Whether you’re tailgating at the stadium or hosting a party in your backyard, chicken wings are classic fare. The only problem? The idea of chicken wings often outstrips the reality. We’ve all encountered sad wings that are burned on the outside and woefully pink within, or so slathered with Buffalo sauce they only taste like Frank’s red.
That’s not the case with the Avery Island Wings recipe from James Beard award-winning restaurateur and chef Tom Douglas, whose culinary empire includes more than a dozen Seattle restaurants (Dahlia Lounge, Etta’s and more), the Hot Stove Society cooking school and a Seattle Kitchen radio show.
The recipe is named for a Louisiana island best known for Civil War-era resident Edmund McIlhenny and the hot sauce company he founded in 1868. The McIlhenny Company has been making Tabasco ever since.
Tabasco, as you might guess, figures prominently in this chicken wings recipe, whose zesty success relies on a few key tricks. First, the chicken marinates overnight in a spicy, flavorful mixture that includes that peppery sauce, plus Dijon mustard, garlic, fresh ginger and herbs. The marinade is so tasty, it makes a great finishing glaze, too. Be sure to set some aside for that purpose, before any raw chicken hits the bowl. And finally, cook the chicken wings low and slow, Douglas says, “so they cook thoroughly before the glaze burns.”
Here’s the recipe:
Avery Island Wings
1 cup soy sauce
½ cup Dijon mustard
½ cup water
½ cup Tabasco sauce
¼ cup chopped garlic
¼ cup peeled and chopped fresh ginger
2 tablespoons chopped fresh Italian flat-leaf parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
18 whole, large chicken wings, or 24 small wings
Whisk the soy sauce, mustard, water, Tabasco, garlic, ginger and herbs together in a bowl. Reserve ½ cup of the marinade — cover and refrigerate …read more
Source:: The Mercury News – Lifestyle