Chicken Wing Recipes - Part 1

Cajun Chicken Wingswings, skin side up, on the rack of a foil lined large
12 Chicken wings -- tips removedbroiler pan and bake them in the upper third of a
5 Bay leaves -- crumbled into bitspreheated 425F oven for 25 to 30 minutes or
3/4 teaspoon Caraway seedsuntil they are golden. The wings may be prepared
1/2 To 3/4 tsp. cayenne pepperone day in advance, kept covered and chilled and
3/4 teaspoon Ground cuminthen reheated before serving.
3/4 teaspoon Ground corianderTHE SAUCE: In a blender, blend together the
4 Garlic cloves -- finelypeanut butter, cream of coconut, garlic, water,
1 1/2 teaspoons Dry mustardbell pepper, red pepper flakes and the soy sauce
2 teaspoons Paprika -- preferablyuntil the mixture is smooth, season the sauce with
3/4 teaspoon Dried thyme leavessalt, to taste.
1/2 teaspoon SaltTHE PRESENTATION:
2 tablespoons BrandyTransfer the sauce to a serving bowl set on a
2 tablespoons Fresh lemon or limejuiceplatter. Arrange the wings around the bowl and
Defat the chicken wings by cooking them in boilinggarnish 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 largeThe key to good Buffalo Wings is how you
mortar and pestle, grind together the bay leafprepare 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 forserved 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 alarge 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 eachpoultry dealer. Once you find them make sure
wing with the herb paste. When no more remainsthey are absolutely fresh. Wash them in cold
in the mortar, squeeze the last few drops fromwater, split them at the joint and remove the
the brush. Arrange the chicken wings on a bakingtips. Place them on a rack on a pan and
sheet. Bake until the skin turns deep brown and isrefrigerate overnight to let the blood and water
quite crisp approximately 30 minutes. Takes aboutdrain out of the wings.
an hour to prepare.THIS IS A REAL KEY. Drying the wings under
AFRICAN CHICKEN WINGSrefrigeration will help to make them a much
FOR THE WINGScrispier product, once deep-fried. Next, use a deep
4 Garlic clovesfryer or a very heavy deep pot with a
2 Shallotsthermometer and add the oil. Peanut oil is very
1 1/2 teaspoons Saltgood, or a commercial product such as can be
1 tablespoon Chinese 5 spicefound at a restaurant cash and carry called Mel
2 teaspoons PaprikaFry. Heat the oil up SLOWLY, to 365F, and
1 teaspoon Dried rosemary -- crumbleddepending on the size of the fryer, deep fry the
1/2 teaspoon Cayenne -- or to tastedry wings 6-8 minutes in small batches, until
2 tablespoons Vegetable oilthoroughly done and golden brown. Hold the
4 pounds Chicken wings -- about 20-24 Tipscooked wings in a warm oven if necessary.
removedA combination of melted margarine and hot sauce
FOR THE SAUCEin the ratio of 1 part margarine to 3 parts hot
1/3 cup Natural style peanut buttersauce will add the right zing. The key here is to
1/4 cup Canned cream of coconut --Well stirredadd just enough sauce to coat the wings - the
2 Garlic cloves -- choppedmore sauce you add, the hotter they will be.
1/4 cup WaterFor the very brave, 1 part margarine to 3 parts
1/4 cup Red bell pepper -- choppedhot 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 tasteBellissimo, who owned the Anchor Bar.
1 teaspoon Soy sauceWorking quickly, place the deep fried wings in a
Coriander sprigslarge bowl and add the sauce mixture, shaking to
THE WINGS: Prepare the chicken wings: Mince andcoat them. There are many good hot sauces to
mash the garlic and shallots to a paste with theuse; the one they use is either Durkee Franks
salt. In a large bowl stir the paste together withRed 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. Tosschunky blue cheese dressing (Ken's Buffalo Style
and stir them until they are completely coveredBlueCheese is a popular one) and plenty of
with the marinade. Let them marinate, coverednapkins.
and chilled for 4 hours or over night. Arrange the