THE WORLD’S BEST CHICKEN WINGS
Forget about fast food — delicious chicken wings you can do by yourself. 29
Photo 1 – the world’s Best chicken wings: cooking at your kitchen
Imagine American in Memphis each year is the world championship barbecue cooking contest. In 2012, a resounding victory in the nomination “Spicy wings” won chef Lauren Hirschberg. She will be your instructor for the preparation of the world’s best snacks — crispy fiery wings that will give you the desired protein and will drive your metabolism sky-high. So.
Photo 2 – the world’s Best chicken wings: cooking at your kitchen
1. Pick a bird
Take 1.2 kg of small wings without the last phalanx, chop them in half at the joint. “Large pieces are cooked longer; the meat inside becomes moist and soft, and the dish loses the crispness required,” explains Hirschberg.
FLAVOR ENHANCER: TAMARINUS
In a large bowl, mix ½ Cup* yellow mustard and ½ Cup brine from pickled gherkins. Submerge in this solution, the chicken pieces, close the foil and put in the fridge for at least an hour (but not more than 8 hours). Have promarinovalos? Viewlive bird parts from the liquid, carefully obsesiva paper towels.
*1 Cup here and below = 250 ml
2. Make the sauce
While the wings are languishing in the marinade, dedicate an hour or so of this great accompaniment for your dishes. A mixture of different types of chili and spices will create fever, which will not overshadow the main taste of your dishes, but will long be felt in the mouth.
What you need:
3 Serrano peppers or Fresno
1 jalapeno pepper
2 tbsp rapeseed oil
½ Onion, finely chop some
½ Tbsp minced garlic
½ Tbsp tomato paste
½ Tbsp black peppercorns
1 Cup of water
2 tbsp chili paste
½ Tbsp mustard seeds
½ Tbsp ground Cayenne pepper
2 tablespoons sugar
1 Cup table or Apple cider vinegar
1 tsp salt
¼ Cup honey
Juice of ½ lemon
100 g butter, razaghi
The challenge for the division
Divide the sauce into two unequal parts. A smaller portion use to glaze during baking, and more will roll is already cooked pieces of chicken.
What to do:
1. Put on a medium heat frying pan, fry all the peppers until black spots on skin (about 5 minutes). Remember: with a high pungency peppers type Serrano is necessary to communicate only in rubber gloves.
2. Put the peppers in a container with a tight lid (or in a sealed plastic bag), wait 10 minutes, take out and take off the skins. In a saucepan, heat over medium heat with canola oil and Potosi the onion and garlic until soft (about 8 minutes).
3. Add the tomato paste, beat for an additional 30 seconds. Send the peppers and the remaining ingredients, except lemon juice, honey and oil.
4. Cook until thick (about 20 minutes). Cool, mix in blender with lemon juice, honey and butter.
Photo 3 – the world’s Best chicken wings: cooking at your kitchen
Quick: sauce-a minute
If in a hurry and homemade sauce there is no time, pimp the store. In a small saucepan on low heat warm up 1 Cup of any spicy chili sauce. Then send it in a blender along with 4 cloves of garlic, 2 tbsp of honey and 2 roasted jalapenos. Usbuy until the mixture becomes liquid. In the same pan, melt 2 tbsp of butter, pour into it the liquid from the blender and keep on very low heat, warm until it’s time to use the brew as directed.
Docroot recipe: like it hot?
Adjust the spiciness of their sauces by replacing the peppers: if you want a softer taste — take the recipe and add Cayenne jar (250 ml) pickled sweet and sour peppers, piquillo. For sharpness, replace mediocre jalapeno to habanero, the most pungent of peppers. Well, for superostrich-“Oh, mother…!”-the habanero wings to add 1-2 Thai chili peppers. Don’t forget with all the peppers to remove the skin (wear gloves only with gloves on!).