Monday, February 28, 2011

Gourmet Chicken Wings

-These are better than anything you will get from a restaurant-

You can make any number of sauces, but here are the recipes of the ones I made.

Lemon Pepper Sauce
4 tbl unsalted butter
the juice of 4 lemons
1 tsp white pepper
1 tbl sugar
1 clove garlic
fresh ground black pepper
1/4 tsp salt
green onions

From right to left: Lemon Pepper, Original, Spicy BBQ
Spicy Barbecue Sauce
half a bottle of your favorite BBQ sauce
3 cloves of galric
4 tbl unsalted butter
1 tbl siracha
1 tbl hot sauce
chili flakes
salt, pepper

About 1 small bottle of hot sauce, Franks is the best
3 tbl siracha
4 tbl unsalted butter
2 cloves of garlic
salt and pepper to taste

For all three of these recipes, melt butter over medium low heat, add the garlic. Add the pepper, sugar, or siracha and stir.  Add the vinegar, lemon juice, or BBQ sauce.  Add salt and pepper to taste.  Let slowly cook down until the sauce thickens and then turn temperature down to warm.

Chicken wings
Garlic salt
Buy whole chicken wings.  You will have to cut these apart, but they are cheaper than buying the pre cut and you usually get many more.  Cut down the joint and chop off of the wing tip.  Once they are properly cut they should look like standard buffalo wings.

In stead of deep frying the wings I steam mine and bake them on high heat.  I got this process from Alton Brown, and it is definitely the best way to do it.  Steam them until they have turned color.

Once they are steamed, place them on a wire rack, season them immediately on both sides so the seasoning penetrates the skin.
Preheat the oven to 450.  Allow chicken wings to rest, and oven to preheat for an at least an hour.  Once they have sufficiently rested place in the oven and let bake for 20 minutes.  Pull out of the oven and turn.  Do this step one more time.  Pour the sauces into bowls.  After you pull them out after an hour they should be very crispy, immediately add them to the sauce and toss, allow them to sit in the sauce for a few minutes.

Serve with bleu cheese or ranch dressing, celery, and carrots

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