Friday, 03 February 2012

• Super Bowl Wing Recipes From a Top Chef!

  This is a guest post from Savory Bites.

  

  This post is going to be short and sweet. Honestly, I could care less for football. All I care about are the WINGS!! I don’t even know how to play the damn game. Back in high school, my lacrosse coach would dedicate a day to tag football. All I did was run in one direct to catch the ball. Couldn’t understand downs for the life of me. I’ve given up on learning.

  WINGS. WINGS GALORE!!! If I had a deep fryer, I’d totally try these out. Maybe I’ll attempt them in my saute pan. In any case, the following recipes are from Chef Floyd Cardoz winner of Bravo’s Top Chef Masters and Executive Chef and Partner of North End Grill in Battery Park.  For anyone familiar with the restaurant scene in NYC, Chef Cardoz used to also head up Tabla with Danny Meyer. Legit resume.

  

  Creamy Buffalo Wings
  (makes 24 wings)
  

  Ingredients:

  • 8 teaspoons Tabasco brand Buffalo Style Hot Sauce
  • 1/4 cup ketchup
  • 1/4  cup mayonnaise
  • 1 teaspoon horseradish
  • 1  teaspoon Worcestershire sauce
  • 2 teaspoons sugar
  • Vegetable oil or canola oil
  • 2 dozen chicken wings
  • 1/4 cup Wondra flour or rice flour

  Method:

  Combine Tabasco brand Buffalo Style Hot Sauce, ketchup, mayonnaise, horseradish, Worcestershire sauce and sugar in a food processor and process until smooth.

  Preheat vegetable oil in fryer to 350º F.

  Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Remove from fryer; drain and transfer to a bowl. Toss wings with desired amount of Creamy Buffalo sauce.

  

  East Asian Style Wings
  (makes 24 wings)

  Ingredients:

  • 3  tablespoons SWEET & Spicy Tabasco brand pepper sauce
  • 1  garlic clove, finely grated
  • 1  tablespoon soy sauce
  • 1  tablespoon honey
  • 1  tablespoon vinegar
  •  Vegetable oil or canola oil
  •  2 dozen chicken wings
  •  1/4 cup Wondra flour or rice flour

  Method:

  Combine SWEET & Spicy Tabasco sauce, garlic, soy sauce, honey and vinegar in a large bowl and mix.

  Preheat vegetable oil in fryer to 350º F.

  Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy.
  
  

  Remove from fryer; drain and transfer to a bowl. Toss wings with desired amount of East Asian Style sauce.

  

  Avocado Chipotle Chicken Wings
  (makes 24 wings)

  Ingredients:

  • 1 avocado, peeled and pit removed
  • 1/4 cup chopped cilantro
  • 3 tablespoon Tabasco brand chipotle pepper sauce
  • Juice of large fresh-squeezed lime
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 3 tablespoons water
  • 1/2 garlic clove, grated
  • Vegetable oil or canola oil
  • 2 dozen chicken wings
  • 1/4  cup Wondra flour or rice flour

  Method:

  Combine avocado, cilantro, Tabasco chipotle sauce, lime juice, cumin, salt, water and garlic in a food processor and process until smooth.

  Preheat vegetable oil in fryer to 350º F.

  Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Remove from fryer; drain and transfer to a bowl. Toss wings with desired amount of Avocado Chipotle sauce.
  
  What are you favorite kind of wings?
  

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