Note to Self:

Thursday, May 10, 2012

Consider the Wing


Okay...so I hail from Buffalo, NY and we are "famous" for our wings (but there's so much more that there is to know about our cuisine and beautiful city). At any rate, this being partially a food blog I offer the obligatory chicken wing recipes. Some of these recipe have been posted before, but not in a while. And if you'd like to read a brief history of wings, with personal recollections regarding them, read this post which is a re-print from a previously published magazine article.

Traditional Buffalo Wings

Preheat enough vegetable oil to 375 degrees Fahrenheit to fry as many wings as you see fit. While the wings are frying melt a good sized piece of whole butter in a large bowl and swirl in Frank’s Hot Sauce. When the wings float and are crispy and cooked throughout, remove from the hot fat. Drain them and toss with the butter and hot sauce.

Puerto Rican Wings Adobo
 
6 garlic cloves
1 tablespoon ground oregano
2 teaspoons salt
1 teaspoon black pepper
1/4 cup vinegar
1/2 cup olive oil
24 chicken wings

Combine all the ingredients except the wings in a food processor and purée until smooth. Toss the chicken wings with the marinade and refrigerate 1 hour or over night. Roast or grill the wings 30 minutes, or until fully cooked. 

Lebanese Lemon-Garlic Wings
6 garlic cloves
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/3 cup lemon juice
2/3 cup olive oil
24 chicken wings

Combine all the ingredients except the wings in a food processor and purée until smooth. Toss the chicken wings with the marinade and refrigerate 1 hour or over night. Roast or grill the wings 30 minutes, or until fully cooked. 

Tandoori Wings
2 tablespoons lemon juice
1 cup plain yogurt
4 garlic cloves
2 tablespoons curry powder
2 jalapeno peppers
1 tablespoon minced ginger
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 small onion
1/4 cup chopped cilantro
24 chicken wings

Combine all the ingredients except the wings in a food processor and purée until smooth. Toss the chicken wings with the marinade and refrigerate 1 hour or over night. Roast or grill the wings 30 minutes, or until fully cooked.


Urban Simplicity.

2 comments:

disabledcyclist said...

You're making me hungry!

The DC

queendebor said...

While I love a good chicken wing, I'm partial to a well made beef on weck. It's usually one of the first things I eat when I get home!