[blindcooks] Re: Chicken wings
- From: Penny Golden <goldpen@xxxxxxxxxxxxxxx>
- To: blindcooks@xxxxxxxxxxxxx
- Date: Tue, 08 Apr 2014 11:34:06 -0500
And Jon, may your little lassie arrive as pink and perfect as can be! Good
luck being that Perfect Dad when the time comes. As I read your little "baby
notes," I send up prayers on the behalf of all of you.
----- Original Message -----
From: Jon Rawlings <twosocks76@xxxxxxxxxxxxxxx>
To: blindcooks@xxxxxxxxxxxxx
Date: Tuesday, April 8, 2014 8:33 am
Subject: [blcooks] 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: [blcooks] Re: Chicken wings
>
>
> > Hi 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: [blcooks] Re: Chicken wings
> >
> >
> >> Hi 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: [blcooks] Re: Chicken wings
> >>
> >>
> >>> Oh 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: [blcooks] Chicken wings
> >>>
> >>>
> >>> So 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
> >>>
> >>
> >>
> >
> >
>
>
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