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Chicken Wings of the World

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Chicken wings are one of my favorites. They are great as an appetizer or a meal, depending on how many you eat. And there are so many creative ways to cook and flavor wings. Most people have a favorite cooking method and favorite seasoning or sauce for their wings. I find the most difficult part of making wings is deciding what style or flavor to make.

My wife and I discussed our menu for the recent Super Bowl; we agreed on wings. I struggled to narrow down my choices, so I made wings three ways.

Here are the preparations I decided on and the tasty results. Think of this as “Wings of the World.”  Each wing style comes from a specific part of Planet Barbecue and has its own story.

One of my favorites is also one of the most famous wings…Buffalo-style. Wings in a peppery hot sauce started at the Anchor Bar in Buffalo, New York, in 1964. Co-owner Teressa Bellissmo cooked wings (free from her meat supplier) in hot sauce for her college-aged son and his friends. The late-night snack was added to the menu the next day and the “Buffalo” wing was born. The Super Bowl was the perfect opportunity to make my own Buffalo wings. 

The second batch of wings were flavored with a teriyaki and tangerine marinade.  While working as the fire wrangler on Season 2 of Project Fire, I watched Steven make Teriyaki Tangerine Chicken. It looked and smelled delicious: I knew I wanted to try this when I got home. I first put the marinade on chicken thighs, but knew it would be great on wings. The marinade is a fusion of Asian and Caribbean flavors. 

The inspiration for the Salt and Lemon Pepper Wings with Chimichurri Sauce came from a cooking failure. Recently, I tried to make salt-crusted wings just as cookbook author and celebrity chef Francis Mallmann would do with a whole chicken or fish on an infiernillo. I seasoned the wings with lemon pepper, encased them in a salt crust, and cooked them in a Big Green Egg XL for about an hour. The wings were way too salty, but I could see how the flavors would work on wings without the crust. I think of these as Argentinean wings.

To prepare the three versions of wings, I separated whole wings into flats and drumettes (discard the tips or save them for stock), and then divided them among resealable plastic bags. The marinade or seasonings were added to the wings and then they were refrigerated overnight.

The Buffalo marinade consisted of homemade hot sauce (or you can use your favorite Louisiana-style hot sauce), Worcestershire sauce, lemon juice, pepper, garlic, and white vinegar. Use Steven’s Buffa-Que wing recipe as a guide. All ingredients were mixed in a bowl and then poured over the wings in the bags. 

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The teriyaki tangerine marinade was made as is detailed in Steven’s recipe.

The Salt and Lemon Pepper Wings were seasoned with kosher salt and homemade lemon pepper seasoning. I used the lemon pepper since I like to use lemon juice in my chimichurri instead of vinegar. It adds a bright acidic freshness to the chopped herbs in the chimichurri.

I set-up a kettle grill for indirect grilling and heated it to medium-high. The high temperature crisps the skin on the wings. While the wings cooked, I prepared the chimichurri. I finely chopped fresh parsley, oregano, and garlic. I then added the zest and juice of 2 lemons and mixed in olive oil. The Buffalo glaze was made by melting a stick of butter and adding ½ cup of the Buffalo-style hot sauce. The teriyaki tangerine marinade is strained and then boiled for 10 minutes until it reduces to a syrupy consistency. I basted the wings with their specific sauce or glaze 30 minutes into the cook. The second baste was at 40 minutes, and the wings were removed at 45 minutes.

Now for the results. I enjoyed them all and it was hard to pick a winner.

The Salt and Lemon Pepper Wings were the crispiest of the wings. The crispy skin created a great bite contrasted with the juicy inside. The herbs and lemon in the chimichurri added a boost of freshness to the wings.  I will definitely make these again.

The Buffalo wings had a nice kick but were not overwhelmingly hot. I went easy with the amount of the spice with the Buffalo wings since my wife does not like spicy food. She has never had a Buffalo wing and does not like blue cheese. The Buffalo wings were crispy, tender, and had a nice balance of flavor and heat.  The perfect bite was created when you dipped the wing in the homemade blue cheese dressing. I followed Steven’s Maytag Blue Cheese recipe. You will want to scoop the dressing with the leftover bones to get more blue cheese!

The teriyaki tangerine wings started to take on a dark color from the marinade. The wings developed a caramelized exterior that become more intense as the wings were basted. The  tangerine juice and the aromatics created a fragrant aroma. The honey, soy sauce, and the bronzed skin created the perfect sweet, salty, crispy, and luscious bite.

I struggled to pick a winner. I had not made Buffalo wings in years and was really looking forward to trying the wings with the homemade blue cheese sauce. The salt and lemon pepper wings were so crispy, flavorful, and nothing like my salt-crusted failure. The caramelized sweet-salty exterior took the teriyaki-tangerine wings over the top.   

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And the winner was? My wife’s favorite was a total surprise…the Buffalo wings with the blue cheese dressing. I will make each of these wings again, but my big win was that my wife is now a Buffalo wing fan! I challenge you to experiment with a new cooking method, try a new marinade, or a new spice rub the next time you make wings.

The post Chicken Wings of the World appeared first on Barbecuebible.com.

Chicken,Recipes,Recipes & Techniques,chicken,guest blog,wings

By: Molly Kay
Title: Chicken Wings of the World
Sourced From: barbecuebible.com/2021/02/23/chicken-wings-recipes/
Published Date: 02/23/21

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

Strip steak makes an excellent meat for fajitas. These fajitas are easy to prepare and require little clean-up. The steak is already seasoned, so you don't need to marinate it before cooking. You can even freeze it for 30 minutes before you start cooking it.

If you plan on frying or baking the steak in tortillas, you should first marinate the steak before you begin cooking it. The marinating process will make it tender. Also, top sirloin steak is more tender than bottom sirloin. You can also purchase beef tenderloin, but it is more expensive than the other cuts.

First, heat a large skillet over medium heat. Add the onions and peppers. Cook until they are soft but not browned. Once they are soft, add the steak and stir-fry until it is no longer raw. Remember that the steak doesn't need to be cooked all the way; it will finish cooking when you add the vegetables.

Strip steak is a great option for fajitas because it has a great flavor and is easy to cook. Whether you want to use it in a taco or as part of a fajita, strip steak is easy to prepare. You can grill it to your liking and then serve it with grilled vegetables. You can even add your favorite toppings to it.

Once the steak has been marinated, you can cook it on a hot grill or cast iron skillet. For medium-rare steak, you should cook it for about four minutes per side. If you don't have a large enough skillet, you can cut the meat into thin strips.

In addition to flank steak, you can also use skirt steak for fajitas. Skirt steak is tougher than flank steak and requires more time to cook. It is also tougher to chew, but the flavor is more intense than that of flank steak. It can be served with grilled vegetables, salsa, and cilantro.

Strip steak is a higher-end cut of beef. It is made from the short loin subprimal and comes with the backbone, but the backbone is usually removed. The more marbling, the higher the quality. As a result, strip steaks are one of the most expensive cuts of beef.

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

Crusted steak is a popular dish at steakhouses, which is easy to make at home. You can grill or bake it, depending on your preference. First, you need to bring the steak to room temperature. Then, mix the crumbs with herbs and sprinkle them over the meat. Cook the steak until it is cooked to your liking.

When cooking steak, use a thermometer to check the temperature. The internal temperature should be at least 150°F. You can also add sea salt, if you want to. Continue to cook the steak until it reaches a perfect medium rare or well-done level. When you're finished cooking your steak, you can move it to the cool side of the grill away from the coals. It'll finish cooking slowly over gentle heat, ensuring that it is just right.

After heating the steak, prepare the butter. You'll need it for the final crust, which helps with the magic char. If you don't like butter, you can use beef tallow or butter alternatives. You can also brush the steak with melted butter on one side, then the other side. Remember to turn the steaks every few minutes to achieve the final crust. If you're not careful, you may end up with a burnt steak.

Peppercorns are also an essential ingredient for the crust of the steak, as they add additional flavor and texture. Crushed peppercorns can be crushed using a rolling pin, mallet, or spice grinder. You can also include tomato or balsamic vinegar to the mixture. If you have a conventional grill, you can use this method to cook steak on it.

If you're looking for an easy way to prepare a steak with a crispy crust, you'll want to try a Parmesan Crusted Steak. The combination of spices, herbs, and cheese in this recipe transforms the steak dining experience. Serve it with grilled vegetables and a glass of red wine to make the most out of it.

Another easy method for preparing a crusted steak is by using blue cheese. It adds a bit of texture to the steak and also helps bind the ingredients together. It also pairs well with balsamic-glazed caramelized shallots, which add a nice balance of flavors.

To prepare the steak crust, you first need to make sure you have a skillet large enough to accommodate the steak. After that, you can place the steak in the oven for a few minutes to get the bottom part of the steak hot. Once it reaches the desired temperature, it should rest for about five minutes before serving.

When preparing a steak crust, you should always consider the cut of beef you're using. It's important to choose a cut with the right fat and lean meat. You may also want to make the steak as thin as possible to reduce the risk of it being overcooked.

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

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Hawaiian Steak Recipe and Houston's Hawaiian Ribeye Recipe

Hawaiian steaks are made with tender slices of beef, juicy pineapple, and sweet mini peppers. These ingredients are marinated and grilled until tender. Hawaiian steaks can be served with potatoes, fresh vegetables, and a simple salad. If you're looking for a fast and easy dinner idea, Hawaiian steak kabobs are a great option.

To make Hawaiian steaks, you'll need Hawaiian seasoning salt. This seasoning mix contains ‘alaea salt, garlic, onion, and ginger powder. It's best if you apply the seasoning mix to the steaks at least 20 minutes before grilling. You can use Hawaiian seasoning salt for steaks, chicken, fish, and vegetables. Just remember to apply it liberally.

Hawaiian steaks can be cooked using a grill or on a barbecue grill. This method results in a juicy center and charred edges. The meat is best grilled in Hawai'i. Once you've cooked the beef, it can be stored in an airtight container for three to four days.

To prepare Hawaiian steaks, start by marinating the steak. You can use soy sauce, pineapple juice, apple cider vinegar, and garlic. Then, pour the marinade over the steaks and let them marinate for at least a day. You can also make the compound butter ahead of time and use it to cook the steaks.

Before grilling the steak, you should season it well on both sides. Heat a cast-iron pan on medium-high. Cook the steak for about two minutes on each side. Once finished, remove the steak from the grill and refrigerate it. Once the steak is cool, remove the excess fat.

To grill Hawaiian steaks, heat up a grill to medium-high or high. Grill the steaks until desired degrees of doneness are reached. The internal temperature of the steak should be 130F for rare steaks and 140F for medium-rare steaks. After the steaks are ready, you should transfer them to a cutting board and cover them with aluminum foil. Let them rest for 5 minutes before slicing.

The meat used in Hawaiian steaks is usually made from Spam, which is widely mocked on the mainland. It's also served with pineapple. Spam is eaten in about a third of U.S. households and was the winner of a state fair recipe contest. One Hawaiian state fair recipe even turned Spam into a nacho burger.

Did you miss our previous article…
http://amazinghamburger.com/cooking-tips/pork-chop-with-mushroom-sauce-for-pork/

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