chicken wings

More Chicken Wings: Maple-Mustard

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In our family we don’t wait for Superbowl Sunday to feast on chicken wings. We eat them throughout the year, often.

In fact, I have an enormous file folder filled with recipes, maybe almost as many recipes for wings as for banana bread (and as everyone who reads this blog knows, I have a lot of recipes for banana bread!).

Here’s one of the latest versions. Eat anytime. Don’t wait.

Grilled Maple-Mustard Chicken Wings

  • 2 pounds chicken wings, separated into pieces

  • 1 tablespoon olive oil

  • 1/4 cup maple syrup

  • 3 tablespoons Dijon mustard

  • 2 tablespoons chopped chives or scallion

  • 2 teaspoons cider vinegar

  • 1 teaspoon soy sauce

  • 1 clove garlic, finely chopped

  • 1/8 teaspoon cayenne pepper

  • salt to taste

Preheat an outdoor grill or oven broiler. Wash and dry the wings and cut them into separate pieces. Brush with olive oil and grill, turning once, for 8-10 minutes or until lightly browned. While the wings are cooking, mix the maple syrup, mustard, chives, cider vinegar, soy sauce, garlic, cayenne pepper and salt to taste until well blended. Brush this glaze on the wings and cook for another 10-12 minutes, turning the wings occasionally and brushing with remaining glaze, until crispy and fully cooked.

Makes about 24

 

Curry Kosher (Chicken Wings, et al)

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Back in the day, before so many modern kosher cookbooks hit the market (including my own Hip Kosher and The Modern Kosher Kitchen), anyone who was kosher and wanted to expand home cooking beyond the traditional family favorites would buy a cookbook and adapt recipes in accordance with kashrut.

Although it’s easier now to find contemporary kosher recipes, there is still a whole world of flavors, wonderful foods and good cookbooks out there that are too good to be missed. There’s still a reason to look beyond the obvious kosher cookbook market.

Recently I came across this book: Spice Spice Baby: 100 Recipes with Healing Spices for Your Family Table at my daughter’s house. The author, Kanchan Koya, is a Harvard-trained molecular biologist who blogs about the health benefits of spices at www.spicespicebaby.com and is also a chef-creator for www.Buzzfeedtasty.com.

I found the recipes in this book irresistible. Too good to be missed. They are interesting, intriguing and globally inspired. All include one or more of 15 spices that have health benefits (which she discusses in the book).

I made several of the dishes, changing what was needed for the kosher kitchen. The original recipe here included boneless chicken — I changed it to wings because my family likes them. The sauce contained yogurt, which I changed to coconut milk plus some lemon juice, to mimic the tart dairy taste. But the spices — unchanged. They are a fabulous tasting, intoxicatingly aromatic blend.

This dish was awesome. We gobbled it up, every morsel. The flavors are vibrant, satisfying, and perfect for autumn when the weather turns and there’s a chill in the air.

Check out Koya’s website. Lots of good stuff.

Btw, I was not paid for this post nor did I receive any book or benefit. I included a photo from the book showing the original recipe (photo credit to www.wayne-wong.com) so you can see how different it looks with the chicken wings.  

 

Curry Chicken Wings

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 1 tablespoon chopped fresh ginger

  • 4 medium cloves garlic, chopped

  • 1 tablespoon tomato paste

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • pinch or two of cayenne pepper

  • 1/2 cup coconut milk

  • 2 tablespoons lemon juice

  • 12-15 chicken wing parts

  • salt and freshly ground black pepper to taste

  • 1/4 cup water

  • 1 tablespoon chopped fresh cilantro or parsley, optional

Heat the olive oil in a sauté pan over medium heat. Add the onion and cook, stirring frequently, for about 10 minutes or until the onions are lightly browned. Add the ginger and garlic and cook for another minute. Add the tomato paste, cumin, coriander, turmeric and cayenne pepper and stir the ingredients into a paste. Stir in the coconut milk and lemon juice. Add the chicken, sprinkle with salt and pepper and cook for 2-3 minutes. Stir in the water, cover the pan, lower the heat and cook for 15 minutes. Remove the cover and cook for another 5 minutes, stirring occasionally. Sprinkle with chopped coriander or parsley if desired.

Makes 4 servings

Honey Orange Chicken Wings

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You can never have too many recipes for chicken wings, whether or not you watch or even care about the Superbowl. 

My latest chicken wing recipe came about recently, after I attended a honey tasting with my friend Liz Rueven, who blogs at Kosherlikeme. We went to Red Bee Apiary in Weston, Connecticut, where all of us were in rapt attention as beekeeper Carla Marina Marchese told us all about different kinds of bees and different kinds of honey. Then we had a feast of single origin honeys with tidbits of food (cheese, fruit and so on) that went best with them.

Of course, everyone knows that there are many varieties of honey and they all have a unique flavor. No different than wine, for example. You don't have to be an expert to understand and appreciate the differences. But it is fun to taste several all in one sitting. So I recommend this place (or one near you if you don't live in Connecticut).

After it was all said and done I bought a few jars of honey and experimented with them.

Buckwheat honey proved to be very interesting to work with. It has a distinct, intense, almost molasses-ey flavor that makes it a big winner for cookies, muffins and similar types of baked goods. Or baked apples. Or mashed sweet potatoes and so on.

But my favorite was this recipe for chicken wings. Just in time for Superbowl. Or whenever.

 

Honey Orange Wings

  • 1/4 cup honey (I used buckwheat honey)
  • 2 tablespoons orange juice
  • 1 tablespoon chopped chives
  • 2 teaspoons Dijon mustard
  • 2 teaspoon grated orange peel
  • salt and pepper
  • 24-30 dozen wing pieces

Preheat the broiler with the rack at least 6-inches from the heat. Place the honey, orange juice, chives, mustard, orange peel and salt and pepper in a bowl and mix for a minute or so or until well blended. Add the chicken wings and toss them in the liquid to coat all the surfaces. (You can let the chicken marinate for an hour or so if you wish.) Place the wings in a single layer on a baking sheet. Broil the wings for about 15-18 minutes, turning them every 3-4 minutes to prevent over-browning.

Makes 24-30

PuPu Platter Chicken Wings

What I am about to say may acknowledge me as a dinosaur but here it is: I remember the time before there was a Superbowl. 

I remember the first Superbowl. 1967.

I didn't watch. It was sort of a big deal, but not nearly the kind of nationwide (worldwide?) event it is today.

I can't recall what people served at Superbowl get-togethers. Or even if there were Superbowl get-togethers.

But I do remember that over the course of time, people everywhere used the occasion not only to watch football or bet, or both, but as time for a relaxed day with good friends and casual food. Like chicken wings.

I can remember before Buffalo Wings became a thing. And that after they did, wings of all sorts became one of the popular Superbowl foods.

For me -- wings were always a thing. The best part of the chicken. My mother told me they were the best part mostly because of the soft soft meat between the two narrow bones in the middle part of the wing.

She made chicken wings for us often.

I have made chicken wings often too. My mother was right. They are the best part of the chicken! Whether or not you serve them for Superbowl.

But if you do, how about these?

 

PuPu Platter Chicken Wings

  • 15 chicken wings
  • 1/2 cup red wine
  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoons crushed crystallized ginger
  • 1 teaspoon lemon juice
  • 1 large clove garlic, finely chopped
  •  

Cut the chicken wings at the joints, wash and dry the pieces and set them aside. Combine the red wine, soy sauce, brown sugar, crystallized ginger, lemon juice and garlic in a large container. Add the wing pieces and let marinate for at least 2 hours. Preheat the oven to 400 degrees. Place the wings in a single layer on a baking sheet. Bake for 15-18 minutes. Turn the wings and bake for another 15-18 minutes or until crispy.

Makes 30 pieces

 

 

Apricot Sticky Wings

Okay, there's actually no dish that's a must for Superbowl Sunday. It's not like Thanksgiving with a turkey or doughnuts during Hanukkah.

BUT, a whole lot of people are probably going to be eating chicken wings some time during that day.

Me? I never needed an excuse or a holiday or an event to eat chicken wings. They have always been my favorite part of the chicken. So I have lots of recipes. Lots.

Here's the latest.

Apricot Sticky Wings

  • 1/2 cup apricot jam
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon finely chopped fresh ginger
  • 2 large cloves garlic, finely chopped
  • 2 scallions, chopped
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • salt and freshly ground black pepper to taste
  • 3 pounds chicken wings, cut into sections

Preheat the oven to 400 degrees. Place the jam, brown sugar, soy sauce, Dijon mustard, ginger, garlic, scallions, paprika, cayenne pepper and salt and pepper in a bowl and mix to blend ingredients thoroughly. Wipe the chicken wing parts and place them in a single layer on a baking sheet. Brush with half the jam mixture. Bake for 15 minutes. Turn the wings. Brush with the remaining jam mixture. Bake for another 15 minutes or until the wings are lightly crispy.

Makes 8-10 servings

 

The Birthday Dinner Dilemma

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It's my daughter Gillian's birthday today. A round numbered one. And she asked if, instead of going out to dinner at some fancy shmancy joint to celebrate, whether I would make a special dinner at home.

Of course!

With the fancy shmancy china and silverware and different size wine glasses for different wines for different courses.

Of course!

So, okay, I have the china and silverware and wine glasses. All I have to do there is make sure I have candles for the candlesticks, iron the napkins, fill the salt cellars, set the table and so on. Ed will take care of the wine.

It's all good.

BUT WHAT SHOULD I COOK?

Something new and glamorous? Fancy shmancy?

Or old favorites like Pearly Meatballs? Fried Chicken Wings? Sticky Spicy Chicken Wings? with pre-dinner cocktails.

Should I make a soup? Like Beet Soup with Orange and Mint (even the name sounds fancy doesn't it?).

For the main course I'm thinking maybe lamb. Everyone in the family eats that. But she really does like turkey. Unfortunately turkey is not the universal family favorite, so maybe no? Plus -- Gillian is our family carver, so could I really ask her to do all that slicing and deboning for her birthday dinner?

Another dilemma is that Gillian is not such a big dessert person. Or at least what people consider the usual kinds of dessert. This dessert thing would be easy if the birthday person was my son-in-law Greg. He likes chocolate cake.

Ed would always welcome chef Raymond Oliver's Normandy Ice Cream (coffee with Grand Marnier).

For me, birthday dessert is always apple pie

We are celebrating in a few weeks, so I have some time to finalize the menu plus make sure I buy those candles. 

If anyone has suggestions -- I am all ears.

In the meantime, should I also make some candy? Like chocolate dipped dried fruit?

Chocolate Dipped Dried Fruit

  • 2-1/2 ounces semisweet chocolate
  • 1/2 ounce unsweetened chocolate
  • 2 tablespoons unsalted butter or coconut oil
  • 2 tablespoons orange-flavored brandy or rum
  • 50 pieces (approximately) dried fruit such as crystallized ginger, apricot halves, candied orange peel (about 6 ounces)

Melt the semisweet chocolate, unsweetened chocolate and butter in the top part of a double boiler over barely simmering water. Let the ingredients melt, remove the top part of the pan from the heat, pour in the brandy and stir to make a smooth, uniform mixture. Dip each piece of fruit in the chocolate mixture, shake off the excess and place on waxed paper or parchment paper to dry.

Makes approximately 50 pieces

Sticky Curry Wings

What's your favorite part of the chicken?

For me it's always been the wings. I was never one of those kids who liked holding a drumstick and eating off that big bone. First of all it seemed like the drumstick had too much meat on it for a little kid to handle.

Second, my mother always told me that wing meat is the softest and sweetest and therefore the best.

So that was that.

She was right. 

I love chicken wings. Any kind. Baked, fried, grilled. 

Here's a new favorite: curry seasoned and honey-sticky. You can bake these. Or grill them for a 4th of July feast.

 

Honey-Curry Sticky Wings

  • 24-30 chicken wings
  • 1/2 cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • 1/2 teaspoon garlic powder or 1 large clove garlic, minced
  • salt to taste

Preheat the oven to 350 degrees. Wash and dry the wings and place them on a parchment-paper lined cookie sheet. In a small saucepan, combine the honey, Dijon mustard, olive oil, curry powder, garlic powder and salt to taste. Bring to a boil over medium heat, cook for one minute, stirring to blend the ingredients thoroughly and remove from the heat. Brush the tops of the wings with some of the honey mixture. Bake the wings for 10 minutes. Turn the wings over, brush with more of the honey mixture and bake for 10 minutes. Turn the wings over again, brush with the remaining honey mixture and bake for 5-10 minutes or until the wings are golden brown and crispy looking. OR: grill the wings, turning them occasionally and brushing with the honey mixture. 

Makes 4 servings

 

 

 

 

Grilled Ginger-Lemon Chicken Wings

They say that chicken soup is a cure for all ills, the “Jewish penicillin” that magically works to make you feel better. And studies have shown that hot soup actually can help you get over a cold quickly.

But some health issues are not so easily remedied. Like cancer and the effects of radiation and chemotherapy, which, unfortunately, a colleague of mine in the food writing world is facing now.

He is Gil Marks, renowned authority on Jewish cooking and food history, author of 5 cookbooks, founding editor of Kosher Gourmet Magazine and award-winner many times over, including a James Beard Foundation award for his book Olive Trees and Honey.

I have — and use — all his books.

I don’t know Gil personally but he is a giant in the world of Jewish and kosher cooking and I wish him well.

While I realize that no food is magic, I know that sometimes it can be a comfort, if not a cure. 

So what kinds of foods are comforting? What helps when you’re feeling ill, needy, upset, insecure, frightened?

Well, I suppose we all have our own list. For me, it’s chicken wings.

Chicken wings because when I am in need of comfort I want my mother and father, but I don’t have them anymore. So I remember that in the days before chicken parts were so readily available, my mother always gave me the wings from the whole chicken because she thought the wings were the tastiest, most tender part and that the children should have them. And I remember that my Dad, who would have loved to eat the wings, sacrificed them for his kids.

Chicken wings are like a gift of love and generosity from my parents. Treasured memories that I take comfort in when I need comfort.

Chicken wings, my favorite blanket, a good book and my specs. These help.

Wishing you well, Gil.    

Grilled Ginger-Lemon Chicken Wings

  • 18 chicken wings
  • 1/2 cup ginger preserves or marmalade, chopped if the pieces are large
  • 2 tablespoons lemon juice
  • 2 medium scallions, chopped
  • 2 medium cloves garlic, chopped
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground coriander
  • pinch or two cayenne pepper
  • salt to taste

Preheat the oven broiler. Wipe the chicken wings dry and set them aside on a broiler pan, top side down. In a bowl, mix together the ginger preserves, lemon juice, scallions, garlic, lemon peel, coriander, cayenne pepper and salt. Brush the surface of each wing with some of the ginger mixture. Broil for about 10 minutes or until lightly browned and crispy. Remove the pan from the oven and turn the wings over. Brush with the remaining ginger mixture. Broil for another 10 minutes or until browned and crispy. Makes 18

NOTE: you can prepare these on an outdoor grill

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Mom’s Fried Chicken Wings

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MOM’S FRIED CHICKEN

  • 12 chicken wings, cut into pieces
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon paprika
  • 3/4 teaspoon salt or to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • shortening or vegetable oil

Rinse the chicken pieces and set them aside. In a large dish, mix the flour with the paprika, salt, garlic powder and black pepper. Coat the chicken pieces with the seasoned flour. Place them on a cake rack to air dry for 25-30 minutes. Heat the shortening or vegetable oil in a deep saute pan over medium-high heat (should be about 1/2-inch) to 365 degrees (a bread crumb will sizzle quickly when you add it to the pan). Add a few chicken pieces at a time (adding too many will make the cooking oil too cool) and cook, turning the pieces occasionally, for 8-10 minutes or until crispy and golden brown. Drain on paper towels.

 

Makes 12

 

Hot and Spicy Chicken Wings

Who can resist chicken wings?  Not me. Not since I was a very little girl. My mother would pick out the piece of chicken meat between the two bones of the center part of the three-part wing. There isn’t a lot of meat there, but it is the sweetest, most tender part in the entire chicken and my mother wanted me to have it. It was enough for a very little girl.   Someone else ate the “drumstick”part.  Of course back then the chicken was mild tasting. My mother cooked it to make  soup .  These days I spice things up. Like with these Sriracha wings I served yesterday when we were home, hanging out, watching an old movie with my brother and sister-in-law.  I ate that middle portion with the soft, sweet meat.  The others ate the drumstick part.   Hot and Spicy Wings   1 dozen chicken wings  1/3 cup ketchup  3 tablespoons Sriracha  2 tablespoons soy sauce  2 tablespoons honey  2 teaspoons sesame seed oil  1 teaspoon chopped fresh ginger  2 large cloves garlic, chopped  1 large scallion, chopped     Preheat the oven to 400 degrees. Wash the wings and separate the parts (discard the tips or use them for stock or bake them along with the other parts). In a large bowl, combine the ketchup, Sriracha, soy sauce, honey, sesame seed oil, ginger, garlic and scallion. Mix the ingredients to blend them thoroughly. Add the wings and coat them completely. Place the wings in a single layer on a foil-lined baking sheet. Bake for 15 minutes. Turn the wings over and bake for another 15 minutes or until the wings are crispy.  Makes 24 pieces, 6-8 servings for hors d’oeuvre      

Who can resist chicken wings?

Not me. Not since I was a very little girl. My mother would pick out the piece of chicken meat between the two bones of the center part of the three-part wing. There isn’t a lot of meat there, but it is the sweetest, most tender part in the entire chicken and my mother wanted me to have it. It was enough for a very little girl. 

Someone else ate the “drumstick”part.

Of course back then the chicken was mild tasting. My mother cooked it to make soup.

These days I spice things up. Like with these Sriracha wings I served yesterday when we were home, hanging out, watching an old movie with my brother and sister-in-law.

I ate that middle portion with the soft, sweet meat.

The others ate the drumstick part.

Hot and Spicy Wings

1 dozen chicken wings

1/3 cup ketchup

3 tablespoons Sriracha

2 tablespoons soy sauce

2 tablespoons honey

2 teaspoons sesame seed oil

1 teaspoon chopped fresh ginger

2 large cloves garlic, chopped

1 large scallion, chopped

 

Preheat the oven to 400 degrees. Wash the wings and separate the parts (discard the tips or use them for stock or bake them along with the other parts). In a large bowl, combine the ketchup, Sriracha, soy sauce, honey, sesame seed oil, ginger, garlic and scallion. Mix the ingredients to blend them thoroughly. Add the wings and coat them completely. Place the wings in a single layer on a foil-lined baking sheet. Bake for 15 minutes. Turn the wings over and bake for another 15 minutes or until the wings are crispy.

Makes 24 pieces, 6-8 servings for hors d’oeuvre