Daily Archives: March 24, 2012

Mmm…hot wings with blue cheese dressing

These hot wings are all the rage these days and there are tons of recipes out there so I won’t link to any one in particular, just give a general sense of how to put it together.  Cut the wings at the joints, discard the tips or save for a stock later on.  (I keep a plastic bag in the freezer and add bones and chicken scraps to it until there is enough for a good stock.)  I used an overnight marinade for these:  A cup of cider vinegar, a squeeze of honey, a slug of hot sauce, a sprinkle of garlic power and cayenne pepper.  A tsp of salt can’t hurt it, and several grinds of fresh black pepper.  I tossed in a Tsp of ground chipotle peppers just for fun.

Drain the chicken when you are ready to fry them, and dredge the pieces in seasoned flour.  Shake off the excess.  I used my counter top deep fryer but a half inch of oil in a cast iron skillet will do a good job, turn the pieces once after 2 or 3 minutes so both sides get nice and brown.  I made up a hot wing sauce to douse these with from butter and hot sauce.  Kick up the sauce with whatever looks good to you, a splash of vinegar, more chili powder, black pepper, onion powder and garlic powder, just whatever you have.  A generous slug of honey is popular.  Bring it all to a simmer while stirring to combine, then pour it over the cooling fried wing pieces in a big bowl and toss to coat.I used a recipe Emeril put out for the blue cheese dip.  Pretty much followed it exactly as written except I had no heavy cream and went with a splash of half and half.  My wings look better that the wings he made!   Ha!


Mmm… biscuits and spicy sausage gravy

Had a yen for biscuits and gravy this morning so I started some biscuits working.  Preheat the oven to 425.  Mix 4-1/2 tsp of baking powder, 1/2 tsp salt and 2 cups of flour together and then cut in 3 Tbsp of shortening or butter, then stir in about a cup of milk or buttermilk.  Dough should be soft but not sticky.  Roll it to 1/2″ and cut rounds with your biscuit cutter.  They’ll take ~12 minutes, give or take.  Brush tops with milk for a little browner biscuit, these today didn’t get any.

I started the sausage frying, noted the package said “hot sausage”.  Hmm, I bet I can do something more along that general line.  Sprinkled in a good Tbsp of red pepper flakes while they were browning.  Remove the browned sausage to a bowl, leaving the grease in the pan, and add some flour.  I think I used a couple of Tbsp.  Stir that around to absorb the grease and brown a bit, then dump in a cup of milk and stir, scraping the bottom with a spatula to get all the good bits off, finish with a whisk to break up any lumps.  I finished the presentation off with a couple of grinds of the Tex-Mex spice combo I like, it has dried chili peppers, black pepper, cumin, salt, and a few other things in it.