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
- 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.
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:
- Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, and bay leaves.
- 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.
- 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.
- 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:
- 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.
- 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.
- Serve in soup bowls with rice. (Filé powder can be added at the table according to personal taste.)
- 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.***