Just got back from an early evening walk with the pup. It’s been a long week and I am ever so grateful it is Friday night. If I could avoid drama for the next couple of days, that would be awesome. Until then, there’s comfort food.
From the recipe blog:
I was looking around for one of my recipes, which I’m using for tonight’s featured recipe, and in the process stumbled upon JeffreyW’s cache of wings – in all kinds of varieties (you can see most of them here). That inspired tonight’s theme – hot wings!
Before I get to that, a couple of things cooking in my kitchen this week.
Cold weather refused to go away, so I made a big batch of Beef and Barley Soup, recipe here.
This week’s dinner menu was Sweet Ginger Beef and Snow Peas, click here for menu and recipes.
Now for the wings:
JeffreyW makes mouths water with his Sesame Wings, picture above and recipe here.
His secret for crispy Oven Baked Hot Wings, pictured below, can be found here.
And finally, Baked Honey Glazed Wings, if you’re not into a lot of heat. Click here.
What’s cookin’ in your kitchen (or on your patio) this weekend? I’m in need of an ultimate (and easy) waffle recipe for upcoming company. Anyone have one they want to share?
Wings are great as snacks for a big crowd, but when you want a dinner entree, I find this recipe works great.
I love Buffalo Wings. I don’t make them much because it seems a lot of work. I can almost always find a special on leg quarters and look over there next to them…bottles of my favorite buffalo sauce. Together they make a yummy dinner.
Buffalo Chicken
- 4 lbs of leg quarters (approximately 4 pieces)
- flour
- salt & pepper
- cayenne pepper (opt)
- oil
- favorite Buffalo sauce (mine is from a local shop that sells bottles at my local grocery store)
skillet, baking sheet
Mix together flour and spices. I like mine spicy so I added cayenne to the flour mixture. Dredge chicken in flour mixture until well coated.
Over medium heat, heat a tbsp of oil for each quarter (I had to fry mine in two batches, so I added 2 tbsp for each batch). It doesn’t take much to crisp up the skin. Fry until golden brown, turn and brown on the other side. It can take from 5 to 7 minutes per side.
Remove to baking sheet and bake uncovered at 350 degree until the thigh temp is 175 degrees (about 30 to 40 minutes). Every 10 minutes, remove and baste with Buffalo sauce, about three times. Before removing the fully cooked chicken from the oven, give a generous coating of Buffalo sauce and let heat through. Remove and let rest for 5 minutes. Serve with bleu cheese or ranch dressing, and celery sticks.
That’s it for this weekend. Next week I’ll share the menu for my very special company. Have a great weekend – TaMara
NotMax
Chicken wings are among the least satisfying of tidbits to eat.
Grind ’em up for pet food, as our smart forebears did.
YMMV
geg6
Buffalo sauce is easy. Melted butter, Frank’s Red Hot sauce and, because we like them garlicky, lots of minced garlic. We oven fry the wings, toss ’em in the sauce and serve with blue cheese dressing. Yummy, yum, yum.
schrodinger's cat
@NotMax: I love chicken thighs or leg quarters. I have some marinading in a tandoori marinade right now. They will go on the grill tomorrow. First time this season.
benw
Betty’s chickens took one look at this post and fainted right out!
NotMax
@schrodinger’s cat
Yup, because those actually have some meat on them. And dark meat, which is tastier.
All the mishegoss with slathering wings in spicy sauces is a ploy to disguise that there’s almost no meat there.
Again, YMMV.
schrodinger's cat
@NotMax: I skin the chicken as well, because otherwise the marinade doesn’t seep in.
NotMax
@Schrodinger’s cat
A change of pace marinade.
½ cup sake
½ cup mirin (sweetened rice wine)
1 cup sugar
1 cup white miso (fermented soybean paste)
(optional) soy sauce to taste
(optional) ginger to taste
Combine ingredients over low heat in a sauce pan until just a pleasing caramel color (too much cooking and the sugar will burn).
Let cool and marinate chicken pieces in this stuff in fridge for 24 hours.
Off topic: did you see this regarding India?
schrodinger's cat
@NotMax: I don’t have have sake, and the miso paste I have is yellow. Can I use white wine for sake?
Yeah, May is crazy hot in India but this off the charts.
Randy P
I grew up in Syracuse (a couple hours east of Buffalo) and remember when these first started appearing in restaurants. The real Buffalo wings of my memory: (1) were not battered, as so many restaurants’ seem to be for some reason, and (2) had some mysterious ingredient which hit your nose with fumes, almost like wasabi when the wings were still a couple inches from your face. White vinegar maybe?
My sister worked in an area restaurant and told us the same recipe as geg6 suggests in #2. Those come out OK, but it doesn’t have the fumes-up-your-nose effect I associate with the real thing, and which I haven’t experienced since the 80s.
ThresherK (GPad)
@NotMax: Compared to Fanny Farmer or even the 1960s are sizes of whole fryers and roasters we find in stores just incredibly larger now? And does that affect the size of wings?
Ps Great looking photos. It’s way past dinner but my eyes are hungry.
NotMax
@schrodinger’s cat
Ofhhand, would lean to either dry vermouth or a dry sherry rather than a white table wine.
Might want to add a tiny dash of vinegar as well.
Can get sake in teeny bottles; as it’s not going to be drunk, go with whatever is the cheapest one.
The yellow miso should be okey-fine.
NotMax
@ThresherK
Ya got me there, dunno. The ones found at a real kosher butcher were always plumper, even then.
Used to be a place not far from where I lived when in high school that slaughtered, plucked and dressed chickens to order for you.
rikyrah
Everything looks delicious. I will be fixing round steak tomorrow.
Omnes Omnibus
I had Thai food this evening.
AdamK
I hate chicken with sweet sticky goo all over it. Yech.
Keith P.
Celebrating my 40th tomorrow night (at a nice sushi restaurant I’ve been trying to get to for a couple of years). Dealing with multiple people saying “Ooh, let me know when you can go so I can go with you” reminds me of why I prefer to dine alone (this place takes reservations, so planning and dependability are requirements)
A Ghost To Most
@geg6:
Perfect. All it needs is some celery and carrot sticks.
Omnes Omnibus
@AdamK: What about spicy goo?
raven
Redfish courtbullion, grilled redfish and salad.
Omnes Omnibus
@raven: Where’s my place setting, you son of bitch?
NotMax
@raven
Table covering by Peter Max.
;)
Omnes Omnibus
@efgoldman: Packing a bag now.
ETA: Well, after Luther and maybe Wallander.
AdamK
@Omnes Omnibus: No goo.
Omnes Omnibus
@AdamK: Moo goo gaipan?
AdamK
@efgoldman: I have this weird preference that food should be edible. The skin and bones and gristle and veins are not edible and should be removed. If you serve me skin and bones and gristle and veins, I’ll assume you either don’t like me or don’t know how to cook. Ribs and chicken wings should be left out in the alley for the poor little feral animals. Lobsters and crabs, moreover, are giant spiders that should be left in the water where they belong. Do not put a giant spider in front of me and expect me to dissect it, melted butter or not. I know, it’s just me. The rest of the human race is out of its mind.
Punchy
@NotMax: No meat on wings? Say huh?
AdamK
@Omnes Omnibus: Mmm!
Omnes Omnibus
@AdamK: What a limited life you live.
HRA
This is the history of the Buffalo chicken wings http://www.anchorbar.com/history
The recipe is very basic. The wings are deep fried. The sauce is the making of the wings. It is melted butter and Franks hot sauce. You can make them mild, medium or hot depending on how much hot sauce you add to the bowl. Toss the wings in the sauce till they are well coated.
You can also get barbequed wings, parmesan wings, etc.
The local news just announced a shooting at the Anchor Bar today. It was a bit surprising to see the wings here today after reading about the shooting of one dead worker and an injured customer.
guachi
OMG that Beef and Barley soup looks good.
Also want to thank you for Cabbage Roll recipe from a month or two ago. I’ve made it several times and it’s a great meal.
Oh, and the Ginger Beef and Snow Peas looks great. Both the soup and the ginger beef are things I’ve made but it’s great to have a bit of variety on meal.
Prescott Cactus
@AdamK: Oh my.
You got anything against pizza and ice cream?
Yutsano
깐풍기! Korean spicy sweet and sour chicken!
David C
OK, ex-pat Buffalonian here. The best wing sauce (they’re not called “Buffalo wings” in Buffalo) has extra ingredients – 1 Tbsp each: cayenne pepper, chili powder, onion salt, garlic powder. The butter/Franks hot sauce ratio is adjusted to the desired hotness. Everything is cooked on the stove until well-blended. The extra spices will give it a better nose. trust me. ;-)
Lots of trips to Anchor Bar and Duffs to confirm.
Oh, and Buffalo has the best snack/bar food. Pizza, wings, beef on weck.
TheOtherHank
I made the beef barley soup. So yummy.