Feb 07 2010
Sweet TnT Post, SPECIAL EDITION: It’s Super Bowl!!
GO PATRIOTS!!!
LOL…We know, we know…the Patriots have been out of the game for a while. But that’s still our team!!
But seriously, folks, good luck to the Colts and the Saints this evening as they fight for bragging rights and that ring! If you’re looking for a tasty treat to go with your Red Stripe, your Carib, or your Budweiser, try out one of these tasty wing treats from different parts of the world and let us know what you think!
Special thanks to Dragon from Dragon’s Kitchen in Ontario, Canada for letting us share in her yummy wings! Thanks hun! =o)
KP’s Buffalo “Trini Tings” with Sour Cream & Onion Dipping Sauce
Originally from the post “Empire State vs. Philly Philly”
Image courtesy of TBO
Serves 6
For the wings:
3 pounds chicken wings, tips removed and cut at the joint, in a non reactive bowl
2 limes
¼ cup salt
4 to 6 quarts water
For the marinade/sauce:
2/3 cup ketchup
1⁄3 cup mango nectar (NOT juice)
3 ½ tablespoons bottled cayenne pepper sauce
1 ½ tablespoons honey
1 teaspoon yellow mustard
2 teaspoons paprika
1 ½ Tablespoons Matouk’s West Indian Hot Sauce**
Salt and pepper to taste
For the Sour Cream & Onion Dipping Sauce:
½ cup sour cream
½ cup low fat mayo
½ teaspoon grated parmesan cheese
1 Tablespoon white wine vinegar or white vinegar
¼ cup green onion, sliced thin
½ clove garlic, minced fine
To prepare:
Rinse disjointed wings under cold water; drain. Cover with 4 to 6 quarts of water (or until the chicken wings are completely covered), the juice of two limes and ¼ cup salt. Combine and sit in the refrigerator for a half hour. This will slightly brine your chicken wings as well as get rid of any residual chicken gunk.
For the marinade, combine all of the marinade ingredients and whisk to combine. Set 1⁄3 of the marinade aside for later use. Retrieve wings from refrigeration and pour off brining liquid. Pour marinade over chicken wings and let marinate in fridge overnight.
The next day…
When you are ready to make your wings, combine all of the sauce ingredients for the sour cream and onion dipping sauce and set aside to let the flavors marry. Turn on your broiler to the HI setting and place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.
Serve with sour cream & onion sauce and celery, if you wish. Enjoy!
** Matouk’s West Indian Hot Sauce is a Trinidad based pepper sauce, made primarily with vinegar, onions, and scotch bonnet peppers, that is ground into a liquid and provides heat and flavor to many dishes. It can be found in the ethnic section of your grocery store. If you already have pepper sauce of your own, feel free to use in lieu of Matouk’s.
Dragon’s Portuguese Style Wings
Courtesy of Dragon’s Kitchen
You can always adjust the heat in these wings by increasing/decreasing the cayenne pepper and red chili flakes.
Serves: 6 to 8
Ingredients:
2 large garlic cloves, peeled and sliced
1 large bay leaf, crumbled fine
2 teaspoons paprika
1 tablespoon kosher or coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried red chili flakes
1/4 teaspoon ground black pepper
2 tablespoons olive oil
4 lbs of uncooked chicken wings
Directions:
1. Using a mortar and pestle (or food processor), mash the garlic, bay leaf, paprika, salt, chili peppers, black pepper and olive oil into a paste. Put the paste mixture into a large ziploc bag. Add chicken wings to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or over night.
2. Remove the chicken wings from the refrigerator and let stand at room temperature 30 minutes. Meanwhile, preheat the broiler.
3. Arrange the wings on a lightly oiled cookie sheet; place it 6 inches from the heat. Broil the chicken wings 10-15 minutes until nicely browned; turn the wings and brown another 10 minutes longer until sizzling. It might take less time depending on your oven.
4. Transfer the chicken wings to a plate and drizzle the pan drippings over the wings.
Crispy Thai Cashew Wings
Adapted from All Recipes
Serves 8 - 10
Ingredients
5 pounds frozen chicken wings
1 cup chicken broth
½ cup Sugar in the Raw
¼ cup fish sauce
¼ cup crushed garlic
¼ cup finely chopped jalapeno peppers
¼ cup cashew butter
3 teaspoons Chinese Five Spice
1 tablespoon olive oil
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
3. In a medium skillet sauté garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, five spice, cashew butter and sugar. Bring to a simmer and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!