Good hot wings can fill me up. It's not just for the game on TV
or as a side dish with the TV any more. Give me some potato salad or
something and I can make a meal out of them! This recipe is one that I
made hybrid from a number of recipes I found online. It makes a
delicious wing, and it's not tough to do!
12" and 8" Dutch oven
See below for coals
* about 2 dozen chicken wings, thawed.
* Oil, for frying
* 1 cup unsalted butter
* 1-2 tbsp flour
* 1 cup vinegar
* 2-4 tablespoons pureed chipotle chiles in adobo (to taste)
* 2-4 tablespoons chile powder (to taste)
* 2 tablespoons Dijon mustard
* 2 teaspoons salt
* 2-4 tablespoons honey
* Juice of one lime
* 3 cloves minced garlic
* chopped fresh cilantro
Cut and separate the wings. Using a 12" oven, fry them in 1/4" oil over 18-20 coals, turning once.
In an 8" oven, over 8-10 coals, melt the butter. Add flour to make a runny roux. Add remaining ingredients, let it simmer.
Remove chicken, discard the oil and wipe the dutch oven clean. Mix the chicken and the sauce. Return the chicken to the 12" dutch oven. Cover the oven, but prop the lid open, to allow moisture to escape. Put 20 coals below and 20 coals above the dutch oven. Bake the sauce into the chicken like a glaze. Turn the chicken once, and rebaste with more sauce. When the sauce is baked on and the chicken looks crispy, (about 30 minutes), it's done!
Article Source: http://EzineArticles.com/2416817
12" and 8" Dutch oven
See below for coals
* about 2 dozen chicken wings, thawed.
* Oil, for frying
* 1 cup unsalted butter
* 1-2 tbsp flour
* 1 cup vinegar
* 2-4 tablespoons pureed chipotle chiles in adobo (to taste)
* 2-4 tablespoons chile powder (to taste)
* 2 tablespoons Dijon mustard
* 2 teaspoons salt
* 2-4 tablespoons honey
* Juice of one lime
* 3 cloves minced garlic
* chopped fresh cilantro
Cut and separate the wings. Using a 12" oven, fry them in 1/4" oil over 18-20 coals, turning once.
In an 8" oven, over 8-10 coals, melt the butter. Add flour to make a runny roux. Add remaining ingredients, let it simmer.
Remove chicken, discard the oil and wipe the dutch oven clean. Mix the chicken and the sauce. Return the chicken to the 12" dutch oven. Cover the oven, but prop the lid open, to allow moisture to escape. Put 20 coals below and 20 coals above the dutch oven. Bake the sauce into the chicken like a glaze. Turn the chicken once, and rebaste with more sauce. When the sauce is baked on and the chicken looks crispy, (about 30 minutes), it's done!
Article Source: http://EzineArticles.com/2416817
No comments:
Post a Comment