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Full Online Book HomeLearning KitchenAppetizers - Chicken Wings - Chicken Wing Recipes By Pat T
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Appetizers - Chicken Wings -  Chicken Wing Recipes By Pat T Post by :jjacobsen Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2726

Click below to download : Appetizers - Chicken Wings - Chicken Wing Recipes By Pat T (Format : PDF)

Appetizers - Chicken Wings - Chicken Wing Recipes By Pat T

3 pounds chicken wings
1 carrot, peeled and chopped
1 onion, peeled and chopped
1 celery stalk, chopped
4 sprigs thyme
4 bay leaves
1/2 tablespoon salt
1/2 tablespoon whole black pepper
2 tablespoons honey
2 tablespoons sesame seeds
4 tablespoons soy sauce
4 tablespoons tamarind paste
Cayenne pepper to taste (optional)

Cut first section of chicken wing (mini-drum stick), and French-trim the bone (scrape away at tip and push meat down to expose bone).

Reserve second section for later use.

Place trimmed wings in a pot, and cover with water. Add carrot, onion, celery, thyme, bay leaves, salt and pepper, and bring to a boil. Lower heat to a simmer, and cook for 45 minutes.

Mix the honey, sesame seeds, soy sauce and tamarind paste in a large bowl. Remove chicken wings from stock and toss into marinade.

Let marinate in a refrigerator for at least several hours.

Pre-heat grill or broiler and cook wings about 4 inches from heat source until nicely colored, about 3-4 minutes on a side.

Serves 6


Chimichurri Chicken Wings

1 cup warm water
3 tablespoons kosher salt
2 bunches fresh flat-leaf parsley
2 tablespoons fresh oregano
6 cloves garlic, peeled
1 cup extra-virgin olive oil
1 tablespoon crushed red pepper
2 tablespoons dry oregano
2 tablespoons sweet paprika
1/2 teaspoon cumin
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons red wine vinegar
1 cup diced roasted peppers
3 pounds chicken wings

Mix the water and salt, and set aside. In a food processor, combine parsley, fresh oregano, garlic and olive oil, and pulse several times.

Add the dry ingredients and the vinegars in a slow motion. Then slowly add the salted water until the sauce is well mixed.

Transfer to a large bowl. This is your chimichurri sauce.

Disjoint the wing parts, discarding the flipper portion, rinse, drain and pat dry with paper towels. Steep in the chimichurri sauce, refrigerate and let marinate overnight.

Pre-heat grill or broiler. Cook wings about 4 inches from the heat, brushing frequently with chimichurri sauce, until nicely colored, about 4 minutes on all sides.

Transfer wings to serving dish and drizzle with more sauce.

Serves 6 (Makes 4 cups sauce)
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