My second recipe since “time-off-cooking-wings”, and I say these are not for the faint hearted.
They pack a serious mustard punch…
Ingredients:
mustard, mayonnaise, dried thyme, dried dill, cayenne pepper, black pepper, onion powder, wings
Here are a few pics of the cooking progress:
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(for more details on the rating system please see the ratings table at the top of the page)
This was the first time I’ve ever cooked with Chipotle peppers (dried jalapeno) so I was very excited.
This is what I have to deal with when working with friends to get tastings done…
Ingredients:
Olive Oil
lemon juice
lime juice
jalapeno pepper
chipotle pepper
chicken stock
fresh ginger
garlic
dried thyme
Franks Hot Sauce
garlic powder
onion powder
wings
Step 1: Mix everything in a large mixing bowl.
Step 2: Add the wings and refrigerate for 4-5 hours
Step 3: Remove the wings from the marinade and cook over the bbq for 20-25mins
Step 4: Served best with a cold drink
Here are my ratings for this dish:
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(for more details on the rating system please see the ratings table at the top of the page)
One of the reasons I enjoyed cooking this dish was the research that I did before getting my hands dirty. I learnt about Gumbo and the various types there are and the real traditions that back dishes like this up.
Here is what you will need to make this Gumbo:
Wings
Beef Mince
Green Peppers
Celery
Onions
Franks Hot Sauce
Chicken Stock
Bacon
Canned Diced Tomatoes
dried Thyme
Ground Allspice
Cayenne Pepper
Black Pepper
Salt
Corn
Veg Oil
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(for more details on the rating system please see the ratings table at the top of the page)
Two things struck me when I first read this recipe.
1 – The ingredients were almost the same as the previous recipe
2 – The method in which you prepare the chicken was something I had never heard of before.
Knowing that I was cooking my first every recipe from what some claim is the home of Southern Fried Chicken (reference is here so don’t shoot the messenger)
For this recipe you’ll need time (at least 2hours) and the below ingredients:
Flour
Cornmeal
Salt
Pepper
Onion Powder
Garlic Powder
Dried Thyme
Buttermilk
Wings
Veg Oil
Step 1: Put the wings in a bowl and cover with buttermilk, Refrigerate for an hour
Step 2: Put all the dry ingredients in bag
Step 3: Take the chicken out of the buttermilk after an hour and place in the bag of ingredients
Step 4: Once the wings are completely cover, place on a flat tray and place in the FREEZER for an hour
Step 5: Remove from freezer and deep-fry or shallow fry in hot oil until cooked through.
Yip you heard me correctly you need to put these bad boys in the freezer. It has a great effect on the chicken in that the flour doesn’t come off in the oil and this gives the chicken an amazing bread crumbed texture. The cornmeal definitely played a part in the texture difference.
Of the three batters/coatings that I have learnt so far, here is first and here is the second, this is definitely the best. It does take time, but the results are really worth it.
However like the last recipe the flavour disappointed in that there wasn’t much of it. My advice is that you should add more herbs and spices to the dry ingredients.
If you from America and have a family story or know the history of Southern Fried chicken drop me a message or comment below
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(for more details on the rating system please see the ratings table at the top of the page)
I’ve always wondered how KFC manage to get such a beautiful crunch on their chicken skin and I think this recipe has taught me how. (For all I know the methods are completely different, but the results are very similar)
The one thing I also love about this recipe is that it’s super easy to do, but let me warn you it’s a messy business.
You’ll need the following ingredients:
Flour
Salt
Pepper
Onion Powder
Garlic Powder
Cayenne Pepper
Dried Thyme
Buttermilk
Wings
Veg Oil
Step 1: Mix all the dry ingredients in a bowl.
Step 2: Dip chicken in the flour mixture
Step 3: Dip the chicken in the buttermilk
Step 4: Double dip the chicken back in the flour mixture
Step 5: Drop the chicken in deep-fry oil(medium heat) and cook until down.
Simples 
As you can see the double dipping is where the mess comes in but definitely plays a part in the beautiful crunch that you get. I actually found myself peeling the skin off the chicken and eating it on its own, that’s how good it is.
The major drawback of this recipe, and it’s easily fixed, is that there was not a lot of flavour. I would recommend using a good amount of flavouring when mixing your dry ingredients together.
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(for more details on the rating system please see the ratings table at the top of the page)
Exciting times for all our beer-cooks. This is the second beer recipe I’ve done so far (here is the first).
We used very different flavours in this one so no surprise we got different results…
Ingredients:
veg oil
wings
garlic powder
onion powder
onion
red onion
dried thyme
paprika
black pepper
caraway seeds
dark beer
sugar
apple juice
unsalted butte
So it seems dark beer affects presentation in my eyes, but as they say never judge a wing by it’s feathers. Having said that these wings tasted a lot more balanced than the previous beer recipe
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(for more details on the rating system please see the ratings table at the top of the page)
Another day and another wing recipe this time we get adventurous and start using dark beer.
Although these wings gave me a wingasm (orgasm in the mouth brought on by eating wings) , I have to admit that the beer flavor did start to get bitter after a few wings. Perhaps I used a beer that was too dark, next time I’ll use a lighter dark beer.
The rating for this recipe turned out lower than expected due to the texture of the dish the skin got soft from the beer I found them hard to eat in the hand (very slippery). As mentioned in the video they also don’t look that inviting, but make no mistake they are very tasty.
Ingredients:
caraway seeds
dark beer
dried thyme
garlic powder
leek
onion
onion powder
shallots
sugar
unsalted butter
veg oil
Chicken wings
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(for more details on the rating system please see the ratings table at the top of the page)
