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