| Cajun Chicken Wings | | | | wings, skin side up, on the rack of a foil lined large |
| 12 Chicken wings -- tips removed | | | | broiler pan and bake them in the upper third of a |
| 5 Bay leaves -- crumbled into bits | | | | preheated 425F oven for 25 to 30 minutes or |
| 3/4 teaspoon Caraway seeds | | | | until they are golden. The wings may be prepared |
| 1/2 To 3/4 tsp. cayenne pepper | | | | one day in advance, kept covered and chilled and |
| 3/4 teaspoon Ground cumin | | | | then reheated before serving. |
| 3/4 teaspoon Ground coriander | | | | THE SAUCE: In a blender, blend together the |
| 4 Garlic cloves -- finely | | | | peanut butter, cream of coconut, garlic, water, |
| 1 1/2 teaspoons Dry mustard | | | | bell pepper, red pepper flakes and the soy sauce |
| 2 teaspoons Paprika -- preferably | | | | until the mixture is smooth, season the sauce with |
| 3/4 teaspoon Dried thyme leaves | | | | salt, to taste. |
| 1/2 teaspoon Salt | | | | THE PRESENTATION: |
| 2 tablespoons Brandy | | | | Transfer the sauce to a serving bowl set on a |
| 2 tablespoons Fresh lemon or limejuice | | | | platter. Arrange the wings around the bowl and |
| Defat the chicken wings by cooking them in boiling | | | | garnish the platter with the coriander. |
| water for 10 minutes. Drain and set aside to cool. | | | | Anchor Bar Hot Wings |
| Preheat oven to 375 degrees. Using a large | | | | The key to good Buffalo Wings is how you |
| mortar and pestle, grind together the bay leaf | | | | prepare them as well as the ingredients and the |
| bits, caraway seeds, cayenne pepper, coriander, | | | | handling of the wings. The most successful wings |
| cumin, garlic, mustard, paprika, thyme and salt for | | | | served up here in Buffalo are what they call |
| about 10 minutes. Add the brandy and lemon or | | | | "Grade A Grinders." Fresh wings that are very |
| lime juice to the pulverized herbs and stir into a | | | | large and meaty. Usually, you cannot get them in |
| thick paste. | | | | a frozen package, but can get them from a |
| With a pastry brush, cover both sides of each | | | | poultry dealer. Once you find them make sure |
| wing with the herb paste. When no more remains | | | | they are absolutely fresh. Wash them in cold |
| in the mortar, squeeze the last few drops from | | | | water, split them at the joint and remove the |
| the brush. Arrange the chicken wings on a baking | | | | tips. Place them on a rack on a pan and |
| sheet. Bake until the skin turns deep brown and is | | | | refrigerate overnight to let the blood and water |
| quite crisp approximately 30 minutes. Takes about | | | | drain out of the wings. |
| an hour to prepare. | | | | THIS IS A REAL KEY. Drying the wings under |
| AFRICAN CHICKEN WINGS | | | | refrigeration will help to make them a much |
| FOR THE WINGS | | | | crispier product, once deep-fried. Next, use a deep |
| 4 Garlic cloves | | | | fryer or a very heavy deep pot with a |
| 2 Shallots | | | | thermometer and add the oil. Peanut oil is very |
| 1 1/2 teaspoons Salt | | | | good, or a commercial product such as can be |
| 1 tablespoon Chinese 5 spice | | | | found at a restaurant cash and carry called Mel |
| 2 teaspoons Paprika | | | | Fry. Heat the oil up SLOWLY, to 365F, and |
| 1 teaspoon Dried rosemary -- crumbled | | | | depending on the size of the fryer, deep fry the |
| 1/2 teaspoon Cayenne -- or to taste | | | | dry wings 6-8 minutes in small batches, until |
| 2 tablespoons Vegetable oil | | | | thoroughly done and golden brown. Hold the |
| 4 pounds Chicken wings -- about 20-24 Tips | | | | cooked wings in a warm oven if necessary. |
| removed | | | | A combination of melted margarine and hot sauce |
| FOR THE SAUCE | | | | in the ratio of 1 part margarine to 3 parts hot |
| 1/3 cup Natural style peanut butter | | | | sauce will add the right zing. The key here is to |
| 1/4 cup Canned cream of coconut --Well stirred | | | | add just enough sauce to coat the wings - the |
| 2 Garlic cloves -- chopped | | | | more sauce you add, the hotter they will be. |
| 1/4 cup Water | | | | For the very brave, 1 part margarine to 3 parts |
| 1/4 cup Red bell pepper -- chopped | | | | hot sauce and 1 part Tabasco is referred to as |
| 1/8 teaspoon Dried hot red pepper flakes | | | | "Suicidal Wings" by the late and dear Don |
| Or to taste | | | | Bellissimo, who owned the Anchor Bar. |
| 1 teaspoon Soy sauce | | | | Working quickly, place the deep fried wings in a |
| Coriander sprigs | | | | large bowl and add the sauce mixture, shaking to |
| THE WINGS: Prepare the chicken wings: Mince and | | | | coat them. There are many good hot sauces to |
| mash the garlic and shallots to a paste with the | | | | use; the one they use is either Durkee Franks |
| salt. In a large bowl stir the paste together with | | | | Red Hot Sauce or Wingers Original, again found in |
| the 5-spice powder, paprika, rosemary, cayenne, | | | | a restaurant cash and carry.Celery sticks and |
| and the oil. Mix well. Add the chicken wings. Toss | | | | chunky blue cheese dressing (Ken's Buffalo Style |
| and stir them until they are completely covered | | | | BlueCheese is a popular one) and plenty of |
| with the marinade. Let them marinate, covered | | | | napkins. |
| and chilled for 4 hours or over night. Arrange the | | | | |