What a pretty name. Best wishes for a healthy and happy baby! Also best wishes and prayers for Emily. Oh,, and you too! grin! ----- Original Message ----- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx> Sent: Tuesday, April 08, 2014 12:28 AM Subject: [blindcooks] Re: Chicken wings
Heather:I'm glad you found the orange chicken wing recipe. I hope you make it soon and report back on how they turned out. If you really like the orange flavor, you might consider some very-finely-grated orange zest in the sauce right after it comes off the heat. As for our little girl's name; her middle name will be Patrice, which is Emily's Mom's name. We named her Heather after Emily's best childhood friend who has a daughter named Emily. The deal is that Emily has the veto on any girl names, but I have it if we ever have a boy. I think I've already got a couple good male names picked out, but, we'll cross that bridge when we get there. Good luck with the wings. Jon ----- Original Message ----- From: "Heather" <copperlee73@xxxxxxxxxxxxxxx>To: <blindcooks@xxxxxxxxxxxxx> Sent: Monday, April 07, 2014 1:40 PM Subject: [blindcooks] Re: Chicken wingsHi Jon, You are going to name your girl Heather? May I ask the middle name? Mine is Lynn. I have also seen Marie and Elizabeth.Yes, I have the orange marmalade recipe. Thank you. I will try the rice flour coating the next time I bake my chicken wings and report back.Congratulations ahead of time for the birth of your precious bundle!----- Original Message ----- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>To: <blindcooks@xxxxxxxxxxxxx> Sent: Friday, April 04, 2014 12:03 AM Subject: [blindcooks] Re: Chicken wingsHi Heather:I just realized that you have the same name that we plan to name our little girl when she arrives in just a few more weeks. Anyway, about the wings. I sent the recipe for the orange marmalade glaze in an earlier message a couple days ago. I did not change the subject line to reflect that there was a recipe in the message, but it was still sent to the list. If you missed it and can't recover it, let me know and I'll send it again. As for rice flour; from what I hear, rice flour is used extensively in Asian cooking on fried foods because it supposedly yields a lighter and crispier coating than the wheat flour we use here. I am not sure if using rice flour on something cooked in the oven would work as well as it does when used as a coating for deep-fried foods, but I see no reason why you couldn't give it a try. It's true that rice flour is a gluten-free alternative for those who can't have it. I say give it a shot, then let us know how it turns out. Oh, and by the way, what is often called glutinous rice does not actually contain any gluten at all. Jon----- Original Message ----- From: "Heather" <copperlee73@xxxxxxxxxxxxxxx>To: <blindcooks@xxxxxxxxxxxxx> Sent: Thursday, April 03, 2014 6:06 PM Subject: [blindcooks] Re: Chicken wingsOh thanks Jon for sharing this method. I did try the slow cooker method but they weren't crispy even after putting them under the broiler. Now I have a question for you. What about coating them in seasoned rice flour? I have heard on cooking shows that it has a lower protein content and makes for a crispier coating than regular flour. Just thought I'd get your thoughts about that. I would love a recipe for the orange marmalade wings. That is right up my alley. Thanks again for sharing this with us! ----- Original Message ----- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>To: "Blind Cooks List" <blindcooks@xxxxxxxxxxxxx> Sent: Monday, March 31, 2014 1:23 PM Subject: [blindcooks] Chicken wingsSo as some of you may know, I have been trying to figure out how best to make chicken wings that are ready for all kinds of sauces and glazes. Deep frying is the classic way and it always works, but it's also time-consuming and makes a big mess. I've tried Alton Brown's method of steaming the wings to par-cook them and then finishing in the oven, but that still doesn't get me the results I want, or at least, it hasn't yet. Cooking them in the slow cooker and then finishing them under the broiler is good, but it can still be a bit tricky to get any crispiness on the wings. Baking them on a sheet pan, whether lined with foil or not, whether greased or not, has been a big headache for me because not only do the wings often put off some smoke, but the skin sticks tenaciously to any metal surface they are on, and often, the skin is left behind when it's time to eat. But, last weekend, I really wanted to make a chicken wing recipe I found on Food Wishes for wings glazed with orange marmalade, Hoisin sauce, ginger, and rice vinegar, along with a few other flavors. I defrosted the wings, dried them off as best I could, then dredged them in seasoned flour, coated the parchment with enough oil to just cover the bottom, and laid out the wings on the prepared pan. I baked them at 425 degrees for about 20 minutes, then flipped them over and baked for another 25 minutes. The wings did not stick to the paper at all, and all of them had a pleasantly-crispy coating that held up well to the glaze. The result is not exactly the same as deep fried, but it is close, and a lot easier to pull off. At last, I've found a method that really seams to work. Now, the goal is to come up with a list of various sauces and glazes I can put on these wings, including the perfect Buffalo sauce, honey mustard, teriyaki, barbecue, and any other good flavors I can find. Food Wishes even has a recipe for garlic Parmesan wings that use a different cooking method, but still sound fantastic. I don't know if anyone else out there has been looking for the best way to make chicken wings, but if so, give my method a try and see if it doesn't work for you. Jon
