Saturday, January 4, 2014

Spicy Chicken Wings



Continuing with my "home pub food" kick here are the wings you wish would arrive every time your server disappears with your order. They were a little time intensive because of marinating and because I had to breakdown full wings into the wings and drum sticks.
I was so in love with Carmine's in New York that Jess got me their cookbook. There are a handful of recipes that I will make but nothing to go nuts over. I started with their "Chicken Wings Scarpariello" recipe and modified it a little to get a stickier wing.
I have never used a deep fryer so I was pretty nervous frying up a whole plate of chicken wings that had been marinating for most of a day after I labouriously hacked them apart. These ended up being less spicy and more of a garlic herb flavour with an extra punch. The meat was still juicy and the skin had the crispiness I was looking for.

Ingredients:

  • 12 full wings separated into wings and drums (maybe two pounds)
  • 4 lemons
  • 4 tbsp olive oil
  • 10 cloves garlic chopped
  • 2 tbsp oregano
  • 2 tbsp rosemary
  • 2 tsp sage
  • 6 tbsp unsalted butter
  • 1 tsp red pepper flakes
  • 1tsp cayanne
  • 1/2 cup chicken stock
  • 2 tbsp honey
Directions:

  1. Marinade the chicken in the juice of two lemons, the lemon carcass, 2 tbsp olive oil, 4 cloves of garlic, half the oregano, rosemary, sage and a pinch of the pepper flakes and cayenne (6hrs minimum, overnight if your ambitious). 
  2. Pat the marinade off the wings with paper towel.
  3. Deep fry the wings at 375 degrees F for eight minutes until they are crispy.
  4. I drained the grease off on some paper towels and put the wings in an oven safe glass dish.
  5. When all the wings are fried put them in the oven to keep warm while you make this sauce (this will ensure they are cooked through).
  6.  On the stove top add the remaining garlic and oil to a sauce pan and soften the garlic.
  7. Add the juice of the other two lemons.
  8. Add everything except the butter and cook for around 5 min.
  9. Add the butter and stir until the sauce is the consistency you desire.


No comments:

Post a Comment