle with sesame seeds and sliced scallion to garnish. |
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