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Wonderful World of Wings! 85 Mouth Watering Wing Recipes
By Lamont Clark
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About this ebook
The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. Welcome to the Wonderful World of Wings where you will find recipes for some of the best wings you will ever make!
Author
Lamont Clark
Lamont Clark was born and raised in Mount Vernon., New York. He is a graduate of the University of Maryland at College Park (Smith Business School) and earned his MBA at the University of Maryland University College.A man of many interests and talents, in addition to writing, Lamont has over 20 years of experience in the entertainment industry as a musician, record producer, on-air radio personality, actor, and television producer and director. Lamont is a multiple award winning producer and director for his television shows.Lamont also has over ten years of experience teaching and training both adults and children.Lamont is married with two sons.Together with his beautiful wife Sheila Clark, they have put together several cookbooks including:A Coffee Lover’s Dream! 88 Great Tasting Coffee Recipes; Cheesecake Delights! 77 Gourmet Cheesecake Recipes; Chocolate Heaven! 500 Scrumptious Chocolate Recipes; Cookie Cravings! 101 Divine Cookie Recipes; Popcorn Love! 101 Exquisite Gourmet Popcorn Recipes; Wonderful World of Wings! 85 Mouth Watering Wing Recipes;Yummy! Yummy! 101 Fun Children’s RecipesYou can check them out at www.70WestPress.com .
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Book preview
Wonderful World of Wings! 85 Mouth Watering Wing Recipes - Lamont Clark
Welcome to the Wonderful World of Wings where you will find recipes for some of the best wings you will ever make! Before we get into the recipes themselves, we just wanted to give you a brief primer on what you will find inside.
You obviously love wings and that’s why you want some great recipes. We also know that many people want to eat healthier, for a number of reasons. Therefore we decided to break the book out into a section that includes Baked, Broiled, Grilled, and Roasted recipes and a section that includes Fried and Other recipes. This way you can review recipes from the sections you desire first. But remember, you can always experiment. If a recipe calls for frying, you can try baking instead. And if a recipe calls for baking, try frying if you want.
Also, it is very important that you cut and clean your chicken properly. Make sure you wash your chicken before handling it. Rinsing with cold water and giving them the once over with a food brush should do the trick with cleaning the chicken. Most of the recipes call for you to have your wings cut into pieces. Therefore you will cut the wings at the joints and in most cases discard the tips (unless you want to save the tips for broth).
After discarding chicken spurs, wash hands with very warm water and anti-bacterial soap (you may even want to follow up with hand sanitizer or isopropyl alcohol rinse); to prevent cross-contamination, thoroughly clean all surfaces, utensils, cutting boards, knives and hands with hot soapy water after handling raw poultry. If you want to go the extra mile, wash all utensils with bleach. Let's just say that even though the USDA inspects facilities, YOU need to make certain that YOU clean your food and your work area. Do NOT assume that it's already cleaned once you buy the package.
We can't talk about wings without talking about Buffalo Wings!
How to Cook Great Buffalo Wings
The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served in Buffalo are what they call Grade A Grinders.
Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh. Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings.
THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Using a deep fryer is best, but a very heavy deep pot with a thermometer works well also.
When using oil, Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary.
When adding the sauce, the key is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be.
A simple Bleu Cheese Dip can be made with
1 ounce Crumbled bleu cheese
1/3 cup Mayonnaise
2 tablespoons
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