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Monday, January 28, 2013

HOCKEY IS BACK !!...and oh yeah, the Super Bowl.




I have to admit, I'm not an NFL fan. I know, something is very wrong with me. All I see are 2 minutes of action followed by 10 minutes of talk and commercials. Hockey on the other hand, now that's a sport. Speed, power, blood and sweat. GO COYOTES !!! ahem. Yes this coming Sunday is the greatest and most American of holidays. Super-Bowl Sunday. This week's post is about my version of the greatest sports-snack ever created. The Chicken Wing. Except; and oh yes, we're going to make it just a bit more fantastic AND learn a new trick or two. Here we go.


NICK'S STUFFED RED WINGS !!! Didja see how I slipped a hockey reference in there? So clever.


These don't suck. Unlike Detroit.
                                                                                                                                                                    (2 "Nick Thinks You're Cool Points" if you know where I got this formula from) 

For the sauce
Mise-en-place (hey that rhymes)

2 TB Sesame Oil
1/4 cup Chili Oil
3/4 cup Vegetable Oil
1 cup Ketchup
1 cup Powdered Sugar
1-2 hot peppers, minced up
2 cloves crushed garlic
2 Green Onions minced

Combine all in a medium pot, bring to a simmer and reduce by half.

a shimmering pot of love





1 Green Onion sliced neatly* for garnish


For the filling
Mise-en-place

chunk of Cream Cheese, beaten until lightened. Let it come to room temp and just whack it with a spoon in a bowl a whole bunch of times
minced green onions
Just mix these two together and set aside





For the Wings
Mise-en-place

If you have a good relationship with your butcher, get him to reserve the entire wing-joint. The tip I would usually tell you to trim off and reserve for the stock-pot but with our method today we need the tip as a handy handle. Hey, if you can't, then the winglets will still work they just won't be as dramatic.

Beaten Egg Whites, just until a little past foamy
a quantity of Corn Starch in a wide container

a deep pot full of oil for frying, 400 degrees

Garlic Salt
Black Pepper

 Take the bones out.....whistles a little bit...Oh what? Well sure I'll show you how that works
grab a clean, dry towel and a sharp knife. Let's go nuts. On the end, make a smooth but firm cut all the way around the joint. There are two bones with a strong tendon between them, slice that first. Stick your fingers under the skin GENTLY and slowly wriggle down. It's actually really easy just don't rush.

chicken wing finger puppet

















Yep, you CAN do the same with the drummettes but I'm not gonna, it's a bitch.




Now stuff the cavity you just made and gather a portion of the end to cover and set aside. Use a piping bag if you got one, otherwise, fingers work.






Season the outside with the black pepper and garlic salt.












Refrigerate for a bit before the fry part, that will help prevent "flashing"...that's when the stuff inside leaks outside and we don't want that.

Heat up your frying oil. Dip the wing in the egg-whites and then dredge with the corn-starch












 and immediately drop into the hot oil.





They won't take long, the wings will cook fast, the drummetts a little longer. Don't crowd the pot. Take them out and let them drain on a plate lined with paper towels.















Here's the cool part. Heat up the sauce. Dump into a wide bowl and toss those chicken wangs around.





 Garnish with sliced Green Onions. Serve. Big bite of bird with the cream-cheese and onion. Next with a succulent mouthful of bird flesh off the bone. Doesn't get better than that.




LET'S GO COYOTES
Cooking poor, eating rich
get your grub on
Ciao

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