Crispy Baked Chicken Wings

Crispy Baked Chicken Wings

What you need:

  • Buffalo sauce
    • 1 tablespoon unsalted butter, melted
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon kosher salt
    • 1/4 cup hot pepper sauce (example, “Franks”)
  • Ginger-soy glaze
    • 1/4 cup honey
    • 2 tablespoons soy sauce
    • 3 large garlic cloves, crushed
    • 1 2×1″ piece of ginger, peeled, sliced
  • Wings
    • 5 pounds chicken wings, tips removed, drumettes and flats separated
    • 2 tablespoons vegetable oil
    • 1 tablespoon kosher salt
    • 1/2 teaspoon freshly ground black pepper

What to do:

  • For buffalo sauce
    • Mix first 4 ingredients in a medium bowl; let let stand for 5 minutes. Whisk in hot sauce; keep warm.
    • DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
  • For ginger-soy glaze:
    • Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.
    • DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.
  • For wings:
    • Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
    • Bake wings until cooked through and skin is crispy, 45–50 minutes.
    • Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.
    • Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

** This fabulous recipe was provided by EPICURIOUS.COM.


Posted on January 27, 2019 at 6:32 pm
Denise Hallerbach | Posted in Favorite Recipes | Tagged

Turkey Gumbo

TURKEY GUMBO

What You’ll Need for Turkey Broth:

  • 1 turkey carcass
  • 3 ribs celery, cut into 4-inch pieces
  • 2 medium onions, quartered
  • 4 quarts water, or enough to cover the carcass
  • 2 teaspoons salt
  • 1 tablespoon black peppercorns
  • 4 bay leaves

What You’ll Need for Gumbo:

  • 3/4 cup vegetable oil
  • 1 cup flour
  • 2 cups chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne
  • 1/2 pound smoked sausage, such as andouille or kielbasa, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 3 quarts Turkey Broth
  • Reserved turkey meat from broth
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped green onions
  • 3/4 lb prawns (optional)
  • white rice

What To Do for Turkey Broth:

  1. Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, and bay leaves.
  2. Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 2 hours. Remove from the heat. Skim any fat that has risen to the surface.
  3. Strain through a large fine-mesh sieve. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass.
  4. Reserve the onions and celery for gumbo. Use right away or store the broth in quart containers in the freezer.

What To Do for Gumbo:

  1. Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
  2. Season the onions, bell peppers, and celery with the salt and cayenne. Add this to the roux and stir until soft, about 5 minutes. Add the sausage, the dried thyme and oregano, and cook, stirring often, for 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Add the parsley and green onions.
  3. Serve in soup bowls with rice. (Filé powder can be added at the table according to personal taste.)
  4. Note: If you want to make a Turkey Gumbo and don’t have a carcass, roast 3 1/2 pounds of turkey wings until browned and use them for your broth instead and add roasted turkey to the gumbo.

*** This delicious recipe is courtesy of Emerils.com.***


Posted on January 22, 2019 at 2:57 am
Denise Hallerbach | Posted in Favorite Recipes | Tagged