I am certainly in a palette rut these days, and just not finding any Â good eats that tickle my taste buds. Nothing I cook or eat at restaurants seem to make my big toe rise with happiez! Â Gaaah ! However, I have kinda lusted over my buddieâ€™sÂ uber-licious Buffalo and Barbecue wings of late! Hmmm … I havenâ€™t had those in a few months. These good mates of mine usually hold â€œwings nightâ€ for our crew and these wings they make from scratch are justÂ sooo finger lickinâ€™ good! Our plates end up with heaps and mounds of chicken bones gnawed to the very last bit.
There are quite a number ways to make wings.Â Some are crispy fried in a spicy flour and cornstarch blend, while others use a variety of marinades to stamp their own signature flavour. You may opt to deep fry , oven roast/bake and grill the chicken wings, and serve it with at least a tub of ranch dressing.Â Oh yeah, that tub of ranch dressing goes a long way!Â Not only does it marry the marinating flavours in the meat, but it helps douse that fiery red pepper goodness of what makes a real Buffalo recipe.
Since a couple of our friends are not that keen on hot and spicy food, our wings night usually calls for two different recipes.Â For the brave ones, thereâ€™s the Tapatio and cayenne pepper marinade and for our lovable Dutch buddy who canâ€™t seem to handle spicy food well,Â heâ€™s got his name written all over the Jack Danielâ€™s barbecue sauce. Â There is an endless variety of sauces and marinades you can make into your own wing night recipe. All it takes is some creativity and a bunch of really good friends to share it with.
Southern Hot Wings
2 tsp ground cayenne pepper , or chilli powder
2 tsp ground black pepper
2 tsp garlic powder
2 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp dried red chilli flakes
1 1/2 tsp granulated sugar
60 g dried onion flakes
25 g dried mixed herbs
1 1/2 tsp grated nutmeg
50 g salt
200 g plain flour
1 tsp salt
1 tsp black pepper
1/2 cup butter, melted
1/2 cup red pepper sauce
3/4 cup tomato sauce
1 1/2 tablespoons chili powder
1 litres vegetable oil , for deep frying
250 ml soured cream
50 ml lemon juice
3 spring onions , sliced
1/2 tsp coarse sea salt
50 g fresh coriander , finely chopped
- Combine all the Cajun seasoning ingredients, season well with salt, and Leave on one side.Â Â Halve chicken wings at the joint and put in a bowl. Sprinkle over one tablespoon of the Cajun seasoning, rubbing it over the chicken with your fingers. Set aside for 10-15 minutes.
- Put the flour, salt, black pepper and remaining Cajun seasoning into a large plastic bag â€“ preferable one that seals with a zip. Add the wings, close the bag, and shake to coat the wings in the seasoning mixture. Remove from the bag and dust off any excess coating.
- Heat the vegetable oil to in a deep fat fryer or large pan until hot but not smoking. Fry the chicken wings, a few at a time, for 5-6 minutes, until crisp and cooked through. Drain on kitchen paper.
- In a deep bowl, mix together all Wing sauce ingredients and dump fried wings into the bowl. Â Toss the wings in the sauce to coat each piece generously. Transfer to serving dish.
- For the sour cream dressing: mix all of the dressing ingredients in a small bowl until well combined.
- Serve the chicken wings with the sour cream dressing, and accompany with celery sticks and blue cheese dressing if you so desire.
Photo Credit: Jenisse Decker
Photo Credit: KW0326
Photo Credit: rick