Date: Tue, 7 Sep 93 11:55:35 +0200
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From: arielle@taronga.com (Stephanie da Silva) BUFFALO CHICKEN SALAD ===================== Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce (I swear by the stuff at work, I should have known it was the best for Buffalo Wings - it is great in Crab Dip, too) and a little olive oil, lemon juice, salt and pepper. I like to let the chicken sit overnight so that it soaks up the true flavor of the durkee's. Bake off the chicken at 350 until cooked through, and no pink shows. Let cool and tear into pieces, drizzling more Durkee's if the flavor is not enough. Then I just toss it with chopped celery, and homemade blue cheese dressing. The dressing certainly does not have a recipes (We really don't use recipes in catering) - basically it is Mayo, Sour Cream, Chopped Green onion, salt, pepper, lemon juice, and crumbled blue cheese - Saga Blue usually. The secret is to let the blue cheese set in the fridge at least overnight. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) BUFFALO CHICKEN WINGS ===================== (Yield: 8 servings) Ingredients: ------------ Seasoning Mix (Makes 2 tblsp plus 1 3/4 tsp) 2 tsp salt 2 tsp paprika (mild, or Hungarian hot paprika) 1 tsp cayenne pepper 1 tsp onion powder 1 tsp garlic powder 3/4 tsp white pepper 10 tblsp (1 1/4 sticks) unsalted butter, in all 1 tblsp plus 1 tsp Tabasco sauce, in all 24 chicken wings, tips removed, room temperature 2 cups vegetable oil Blue Cheese Dressing (recipe follows) Celery sticks (optional) Instructions: ------------- Thoroughly combine the seasoning mix ingredients in a small bowl. Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce in a small saucepan over low heat. Pour into a small shallow bowl or pie plate, and let cool slightly. Put the chicken wings into a large bowl and coat well with 2 tablespoons of the seasoning mix. Add the butter/Tabasco mixture and work in well with your hands until chicken is completely coated and seasonings are well distributed. (Make sure the chicken wings are at room temperature; otherwise, the seasoning mixture will congeal and you'll have a mess of gunk that won't stick well to the chicken.) Set aside to marinate (for up to 30 minutes, covered) and heat the oil. Heat the oil in a large heavy skillet over high heat until it is very hot. Add the chicken wings, fitting in as many as there is room for in a single layer. Fry until crisp and golden brown, about 8 to 12 minutes, turning several times. Drain on paper towels. Repeat with the remaining wings. Meanwhile, make a sauce to finish the wings by melting the remaining butter and adding the remaining Tabasco and seasoning mix. Dip the cooked wings into the finishing sauce and place on a serving platter. Serve with the Blue Cheese Dressing and celery sticks, if desired. Blue Cheese Dressing: --------------------- 2 eggs 1 tblsp fresh lemon juice 1 tblsp apple cider vinegar 1/4 cup chopped onions 1/4 cup chopped celery 1/2 tsp salt 1/2 tsp white pepper 1/8 tsp cayenne pepper 1/2 tsp minced fresh garlic 1 tsp Worcestershire sauce 2 cups vegetable oil 1/2 cup crumbled blue cheese Instructions: ------------- Put everything but the oil and blue cheese into a blender or food processor and process for 15 to 20 seconds. Continue to process, adding the oil slowly in a thin stream. When oil has been added, process for an additional 45 seconds, or until well thickened. Add the cheese and mix well. Refrigerate until ready to use. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) BUFFALO CHICKEN WINGS ===================== Basic Ingredients: ------------------ 2 lbs disjointed chicken wings 1 gallon vegetable oil 1/4 lb margarine (melted) 1/8 tsp garlic powder For MEDIUM: ----------- 8 oz. cayenne pepper sauce For HOT: -------- 16 oz. cayenne pepper sauce For SUICIDE: ------------ 24 oz cayenne pepper sauce, 1 cup diced jalapenos, and 1 tsp cayenne pepper powder Instructions: ------------- Deep fry wings in oil for about 25 minutes at 375F; make sure wings remain separated. Put melted margarine in bowl and add garlic powder and cayenne pepper sauce (plus jalapenos and cayenne powder for Suicide wings). Place cooked wings in large pan, add sauce, cover and shake. Blue Cheese Dip --------------- 4 oz crumbly blue cheese 4 oz sour cream 4 oz mayonnaise 1/8 tsp garlic powder 1/8 tsp onion powder Mix ingredients and refrigerate 1/2 hour before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) BUFFALO STYLE CHICKEN WINGS =========================== Ingredients: ------------ 24 wings 4 cups oil (peanut, corn, or other) 4 T butter 2-5 T (one 2.5 oz. bottle) Frank's 1 T white vinegar Louisiana Hot Sauce 2-1/2 C Blue Cheese Dressing salt and pepper celery sticks Instructions: ------------- Discard small tip of each wing, split at large joint and sprinkle with salt and pepper. Heat oil in large casserole or fryer (until quite hot). Add half of wings and cook, stirring occasionally. When brown and crisp (15-20 min.), remove and drain well. Cook remaining wings. Melt butter in saucepan and add hot sauce and vinegar. Put wings on a warm platter and pour sauce over them (or put wings and sauce in a closed container and shake). Serve with celery sticks, blue cheese dressing (for dipping), and beer. The unfortunate part of the referenced recipe is that it is loaded with fat. For a low(er) fat variation that still tastes good, (got rave reviews when we served them at our last party) broil the wings instead of frying them, and then mix 1/2 cup hot sauce, 4 tbs honey, 2 tbs vinegar, 2 tbs lemon juice, 1 heaping tsp dry mustard, like Coleman's. Heat the sauce until it thickens, and then put the wings in, and then cook till it thickens even more, while stirring the wings around. Still taste good with celery sticks and blue cheese dressing. Might as well go all the way and use lower fat cheese dressing, though. Wings, being mostly chicken skin, have a large amount of fat in them, no matter what you do. You can help a little by broiling them so that some of the fat melts away, and not adding any more. I would recommend grilling the wings. That way, you lose the fat (a good thing) without losing the flavor (which would be a bad thing). Blue Cheese Dressing -------------------- 1 c mayonnaise 2 Tbsp finely chopped onion 1 tsp finely minced garlic 1/4 c finely chopped parsley 1/2 c sour cream 1 Tbsp lemon juice 1 Tbsp white vinegar 1/4 c. crumbled blue cheese salt, pepper, cayenne to taste Combine and chill for an hour or longer. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: jenkinsb@albert.Colorado.EDU (Brian) BUFFALO WINGS ============= If we make them at home we don't usually deep-fry them. Instead, we bake them for awhile and then broil each side to try and get them a little crispy. For a sauce, we simply mix some hot sauces and a little Italian salad dressing until we think it tastes ok and then roll the wings around in it. They're not bad this way but they're not quite like you'd get back in NY. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: fluke!ness@uunet.UU.NET
BUFFALO WINGS
=============
The Sauce:
----------
1 bottle (8 oz.) Durkee Red Hot Sauce (trust me!)
2 tblsp butter or margarine
1 tblsp garlic wine vinegar
1 tblsp honey
1 tblsp lemon juice
(some folks even add cayenne pepper and tobasco sauce
use your own judgement. I think it's got enough muscle)
Note:
-----
Measurements are not critical.
The vinegar makes it aromatic.
The lemon gives it tang.
The red hot gives it bang.
The honey softens the blow.
Instructions:
-------------
Put all the ingredients in a sauce pan and simmer on low until it is all
melted/mixed well. When you first taste it, it's kind 'nasty'. It
seems to mellow while your deep frying the chicken. Keep warm while
doing the chicken.
2 or 3 packages chicken wing 'drumettes' (or cut whole wings into pieces
do not use the wing tip!)
Deep fry the chicken in peanut oil at 350 deg. In a wok when the
'wingettes' are golden brown and floating, they are done. (When you
first put them in the oil they sink). Drain the batches on paper towels
in a warm oven. Broiling will not create the 'right' texture - they
should be brown and crispy
When all the chicken is done put them in a large bowl and pour the sauce
on them. Toss the chicken to coat all the pieces.
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*From: javtah@world.std.com BUFFALO WINGS ============= Ingredients: ------------ 1 Family pack of wings (?lbs) 1 bottle of hot sauce (could use louisana style, I prefer to find or make one with more of a tomato base than vinegar base. If you like super hot wings try to find Inner Beauty Sauce) 1 stick of margarine or butter (margarine works better) Instructions: ------------- Deep fry the wings until golden brown. Soak out the grease. Prefered method is to shake in a brown bag. In a fry pan melt margarine and hot sauce together. Dip dried, fried wings in the hot sauce mixture. If you like them crispy put them on a baking sheet in the oven (350F) for 10 minutes. The secret for my taste is to get them crispy in the deep frier, then replace the grease in the crispy skin with hot sauce properly formulated in its own grease. IMHO no good way to go fat free on this one! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: kranf@alcor.concordia.ca
BUFFALO WINGS
=============
Ingredients:
------------
Sauce:
------
6 tblsp (3 oz.) of FRANK'S Louisiana Hot Sauce (now Durkee's)
1/2 stick of margarine (not butter!)
1 tblsp of white vinegar
1/8 tsp of celery seed
1/8-1/4 tsp of Cayenne pepper
1/4 tsp of red pepper
1/8 tsp of garlic salt
dash of black pepper
1/4 tsp of Worcestershire Sauce
1-2 tsp of Tabasco Sauce
Instructions:
-------------
Mix all the ingredients in a small sauce pan over low heat until the
margarine is completely melted. Stir occasionally.
This makes enough for about 30 "wingettes"
The Wings:
----------
Fry the wings in a deep fryer set at 375 degrees F., using vegetable or
peanut oil. I fry 15 wings at a time for 12-15 minutes.
Drain the wings for a few minutes then put them in a bowl. After all
the wings have been fried, pour the sauce over them, cover the bowl, and
shake to completely coat the wings.
They can be eaten now, or you can put them on a baking sheet and bake
them for a few minutes to get an extra-crispy coating.
Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and
cold beer (Genee Cream Ale is traditional).
Note: It is supposed to be the REAL Buffalo Wing recipe from the Anchor
Bar in Buffalo.
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*From: arielle@taronga.com (Stephanie da Silva) BUFFALO WINGS ============= (Serves 2 - 4) Ingredients: ------------ 2 lb Chicken Wings 1/4 cup Margarine (not butter) 1/2 cup Durkee's Louisiana Hot Sauce (used to be Frank's) Instructions: ------------- Heat cooking oil in a deep fryer to 375 F. Cut each wing into 3 pieces and discard the wingtips. Do not remove the skin from the wings. Fry them for 12 - 15 minutes in small enough batches that the oil temp won't drop below 325 F. My deep fryer will handle 2 lb at a time. I usually put the "drumettes" in first because they take slightly longer to cook; then I add the other pieces after the drumettes have cooked for about 1 minute. They're cooked when the bubbles slow down and the wing pieces are all floating. Agitate the pieces occasionally during frying so they don't stick together. While the wings are frying, put the margarine and sauce in a small saucepan or skillet and heat it on low. Bring the mixture to a simmer, stirring occasionally. When the wings are done, remove them from the oil and drain. Place the wing pieces in a plastic bowl with a tight fitting lid (I use a Tupperware container) and pour the hot sauce mixture over the wing pieces. Put the lid on the plastic container and shake it well, thoroughly coating the wing pieces with sauce. Remove the wing pieces from the sauce, allowing excess sauce to drain off of them. I use a pair of tongs and shake the excess sauce off before putting them on a serving platter. They can be eaten hot, cold, or room temperature. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva)
BUFFALO WINGS
=============
The Sauce - this makes enough for about 48 "wingettes"
Buffalo Wings Sauce -- Medium Heat:
-----------------------------------
6 Tblsp (3 oz.) of Louisiana Hot Sauce
1/2 stick of margarine (not butter!)
1/2 to 1 Tblsp of white vinegar
1/4 jar (3 oz.) of Nancy's Chicken Wing Sauce (Medium)
1/4 tsp of Worcestershire Sauce
1 to 2 tsp of Tabasco Sauce
1/8 tsp of Celery seed powder
1/4 tsp of Red Pepper
1/8 to 1/4 tsp of Cayenne Pepper
1/8 tsp of Garlic Salt
Dash of Black Pepper
Mix all the ingredients in a small sauce pan over low heat until the
margarine is completely melted. Stir occasionally.
Buffalo Wings Sauce -- Hot:
---------------------------
6 Tblsp (3 oz.) of Louisiana Hot Sauce
1/2 stick of margarine (not butter!)
1/2 to 1 Tblsp of white vinegar
1/4 jar (3 oz.) of Nancy's Chicken Wing Sauce (Hot)
1 to 2 Tblsp Melinda's extra hot sauce (Original Habanero Pepper Sauce)
800-748-2861 Old SW Trading Co
1/4 tsp of Worcestershire Sauce
1 to 2 tsp of Tabasco Sauce
1/8 tsp of Celery seed powder
1/4 tsp of Red Pepper
1/4 tsp of Cayenne Pepper
1/4 tsp of Habanero molido (powder) 800-748-2861 Old SW Trading Co
1/8 tsp of Garlic Salt
Dash of Black Pepper
Mix all the ingredients in a small sauce pan over low heat until the
margarine is completely melted. Stir occasionally.
The Wings:
----------
Fry the wings in a deep fryer set at 360 degrees F., using vegetable
oil. My outdoor cast iron kettle type deep fryer with 1 gallon of oil
will do 24 wingettes in 8 minutes. 30 in 10 minutes. Hotter oil for 8
minutes = crispier. Hotter oil for 10 minutes = crispier and dry inside.
Your mileage may vary! With the basket and cooking thermometer in the
hot oil, @360 degrees I drop in one wing at a time. If the count stops
at 24 I then set the timer for 8 minutes. Every couple minutes toss the
basket contents to redistribute. The above method of loading the basket
eliminates the wings from sticking to the basket. IMHO.
Drain the wings for a minute then put them in a bowl. Pour the sauce
over them, cover the bowl, and shake to completely coat the wings.
Watch how they do it at Hooters!
Serve with carrot and celery sticks, Marie's Blue Cheese Dressing, and
cold beer.
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*
From: stevew@rb-csd.sandiegoca.ncr.com
BUFFALO WINGS
=============
This is a wing recipe from a guy who used to cook wings for a living in
Buffalo.
Get some Durkee's Frank's Original Red Hot Cayenne Pepper Sauce, there
is "no" adequate substitute, you may have to ask your grocer to order
it, or call Durkee/French's at 714-526-3363. If it's the little
bottles, get two or three of them, I get the gallon jug from a
restaurant supply place, cheap! It used to be called Frank's Red Hot
Pepper Sauce, then it was Durkee's Louisiana Hot Sauce, but there
already was a brand name Louisiana Hot Sauce. Still tastes the same!
Acquire some margarine. Only margarine works right (correct taste and
resistance to burning). Neither oil nor butter will substitute.
Get the wings cut up, and start heating up the frying grease. Some
revisionist (or health-conscious) types insist on other cooking methods,
but there is nothing like the real crisp-on-the-outside moist
-and-chewy-on-the-inside texture of fried wings.
Make up the sauce. Put the Durkee's and margarine into a skillet or
saute pan big enough to comfortably hold one fryer-load of wings. The
total amount of sauce at once should be about a quarter of an inch in
the bottom of the pan.
The proportions are:
Equal parts is the nominal starting point (called "medium" in Buffalo).
A bit of tingle, but not very spicy.
Undiluted Durkee's doesn't taste as good, but is pretty hot. Three to
one, Durkee's to margarine is about as hot as I like it.
For the really timid (like kids) just a splash of Durkee's in the margarine
gives a little flavor but no noticeable hot. The idea is to cook up the
Durkee's and margarine to a bit thicker consistency. It should simmer for
5 minutes or so, then be kept hot.
You can make up just one batch of sauce for a bunch of wings. You can just
add more ingredients to the pan as you use up the sauce. When you add more
ingredients, you can adjust the spiciness.
I use this to satisfy everybody, I start out with all the margarine I plan
to use, and put in just a splash of Durkee's. That makes a few wings for
the kids. Then a bunch more Durkee's to make the wings medium. Still more
Durkee's to get it the way I like it.
Fry the wings. They're cooked when the bubbles slow down significantly.
This takes seeing it once to know just how much bubbling corresponds to
"done," but it doesn't take a rocket scientist to get it right. At home,
I put the "drumettes" in first, because they take a minute or two longer
to cook. As always with frying, be sure that you don't put in so much
food that the temperature of the fat drops below 325 or so, and have the
heat on so it gets back up to 375 ASAP.
As the wings finish cooking, take them out and drain thoroughly. I
generally put them in a strainer held over the fat. Don't pile them up
in a bowl, or the fat will cool and congeal before it runs off!
Once the wings are drained, put them in the sauce and get the wings covered
with sauce. The official restaurant way to do this is to toss them in the
air, but your stove cleaner may not appreciate this.
Use tongs to pick the wings out of the pan and let the sauce drain off.
Toss the wings on a grill or in a hot oven for a few minutes at this point
to "bake on" the sauce.
Serve with celery sticks and blue cheese dressing on the side. Yes, the
BCD *is* for the wings! But make sure it is good BCD, with nice chunks of
good cheese. (One of the sadder realizations of my growing up is that there
are some things you just can't get, restaurants get a special Kraft dressing
that comes only in five-gallon containers that must be continuously
refrigerated. Great stuff, not available to you and me.)
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*From: stephen@admin1.unbsj.ca HAWAIIAN CHICKEN WINGS ====================== Ingredients: ------------ 1/4 cup butter or margarine 1/2 cup tomato ketchup 1 clove garlic, minced 3 lbs chicken wings, tips removed 1 cup fine dry bread crumbs 1 (14 ox/398mL can) pinapple chunks 2 Tbsp brown sugar 1 Tbsp minched fresh ginger (I use a teaspoon of dry) 1 Tbsp Worcestershire sauce Dash Hot pepper sauce (Tobasco) Instructions: ------------- Melt butter in shallow baking pan in 400F oven. Stir together ketchup and garlic; brush over wings, then roll wings in bread crumbs to coat evenly. Place in pan, turning to coat lightly with butter and bake for 30 minutes. Meanwhile, drain pinapple, reserving juice in 2-cup measure; add water to make 3/4 cup liquid. Stir in brown sugar, ginger, Worcestershir sauce and hot pepper sauce. After wings have cooked 30 minutes, turn and pour on sauce; bake about 20 to 30 minutes longer or until chicken is tender, adding pinapple for last 5 minutes. Care should be taken to ensure wings ar lightly browned. Makes about 4 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) JAMES' WORLD'S HOTTEST WINGS! ============================= Caution: The fumes from preparing this will make it difficult to breathe! Don't attempt to eat with an ulcer. Ingredients: ------------ 2 Lbs Chicken Wings cut up Buffalo style 6 whole sorano chili peppers 6 whole red chili peppers 10 whole jalapeno peppers 2 cups white wine 1 bottle Tabasco Sauce 1/2 bottle Worcestershire sauce 10 Tblsp Cayenne pepper 10 Tblsp Durkee red-hot sauce 1 Tblsp salt 3 Tblsp pepper 1/2 Cup Vinegar 1 Fire Extinguisher (Optional....) Instructions: ------------- In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) JANICE OKUN'S BUFFALO CHICKEN WINGS =================================== (Yield: 4 to 6 servings) Ingredients: ------------ 24 chicken wings, about four pounds Salt, if desired Freshly ground pepper 4 cups peanut, vegetable, or corn oil 4 tsp butter 2 - 5 Tbs (one 2-1/2 ounce bottle) Frank's Louisiana Red Hot Sauce 1 Tbs white vinegar Blue-cheese dressing (see recipe) Celery sticks Instructions: ------------- 1. Cut off and discard the small tip of each wing. Cut the main wing bone and second at the joint. Sprinkle the wings with salt, if desired, and pepper to taste. 2. Heat the oil in a deep-fat fryer or large casserole. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well. 3. Add the remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well. 4. Melt the butter in a saucepan and add two to five tablespoons of the hot sauce and vinegar. Put the chicken wings on a warm platter and pour the butter mixture over them. Serve with blue-cheese dressing and celery sticks. Blue-cheese dressing: --------------------- 1 cup homemade mayonnaise (see recipe) 2 Tbs finely chopped onion 1 tsp finely minced garlic 1/4 C finely chopped parsley 1/2 C sour cream 1 Tbs lemon juice 1 Tbs white vinegar 1/4 C crumbled blue cheese Salt to taste, if desired Freshly ground pepper to taste Cayenne pepper to taste Instructions: ------------- 1. Combine all of the ingredients in a mixing bowl. 2. Chill for an hour or longer. Yield: About two and one-half cups. Mayonnaise: ----------- 1 egg yolk Salt, if desired Freshly ground pepper .. 1 tsp imported mustard, such as Dijon or Dusseldorf 1 tsp vinegar or lemon juice 1 C peanut, vegetable, or olive oil. Instructions: ------------- 1. Place the yolk in a mixing bowl and add salt, if desired, and pepper to taste, mustard, and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater. 2. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used. Yield: About one cup. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: sharon@comlab.ox.ac.uk (Sharon Curtis) Well, here is my all-time favourite chicken recipe. The original recipe says to use chicken wings, but I've always used part-boned chicken thighs, and it tastes wonderful with them. Also, I've tried the recipe with and without the skin on the chicken, and either works fine. The skin's calorific and I'm not too keen on it anyway, so why bother, reason I. MARINATED CHICKEN WINGS ======================= Ingredients: ------------ 8 chicken wings / 4 chicken thighs 1 small onion, finely chopped 1 tblsp oil 1 tblsp clear honey 3 tblsp tomato ketchup 2 tblsp soy sauce 1 tsp smooth French mustard Instructions: ------------- Mix onion + oil + honey + ketchup + soy sauce + mustard in a plastic or glass bowl (don't use a metal one as acidic juices in the marinade tend to react with metal). Put the chicken pieces into the bowl and make sure thoroughly coated with the marinade. Leave to marinate for either 1 1/2 hours in the fridge, or for 45 minutes at room temperature. (I often leave it to marinate for several hours in the fridge sometimes if my time schedule prefers it, and it still works out fine). Preheat the oven to 180 degrees C. Again make sure the chicken pieces are thoroughly coated in the marinade and put the pieces on a wire rack above a roasting pan (just something to catch the drips really). Cook for 45 mins, and during that time take the tray out of the oven a couple of times to baste the chicken pieces with remaining marinade. (Can serve with a green salad if you like, or garnished with chopped spring onions) Serves: Well for the original recipe with the 8 chicken wings it said serve 4. Me loving this recipe soooo much, I usually do 2 chicken thighs/half quantities for my one serving. Calories: Not bad at all. 2 chicken wings (with skin) as a serving is less than 300 calories - about 260. I guess 2 thighs without the skin wouldn't be too different from 260. So this is a meal you can enjoy without feeling guilt pangs! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva)
MODIFIED BUFFALO WINGS
======================
Ingredients:
------------
2 tbsp butter (or margarine)
1 bottle Lousiana hot sauce (I think this is an 8 oz bottle I
can't remember exactly)
juice of 1 lime (or two to taste)
celery
blue cheese dressing (the chunky kind works best, I use Maries)
Instructions:
-------------
Put butter, hot sauce and lime into a sauce pan. Bring to a VERY slow
boil then reduce the heat to low and simmer for 30 minutes. This will
help to reduce the sauce a bit and it will take some of the heat out of
the hot sauce. The lime add a little flavor and gives the sauce some
body. The citrus increases the bite but the lime flavor really enhances
the overall taste. The butter add a little flavor but it isn't enough
to make the wings slip out of your hands.
Lightly flour the wings and deep fry (just make sure that the wings are
crispy and FULLY cooked, no trips to the hospital please!!)
Celery and bleu cheese dressing are a must... Buy extra so that your
guests can nibble as they watch you deep fry the chicken.
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*From: arielle@taronga.com (Stephanie da Silva) ORIENTAL HOT WINGS ================== Marinade: --------- 1 cup soy sauce 1/2 cup sugar 1/4 cup sesame seeds 1 tblsp cayenne pepper Combine the ingredients. Instructions for Wings: ----------------------- Cut 2-3 lbs of wings into 3 pieces. Discard the wingtips and marinate the remaining pieces for at least 30 minutes. Agitate the pieces occasionally while they are marinating. Cover a cookie pan with foil and, using tongs, place the marinated wing pieces on it. I suggest using a cookie PAN, as opposed to a sheet, because the sides will insure that none of the marinade mixture drips off the edge and screws up your oven. There should be a slight seperation between each individual piece so they don't stick together. Cook for one hour at 350 F, turning the wing pieces every 10 minutes. If you want them to come out nice and even, you need to turn them individually with a pair of tongs. If you don't turn them, they'll stick and burn on one side. After they are done, let stand for at least 20 minutes. Serve hot or at room temperature. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) REAL BUFFALO WINGS ================== Well I'll give the REAL "ORIGNAL" anchor bar recipe for Buffalo Wings. The anchor bar is the birthplace of Buffalo wings. I'll warn you that I'm not a great cook and never follow a recipe. Instructions: ------------- 1) Mix flour and cyann pepper and toss the mix into a bag. 2) Dump a couple of bottles of tabasco sauce in a plastic bag. 3) Dump some vinegar (the good kind that gets your wife mad when you use it) into a bowl. 4) Dip the wings in the vinegar. 5) Shake them in the flour mix (you want a light dusting). 6) Toss them in the tabasco (get lots on em). 7) Deep fry until done. 8) Serve with blue cheese dressing (very cold), celery, carrots. Note: ----- If they are not quite hot enough add more pepper or dump the juice from a couple bottles of halopena (sp?) in with the tabasco. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) STEVE'S WING SAUCE ================== Ingredients: ------------ 1/2 cup Durkee Red Hot (used to be franks louisana hot sauce) 1.5 Tb honey 1 Tb butter 1 Tb white wine vinegar 1 Tb lemon juice 1/2 Tsp cayenne pepper 1/2 tsp tobasco Instructions: ------------- Put all ingredients in a sauce pan and simmer on low temp until everything is mixed well/melted. Simmer on low for another 5-10 minutes to let the flavors blend and the sauce darken a little. When the wings are cooked, put them in a bowl and pour the sauce over them. The sauce should cover a couple pounds of wings. Stir to coat. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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