Bufallo Wings
Buffalo wings are named after their place of origin, Buffalo, New York. The local residents of Buffalo generally refer to them as "wings" or "chicken wings" rather than "Buffalo wings". The appellation "Buffalo" is also now commonly applied to foods other than wings (such as chicken fingers, chicken nuggets, and popcorn chicken) that are seasoned with the Buffalo-style sauce or variations of it.
Of course, our ancestors used all parts of the chicken. Usually the wings, back, and neck were used to flavor soups and stocks. Commercialization of the poultry market and modern refrigeration methods permitted consumers to begin choosing their favorite parts -- usually breast, thigh, and leg portions -- with the rest of the parts ending up in soup factories. Thus, chicken wings fell a bit out of favor until an enterprising restauranteur came up with a chicken wing recipe that would soon sweep the world off its feet.
Recipes
* 200ml tomato ketchup
* 100ml light soy sauce
* 100ml olive oil
* 50ml Worcestershire sauce
* 20ml tabasco, optional
* 1 clove garlic, crushed
* 1 egg yolk
* 12 chicken wings
* 12 chicken drumsticks
Method
1. The night before serving, mix together the ketchup, soy sauce, olive oil, Worcestershire sauce, Tabasco (if using) and garlic. Stir well, then mix in the egg yolk.
2. Clean the chicken wings and drumsticks, drop them in the marinade and leave overnight. If short on time, try to marinate them for a few hours at least.
3. To cook, heat your barbecue and once the coals are white with a little ash, place the wings and drumsticks on it. If using a gas barbecue, turn it up high to get it really hot, then reduce the heat to medium once you’ve put on the chicken pieces. Leave for a few minutes, then start to move them around. If the barbecue starts to flare, take the chicken pieces off briefly or move them more often – this is just a result of the fat being broken down. Cook for a good 20 minutes so the outsides are well coloured and the skin is starting to crisp.
4. Alternatively, bake the chicken pieces in a roasting tin at 180C/gas 4 for 30 minutes, or until cooked through (finish them by browning under the grill for 5 minutes if liked). You could also deep-fry the chicken pieces, cooking them in batches in vegetable oil at 200C for 10-12 minutes per batch, until the chicken is cooked through.
5. Once cooked, pile the chicken up on a large flat plate and have a few finger bowls and plenty of napkins at the ready.
1. The night before serving, mix together the ketchup, soy sauce, olive oil, Worcestershire sauce, Tabasco (if using) and garlic. Stir well, then mix in the egg yolk.
2. Clean the chicken wings and drumsticks, drop them in the marinade and leave overnight. If short on time, try to marinate them for a few hours at least.
3. To cook, heat your barbecue and once the coals are white with a little ash, place the wings and drumsticks on it. If using a gas barbecue, turn it up high to get it really hot, then reduce the heat to medium once you’ve put on the chicken pieces. Leave for a few minutes, then start to move them around. If the barbecue starts to flare, take the chicken pieces off briefly or move them more often – this is just a result of the fat being broken down. Cook for a good 20 minutes so the outsides are well coloured and the skin is starting to crisp.
4. Alternatively, bake the chicken pieces in a roasting tin at 180C/gas 4 for 30 minutes, or until cooked through (finish them by browning under the grill for 5 minutes if liked). You could also deep-fry the chicken pieces, cooking them in batches in vegetable oil at 200C for 10-12 minutes per batch, until the chicken is cooked through.
5. Once cooked, pile the chicken up on a large flat plate and have a few finger bowls and plenty of napkins at the ready.
Subscribe to:
Post Comments (Atom)
Posts
0 comments:
Post a Comment