[blindcooks] Re: Brainstorming chicken wing flavors
- From: "Betty Emmons" <bettycemmons@xxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Fri, 4 Apr 2014 17:54:47 -0500
we had a restaurant here which made dill pickle dressing using ranch and bleu
dressing.
Betty emmons
----- Original Message -----
From: Jon Rawlings
To: blindcooks@xxxxxxxxxxxxx
Sent: Friday, April 04, 2014 10:00 AM
Subject: [blindcooks] Re: Brainstorming chicken wing flavors
Dill pickle-flavored chicken wings? That's an odd one for sure. I'm not
sure how I would get that kind of a flavor into a glaze for wings, but it does
give my mind something to ponder. The ranch and blue cheese, however, you may
be on to something there, except it's so easy to just dip the fried wings into
either one of those dressings if that flavor is what you're after. I'll have
to think on all these suggestions. Jon
----- Original Message -----
From: Betty Emmons
To: blindcooks@xxxxxxxxxxxxx
Sent: Friday, April 04, 2014 4:04 AM
Subject: [blindcooks] Re: Brainstorming chicken wing flavors
dill pickle ranch or dill pickle blew cheese. sorry for the spelling
Betty Emmons
----- Original Message -----
From: Jon Rawlings
To: blindcooks@xxxxxxxxxxxxx
Sent: Friday, April 04, 2014 12:18 AM
Subject: [blindcooks] Re: Brainstorming chicken wing flavors
Hmmmm....the cherry and chili idea sounds pretty strange to me, but it
might be worth a try. The maple bacon flavor appeals a bit more, but Emily
both have some strong opinions on combining bacon with excessively sweet or
unusual flavors. I guess you'd say we're bacon purists for the most part.
Maple bacon is OK, and the stuff baked in the oven with brown sugar is alright,
but that's about as far as I'm willing to go. But I like the idea of maple and
some other flavor, perhaps paired with mustard or barbecue sauce or some other
flavor. I thought of two more I may go ahead and add to my list; sweet and
sour, and a Chinese 5 spice flavor. I also came up with a way of making the
barbecue flavor. I'd oven-fry the wings, then make a simple barbecue sauce,
toss the wings with half the sauce, then put them back in the oven for just a
few minutes. I'd toss the wings with the second half of the sauce, then serve
them without any further cooking or drying out. Jon
----- Original Message -----
From: Susan Tabor
To: blindcooks@xxxxxxxxxxxxx
Sent: Thursday, April 03, 2014 9:39 PM
Subject: [blindcooks] Re: Brainstorming chicken wing flavors
Hi, Jon and list:
OK, I'll submit a couple:
1. Cherry chili chicken wings
2. I have a cherry chili chicken recipe that is delicious. It's
basically canned cherries, chili sauce and some onion. It's really good! You
could add some peppers. You could also add some red wine to the sauce.
3. Maple Bacon wings
4. I just love bacon! And I also love maple syrup! Maple-cured
bacon is delicious! So how about some chicken wings with bacon and maple syrup?
Just a couple of different takes.
Cheers,
Susan
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Thursday, April 03, 2014 11:30 PM
To: Blind Cooks List
Subject: [blindcooks] Brainstorming chicken wing flavors
With my recent success in making good oven-fried chicken wings, I've
decided to make a list of all the different flavors I want to either create or
find recipes for in the near future. I checked out the online menu at Buffalo
Wild Wings; a restaurant and sports bar Emily and I enjoy a great deal when we
have a little cash to spare. They have a large variety of different flavors,
but I managed to come up with about 10 that top my list so far. I invite each
of you to add other flavor ideas that are not mentioned here. Here's my list
so far:
1. Classic Buffalo. I know this is an old stand-by flavor, but I
really want to find the perfect balance between the Buffalo sauce and melted
butter for a nice medium heat that still lets that tasty vinegary flavor shine
through.
2. Barbecue. I wouldn't mind having a couple different flavors of
barbecue, such as smoky bourbon or something similar, but the sauce must be
made at home. I don't want any store-bought sauce for this.
3. Teriyaki. And by that I mean the simple flavors of soy sauce,
sugar or honey, fresh ginger, a touch of garlic and rice wine; nothing more. A
touch of heat would be OK, but I'd want to keep it classic.
4. Thai Curry. From what I remember of this flavor, it's a
moderately-hot and spicy flavor that uses either red or green curry paste as
the base and has a lime flavor as well.
5. Mango Habanero. This is one of my favorite flavors at the
restaurant, even though it's one of the hottest flavors on the menu. Mango is,
hands down, my favorite fruit, so it follows that I must have a recipe for the
perfect mango habanero glaze for wings.
6. Honey Mustard. Or, I'd settle for a less-sweet version, so long as
the primary ingredient in the glaze is mustard, such as mustard and herb or
something. But honey mustard would be a good place to start. The website says
they have a limited time flavor which I have not had for a mustard bourbon
glaze which sounds awesome.
7. Lemon Pepper. This is one of the dry rub flavors BWW offers, and
since I love the taste of lemon pepper seasoning on all kinds of things, I've
got to figure out how to cram that flavor into a chicken wing as well.
8. Garlic Parmesan. The food wishes website has a recipe for this
exact flavor that I'm anxious to try. He uses a lot of garlic and real
Parmesan cheese in the coating. Yum!
9. Caribbean Jerk. I think the name speaks for itself, so enough said.
10. Southwest Chipotle. BWW has a dry rub flavor they call desert
heat, but I have no idea what's in it, and since I love the flavor of chipotle,
I'll have to come up with something that has all my favorite Southwest flavor.
On that same note, I may also try a chipotle molasses glaze just to see how it
comes out.
These flavors are in addition to the orange marmalade and Hoisin sauce
recipe I posted earlier this week, and I'll probably come up with more. The
restaurant also has a salt and vinegar flavor, but I don't think I've ever had
that flavor before. If I like it, I'll have to figure out how to create it at
home. Again, if any of you come up with other flavor ideas, whether for a
glaze or a dry rub, please do share.
Jon
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