Sides

Chili Garlic Marcona Almonds

by J.J.Leave a Comment on Chili Garlic Marcona Almonds
Chili Garlic Marcona Almonds

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 teaspoon crushed red pepper
  • 3 cups roasted marcona almonds
  • Kosher salt
  • Black pepper
  • 1 tablespoon minced chives

Directions

  1. In a large skillet, melt the butter. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until the garlic is softened, about 2 minutes.
  2. Add the almonds and cook, stirring occasionally, until coated and hot, about 2 minutes.
  3. Season with salt and pepper. Let cool completely; stir in the chives.

Original Recipe

Wings Prep

Oven Fried Chicken Wings

by J.J.Leave a Comment on Oven Fried Chicken Wings
Oven Fried Chicken Wings

Ingredients

  • 1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats
  • 1 teaspoon (5g) baking powder per pound of chicken wings
  • 1 teaspoon (5g) kosher salt per pound of chicken wings

Directions

  1. Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.
  2. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
  3. Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.

Original Recipe

Comments

07042018

  • This method works if you aren’t prepping a ton of wings but we don’t have enough fridge space to set them all out on trays to dry overnight. So in previous attempts I’ve just placed them in a mixing bowl in the fridge. This isn’t great because some wings get really dry and some don’t. So this time I placed them vertically in the bowl so they all get equal air time. I also put them in overnight one direction and flipped them over the morning of baking.
Dips

Blue Cheese Dip

by J.J.Leave a Comment on Blue Cheese Dip
Blue Cheese Dip

Ingredients

  • 1/4 pound blue cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • Juice of 1/2 lemon
  • 1 tablespoon white vinegar
  • Salt to taste

Directions

  1. Put the blue cheese in a bowl and mash with a fork until a paste forms.
  2. Whisk in the remaining ingredients until you have a smooth sauce.
  3. Season to taste with salt and pepper.

Original Recipe

Sauce, Spice Mild

Alton Brown’s Buffalo Wing Sauce

by J.J.Leave a Comment on Alton Brown’s Buffalo Wing Sauce
Alton Brown’s Buffalo Wing Sauce

Ingredients

  • 3 ounces unsalted butter
  • 1 small clove garlic, minced
  • 1/4 cup hot sauce
  • 1/2 teaspoon kosher salt

Directions

Melt the butter in a small bowl along with the garlic.

  1. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
  2. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Original Recipe

Sauce, Spice Mild

Chili-Lime Butter Sauce

by J.J.Leave a Comment on Chili-Lime Butter Sauce
Chili-Lime Butter Sauce

Ingredients (For 4 pounds)

Extra-virgin olive oil

  • Kosher salt and freshly ground black pepper
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 big, fat rounded tablespoon Thai red curry paste
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 lime, halved
  • Chopped cilantro leaves, for garnish

Directions

Throw the butter, red curry paste honey and soy sauce into a blender.

  1. Season with salt and puree. Scrape into a big bowl.
  2. When the wings come out of the oven put add to the bowl with the curry butter.
  3. Squeeze the juice of the lime over the wings. Give it a toss and you’re done.
  4. Garnish with cilantro.

Original recipe