Cats and Wings

UK is set to take on WKY today at 7pm on ESPNEWS and what better way to enjoy the game than with a plate of wings.

Fried Buffalo Wings with Blue Cheese Dip
From Food Network Magazine

Ingredients

For the dip:

1/2 cup sour cream
1/2 cup crumbled blue cheese
1/4 cup mayonnaise
1 small clove garlic, chopped
1 tablespoon milk or buttermilk
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

For the wings:

Vegetable or peanut oil, for frying
1 cup all-purpose flour
1 tablespoon paprika
3 pounds chicken wings, split at the joints, tips removed
1 1/2 cups Frank’s RedHot sauce (or 3/4 cup other hot sauce)
1 stick unsalted butter
2 tablespoons honey

Directions
Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.

Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.

Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.

Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

Photograph by Con Poulos

Alain's Sweet and Spicy Asian Wings

Ingredients
2 cups fresh orange juice
1 cup canned pineapple juice
2 tablespoons orange zest
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons minced green onions
1 tablespoon sesame oil
1/2 cup soy sauce
1/2 cup mirin
1 cup sugar
1 1/2 teaspoons crushed red pepper flakes
3 quarts peanut oil, for frying
10 pounds chicken wings, separated at the joints, wing tips reserved for another use
2 cups cornstarch
Crushed red pepper flakes
Salt
1/4 cup chopped fresh cilantro leaves
1/4 cup toasted sesame seeds

Directions
Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, mirin, sugar, and crushed red pepper in a large skillet set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a thick syrup, 18 to 20 minutes.

Meanwhile, place the peanut oil in a 6-quart pot and heat to 375 degrees F.

Place the chicken wings in a large bowl. In a small bowl, season the cornstarch with the red pepper flakes. Place the seasoned cornstarch in a 1-gallon heavy-duty plastic food storage bag and add the chicken pieces in batches. Shake the bag to coat the chicken, then remove and place 8 to 10 pieces in the hot oil. Fry the chicken, stirring occasionally, until the chicken is golden brown and cooked through, 8 to 10 minutes. Remove and place in a clean large bowl; season lightly with salt to taste. Continue until all the chicken has been fried.

Preheat the oven to 275 degrees F.

Spoon the sauce over the chicken and toss to evenly coat. Sprinkle the chicken with the cilantro and sesame seeds and place in a large ovenproof dish. Keep warm in the oven until the guests arrive.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

Classic Hot Wings

2011 Ree Drummond, All Rights Reserved 

Ingredients
Canola oil, for frying
24 chicken wing parts (12 wings separated into 2 pieces)
One 12-ounce bottle cayenne hot pepper sauce, such as Frank’s
1 stick butter
Several dashes Worcestershire sauce
Several dashes hot sauce, such as Tabasco
Blue cheese dip, for serving
Celery sticks, for serving

Directions

Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.

Add half the chicken wing parts to the oil and fry them until they’re golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.

In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.

Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.

Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

Recipes from foodnetwork.com