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Thread: Football Fare: Wings Are The Thing!

  1. #1
    Terry Pulliam Burd Guest

    Default Football Fare: Wings Are The Thing!

    I made a very different chicken wing recipe for one of my offerings
    for the BCS Championship tonight. New recipe for me that I got out of
    the LA Times a while back and from a restaurant that I know well over
    by Fashion Island in Newport Beach. Bill said it was the best wings
    he ever had...until we got to verbally dissecting it on the way home.
    Here's the original recipe:

    http://articles.latimes.com/2008/jan...owlrec30ajan30

    The conclusion we came to was: the blue cheese dressing was
    unncessary. The wings didn't need a "cooler." They were also a tad on
    the too-sweet side and I suspect cutting back on the molasses and the
    catsup might cut the sweet. I'm going to give this a shot again next
    weekend and see if my suspicions are correct. Here's what I came up
    with as a "tweak."

    @@@@@ Now You're Cooking! Export Format

    Muldoon's Whiskey-Marinated Wings (tweaked)

    appetizers

    1 cup chicken broth
    1/2 cup orange juice
    1 1/4 cups chili sauce
    1/4 cup molasses
    1/4 cup ketchup
    2 tablespoons soy sauce
    2 tablespoons dry mustard
    1/4 teaspoon garlic; heaping, minced
    2 dashes tabasco sauce
    1 tablespoons Worcestershire sauce; uce
    2 tablespoons lemon juice
    1 1/2 teaspoons hickory liquid smoke
    1/2 cup Irish whiskey
    1 teaspoon dried oregano
    3 pounds chicken drumettes

    In a large saucepan, combine the chicken broth, orange juice, chili
    sauce, molasses, ketchup, soy sauce, mustard, garlic, Tabasco sauce,
    Worcestershire sauce, lemon juice, liquid smoke, Irish whiskey and
    oregano and bring to a boil, stirring the bottom of the pan regularly
    to prevent burning. Reduce the heat to a gentle simmer and cook an
    additional 45 minutes. Remove from the heat to a nonreactive container
    and allow to cool to room temperature, then cover and refrigerate
    until needed. ( Will keep for 2 weeks refrigerated.)

    1. Heat the oven to 350F. Place the chicken wings in a large pan and
    pour the sauce over them (reserving 1/2 cup). Cook for 2 hours, until
    the meat is tender and almost falling off the bone. Remove the wings
    to a foil-lined sheet pan and allow to cool slightly.

    2. Brush each of the wings with the remaining barbecue sauce. Place
    the pan under the broiler just until the sauce begins to char, about 2
    minutes. Remove from the broiler and place the wings on a platter.
    Serve immediately.

    Notes: Muldoon's Pub, Newport Beach (Tweaked)

    Yield: servings: 8 servings

    Oh, and Roll Tide! Yippee skippee!!

    Terry "Squeaks" Pulliam Burd

    --

    To reply, remove "spambot" and replace it with "cox"
    Preparation Time: 3 hours


  2. #2
    Steve Pope Guest

    Default Re: Football Fare: Wings Are The Thing!

    Terry Pulliam Burd <[email protected]> wrote:

    >Here's the original recipe:


    >http://articles.latimes.com/2008/jan...owlrec30ajan30


    >The conclusion we came to was: the blue cheese dressing was
    >unncessary. The wings didn't need a "cooler."


    I agree they do not seem hot enough to pair with a blue cheese
    dressing. (Does the restaurant itself offer hotter levels of wings?)

    It is interesting that the recipe in the LA Times recommend Maytag
    blue cheese, because that is also my favorite blue cheese to use
    for blue cheese dressing to serve with wings.

    However the dressing recipe... I do not think you need a mayonaisse-based
    dressing for wings. Especially in this kind of ratio. I prefer to
    combine blue cheese with buttermilk for this purpose in a ratio about 1:2.

    And I will nitpick in that these wings are not "marinaded" in whiskey,
    they are braised in whiskey.

    I'm glad that you had a successful wing experience. :-) Thanks for posting.



    Steve

  3. #3
    Nunya Bidnits Guest

    Default Re: Football Fare: Wings Are The Thing!

    Terry Pulliam Burd <[email protected]> wrote:

    <clip>

    > In a large saucepan, combine the chicken broth, orange juice, chili
    > sauce, molasses, ketchup, soy sauce, mustard, garlic, Tabasco sauce,
    > Worcestershire sauce, lemon juice, liquid smoke, Irish whiskey and
    > oregano and bring to a boil, stirring the bottom of the pan regularly
    > to prevent burning. Reduce the heat to a gentle simmer and cook an
    > additional 45 minutes. Remove from the heat to a nonreactive container
    > and allow to cool to room temperature, then cover and refrigerate
    > until needed. ( Will keep for 2 weeks refrigerated.)


    Do you know the reason for the long cooking time for the sauce?

    MartyB



  4. #4
    Terry Pulliam Burd Guest

    Default Re: Football Fare: Wings Are The Thing!

    On Tue, 10 Jan 2012 00:28:30 -0600, "Nunya Bidnits"
    <[email protected]> arranged random neurons and
    said:

    >Terry Pulliam Burd <[email protected]> wrote:
    >
    ><clip>
    >
    >> In a large saucepan, combine the chicken broth, orange juice, chili
    >> sauce, molasses, ketchup, soy sauce, mustard, garlic, Tabasco sauce,
    >> Worcestershire sauce, lemon juice, liquid smoke, Irish whiskey and
    >> oregano and bring to a boil, stirring the bottom of the pan regularly
    >> to prevent burning. Reduce the heat to a gentle simmer and cook an
    >> additional 45 minutes. Remove from the heat to a nonreactive container
    >> and allow to cool to room temperature, then cover and refrigerate
    >> until needed. ( Will keep for 2 weeks refrigerated.)

    >
    >Do you know the reason for the long cooking time for the sauce?


    Don't know why it's 2 hours and not 1 1/2 hours or 2 hours and 15
    mins. or if the sauce is just particularly scrumptious, but whatever
    the magic was, it made some unbelievably tender, taste laden wings.
    The sauce nearly immerses the wings and that and the long cooking time
    may be the trick.

    I'm giving some thought to doubling the sauce amount in my regular
    Buffalo wings and cooking them in this manner, then removing the wings
    from the sauce and finishing them as deescribed in the Muldoon's
    recipe, just to see what I get.

    Terry "Squeaks" Pulliam Burd

    --

    To reply, remove "spambot" and replace it with "cox"

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