Tinfoil Chef

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It’s getting to be that time of year again and soon enough the playoffs and then the Super Bowl will be upon us. This means that it’s time to start making sure that all of your game day recipes are in order and fine tuned so that they come out just right. For example there’s quite a variation on what people like for Chicken Wings.

Some prefer the milder ones, others (such as myself) like ‘em to be hot enough for spicyness but not bad enough to burn and then there’s those who want their wings just as hot as can be, ideally hot enough to cloud up their contact lenses again with every tongue searing bite.

I’ll stick with something that isn’t quite so … dangerous. I like spicy just fine, I prefer it in fact, however I don’t care for things to be so hot that I can’t taste anything else but the burning. (I’d also kinda like it if my stomach lining remained intact as long as possible)

Start out getting the oven preheated to 375 degrees, then take a dozen chicken wings and cook them in boiling water for 10 minutes to remove the fat and set them aside to cool.

Using a mortar and pestle to grind together 5 crumbled bay leaves, 3/4 teaspoon caraway seeds, 1/2 To 3/4 tsp. cayenne pepper, 3/4 teaspoon ground cumin, 3/4 teaspoon Ground coriander, 4 finely minced garlic cloves, 1 1/2 teaspoons dry mustard, 2 teaspoons of paprika, 3/4 teaspoon of dried thyme leaves, and 1/2 teaspoon of salt for about 10 minutes.

Add 2 tablespoons of brandy and 2 tablespoons fresh lemon or lime juice to the ground herb and spice mixture and stir it into a thick paste

Brush both sides of each wing with the herb paste and arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is crisp (approximately 30 minutes).

12 chicken wings with the tips removed
5 crumbled bay leaves
3/4 teaspoon caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 finely minced Garlic cloves
1 1/2 teaspoons dry mustard
2 teaspoons of Paprika
3/4 teaspoon of dried thyme leaves
1/2 teaspoon of salt
2 tablespoons of brandy
2 tablespoons fresh lemon or lime juice

Technorati Tags: recipe, football season, chicken wings, game day snacks, cajun chicken wings, football playoffs

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Wings are an almost mysteriously popular part of the chicken. They’re not very big and let’s be honest, there’s not a whole lot of meat on them either. In spite of that, “Buffalo Wings” have been and continue to grow in popularity. Just for the heck of it, here’s a teriyaki variation I found on my hard drive this evening.

Make a marinade out of 1/3 cup of Lemon juice, 1/4 cup of ketchup, 1/4 cup of Soy sauce, 1/4 cup of Vegetable oil, 2 tablespoons of Brown sugar, 1/4 teaspoon of Garlic powder, and 1/4 teaspoon of Pepper.

Prep 3 pounds of chicken wings by removing the wing tips and cut them at the joints. Add the Wings to the marinade and refrigerate for at least six hours, preferably overnight. You’ll also want to turn them once in a while to make sure they get a good even soaking.

In a 375 preheated oven arrange the wings in aluminum foil-lined shallow baking pan. Bake 40
to 45 minutes, basting occasionally with the marinade.

Technorati Tags: teriyaki wings, teriaki, teriyaki marinade, buffalo wings

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