White Wings Food

AUSTIN'S BEST WHITE WINGS

Steps:

• Preheat the oven broiler.
• Place quartered jalapenos on a baking sheet, and broil just until they start to brown, about 5 minutes per side. Remove from heat, and allow to cool enough to handle. Leave the broiler on.
• Stuff each jalapeno quarter with a pepperjack cheese strip, and wrap with chicken and bacon strips, securing with toothpicks. Arrange on the baking sheet.
• Broil wrapped jalapenos until cheese is melted and bacon and chicken are cooked through, about 5 minutes on each side. Serve on a platter with buffalo wing sauce and bleu cheese dressing for dipping.

BETTY WHITE'S CHICKEN WINGS

Steps:

• Arrange wings in shallow baking pan.
• Heat butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt.
• Cool; pour over wings and marinate at least 2 hours, turning once or twice.
• Bake in same pan at 375F for 1-1/4 to 1-1/2 hours, turning occasionally. (Use the plumpest chicken wings you can find; if your market only has the normal scrawny ones, don't cook longer than 75 minutes)
• Drain on paper towels and serve.

MOLASSES-GOCHUJANG WINGS WITH ALABAMA WHITE SAUCE

Steps:

• For the molasses-gochujang wing sauce: Combine the gochujang, molasses, soy sauce, brown sugar, ginger, garlic, shallot, salt, pepper and 1/4 cup water in a saucepan over medium heat. Bring to a boil. Once the gochujang and sugar have fully dissolved, reduce the heat to medium low and cook for 5 to 8 minutes. Reserve the sauce for tossing with the wings. If the sauce becomes too thick, you can add a little water until the desired consistency is achieved.
• For the wings: Heat the canola oil in a deep-fryer or large, heavy-bottomed pot to 375 degrees F.
• Toss the wings in the rice flour in a large bowl. Working in batches, slowly lower the coated wings into the oil. Fry until fully cooked, 10 to 12 minutes. Transfer to a large bowl and toss with the reserved gochujang sauce.
• Drizzle the Alabama White Sauce over the wings or serve on the side for dipping. Top with the scallions.
• Combine the mayonnaise, vinegar, lemon juice, horseradish, black pepper, garlic powder, granulated sugar, salt, mustard and cayenne in a bowl and whisk until fully incorporated.

WHITE WINGS RECIPE

Steps:

• Cut the boneless chicken breast into thin strips.
• Place a cheese cube and one slice of jalapeno on each chicken strip and roll up.
• Wrap a slice of bacon around each rolled up chicken slice, forming a ball, and at last, wrap another slice of bacon the opposite way.
• Tuck the slice of bacon into the ball, using toothpicks to hold in place.
• Grill the wings at medium heat for 20-30 minutes.
• Flipping constantly to ensure the chicken is cooked through.

SMOKED WINGS IN ALABAMA WHITE SAUCE

Steps:

• Prepare a smoker to 250 degrees F.
• For the rub: Combine the salt, brown sugar, paprika, white sugar, lemon pepper, chili powder, black pepper, cayenne pepper, dry mustard and garlic powder in a large bowl.
• For the wings: Wash and drain the chicken wings in a 2-compartment sink. Drain in a colander and move to a large mixing bowl. Sprinkle with 1 cup of the rub and toss. Distribute the wings evenly on smoker racks. Smoke for 2 1/2 hours. Place in a cooler overnight. When ready to eat, fry a serving for 1 to 2 minutes in hot oil and toss in some Alabama white sauce.
• Mix the mayonnaise, vinegar, white sugar, black pepper, kosher salt, chili powder, Worcestershire sauce and minced garlic in a bowl.

CHICKEN WINGS IN WHITE WINE SAUCE

Steps:

• Cut the chicken wings into three parts, main wing bone, second joint and wing tip. Use only the main wing bone. Use the other pieces for soup or another purpose if desired.
• Cut off the knobby ends of each main wing bone. Drop the main wing bones into a saucepan of boiling unsalted water and let cook three minutes. Drain. When the bones are cool enough to handle, carefully pull or push out the bones from the meat. Discard the bones.
• Cut the cucumber lengthwise into quarters. Scrape away the seeds. Cut each quarter crosswise into four pieces of uniform length. Drop the pieces into a saucepan of simmering water seasoned with salt. Simmer three minutes and drain.
• Heat two tablespoons of the butter in a saucepan and add the boned chicken pieces. Sprinkle with salt and pepper. Cook about five minutes on one side. Turn the pieces and cook for five minutes on the second side.
• Remove the chicken pieces and add the shallots and mushrooms. Cook, stirring, about three minutes and sprinkle with the vermouth and wine. Cook until most of the liquid evaporates. Add the cream, tomatoes, tarragon and half of the chervil or parsley. Cook until the sauce is reduced by half.
• Reduce the heat and add the wings to the sauce. Bring to the boil, coating the wing pieces with the sauce.
• Meanwhile, heat the remaining butter in a small skillet and add the cucumber pieces. Cook until the pieces are golden on both sides. Sprinkle with sugar and continue cooking, stirring, until the pieces are brown.
• Serve four chicken pieces in the sauce in the center of an appetizer plate. Surround each serving with four cucumber pieces. Serve sprinkled with the remaining chervil.

BEA'S BUFFALO CHICKEN "WINGS" (WHITE MEAT)

Steps:

• Place oven rack 6 inches from heat source; preheat broiler.
• Spray 15 ½ by 10 ½ inch jelly roll pan with non-stick cooking spray.
• Toss chicken with cayenne and onion salt.
• Place on prepared pan and broil 3 minutes.
• Meanwhile, in a microwave-safe small bowl, microwave hot sauce and butter until butter is melted.
• Add to chicken in pan and stir to coat.
• Broil 3 to 5 minutes longer or until chicken is no longer pink in center.
• While chicken is cooking, prepare blue cheese dip: In small bowl, combine sour cream, blue cheese, mayonnaise, milk and Worcestershire sauce.
• Serve chicken with dip, carrot and celery sticks.