tearl42
12-17-2010, 11:32 PM
Greetings to all,
Well, I usually don't post the food pron that I make but this one turned out pretty good so I thought I would share. Adina's office asked me to do something for their office party and I make these. The original receipe came from the Brethren site.
Here's the basics:
4 lbs of Chicken Wings seperate the drumlette from the wing.
1-2 quarts viggie oil for deep-frying
The Marinade:
* 1/8 cup ground coriander (2 Tbs)
* 1/2 tsp ground cumin
* 1 Tbs kosher salt
* 1/8 cup extra-virgin olive oil(2 Tbs)
The Sauce:
* 1 bottle of MiMi Mild chili sauce
* 1 stick of butter
* 1/4 cup chopped parsley
* finely grated zest and juice of 1 lime
* 4 large cloves garlic, minced
1. In a large zip-lock bag, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.
http://lh6.ggpht.com/__Ei2qV7lSGg/TQxAqt13LhI/AAAAAAAANwo/IrAasg48iKw/s640/2010-12-17_09-50-28_954.jpg
2. Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper.
http://lh3.ggpht.com/__Ei2qV7lSGg/TQxAhMkuuWI/AAAAAAAANwg/rYXTvAo3ZIA/s640/2010-12-17_09-50-37_94.jpg
Bake for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.
http://lh6.ggpht.com/__Ei2qV7lSGg/TQxASFFxEhI/AAAAAAAANwM/pk74FWyLsgk/s640/2010-12-17_10-29-13_978.jpg
3. In a saute pan, melt the butter until it starts to foam asn smell nutty. Add Garlic, Parsley, Lime juice, lima zest and the bottle of Mimi's mild chili sauce. Reduce down for about 3-4 minutes. Transfer to a large metal bowl.
http://lh5.ggpht.com/__Ei2qV7lSGg/TQxAbt7OIrI/AAAAAAAANxU/2RcJ6o5P9To/s640/2010-12-17_10-12-37_587.jpg
4. Working in small batches, deep-fry wings until crispy and browned, 5 mins. Drain briefly on draining rig, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.
5. Serve hot, on a platter with your favorite condiments
(serves 4 – figure 1lb wings per person)
http://lh3.ggpht.com/__Ei2qV7lSGg/TQxAPux0UKI/AAAAAAAANwE/rJjzmWgRVTI/s640/2010-12-17_11-01-58_71.jpg
The Party was a major success. No left overs. Only thing I would change is adding a little heat (the party was a bunch of people that could handle hot) and I would have liked to smoke them.
Well, I usually don't post the food pron that I make but this one turned out pretty good so I thought I would share. Adina's office asked me to do something for their office party and I make these. The original receipe came from the Brethren site.
Here's the basics:
4 lbs of Chicken Wings seperate the drumlette from the wing.
1-2 quarts viggie oil for deep-frying
The Marinade:
* 1/8 cup ground coriander (2 Tbs)
* 1/2 tsp ground cumin
* 1 Tbs kosher salt
* 1/8 cup extra-virgin olive oil(2 Tbs)
The Sauce:
* 1 bottle of MiMi Mild chili sauce
* 1 stick of butter
* 1/4 cup chopped parsley
* finely grated zest and juice of 1 lime
* 4 large cloves garlic, minced
1. In a large zip-lock bag, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.
http://lh6.ggpht.com/__Ei2qV7lSGg/TQxAqt13LhI/AAAAAAAANwo/IrAasg48iKw/s640/2010-12-17_09-50-28_954.jpg
2. Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper.
http://lh3.ggpht.com/__Ei2qV7lSGg/TQxAhMkuuWI/AAAAAAAANwg/rYXTvAo3ZIA/s640/2010-12-17_09-50-37_94.jpg
Bake for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.
http://lh6.ggpht.com/__Ei2qV7lSGg/TQxASFFxEhI/AAAAAAAANwM/pk74FWyLsgk/s640/2010-12-17_10-29-13_978.jpg
3. In a saute pan, melt the butter until it starts to foam asn smell nutty. Add Garlic, Parsley, Lime juice, lima zest and the bottle of Mimi's mild chili sauce. Reduce down for about 3-4 minutes. Transfer to a large metal bowl.
http://lh5.ggpht.com/__Ei2qV7lSGg/TQxAbt7OIrI/AAAAAAAANxU/2RcJ6o5P9To/s640/2010-12-17_10-12-37_587.jpg
4. Working in small batches, deep-fry wings until crispy and browned, 5 mins. Drain briefly on draining rig, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.
5. Serve hot, on a platter with your favorite condiments
(serves 4 – figure 1lb wings per person)
http://lh3.ggpht.com/__Ei2qV7lSGg/TQxAPux0UKI/AAAAAAAANwE/rJjzmWgRVTI/s640/2010-12-17_11-01-58_71.jpg
The Party was a major success. No left overs. Only thing I would change is adding a little heat (the party was a bunch of people that could handle hot) and I would have liked to smoke them.