Tasty chicken wings
By Alexis Tarrazi – Straus News
There is no clucking about it, Americans are expected to consume 1.23 billion chicken wings on Super Bowl Sunday, according to the National Chicken Council.
“To put that into perspective, if 1.23 billion wing segments were laid end to end, they would stretch from Candlestick Park in San Francisco to M&T Bank Stadium in Baltimore… 27 times,” stated a release by the NCC.
Many sports fans will head to a bar or restaurant to chow down on chicken wings — while watching the San Francisco 49ers and Baltimore Raven square off — but others will opt to stay home or go to a party.
To replicate that crispy, delicious taste of a restaurant chicken wing, three local chefs from New York and New Jersey shared some of their secrets to making the perfect, tasty wing.
First, always buy fresh. Bradley Boyle, chef and owner of Salt in Stanhope, says frozen wings will retain water and cause the chicken wing to come out rubbery instead of crispy.
Boyle also suggests taking the chicken wings out of the fridge a few minutes before you plan on cooking.
All three chefs agree that the chicken wings should be pre-cooked or cooked twice to create the perfect wing — but the method varies on each chef.
Owner of Chumley’s BBQ in Florida, N.Y., Dan Lemire, says boiling or baking is the way. Chumley’s came in second place in the Best Buffalo Wing Category at Wing Bowl 6 in Fishkill on Sunday.
“Chicken in and of itself has to be part boiled or part baked before next process that way the meat is completely done and there is no worry about a customer or guest getting a raw chicken wing.”
Rich Ulley of Smokehouse BBQ in Andover and Somerville, also bakes his wings at 325 degrees for one hour before starting the next process. But before he puts the wings into the oven, he puts a dry rub on the outside consisting of garlic, Adobo, parsley, fresh garlic, onion powder and a secret ingredient.
“The secret is to fry the wings twice,” Boyle said.
Boyle suggests frying your wings at a real low heated oil, about 275 degrees for 5 minutes, that way it cooks the meat in the wings.
The next step, Lemire, Ulley and Boyle all agree is the best. Deep frying or frying your wings to create that crispy texture on the skin.
“Most people don’t have a deep fryer at home, so they can pan fry the wings and still get it crunchy,” Lemire said.
To fry at home, re-flash the wings at 375 degrees in oil for approximately 8 minutes to get the skin crispy, Boyle says.
After frying, remove the wings from the oil and dry with a paper towel before adding a sauce.
If you are looking for a healthier approach, Lemire suggests still going through the pre-cooking portion first, which can be done a day before. “The next day lay the wings out on a cooking sheet sprayed with oil in a very hot oven at 475 degrees to crisp up that way. It’s not as good as a fryer, but certainly much lower in calories.”
Once you are ready to sauce up your wing, the consensus is to not let it soak in the sauce for too long. “You don’t want them swimming in the sauce because then they become like stew meat,” said Lemire. “You want that bite off the bone texture not fall off bone.”
Just toss the wing in to get an even coating and remove.
“Then serve with some blue cheese and celery,” Boyle said. “And you have the perfect Super Bowl wing.”
Blazing Berry Wings
Ingredients:
5 pounds of wings
2 Tblsp soy suace
2 Tblsp melted butter
2 Tblsp honey
3 Tblsp Sriracha sauce (depending on how hot you like)
2 Tblsp cilantro
2 Tblsp of berry puree
Wisk all ingredients, except for the wings, together.
Toss wings in bowl.
Enjoy.
— Bradley Boyle, Owner and Chef of Salt in Standhope
History of the chicken wing
Deep-fried chicken wings have long been a staple of Southern cooking. But the concept of cooking wings in peppery hot sauce was born in 1964 at the Anchor Bar in Buffalo, New York, when co-owner Teressa Bellissimo cooked leftover wings in hot sauce as a late-night snack for her son and his friends.
The boys liked them so much that the Bellissimos put them on the menu the next day. Served with celery slices and bleu cheese sauce, “Buffalo Wings” were an instant hit.
Dick Winger, who sold hot sauce to the bar, went on the road with Dominic Bellissimo, the owners’ son, to promote the item and sell hot sauce, and the item gradually caught on with restaurant operators around the country. The concept hit the big time in 1990, when McDonald’s began selling Mighty Wings at some of its restaurants.
KFC rolled out Hot Wings a year later, and Domino’s Pizza introduced its own wings in 1994. They’ve remained hot ever since. McDonald’s is back in the wing business this year, currently testing its Mighty Wings in 500 Chicago-area locations.
— National Chicken Council
Alexis Tarrazi 