Drunken Chicken Wings Food

DRUNK CHICKEN

Steps:

• Rinse and dry the chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas, slide bay leaves under skin. Coat chicken with poultry seasoning.
• Drink half the can of beer, pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight up position.
• Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).
• Prepare grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill.
• Place chicken in center standing up on can to cook. Cover and cook for two hours.
• Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, let chicken sit for fifteen minutes before cutting.

DRUNKEN CHICKEN WINGS

Steps:

• Start by combining all the ingredients to make the marinade in a small bowl, mixing well.
• Place the chicken wing sections in a large bowl or large ziplock bag, then the marinade. Mix the wings in the marinade so they all get coated.
• Cover the bowl or seal the ziplock bag and refrigerate for 4-6 hours. You can marinate the wings overnight if needed. (bone-in and skin-on chicken is okay to marinate overnight)
• Preheat oven to 400°.
• Line a baking pan with foil.
• Arrange the chicken wings in a single layer in the pan, and pour the marinade evenly over all the wings
• Bake until meat is well browned and pulling away from the bone, about 1 hour to 1 hour and 15 minutes.
• Any marinade that is on the tray with the fully cooked chicken wings is safe to use since its been a subjected to a high temperature.

DRUNKEN WINGS

Steps:

• Mix all ingredients in a bowl.
• Marinate for at least 2 hours at room temperature.
• Saving marinade for basting, put wings on broil rack and broil until browned and cooked (about 20 minutes) basting every 10 minutes.
• Transfer to platter and serve.

DRUNKEN CHICKEN

Steps:

• Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
• Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
• Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
• Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
• Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
• Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
• Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
• Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
• Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.

DRUNKEN CHICKEN WINGS (醉雞翼)

Steps:

• 1) Place the chicken wings on the bottom of a large pot. Try to arrange them in one layer. Then add the Chinese rice wine. Also add water until the wings are just submerged.
• 2) Trim and clean the spring onion. Chop it in half. Add the white part to the wings. Keep the green part for garnish later. Also add the piece of fresh ginger, lemongrass, chicken bouillon cube, soy sauce and star anise.
• 3) Place the wings over high heat and bring them to a boil. Then turn the heat low and put a lid on the pan. Simmer the wings for 20 minutes.
• 4) Once cooked, take the pot off the heat and let the wings cool down fully in the Chinese wine broth.
• 5) Divide the chicken wings over deep plates and drizzle with the wine broth. Garnish with finely sliced spring onion greens. Serve the drunken chicken cold with boiled or steamed rice.

DRUNKEN GRILLED WINGS

Steps:

• Cut chicken wings into two pieces.
• One part wing, and the other drumlet.
• Mix remaining ingredients together in a bowl.
• Add the chicken wings and drumlets into bowl and mix well.
• Wrap bowl with glad wrap and pop it into the fridge overnight.
• The next day, place chicken on the grill and brush with remaining juices in the bowl.
• Grill the chicken at 400 Fahrenheit for 20 minutes turning over once.
• The more often juices from the bowl is brushed on, the tastier the wings will be.