[blindcooks] Re: Chicken Drumsticks
- From: "Sharon" <mt281820@xxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Wed, 12 Feb 2014 16:50:32 -0500
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
>
>
>
>
>
>
> -----
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> Checked by AVG - www.avg.com
> Version: 2014.0.4259 / Virus Database: 3697/7076 - Release Date: 02/08/14
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>
>
>
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