Chicken Time # 2 - WINGS!!! - Classic Hot Wings & Black Pepper And Garlic Sticky Wings

Since the NBA Finals are going to another game, and Tiger decided to stay and play another day in SD, you may have run out of game time recipes. Here are 2 of my all time favorite wing recipes. If you have a deep fryer, congratulations, here is an excuse to break it out and figure out how to use it. If not, a large, deep sided frying pan or wok will be just fine. You can even just use a pot.

Warning to the calorie conscious - the sauce for the classic wings is *so* not good for you. I usually eat creamy white sauces by the spoonful with a smile, but had no idea how bad this one actually was for you until I made these a few months ago, so dieters, be forewarned, eat a light lunch, and you can enjoy them without guilt. Or just load up on the carrots and celery and dip lightly with no worries.

CLASSIC HOT WINGS & BLUE CHEESE DIP

THE DIP - can be prepared a day or two in advance
1/2 c mayonnaise
1 c buttermilk
4 oz blue cheese - danish blue, maytag.... crumbles are fine as you'll be mushing it up

In a medium bowl, mash the cheese up with the back of a fork. Add mayo and buttermilk and keep mixing, with a whisk or fork. Add some salt and pepper, cover and refrigerate until ready to use. Do some situps or go for a run.

THE WINGS

1 1/2 - 2 lbs chicken wings or boneless chicken pieces
A lot of canola oil - about 1/2 to 3/4 qt if using frying pan, almost 2 qts in a deep fryer or pot
1 c. flour - i used whole wheat unbleached and they were great, none of the boys noticed
1/4 - 1/2 c hot wing sauce - frank's red hot is great
2 tbsp butter

Put oil in deep fryer, skillet, pot, or wok, and heat until really hot. 375 if you are fancy and have a thermometer. If not....Until it sizzles a lot when you put stuff in. Stand back and cover your arms.

Meanwhile, preheat oven to 200, line a baking sheet with paper towels and put it in there.

Put flour in a bowl with some salt and pepper. Mix. Put in chicken wing, shake off excess, repeat until all chicken wings are floured.

Put a few wings into hot oil and fry until crispy, about 10 minutes. I did about 8 at a time in the pan and then transferred them to the paper toweled baking sheet in the oven to keep them warm.

While last batch is frying... put butter and hot wing sauce in a small saucepan and heat over medium heat, stirring, until butter is melted. Remove from heat.

Take chicken pieces out of oven and put in a medium bowl, pour hot wing butter sauce over and mix to coat.

SERVE IMMEDIATELY WITH: Blue Cheese Dip (above), Celery, Carrots, Beer
SUBSTITUTE: You can also do these on the grill if the pieces are large enough to not fall through the grate. About 4 minutes then flip and cook another 4 minutes

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BLACK PEPPER AND GARLIC CHICKEN WINGS

This is from my favorite chef in Napa, the wonderful, warm, and talented Pablo Jacinto, co-author of the book Big Small Plates, by Cindy Pawlcyn, of Cindy's Backstreet Kitchen, and Mustards Grill. They are very very tasty, and very very sticky, so get the handy wipes ready.

Per Cindy - Marinate for 12 - 24 hours if you want them to be really delicious. You can grill them, but they tend to get crispier in the oven.
They leave a mess, so you can line a roasting dish with foil or put them on a rack above a foil lined baking sheet when cooking them.

SHOPPING LIST

3 lbs chicken wings or small boneless tenders

1/2 c mushroom soy sauce ( in asian grocers, use regular soy if you don't have)
2 tbsp brown or palm sugar
1 tbsp honey
2 tbsp minced garlic
2 tbsp freshly ground pepper (seems like a lot, but be brave...)

garnish with minced garlic, chives, or scallions

Combine all marinade ingredients in a bowl and mix well.

Put wings in a large ziploc bag or flat container and pour in marinade. Make sure all surfaces are coated. Close bag and marinate 12-24 hours, turning occasionally.

Preheat oven to 450. Put wings on rack as described above. Roast 12-18 minutes for wings, a few minutes less for tenders. Wing skin will turn crispy and start to shrink away from bone ends. If you pierce them with a knife, the juices should run clear when they are done.