Cuisine Eric

Tossing the wings with a bit of baking powder imparts a certain crispiness to the roasted wings.  The aromatic sweet herbed sauce is sticky and ever so delicious. Toss sauce: 2 Tbsp butter 4 cloves garlic, minced 1-inch piece ginger, minced 1/2 cup orange juice 2 Tbsp maple syrup or honey or brown sugar 1 Tbsp soy sauce 1 Tbsp corn starch slurried with 2 Tbsp water 1-1/2 lb party wings (no wing tips; about 18-20 wing pieces), very well dried in paper towels Wing dry seasoning: 2 tsp garlic powder 2 tsp paprika 1 tsp Kosher salt good grind black pepper 2 tsp baking powder palmful fresh mint leaves, finely minced Preheat oven to 425F. Melt the butter in a small sauce pan.   Add the garlic and ginger and cook stirring for about 2 minutes over medium-low heat.   Add the orange juice, maple syrup and soy sauce and simmer at a gentle boil to reduce by about a third to a half. Meanwhile, toss the well-dried wings with the dry seasonings in a large bowl.   Oil a rack on a la...

I adore Buffalo wings and all the mess associated with them.  I especially love the celery sticks and blue cheese.  I could eat that once a week, if my conscience would allow. Not. But when SuperBowl comes around, I allow myself to have wings.  This year's is a gorgeous, sticky, delicious and tangy Thai Chili wing dish. It still goes great with celery sticks and blue cheese, and I made a blue cheese dip to go on the side.   I won't comment on who won or by how much.  Just enjoy these wings! 2 dozen wing portions, about 4 lb Sauce: 1 cup Thai sweet chili sauce (Mae Ploy or Panda brand) 2 cloves garlic, minced 1-inch fresh ginger, minced 1 Tbsp seasoned rice vinegar 1 Tbsp soy sauce 2 tsp fish sauce (or to taste) Mix the sauce ingredients together in a small bowl. Reserve about 1/3 cup of sauce.   Mix remaining sauce with the wings in a bowl or a zip-close bag.   Marinate wings at least an hour, or even better, overnight covered in the refrigerator....

You have to eat something with all this delicious summer corn we are getting now!  Try these. 10-12 meaty individual wingettes Marinade - 2 Tbsp each: Harissa paste (I used Cava) Hoisin sauce Maple syrup (or honey) Seasoned rice vinegar (I used Marukan) canola oil Mix marinade together in a medium bowl.   Wash and dry wingetts.  Toss wings into marinade and marinate for at least 30 minutes, or longer.  Overnight, covered in the refrigerator would be best. Preheat oven to 400F.  Distribute wings onto a rimmed cooking sheet pan.   Pour remaining marinade over wings.   Bake wings for about 20 minutes, until cooked through. Serve hot.  Makes 10 wings.

Am I at all giving it away that I love Buffalo Wing hot sauce? About 2 dozen chicken winglets 1/2 cup favorite Buffalo wing hot sauce 1 Tbsp Balsamic glaze (I used Trader Joe’s) 2 cloves garlic, minced  1 shallot, finely diced 1/2 cup orange pepper , finely diced (about 1/2 of an average pepper) 1 jalapeño pepper, minced Sauce: 1 cup sour cream 4 oz blue cheese, crumbled 1 clove garlic, finely minced through press celery Several hours before eating, or the day before, toss together the chicken, hot sauce, balsamic glaze, garlic, shallot ant two peppers in a large bowl.  Salt and pepper lightly to taste.  Wrap tightly and allow to marinate in refrigerator for several hours or overnight. When ready to cook, return wings to room temperature.  Preheat oven to 400F.  Scatter wings in a single layer on a rimmed baking sheet.   Roast about 20-30 minutes (I used convection roast mode) or until wings are nicely browned and...