Friday, November 23, 2012

On the Wings of a Chicken

Eat just about any new or unusual meat.  Asked, "What does it taste like," your response is likely going to be...yup, CHICKEN.

What does everyone eat?  CHICKEN.

What makes an easy, delicious and inexpensive meal?  CHICKEN.

What would you say (think about it) is the most used part of the chicken?  CHICKEN BREAST.

With most people's kitchens boasting at least one recipe which calls for "boneless, skinless chicken breasts", it's no mystery then, is it, that one of the most delicious, versatile and inexpensive chicken parts is the chicken wing.  After all, when the processing of all those deboned and skinned breasts occurs, what have we an abundance of?  CHICKEN WINGS!


Songs celebrate flying on the wings of an eagle.  In my kitchen, I soar on the wings of a chicken! This is what I do with chicken wings.  I have a technique for helping them cook evenly and for helping them to come out crisp.

Preparation:
24-36 chicken wings

Cut the skin in the joints to help absorption of seasonings and to speed up cooking in these hard to get through areas.  Do not cut all the way through--just through the skin.  This little step really will aid in even cooking and in insuring that this area is crisp and well seasoned.

1 cup apple cider vinegar
2 T. Texas Pete Hot Sauce


  • Toss the wings in this mix and allow to sit (covered) at room temperature for 45-60 minutes.
  • Remove wings and place on a rack in a baking pan.  It is essential to have them on a rack, so that the heat will circulate over all parts of the wings.
  • Bake at 450F for 35-45 minutes. You're looking for the meat around the joints to be fully cooked and the skin to be browned and crispy.
  • From this point, depending on which recipe you are preparing, drop the cooked wings into a big bowl and pour the sauce over the wings. 
  • Toss well, place wings back on racks in baking pan and put back in the oven for another 10 minutes to 15 minutes.  Remove the wings, place back in the mixing bowl and toss again with the same sauce.


Buffalo-Style Hot Wings 
1 cup Texas Pete Buffalo Style Chicken Wing Barbecue Sauce

Serve at once with celery sticks, green onions and your favourite blue cheese salad dressing.  Mmmmmm...hot and good and easy.

Honey-Chipotle Hot Wings
2 T. barbecue sauce (any regular red barbecue sauce that you buy at your favourite grocery store)
4 T. chipotle pepper sauce (I use San Marcos)
8 T. honey
1 T. chopped cilantro to sprinkle on the wings just before serving
Serve with green onions--no blue cheese with these.
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UPDATE: I've done a little research.  It seems that the Texas Pete folks no longer make the wing barbeque sauce, instead, they now how offer 3 types of wing sauce.  I am now using their Buffalo Style Chicken Wing Sauce to replace the non-existent Buffalo Style Chicken Wing Barbeque Sauce.