Tuesday, May 6, 2014

my take of Chicken wings

Healthy - not necessarily my main thing when cooking,
but often it turns out take way.
I this case, i do not like to fry in oil in a pan.  If i had a small basket fryer, i might think differently, but i do not...
so in this case, i bake my wings:
there is one other thing to note, when i use my dried "chipolte" peppers, they are a blend of smoked peppers,
mostly jalapenos, but there are some habanero peppers and maybe a ghost pepper in the blend, all smoked and dried and blended to a fine grind and very, very dangerous.

Spicy Chicken Wings

·       1 full package of chicken wings
·       2 eggs, beaten
·       1 cup panko bread crumbs
·       1 tablespoon paprika
·       1 teaspoon crushed red pepper, ground fine
·       all the rub spices
·       Dipping sauce components

Chicken wings should be cut into pieces, drumete and wingete for use
the tips should be removed to use for stock another day.
Dry rub ratio:
Hot Honey Barbeque sauce ratio:
·       4 ginger
·       1 honey
·       2 cumin
·       1 Barbeque sauce
·       1 dry chipolte peppers, ground fine
·       1/8 chipolte pepper, ground fine
·       4 raw sugar
·       1/2 fresh cilantro, minced fine
·       1 cayenne pepper
Cooling Blue Cheese butter ratio:
·       1 salt
·       1 Blue or gorgonzola cheese
·       1 smoked salt
·       1 warm butter
·       4 paprika (smoked, hot or regular)
·       1/2 fresh parsley, minced fine

Rub and dipping are mixed well and set aside before use
Wings are coated and left in the refrigerator over night
bring to room temperature, cover with foil and bake at 300 F for 1 hour.
remove and let cool
Mix the bread crumbs and paprika and red pepper
dip each wing in the egg and then coat in bread crumbs
place on a greased cooking rack over a pan to catch any drippings
Bake at 400 F for 30 minutes
Cool and serve with dipping sauce