Chicken Wings
ON HAND
THE
DAY KITCHEN:
Chicken Wings
Add these five ingredients to your Every Day essentials (rachaelraymag.com/kitchen) and you’re ready to make three finger-licking-good recipes. BY SUSAN H. GORDON | PHOTOGRAPHY BY SANG AN
●
●
CHICKEN WINGS
FOOD ST YLING BY JEE LEVIN; PROP ST YLING BY TIZIANA AGNELLO.
●
GROUND ALLSPICE
5
INGREDIENTS
●
MOZZARELLA CHEESE ●
DARK CHOCOLATE TU R N FOR TH E R E CI P E S
rachaelraymag.com
OHr1.indd 1
CILANTRO
49
12/6/08 1:04:47 AM
ON HAND
Sticky PB&J Wings MAKES 2 DOZEN PREP 10 MIN (PLUS MARINATING) COOK 50 MIN
One 10-ounce jar grape jelly ½ cup natural peanut butter ¼ cup red wine vinegar ¼ teaspoon hot pepper sauce Salt 12 chicken wings, tips discarded and wings separated at the joint Cilantro, for garnish
1. In a bowl, whisk together the jelly, peanut butter, vinegar, hot sauce and ¼ teaspoon salt. Add the chicken wings and refrigerate for 1 hour or up to overnight. 2. Preheat the oven to 375°. Arrange the wings on a greased rack set on a foil-lined baking sheet and bake for 30 minutes. Turn, baste with the pan juices and bake until browned, about 20 minutes more. Serve with cilantro.
50
OHr1.indd 2
rachaelraymag.com
12/6/08 1:04:50 AM
Italian Mozzarella Wings MAKES 2 DOZEN
tip
PREP 20 MIN BAKE 40 MIN
12 chicken wings, tips discarded and wings separated at the joint 8 ounces mozzarella cheese, cut into 24 cubes 1 large egg 1 cup unseasoned breadcrumbs ½ cup grated parmesan cheese Salt 2 cups tomato puree ¼ teaspoon cayenne pepper
1. Preheat the oven to 375°. Cut a slit into the meatiest part of each wing. Stuff each wing with a mozzarella cube and pull the meat and skin back over the cheese.
rachaelraymag.com
OH rv2.indd 3
Hot stuff 2. In a shallow bowl, beat the egg;
For super-spicy wings, use pepper jack cheese.
in another shallow bowl, combine the breadcrumbs and parmesan and season with salt. Working with 1 wing at a time, coat each with the egg, then the breadcrumb mixture, and place on a greased rack set on a foil-lined baking sheet. Bake until golden, about 40 minutes. 3. Meanwhile, in a small saucepan, heat the tomato puree and cayenne over medium heat; season with salt. Serve with the wings.
51
12/8/08 11:28:06 PM
ON HAND
Spicy Chocolate Wings MAKES 2 DOZEN PREP 10 MIN COOK 30 MIN
1 tablespoon vegetable oil 12 chicken wings, tips discarded and wings separated at the joint 3 cloves garlic, chopped 2 tablespoons chili powder ½ teaspoon ground allspice 2 cups tomato sauce 3 ounces dark chocolate, coarsely chopped
52
OHr1.indd 4
1 teaspoon hot pepper sauce Salt 2 tablespoons finely chopped cilantro
1. In a large, heavy skillet, heat the oil over medium-high heat. Add the chicken wings and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the garlic, chili powder and allspice and cook, stirring, for 1 minute. Stir in the tomato sauce,
scraping up the browned bits from the bottom of the pan. Add 1 cup water, the chocolate, hot sauce and ½ teaspoon salt and cook, stirring, until the chocolate is melted. 2. Return the wings to the pan, lower the heat, cover and simmer until the wings are cooked through and the sauce is reduced to a thick glaze, about 20 minutes. Sprinkle with the cilantro.
rachaelraymag.com
12/6/08 1:04:56 AM
THE
DAY KITCHEN:
Chicken Wings
Add these five ingredients to your Every Day essentials (rachaelraymag.com/kitchen) and you’re ready to make three finger-licking-good recipes. BY SUSAN H. GORDON | PHOTOGRAPHY BY SANG AN
●
●
CHICKEN WINGS
FOOD ST YLING BY JEE LEVIN; PROP ST YLING BY TIZIANA AGNELLO.
●
GROUND ALLSPICE
5
INGREDIENTS
●
MOZZARELLA CHEESE ●
DARK CHOCOLATE TU R N FOR TH E R E CI P E S
rachaelraymag.com
OHr1.indd 1
CILANTRO
49
12/6/08 1:04:47 AM
ON HAND
Sticky PB&J Wings MAKES 2 DOZEN PREP 10 MIN (PLUS MARINATING) COOK 50 MIN
One 10-ounce jar grape jelly ½ cup natural peanut butter ¼ cup red wine vinegar ¼ teaspoon hot pepper sauce Salt 12 chicken wings, tips discarded and wings separated at the joint Cilantro, for garnish
1. In a bowl, whisk together the jelly, peanut butter, vinegar, hot sauce and ¼ teaspoon salt. Add the chicken wings and refrigerate for 1 hour or up to overnight. 2. Preheat the oven to 375°. Arrange the wings on a greased rack set on a foil-lined baking sheet and bake for 30 minutes. Turn, baste with the pan juices and bake until browned, about 20 minutes more. Serve with cilantro.
50
OHr1.indd 2
rachaelraymag.com
12/6/08 1:04:50 AM
Italian Mozzarella Wings MAKES 2 DOZEN
tip
PREP 20 MIN BAKE 40 MIN
12 chicken wings, tips discarded and wings separated at the joint 8 ounces mozzarella cheese, cut into 24 cubes 1 large egg 1 cup unseasoned breadcrumbs ½ cup grated parmesan cheese Salt 2 cups tomato puree ¼ teaspoon cayenne pepper
1. Preheat the oven to 375°. Cut a slit into the meatiest part of each wing. Stuff each wing with a mozzarella cube and pull the meat and skin back over the cheese.
rachaelraymag.com
OH rv2.indd 3
Hot stuff 2. In a shallow bowl, beat the egg;
For super-spicy wings, use pepper jack cheese.
in another shallow bowl, combine the breadcrumbs and parmesan and season with salt. Working with 1 wing at a time, coat each with the egg, then the breadcrumb mixture, and place on a greased rack set on a foil-lined baking sheet. Bake until golden, about 40 minutes. 3. Meanwhile, in a small saucepan, heat the tomato puree and cayenne over medium heat; season with salt. Serve with the wings.
51
12/8/08 11:28:06 PM
ON HAND
Spicy Chocolate Wings MAKES 2 DOZEN PREP 10 MIN COOK 30 MIN
1 tablespoon vegetable oil 12 chicken wings, tips discarded and wings separated at the joint 3 cloves garlic, chopped 2 tablespoons chili powder ½ teaspoon ground allspice 2 cups tomato sauce 3 ounces dark chocolate, coarsely chopped
52
OHr1.indd 4
1 teaspoon hot pepper sauce Salt 2 tablespoons finely chopped cilantro
1. In a large, heavy skillet, heat the oil over medium-high heat. Add the chicken wings and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the garlic, chili powder and allspice and cook, stirring, for 1 minute. Stir in the tomato sauce,
scraping up the browned bits from the bottom of the pan. Add 1 cup water, the chocolate, hot sauce and ½ teaspoon salt and cook, stirring, until the chocolate is melted. 2. Return the wings to the pan, lower the heat, cover and simmer until the wings are cooked through and the sauce is reduced to a thick glaze, about 20 minutes. Sprinkle with the cilantro.
rachaelraymag.com
12/6/08 1:04:56 AM
