#3 Buffalo Wings! The Munchies Podcast for 12-7-05

Shownotes for #3 Buffalo Chicken Wings!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

All the recipes here are quick. Active time for the cook is less than 15 minutes. Total preparation time (refrigerator to mouth) is 45 minutes.

Buffalo Chicken wings are more than deep-fried wings tossed in hot sauce. They are part of a family of recipes for treating chicken wings that lead to infinite variations. The cooking process, whether in deep fat or oven fried, crisps the skin and makes it absorb some of the sauce. In last week's project, barbecue chicken wings, the sauce sits on top of the skin. The tossing of the wings in the sauce is not only a dramatic finish to the preparation, it cools the skin slightly, insuring an even coating of the wings. Try some of the variations below. They may not be Buffalo, but they use the same techniques. They are also delicious.

Additional podsafe music used in the show include:

Allison Crowe's "Montreal" Allison may be from Vancouver, but she seems to love Montreal as much as I do.

If you would like some help visualizing how to cut up the chicken wings, there are some excellent photos of the process at the Hot Sauce Blog website

Here are some additional recipes from the show:

Notice that what all of these recipes have in common is that you toss the wings in flavored oil and then put them in a hot over. That's oven-frying!

CHICKEN WINGS IN PEANUT SAUCE (adapted from Gourmet Magazine, January 2001)

For wings
4 lb chicken wings, halved at joint, tips removed if desired
2 tablespoons vegetable oil
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced

For sauce
2 tablespoons natural peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons Asian fish sauce
1 1/2 teaspoons soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon salt

Make wings: Preheat oven to 500°F.

Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.

Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.

Make sauce while wings cook: Whisk together sauce ingredients in a large bowl until blended.

Add wings to sauce and toss until coated.

CHICKEN WINGS AFRICANA (adapted from Gourmet Magazine, February 1992)

These chicken wings bring together flavors of Portugal, China, and Africa, which were connected through the trade routes and colonization of Macau.

For the chicken wings
4 garlic cloves
2 shallots
1 1/2 teaspoons salt
1 tablespoon Chinese five-spice powder (available at Asian markets and most supermarkets)
2 teaspoons paprika
1 teaspoon crumbled dried rosemary
1/2 teaspoon cayenne, or to taste
1/4 cup vegetable oil
4 pounds chicken wings (about 20 to 24), the tips cut off and reserved for another use

For the sauce
1/3 cup natural-style peanut butter
1/4 cup well-stirred canned cream of coconut
2 garlic cloves, chopped
1/4 cup water
1/4 cup chopped red bell pepper
1/8 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon soy sauce

coriander sprigs for garnish if desired

Prepare the chicken wings:
Mince and mash the garlic and the shallots to a paste with the salt and in a large bowl stir the paste together well with the five-spice powder, the paprika, the rosemary, the cayenne, and the oil. Add the chicken wings, stirring to coat them well with the marinade, and let them marinate, covered and chilled, for 4 hours or overnight. Arrange the wings, skin sides up, on the rack of a foil-lined large broiler pan and bake them in the upper third of a preheated 425°F. oven for 25 to 30 minutes, turning once, or until they are golden brown. The wings may be prepared 1 day in advance, kept covered and chilled, and reheated.

Make the sauce:
In a blender blend together the peanut butter, the cream of coconut, the garlic, the water, the bell pepper, the red pepper flakes, and the soy sauce until the mixture is smooth and season the sauce with salt.

Transfer the sauce to a serving bowl set on a platter, arrange the wings around the bowl, and garnish the platter with the coriander.

SOUTHERN-STYLE FRIED CHICKEN WINGS (Adapted from Gourmet Magazine, June 1998)

This recipe demonstrates the alternative method of frying the chicken wings in the least amount of oil. This one uses shortening and butter. However, you could use lard or vegetable cooking oil (canola, peanut, corn).

3 pounds chicken wings (16 to 18)
1 cup plus 2 tablespoons coarse salt
2 onions
3 cups buttermilk
2 cups all-purpose flour
2 teaspoons cracked black peppercorns
1 teaspoon cayenne
2 cups vegetable shortening
1 stick (1/2 cup) unsalted butter

Cut off chicken wing tips, reserving them for another use (such as stock). Arrange wings in one layer in a 13- by 9-inch glass baking dish and sprinkle them evenly with 1/2 cup kosher salt. Turn wings over and sprinkle with 1/2 cup more salt. Chill wings 2 hours.

In a colander rinse wings under cold running water and drain. Arrange wings in one layer in baking dish and thinly slice onions. Arrange onions over wings and pour buttermilk over onions. Chill wings, covered, at least 12 hours and up to 1 day.

Discard onions and in colander drain wings. Have ready an 18-inch sheet of wax paper. In a large shallow bowl whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt. Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off excess. Arrange wings flat sides up and a few inches apart on wax paper and let stand 15 minutes. Generously sprinkle remaining flour mixture over wings, patting it to adhere, and let stand 15 minutes more.

Have ready a rack set over a baking pan. In each of two 10- to 11-inch heavy skillets melt 1 cup shortening and 4 tablespoons butter over high heat just until butter begins to turn golden (360 degrees F.) . To each skillet add 8 or 9 wings, flat sides down, and reduce heat to moderately high. Cook wings, covered, until deep golden, 8 to 10 minutes. Turn wings and cook, uncovered, until deep golden, about 8 minutes. With tongs transfer wings to rack set over pan to drain.

 

Here are two recipes for dips:

Roquefort Cheese Dressing

1/2 cup Roquefort cheese, crumbled
1 (3-ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream

In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.

Blue Cheese Dip:

1 cup blue cheese, crumbled
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons minced onion
1 tablespoon white wine vinegar
Salt and freshly ground black pepper

Combine all ingredients, place in a serving bowl and refrigerate until needed.

Here is the shopping list for next week:

a small jar of light mayonnaise

Pecorino Romano cheese for grating (you can buy the pre-grated stuff for this. But the fresh grated cheese tastes better.)

8 oz of light sour cream

1 14 oz can of artichoke hearts, packed in water, any size.

The following herbs and spices: garlic powder, onion powder, marjoram, paprika.

Pita bread, a french baguette, tortilla chips, bagel chips or crackers for dipping

Here is a list equipment you will need for next week:

A small glass or ceramic baking dish that holds between 1 1/2 and 2 cups of liquid. Any shape will do. Good suggestions for purchase might be a 2 cup souffle dish or a 2 cup gratin dish.

If this stuff is not available at your local housewares store, I have links on this page to ordering from Amazon.