The Ultimate Chicken Wing Cookbook Page 1 of 110 Brought To You By: www.EVERYDAYeBOOKS.info www.EVERYDAYeBOOKS.info Cajun Chicken Wings 12 Chicken wings -- tips removed 5 Bay leaves -- crumbled into bits 3/4 teaspoon Caraway seeds 1/2 To 3/4 tsp. cayenne pepper 3/4 teaspoon Ground cumin 3/4 teaspoon Ground coriander 4 Garlic cloves -- finely 1 1/2 teaspoons Dry mustard 2 teaspoons Paprika -- preferably 3/4 teaspoon Dried thyme leaves 1/2 teaspoon Salt 2 tablespoons Brandy 2 tablespoons Fresh lemon or lime juice 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. Page 2 of 110 www.EVERYDAYeBOOKS.info 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 Or 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. Page 3 of 110 www.EVERYDAYeBOOKS.info Anchor Bar Hot Wings Chicken wings Read below 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 up here 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 A REAL 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 key here is to 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. Page 4 of 110 www.EVERYDAYeBOOKS.info Barbecue Wing Dings 3 pounds chicken wing 3 tablespoons brown sugar 2 drops Worcestershire sauce 4 cups ketchup 1 onion 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. Page 5 of 110 www.EVERYDAYeBOOKS.info 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. Page 6 of 110 www.EVERYDAYeBOOKS.info Beau's Sweet-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 -- (Summit brand) 2 teaspoons Pepper vinegar 4 Garlic cloves -- peeled 1 teaspoon Salt (scant) 2 teaspoons MSG 1/2 cup Water (more as needed) ds 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. Beau'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.) - Page 7 of 110 www.EVERYDAYeBOOKS.info BEAUJOLAIS-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 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. 5. Arrange in overlap Page 8 of 110 www.EVERYDAYeBOOKS.info Betty White's Chicken Wings Pacifica 3 pounds chicken wings 1/2 cup butter or margarine 1 cup soy sauce 1 cup brown sugar 3/4 cup water 1/2 teaspoon dry mustard Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water and mustard until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan at 375: for 1-1/4 to 1-1/2 hours, turning occasionally. Drain on paper towels. Page 9 of 110 www.EVERYDAYeBOOKS.info Blue Cheese Dip 2 ounces Blue cheese -- crumbled 1/2 cup Sour cream 1/2 cup Mayonnaise Place everything in food processor and process till smooth. Chill. Serve with celery sticks and Buffalo Chicken Wings Page 10 of 110