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Best wings ever...
Apr. 24th, 2011 04:10 pmSo I've been craving a wings night for a while, and had a bag of cut wings in the fridge in preparation of the opportunity. Last night being 'Pizza and a Movie Night' - we backed it up a day for a) the Feychild being home, and b) the season premiere of Doctor Who - I really thought pizza/wings it's a natural right?
Honestly though, I've not had much success with wings at home, not those nice crispy sticky spicey 'right' wings you get at a good pub. Further, I really wasn't finding any recipes that floated my boat.
I should say I rarely, create completely from invention. Usually my creation method is to tinker with, customize, someone else's recipe. However, I knew what I *wanted* - not being able to find anything close, I made my own.
They were fabulous, perfect, crispy, sticky, BBQ, spicey but not burning so hot to kill the flavour. Everyone loved them.
Problem - I almost never measure, and I never take notes while I'm creating (bad me - I need a kitchen minion to take my notes), so what follows here is a close approximation so as always feel free to add / subtract as you go depending on the flavours you like/don't. There are a couple of critical notes: ketchup - very sweet, the sugars here are what caramelize in the oven to give that right 'stickiness', and thus you DO want to finish em in the oven, the dusting with flour and frying is what gives them the required crispiness.
OK...
wings - cut into 3 (flats, drummettes, tips - throw the tips in a bag in the freezer for making chicken stock) - I had 24 pieces.
into a large plastic baggie (zipper freezer bag works well):
1 cup plain flour
1 tsp salt
1 tsp mustard powder
1 tsp smoked paprika (gives that beautiful bbq smell)
1/2 tsp black pepper
1/2 tsp chili powder
wisk powdered ingredients to mix well
Heat deep fryer, or oil in a deep pan to 375°F
Rinse wings and dry, toss wings in the bag of flour and spices. Do in batches of approx 12 at a time, shake off excess flour and drop into the fryer (do not over crowd). Cook for 8-10 minutes or until toasted coloured and crispy. Drain well. Set side in a bowl lined with paper towel.
Heat oven to 400°F
In a small mixing bowl combine:
3/4 cup tomato ketchup
2 tbsp sweet chili sauce
2 tbsp worchestershire sauce
2 tbsp soy sauce
3 cloves crushed garlic
1 tsp ginger/garlic/chili paste (or increase garlic to 4 cloves, 1/2 tsp grated ginger, and 1 tsp well minced fresh chili)
1 tsp english hot mustard (Keens)
1 tsp chipole sauce
1/2 tsp tabasco sauce
(again you can and should tweak the spice mix to your own tastes)
Remove paper towel from bowl of wings, pour sauce over wings and toss to coat. Line a pan with aluminum foil and spray with non stick spray, Arrange wings in a single layer. Sprinkle lightly with large grain sea salt. Cook on middle rack of oven for approx 15 minutes until sauce is sticky and caramalized.
Serve hot with a cool sauce like tzatziki, or blue cheese, or ranch.
P.S: If you try this recipe - do lemme know how it works out for you. I DO Love the feedback. In the meantime I have another package of wings, I'll definitely try it again and see if I can't get more formalized measurements
Honestly though, I've not had much success with wings at home, not those nice crispy sticky spicey 'right' wings you get at a good pub. Further, I really wasn't finding any recipes that floated my boat.
I should say I rarely, create completely from invention. Usually my creation method is to tinker with, customize, someone else's recipe. However, I knew what I *wanted* - not being able to find anything close, I made my own.
They were fabulous, perfect, crispy, sticky, BBQ, spicey but not burning so hot to kill the flavour. Everyone loved them.
Problem - I almost never measure, and I never take notes while I'm creating (bad me - I need a kitchen minion to take my notes), so what follows here is a close approximation so as always feel free to add / subtract as you go depending on the flavours you like/don't. There are a couple of critical notes: ketchup - very sweet, the sugars here are what caramelize in the oven to give that right 'stickiness', and thus you DO want to finish em in the oven, the dusting with flour and frying is what gives them the required crispiness.
OK...
wings - cut into 3 (flats, drummettes, tips - throw the tips in a bag in the freezer for making chicken stock) - I had 24 pieces.
into a large plastic baggie (zipper freezer bag works well):
1 cup plain flour
1 tsp salt
1 tsp mustard powder
1 tsp smoked paprika (gives that beautiful bbq smell)
1/2 tsp black pepper
1/2 tsp chili powder
wisk powdered ingredients to mix well
Heat deep fryer, or oil in a deep pan to 375°F
Rinse wings and dry, toss wings in the bag of flour and spices. Do in batches of approx 12 at a time, shake off excess flour and drop into the fryer (do not over crowd). Cook for 8-10 minutes or until toasted coloured and crispy. Drain well. Set side in a bowl lined with paper towel.
Heat oven to 400°F
In a small mixing bowl combine:
3/4 cup tomato ketchup
2 tbsp sweet chili sauce
2 tbsp worchestershire sauce
2 tbsp soy sauce
3 cloves crushed garlic
1 tsp ginger/garlic/chili paste (or increase garlic to 4 cloves, 1/2 tsp grated ginger, and 1 tsp well minced fresh chili)
1 tsp english hot mustard (Keens)
1 tsp chipole sauce
1/2 tsp tabasco sauce
(again you can and should tweak the spice mix to your own tastes)
Remove paper towel from bowl of wings, pour sauce over wings and toss to coat. Line a pan with aluminum foil and spray with non stick spray, Arrange wings in a single layer. Sprinkle lightly with large grain sea salt. Cook on middle rack of oven for approx 15 minutes until sauce is sticky and caramalized.
Serve hot with a cool sauce like tzatziki, or blue cheese, or ranch.
P.S: If you try this recipe - do lemme know how it works out for you. I DO Love the feedback. In the meantime I have another package of wings, I'll definitely try it again and see if I can't get more formalized measurements