Tuesday, November 5, 2013

"Butterface" Wings

I planned on making a "Chefs Special" hot teriyaki wing but because of laziness I ended up making the most delicious worst looking wings you could imagine. If these looked any uglier you would need to put a paper bag over them before eating them. The problem was that I never made a decision about whether I was making a marinade or a sauce when I started putting these together. I think I should have split the liquid into one part marinade and one part sauce; thickening half and adding it at the end of the cooking process.

  • 4 cloves of garlic 
  • 1 bunch of rosemary
  • 1 tbsp of hot sauce 
  • 1 cup chicken stock
  • 1 tbsp unsalted butter, melted
  • 1 lemon, juiced
  • 1 tbsp teriyaki sauce
  • 1 tbsp honey
  • 1/2 tsp cayenne pepper
  • 4 pounds wings

When we bought the wings they were full wings with wingettes, drumettes, and  wing tips. I took 30 min and butchered them into drumettes and wingettes and tossed the wing tips and some of the extra skin. If you are really keen you can use the tips to make a broth. I took the garlic, rosemary, stock, lemon juice and pepper and pureed them in the food processor. This is where you should take half of it and marinade the wings for a couple hours. Take the marinated wings and bake them at 350 for 45min or an hour. Take the rest of the marinade and the remainder of the ingredients and heat them in a small sauce pan. When it is the thickness you want, toss the wings in it. You can increase or decrease the heat with more or less hot sauce.

Here are the wings in the oven. They didn't color very well because of the amount of liquid in the pan. I ended up throwing them on the BBQ because they were so ghoulish looking. They ended up being very flavorful and had the perfect sticky sauce with crispy skin.

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