Thanks to everyone who entered the drawing for “Picture Cook: See. Make. Eat.” The winner is Christine LaRue. I’ll pop it in the mail today.
If you are not Christine LaRue, you are eligible for this next doozie“Wing It: Flavored Chicken Wings, Sauces and Sides.”
I’m sure I had a lot of you at “Wing…” but hear me out: These are some kind of recipes. I’m sure they’re all incredible, phenomenal, even mind-blowing. I love making wings. I couldn’t wait to crack open this book.
But they’re not for the timid, or the time-crunched, or the Buffalo sauce lovers.
These are gourmet, challenging, mail-order-spices-type works of art. We’re talking recipes for Lemongrass Mango Wings made with Thai Green Curry Brine, Kaffir Lime Leaf Salt and Homemade Green Thai Curry Paste.
I’d love to dive into that, but it won’t be while I’m a working mother on a budget, as in, not in this life.
But if you are up to it, relish the idea of a challenge, this book is for you.
To enter the drawing, please send an e-mail to email@example.com including your name, mailing address and name of the book you want. I do not store or share this information.
Here’s a recipe for the simplest and tastiest I found:
CAJUN BLACKENED CHICKEN WINGS
|From book||"Wing It! Flavorful Chicken Wings, Sauces and Sides"|
- 2 tablespoons kosher salt
- 1/4 cup Hungarian paprika
- 2 tablespoons black pepper (coarsely ground)
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 4 teaspoons cayenne pepper
- 2 teaspoons oregano
- 2 teaspoons dried thyme
- 2 teaspoons chipotle powder
- 2 1/2lb chicken wings (cut at the joint and rinsed in cold water)
"Wing It!" also includes recipes for a Remoulade sauce and Shrimp, Corn and Potato Salad to serve with the wings.
|In a small bowl, combine all ingredients except chicken. Place the wings in a medium bowl and coat with half the spice mix. Marinate in fridge for 2 hours|
|Preheat oven to 300 degrees|
|Place the wings on a wire rack on top of a baking sheet that has beven covered with foil and bake for 35 minutes. Remove from oven and coat with some of the remaining spice mix.|
|Preheat a large cast iron pan on medium high and sear the wings in batches. Clean the pan out after each batch with a paper towel to remove any burnt spices. Serve|