Wings and Fries

I like to dredge wings in seasoned flour before frying instead of just plopping them bare into the hot oil.  These were done in that manner – sometimes I go full-on egg dip with flour dredge but that complicates things and I’m profoundly lazy.

The sauce is simple enough, melted butter with a locally made hot BBQ sauce in a 1:1 ratio.  The sauce I used today isn’t one of the sweet ones so there’s a squeeze of honey in it, too.  I tossed the hot wings with the sauce and served them right away.

Friday Recipe Exchange: Spicy, Sweet and Hot

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I was looking around for one of my recipes, which I’m using for tonight’s featured recipe, and in the process stumbled upon JeffreyW’s cache of wings – in all kinds of varieties (you can see most of them here). That inspired tonight’s theme – hot wings!

Before I get to that, a couple of things cooking in my kitchen this week.

Cold weather refused to go away, so I made a big batch of Beef and Barley Soup, recipe here.

This week’s dinner menu was Sweet Ginger Beef and Snow Peas, click here for menu and recipes.

Now for the wings:

JeffreyW makes mouths water with his Sesame Wings, picture above and recipe here.

His secret for crispy Oven Baked Hot Wings, pictured below, can be found here.

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And finally, Baked Honey Glazed Wings, if you’re not into a lot of heat. Click here.

What’s cookin’ in your kitchen (or on your patio) this weekend? I’m in need of an ultimate (and easy) waffle recipe for upcoming company. Anyone have one they want to share?

Buffalo Leg Quarters

Wings are great as snacks for a big crowd, but when you want a dinner entree, I find this recipe works great.

I love Buffalo Wings. I don’t make them much because it seems a lot of work. I can almost always find a special on leg quarters and look over there next to them…bottles of my favorite buffalo sauce. Together they make a yummy dinner.

Buffalo Chicken

  • 4 lbs of leg quarters (approximately 4 pieces)
  • flour
  • salt & pepper
  • cayenne pepper (opt)
  • oil
  • favorite Buffalo sauce (mine is from a local shop that sells bottles at my local grocery store)

skillet, baking sheet

Mix together flour and spices. I like mine spicy so I added cayenne to the flour mixture. Dredge chicken in flour mixture until well coated.

Over medium heat, heat a tbsp of oil for each quarter (I had to fry mine in two batches, so I added 2 tbsp for each batch). It doesn’t take much to crisp up the skin. Fry until golden brown, turn and brown on the other side. It can take from 5 to 7 minutes per side.

Remove to baking sheet and bake uncovered at 350 degree until the thigh temp is 175 degrees (about 30 to 40 minutes). Every 10 minutes, remove and baste with Buffalo sauce, about three times. Before removing the fully cooked chicken from the oven, give a generous coating of Buffalo sauce and let heat through. Remove and let rest for 5 minutes. Serve with bleu cheese or ranch dressing, and celery sticks.

That’s it for this weekend. Next week I’ll share the menu for my very special company. Have a great weekend – TaMara

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Oven Baked Hot Wings

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I used this recipe just to see if the baking powder trick would work.  It seems to be a legit method, I wish now I had added some untreated wings to the tray as a control.  20160301_123141 (1600x1060)

I put them back on the rack that they spent the night in the fridge on, drying off.  That was a minor mistake because a few of the wings stuck to the wire, I’ll lose the rack and use paper the next time.

Buffalo Leg Quarters

Buffalo Leg QuartersI love Buffalo Wings. I don’t make them much because it seems a lot of work. But when I found a special on leg quarters and look over there next to them…bottles of my favorite buffalo sauce. I purchased both and made some yummy…

Buffalo Chicken

  • 4 lbs of leg quarters (approximately 4 pieces)
  • flour
  • salt & pepper
  • cayenne pepper (opt)
  • oil
  • favorite Buffalo sauce (mine is from a local shop that sells bottles at my local grocery store)

skillet, baking dish

Mix together flour and spices. I like mine spicy so I added cayenne to the flour mixture. Dredge chicken in flour mixture until well coated.

Over medium heat, heat a tbsp of oil for each quarter (I had to fry mine in two batches, so I added 2 tbsp for each batch). It doesn’t take much to crisp up the skin. Fry until golden brown, turn and brown on the other side. It can take from 5 to 7 minutes per side.

Remove to baking dish and bake uncovered at 350 degree until the thigh temp is 175 degrees (about 30 to 40 minutes). Every 10 minutes, remove and baste with Buffalo sauce, about three times. Before removing the fully cooked chicken from the oven, give a generous coating of Buffalo sauce and let heat through. Remove and let rest for 5 minutes. Serve with favorite dipping sauce: bleu cheese or ranch dressing, and celery sticks.

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Fried Chicken Pr0n – Breaded Hot Wings

DSC_7121 (1600x1060)Along with a few breaded chicken tenders we were needing to use up.  The wings were dredged in seasoned flour, then in beaten egg with milk, and then through the seasoned flour again.  These were done after about 9 minutes in the deep fryer set to 350 or so.  DSC_7115 (1600x1060)

Food Pr0n – Hot Wings

DSC_6356 [1600x1200]These were rolled in seasoned flour, refrigerated for an hour, and then dipped in sauce and baked on a rack in the oven for 45 minutes or so at 400, turned once.  In deference to Mrs J, I dipped hers into a sweet  BBQ sauce.  Mine?  About half butter and half Cholula.

Mmm… Sweet Pepper Popper Pr0n

DSC_5674 [1600x1200]I think I’ve finally got the cooking method down for these frozen poppers.  They want to be cooked at around 350 to be sure the cheese is soft when they are cooked from frozen.  If the oil is too hot they will burn before the cheese is right.  I didn’t time these, just went by color on the panko breading, but I’d guess they were in the oil 4 to 5 minutes.  The fries are more of those I cut with the new gadget, par fried, and then froze.  I did the wings just a tad differently this time, I have been rolling them in plain flour before frying – this time I used some Cajun style breading.  It says fish breading, and it works great for that, but it seems to work great on wings, too.  The wing sauce is just straight up Cholula.

Tidbits

DSC_5317 [1600x1200]Nattering on about not much will be the Order of the Day.  Above is a healthy dinner of deep fried foods.  I can claim to have authorship over the wings and their sauce but the cheese sticks and stuffed jalapenos are creatures of the frozen food aisle convenience section.  Everything was pretty good!DSC_3483 [1600x1200]Katie is using the bed Mrs J places for her more and more.  She had been using it regularly until that tragic day when Mrs J thought she had a chance to catch her with a large landing net left over from the days when we were catching 10 pound channel cats from the front pond on light spinning gear.  The attempt failed and scared Katie off for a while.  She still doesn’t trust Mrs J although she has thawed quite a bit.  Hell, she doesn’t trust anyone very much.IMG_1221 [1600x1200]About time for some kittehs, eh?  These were born at the shelter to a cute calico momma that was brought in already pregnant.  Some fuzzy puppies are demanding equal time:IMG_1229 [1600x1200]I have no idea what the mix of breeds is in this little guy.  Here is a long haired dachshund that is an owner surrender:IMG_1265 [1600x1200] It seems that there are more of these “owner surrenders” when times are tough.  People not having enough money to feed themselves let alone dogs and cats.  Maybe as a result of forced relocations to places with pet restrictions?  Someone has lost their home? A divorce?  It’s too easy to make snap judgements about people’s choices when all you really have is a forlorn looking pet.

St. Francis Community Animal Rescue & Education (CARE)