Sharon:I took a closer look at all those wing recipes and have a couple thoughts. First, if you want to use drumsticks, were I in your place, I'd simply double the amount of sauce or glaze called for in the recipe. I'm assuming you're using about 8 to 10 drumsticks, so I'm sure doubling the amount of sauce, or maybe just one and a half times, should work. I prefer wings with a lot of sauce on them, so I'd double it and then cut back after seeing if it's really too much or not. Second, I see that a lot of the sauces and glazes aren't applied until the wings have been mostly cooked. I see there are instructions given on how to roast wings in the oven. If you do this, I strongly suggest using parchment paper. I have found that when I use foil, the wings stick relentlessly no matter how well I try to grease it first. Parchment is much easier to work with. In my opinion, deep frying wings is the best way to go, but I have been searching for alternatives because I don't always feel like dealing with the mess. One way that seams to work alright is to steam the wings for about 15 to 20 minutes, then drain well, pat dry, then finish roasting in the oven. This eliminates a lot of the fat that often turns into smoke and/or causes the wings to stick even worse than they otherwise would. On a side note, I have ordered volume two of the "Slow Cooker Revolution" as of today, so perhaps there will be more wing recipes in there. Anyway, those are my thoughts. Jon ----- Original Message ----- From: "Sharon" <mt281820@xxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx> Sent: Wednesday, February 12, 2014 1:50 PM Subject: [blindcooks] Re: Chicken Drumsticks Any of the ideas in the 20-s and 30-s, and the last two 49-50, but not on a grill. Sharon -----Original Message----- From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings Sent: Wednesday, February 12, 2014 12:37 PM To: blindcooks@xxxxxxxxxxxxx Subject: [blindcooks] Re: Chicken Drumsticks Sharon: I have only just begun my search through chicken drumstick recipes, but I wanted to let you know there are two recipes in my cookbook for the slow cooker that use drumsticks. One of them is for barbecue drumsticks, and the other is for drumsticks finished with a honey mustard glaze. I may pick one of those recipes to be on my next menu. If you're interested in the recipes, let me know. If you give me an idea of what flavors you want to use, that will help me a lot in my search. Jon ----- Original Message ----- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx> To: <blindcooks@xxxxxxxxxxxxx> Sent: Wednesday, February 12, 2014 8:56 AM Subject: [blindcooks] Re: 50 WING RECIPES-Cup of Recipes
You know, that's a really good question, Sharon. Let me poke around on line today and look at some recipes using chicken drumsticks and I'll get back to you. My guess would be to allow at least 3 tablespoons of sauce for each drumstick piece, but that's just a guess.
I'll look into it and
get back to you. Jon ----- Original Message ----- From: "Sharon" <mt281820@xxxxxxxxxxx> To: <blindcooks@xxxxxxxxxxxxx> Sent: Sunday, February 09, 2014 11:30 AM Subject: [blindcooks] Re: 50 WING RECIPES-Cup of Recipes If you wanted to do drumsticks with some of these ideas, how much more of each ingredient might you use? I'm bad with proportions. Sharon -----Original Message----- From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Sugar Sent: Sunday, February 09, 2014 12:51 PM To: 2006 Christmas Recipe Subject: [blindcooks] 50 WING RECIPES-Cup of Recipes 50 WING RECIPES from Food Network Put a fun new twist on a game-day favorite. Working in batches, deep-fry 3 pounds chicken wings (split at the joints, tips removed) in 375 degrees F vegetable oil until golden, about 15 minutes. Drain on paper towels. 1. Classic Buffalo: Dredge the wings in flour and deep-fry. Toss with 6 tablespoons melted butter and 1/2 cup Buffalo wing hot sauce. Serve with celery sticks and blue cheese dressing. 2. Buffalo Supreme: Make Classic Buffalo Wings (No. 1), adding 1/2 teaspoon celery salt to the wing sauce mixture. Toss with 2 tablespoons celery leaves and 1 cup crumbled blue cheese. 3. Five-Alarm: Make Classic Buffalo Wings (No. 1), adding 1 teaspoon cayenne with the butter and replacing half of the wing sauce with habanero hot sauce. 4. Jalapeno-Cheddar: Make Classic Buffalo Wings (No. 1), adding 1/2 cup chopped pickled jalapenos and 1 cup grated cheddar to the wing sauce mixture. 5. Spicy Moroccan: Make Classic Buffalo Wings (No. 1), replac- ing the wing sauce with 1/4 cup each harissa (hot chile paste) and cider vinegar. Serve with 1 cup Greek yogurt mixed with 2 tablespoons each olive oil and chopped mint. 6. Vietnamese: Dredge the wings in flour and deep-fry. Purée 1 1/2 cups cilantro, 1 garlic clove and 2 tablespoons each fish sauce, lime juice and chopped jalapenos. Toss the wings with the cilantro sauce and 6 tablespoons melted butter. 7. Beer-Battered: Whisk 1 1/2 cups each flour and lager beer with 1 teaspoon each kosher salt and smoked paprika. Dredge the wings in flour and dip in the batter. Deep-fry until crisp and golden, about 10 minutes. 8. Buttermilk-Battered : Soak the wings in 1 1/2 cups buttermilk with 1/2 teaspoon kosher salt, 30 minutes. Mix 1 1/2 cups flour, 1 teaspoon paprika and 1/2 teaspoon kosher salt; drain the wings, then dredge in the flour mixture. Deep-fry in 350 degrees F oil until dark golden, about 10 minutes. 9. Cajun Buttermilk: Make Buttermilk-Battered Wings (No. 8), adding 1/4 cup hot sauce to the buttermilk and 2 tablespoons Cajun seasoning to the flour. 10. Chili-Ranch: Toss the wings with 2 tablespoons each flour and chili powder and deep-fry. Serve with ranch dressing. 11. Old Bay: Toss the wings with the juice of 1 lemon and 1 tsp Old Bay Seasoning. Dredge in 1 cup flour mixed with 2 tbsp Old Bay and deep-fry. Serve with lemon wedges. 12. Italian Breaded: Mix 3/4 cup each Italian bread crumbs and grated Parmesan with 1/4 cup chopped parsley. Dredge the wings in flour, dip in 3 beaten eggs and coat in the breadcrumb mixture. Deep-fry in 350 degrees F oil until crisp and golden, about 12 minutes. 13. Chicken Parmesan: Make Italian Breaded Wings (No. 12). Top with marinara sauce, grated mozzarella and Parmesan and broil until the cheese melts, 1 minute. Serve with warm marinara sauce. 14. Ancho-Peach: Dredge the wings in flour and deep-fry. Toss with 1/2 cup peach preserves, 1 1/2 tablespoons each lemon juice and soy sauce, and 1 teaspoon ancho chile powder. 15. Soy-Honey: Dredge the wings in flour and deep-fry. Toss with 6 tablespoons melted butter, 1/4 cup honey and 2 tablespoons soy sauce. 16. Sesame-Pecan: Finely grind 1/3 cup each sesame seeds and pecans in a food processor. Toss with 2 cups panko breadcrumbs, 2 tablespoons chopped chives, 1 teaspoon kosher salt, and pepper to taste. Dredge the wings in flour, dip in 3 beaten eggs and coat in the panko mixture. Deep-fry in 325 degrees F oil until golden, about 12 minutes. Serve with honey mustard. 17. Falafel: Dredge the wings in 1 cup dry falafel mix; dip in 3 beaten eggs and coat in 1 1/2 cups falafel mix tossed with 1/4 cup chopped parsley. Deep-fry in 350 degrees F oil until golden, about 10 minutes. 18. Curry-Chutney: Dredge the wings in flour and deep-fry. Pulse 1/3 cup each mango chutney and lime juice in a food processor with 1 chopped red jalapeno, 6 tablespoons melted butter and 2 teaspoons curry powder. Toss with the wings and sprinkle with chopped cilantro. 19. Chipotle: Dredge the wings in flour and deep-fry. Purée 3 tablespoons chopped chipotle chiles in adobo sauce, 1/4 cup each cider vinegar and honey, 3 tablespoons melted butter and 1/2 teaspoon ground cumin. Toss with the wings. 20. Kimchi: Dredge the wings in flour and deep-fry. Toss with 1/2 cup chopped kimchi (Korean pickled vegetables), 1/4 cup kimchi brine and 3 tablespoons each melted butter and chopped scallions. 21. Basic Boneless: Dredge 1 pound chicken tenders or boneless chicken breast strips in flour, dip in 2 beaten eggs and coat in 2 cups panko breadcrumbs. Deep-fry in 365 degrees F oil until golden, about 5 minutes. ROASTED WINGS (Nos. 22 to 43) Spread 3 pounds chicken wings (split at the joints, tips removed) on 2 oiled rimmed baking sheets and roast at 425 degrees F until very crisp, about 45 minutes. 22. Steakhouse: Toss the wings with salt to taste and 2 tablespoons coarsely ground pepper; roast. Toss with 1/3 cup steak sauce. 23. Rosemary-Lemon: Toss the wings with 1/4 cup lemon-pepper seasoning and
2 teaspoons chopped rosemary; roast. 24. Horseradish- Crusted: Toss the wings with 1/2 cup dijon mustard and 1/4 cup horseradish. Mix 1 1/2 cups panko bread crumbs, 1/2 cup grated Parmesan and 1 teaspoon paprika; add the wings and toss to coat. Roast until browned, about 35 minutes. 25. Maple-Bacon: Season the wings with salt and pepper and roast. Meanwhile, cook 8 slices bacon in a skillet until crisp; drain and crumble. Whisk 1 tablespoon bacon drippings with 1/4 cup maple syrup and 2 tablespoons each cider vinegar and bourbon. Toss the wings with the syrup mixture and bacon. 26. Sweet Mango Barbecue: Season the wings with salt and pepper and roast. Meanwhile, simmer 1 cup mango nectar and 3 tbsp barbecue sauce until reduced to 1/2 cup, about 20 minutes. Toss with the wings. 27. Teriyaki-Orange: Roast the wings. Meanwhile, simmer 3/4 cup orange juice and 1/4 cup teriyaki sauce until reduced by half, about 15 minutes. Toss with the wings. 28. Honey-Mustard: Season the wings with salt and pepper and roast. Whisk 1 tablespoon melted butter with 1/3 cup Dijon mustard and 1/4 cup honey; toss with the wings. Sprinkle with paprika. 29. Honey Mustard-Pretzel: Toss the wings with 1/2 cup honey mustard and 1/2 teaspoon each kosher salt and pepper. Grind 4 cups pretzels in a food processor; transfer to a bowl. Add the wings and toss to coat. Roast until crisp, about 40 minutes. Serve with honey mustard. 30. Ginger-Scallion: Roast the wings. Heat 1/2 cup minced scallions with 2 tablespoons each butter, grated ginger, soy sauce and mirin (or sake), and 3/4 teaspoon each kosher salt and sesame oil. Toss with the wings. 31. Chinese Barbecue: Roast the wings. Heat 1/2 cup minced scallions, 1/3 cup hoisin sauce, 2 tablespoons each butter, honey and grated ginger, and 3/4 teaspoon sesame oil. Toss with the wings. 32. Thai Chili: Marinate the wings in 1 cup Thai sweet chili sauce, 1 shredded carrot, 2 tablespoons each olive oil, lime juice and grated ginger, and 2 teaspoons kosher salt, 2 hours. Drain, reserving the marinade. Roast at 475 degrees F, 15 minutes, then brush with the marinade and roast until slightly charred, 25 more minutes. Serve with lime wedges. 33. Taco-Spiced: Toss the wings with 3 tablespoons taco seasoning and roast. Serve with salsa. 34. Bacon-Taco: Make Taco-Spiced Wings (No. 33), wrapping a half strip of bacon around each wing before roasting. 35. Mole: Season the wings with salt and pepper and roast. Heat 1/3 cup mole sauce, the juice of 2 oranges, 2 tablespoons honey and 1/4 cup water. Toss with the wings. 36. Jamaican: Toss the wings with 3 tablespoons jerk seasoning and roast. Microwave 3 tablespoons each orange marmalade and water; brush on the wings and roast 5 more minutes. 37. Lemon-Garlic: Toss the wings with salt and 1 1/2 teaspoons paprika and roast 35 minutes. Sprinkle with 3 tablespoons each lemon juice and sliced garlic, and 1 teaspoon lemon zest; roast 10 more minutes. 38. Aïoli: Season the wings with salt and pepper and roast. Whisk 1/2 cup mayonnaise, 1 finely grated garlic clove, and 1 tablespoon each olive oil and lemon juice; serve with the wings. 39. Pesto: Season the wings with salt and pepper and roast. Toss with 1/2 cup pesto and 1/4 cup grated Parmesan. 40. Pizza: Toss the wings with salt and 2 teaspoons dried oregano; roast 30 minutes. Divide 1/4 cup sliced pepperoni and 1/2 cup sliced onion between the 2 baking sheets; roast 15 more minutes. Toss with shredded mozzarella and serve with warm marinara sauce. 41. Fra Diavolo: Season the wings with salt and pepper and roast. Cook 1 tablespoon red pepper flakes in 2 tablespoons olive oil, 1 minute, then add 2 cups marinara sauce and simmer 5 minutes. Toss with the wings. 42. Garlic-Chorizo: Season the wings with salt and pepper and roast. Cook 1/4 cup sliced dried chorizo in 1 tablespoon olive oil until crisp; add 3 sliced garlic cloves and cook until golden. Toss with the wings. 43. Popcorn: Finely grind 8 cups white cheddar popcorn and 2 teaspoons chipotle chile powder in a food processor. Dredge the wings in flour, then dip in 3 beaten eggs and coat in the ground popcorn mixture. Roast, turning once, until crisp, 45 minutes. Serve with ranch dip. GRILLED WINGS (Nos. 44 to 50) Grill 3 pounds chicken wings (split at the joints, tips removed) over medium heat, turning, until cooked through, 15 to 20 minutes. 44. Hawaiian: Purée 1 1/2 cups pineapple chunks with 1 tbsp each oyster sauce and honey. Toss the wings with salt and 1 tbsp vegetable oil and grill, brushing with the sauce in the last 5 minutes. 45. Carolina-Style: Mix 3 tablespoons each melted butter, yellow mustard, cider vinegar and brown sugar. Toss the wings with salt, pepper and 1 tablespoon vegetable oil and grill, brushing with the sauce in the last 5 minutes. 46. Cola-Glazed: Boil 1 can cola, 1 cup ketchup, 1/2 cup cider vinegar and
2 tablespoons puréed chipotles in adobo sauce until reduced to 1 cup. Toss the wings with vegetable oil and grill, brushing with the cola sauce in the last 5 minutes. 47. Blackened: Toss the wings with 1 1/2 teaspoons each Cajun seasoning, paprika, cayenne, dried oregano and thyme, kosher salt and pepper. Grill. 48. Tequila-Lime: Marinate the wings in 1/4 cup each tequila and lime juice, 2 tablespoons each olive oil and agave nectar, and salt and pepper to taste, 2 hours. Grill. 49. Thai Peanut: Marinate the wings in 1/4 cup each coconut milk and Thai peanut sauce, 1 hour. Grill on oiled grates. Season with salt. 50. Tandoori: Marinate the wings in 1/2 cup each tandoori paste and Greek yogurt, 30 minutes. Grill on oiled grates. "Gracious words are a honeycomb, sweet to the soul and healing to the bones Proverbs 16:24 ~Sugar ----- No virus found in this message. Checked by AVG - www.avg.com Version: 2014.0.4259 / Virus Database: 3697/7076 - Release Date: 02/08/14
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