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Blue Monday Wings

Once Upon a Monday night I was feeling blue so I cheered myself up by cooking these wings and no I was not naked…

Ingredients:

wings, mustard, flour, Cornmeal,onion powder, garlic powder, lime juice, black pepper, ground cumin, cayenne pepper

You can find some images of the cooking process here:

Here are my ratings for this dish:
Texture & Tenderness: ★★★☆☆
Appearance: ★★★☆☆
Flavor & Aroma: ★★★☆☆
Overall Rating is: ★★★☆☆
(for more details on the rating system please see the ratings table at the top of the page)

Die-Hard Dijon Wings

These wings are dedicated to my brother from another mother, Kevin.
Thanks for teach me stuff in the kitchen bro…

fresh parsley
dijon mustard
wings
white wine
double cream
shallots
garlic
flour

Here are my ratings for this dish:
Texture & Tenderness: ★★★★☆
Appearance: ★★★★½
Flavor & Aroma: ★★★★½
Overall Rating is: ★★★★☆
(for more details on the rating system please see the ratings table at the top of the page)

Corny Corn Wings

It was bound to happen someday that I would come across a wing that I didn’t like. This is the one. That being said I still ate all of them.
I found the molasses was too strong and the whole recipe just lacked the full combination of flavours.
The smell was not something that I could not handle.
Extra from my journal when making these reads:
“Smells horrible looks horrible I hope this works”
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corn
tomato puree
honey
molasses
lime juice
lemon juice
veg oil
black pepper
jalapeno pepper
flour
wings

Step 1:Combine the everything except the flour and wings into a blender.
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Step 2: lightly flour the wings, then dip them into the blended mixture
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Step 3: Put them into a pre-heated oven at 200C for about 40mins
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Step 4: Eat…

My ratings for this dish:
Texture & Tenderness: ★★☆☆☆
Appearance: ★★★★☆
Flavor & Aroma: ★★☆☆☆
Overall Rating is: ★★☆☆☆
(for more details on the rating system please see the ratings table at the top of the page)

Virginia Wings

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:
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Flour
Cornmeal
Salt
Pepper
Onion Powder
Garlic Powder
Dried Thyme
Buttermilk
Wings
Veg Oil

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    Step 1: Put the wings in a bowl and cover with buttermilk, Refrigerate for an hour
 
 
 
 
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     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
 
 
 
 
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     Step 4: Once the wings are completely cover, place on a flat tray and place in the FREEZER for an hour
 
 
 
 
 
 
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     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.

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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

Ratings for this dish:
Texture & Tenderness: ★★★★½
Appearance: ★★★★☆
Flavor &amp Aroma: ★★☆☆☆
Overall Rating is: ★★★☆☆
(for more details on the rating system please see the ratings table at the top of the page)

Terminator Crunch Wings

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:
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Flour
Salt
Pepper
Onion Powder
Garlic Powder
Cayenne Pepper
Dried Thyme
Buttermilk
Wings
Veg Oil

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   Step 1: Mix all the dry ingredients in a bowl.

 
 

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Step 2: Dip chicken in the flour mixture

 
 

 
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  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 :-)

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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.

Ratings for this dish:
Texture & Tenderness: ★★★★☆
Appearance: ★★★½☆
Flavor & Aroma: ★★☆☆☆
Overall Rating is: ★★★☆☆
(for more details on the rating system please see the ratings table at the top of the page)

Born on the Bayou wings

Welcome back to the second recipe of what is going to be a crazy winging adventure.

I was a little nervous when I started this one, mainly because I’m terrible when it comes to batters. I usually make them too runny or way to thick, in most cases they have lumps and no flavour.
Let’s just say this recipe changed the way I see batters for ever, in a good way…

This is a pretty easy dish to make because  it only has 4 main steps:

  • Mix all the dry ingredients together

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(From Top-Middle clockwise: sugar,Cornstach, baking powder, cajun seasoning, cinnamon, garlic powder, onion powder, (center) nutmeg)

  • Mix all the above ingredients into the flour with Bourbon and water

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  • Dip the chicken in flour and then batter

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  • Deep Fry – Medium heat for about 5-8mins until browned

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DONE

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Yip it’s that easy.
The ingredients looked very interesting when I first read them and I wasn’t sure if they worked together, let’s just say I was wrong.

The bourbon and the cinnamon came through beautifully and together made for a great combination.

I’m not from American so my guess is that this batter was originally designed for fish or crab meat. It was very tasty but I struggled to eat more than 4 wings. I see this being used in the future but for a meal than for a snack dish.

I’ve been asked a few times since cooking Recipe one what the measurements are for the ingredients. I will not be giving out the exact measurements for the dishes I cook out of respect for the author and the law. If you want the exact recipe please do buy the book which you can find here from Amazon

Time for you to get cooking and please do leave your comments below…

Ratings for this dish:
Texture & Tenderness: ★★☆☆☆
Appearance: ★★★☆☆
Flavor & Aroma: ★★★★☆
Overall Rating is: ★★★☆☆
(for more details on the rating system please see the ratings table at the top of the page)