Cajun Chicken Wings
12 Chicken wings — tips removed
5 Bay leaves — crumbled into bits
3/4 teaspoon Caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 Garlic cloves — finely
1 1/2 teaspoons Dry mustard
2 teaspoons Paprika — preferably
3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or limejuice
Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste.
With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.
AFRICAN CHICKEN WINGS
FOR THE WINGS
4 Garlic cloves
1 1/2 teaspoons Salt
1 tablespoon Chinese 5 spice
2 teaspoons Paprika
1 teaspoon Dried rosemary — crumbled
1/2 teaspoon Cayenne — or to taste
2 tablespoons Vegetable oil
4 pounds Chicken wings — about 20-24 Tips removed
FOR THE SAUCE
1/3 cup Natural style peanut butter
1/4 cup Canned cream of coconut –Well stirred
2 Garlic cloves — chopped
1/4 cup Water
1/4 cup Red bell pepper — chopped
1/8 teaspoon Dried hot red pepper flakes
Or to taste
1 teaspoon Soy sauce
THE WINGS: Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5-spice powder, paprika, rosemary, cayenne, and the women’s coats oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving.
THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.
Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander.
Anchor Bar Hot Wings
The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up here in Buffalo are what they call “Grade A Grinders.” Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh. Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings.
THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep-fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary.
A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings – the more sauce you add, the hotter they will be.
For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as “Suicidal Wings” by the late and dear Don Bellissimo, who owned the Anchor Bar.
Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry.Celery sticks and chunky blue cheese dressing (Ken’s Buffalo Style BlueCheese is a popular one) and plenty of napkins.