Food columnist, Susan Reimer from the Baltimore Sun is writing about wings leading up to this Saturday’s Ravens game.  We’ve submitted our “Glorious Wings” recipe for the column.

Ingredients:

20 chicken wings, cut into separate pieces – discarding the wing tips is optional (but it makes it easier to cook if the wing tips are separated from the middle wing piece)
4 cups vegetable oil

1 Tbs salt

1 Tbs black pepper

1 Tbs Old Bay Seasoning

1 tsp Chili powder
Instructions:

Heat oil in a large frying pan. Season wings with salt, pepper, Old Bay Seasoning and chili powder. Cook wings in batches for about 10 minutes-15, or until the wings are fully golden brown in color. Tip, be sure to not overcrowd your frying pan, making sure there is space between each wing to cook evenly.

Ingredients for the Sauce:

4 tsp olive oil

1 Tbs butter

2 Tbs balsamic vinegar

2 Tbs hot sauce (any brand)

2 Tbs ketchup

2 cloves fresh garlic, finely minced

2 – 4 Tbs red pepper flakes

2 tsp garlic powder

1 tsp salt and black pepper

¼ cup maple syrup
Garnish and Dipping Sauce:

Fresh cilantro

Fresh Blue cheese dressing with crumbles of fresh blue cheese
To Prepare the Sauce:

In a sauce pan, heat oil and butter together. Sauté the garlic and the red pepper flakes together, about 30 seconds. Remove from the heat and cool. When cool, combine all of the ingredients together (except the cilantro and blue cheese) and mix together until fully incorporated, that is, creamy and smooth in texture. NOTE: The other liquids may cause splatter if the oil is too hot.
To combine wings and sauce: Pour about 2-4 Tablespoons of the sauce in a deep bowl (metal or glass). When the wings are cooked, remove from the hot oil and instead of straining, immediately place hot wings in the bowl with the sauce. Mix or toss the contents together, making sure that each wing is coated with the sauce. Add a drizzle of more sauce as desired. To serve, plate wings with a small container of blue cheese, and sprinkle some fresh cilantro leaves on top of the hot wings for a taste of freshness. This entire recipe can easily be doubles or tripled.

Posted in Chicken, Recipe-Meats, Recipe-Sauce, Recipes | 3 Comments