Adapted from Meredith Steele Steele House Kitchen.com November 20, 2015
For this Super Bowl Party LI (51), I was looking for something that had a taste of something that was sweet, spicy and smoky with a touch of heat. I found this recipe for these baked Brown Sugar Chipotle Wings made with McIhenny Tabasco® Chipotle Pepper Sauce. This particular flavor of pepper sauce blends Mexican heritage with the Louisiana traditions of Cajun and Creole cooking. A most divine combination, if I say so myself. Anyways, to make a long story short, these wings came out crispy with the meat practically falling off the bone and were ever so tender. This is just about the most perfect finger food for a party, game day or for any time that you want a quick snack to satisfy the flavor cravings. And the best part about it, you don’t have to fry the wings in a pot of hot oil!
Serves 4 to 6
3 – 4 pounds chicken wings, cut into drums and flats, tip discarded
1 teaspoon kosher salt
1 tablespoon baking powder
3 Tablespoons melted unsalted butter
2 Tablespoons light brown sugar
1 1/2 Tablespoons McIhenny Tabasco® Chipotle Pepper Sauce
Preheat oven to 450°F.
Line rimmed baking sheet with aluminum foil, and set rack inside. Using paper towels, pat the chicken wings dry and place on a large rimmed baking sheet, being careful not to overlap.
Place 1/3 of wings in large bowl, sprinkle with 1 teaspoon baking powder and 1 teaspoon salt, and toss until thoroughly and evenly coated. Place on rack, leaving slight space between each wing. Repeat with remaining two batches of wings.
Place the wings in the oven and roast for 35 minutes. Flip wings, and continue to roast for 15 to 25 minutes longer until golden and crisp.
While the wings are roasting, combine hot melted butter, brown sugar, Tabasco® Brand Chipotle Pepper Sauce, and salt in a large bowl that is big enough to hold all the wings. Stir until smooth and sugar has dissolved.
Immediately after the wings come out of the oven, transfer them to the sauce and toss to coat. Plate the wings and serve.
Beer Pairings: wheat beers such as Hefeweizen or even a raspberry Lambic.
Baking powder, not to be mistaken with baking soda, is a leavening agent usually used in baked goods such as cookies and cakes. It’s a mixture of sodium bicarbonate, cream of tartar and cornstarch. When mixed with salt and coated on chicken the baking powder dries out the skin, leaving it crisp and crunchy. The science behind this cooking technique is that the addition of the baking powder raises the pH level in the chicken, making the wings more alkaline (basic) allowing the peptide bonds of the proteins in the skin to weaken, creating a texture that is less leathery or papery, and more crispy.
DO NOT use baking soda as a substitute for the baking powder. Baking soda will give your wings a very distinct salty and metallic bitterness that will not be pleasing to your taste buds.
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‘ Whenever my dad goes to a restaurant he always says the same thing. “God, I can make a meal just from the appetizers.” So, that’s what I’m making him: a meal of appetizers.’- NBC’s Will & Grace, Season 3/Episode 15 “Cheaters”, Scene IV that aired on February 22, 2001.
That quote has been stuck in my head ever since I watched the NBC sitcom, Will & Grace…..loved that show….
And given that the Holiday Season is fast approaching, I am focused on appetizers lately. Easy finger foods that can be prepared with items already in your pantry.
Here are just a few of my favorite savory and sweet appetizers, so far. Enjoy!
In making conch fritters, I found that using this batter mix is an easy quick way to make a crowd pleasing appetizer.Louisiana Beer Batter Mix is the #1 selling fish fry brand in the United States. The light and flaky pub style batter is perfect for just about any type of seafood and is just as great for making onion rings as well. All you have to do is just add your favorite brew or any type of carbonated drink. I use either club soda or seltzer water, which are neutral in terms of taste. If conch is not available in your area, any type of firm white fish can used instead, in this recipe. Enjoy!
Serves 4 to 6
3-4 pounds conch, cleaned and diced
3 tablespoons lemon juice
1 medium red bell pepper, seeded and diced
1 medium green bell pepper, seeded and diced
1 small yellow onion seeded and diced
One bag of Louisiana Beer Batter Mix
1 cup beer or club soda
Canola oil for deep frying
Soak the prepared conch in lemon juice for 25 minutes.
Preheat the canola oil in large Dutch oven.
Drain conch. In a large bowl add the conch, bell peppers, onions, egg, Beer Batter mix, and beer or club soda. Mix until smooth.
Using a table spoon, scoop a rounded measure of the conch mixture, shaking off excess and carefully add to the oil.
Deep fry at 375°F until golden brown.
Drain in paper towels and serve immediately with your favorite dipping sauce.
For a sweet treat, boil a can of sweetened condense milk to make a rich and creamy caramelized spread that can be served with sliced fruits, whole strawberries or slathered on crackers and mini bread slices.
Makes about 1 cup Ingredients:
One small can of sweetened condensed evaporated milk.
Remove the label and place the unopened can of condensed milk in a deep saucepan and cover the can completely with water.
Bring the water to the boil then reduce the heat to simmer and let the can simmer covered in water for 2 1/2 to 3 hours CAUTION- CONSTANTLY MONITOR THE WATER IN THE SAUCE PAN. Do not let the he saucepan boil dry or an explosion will occur. Keep checking and adding water as necessary.
After 3 hours, carefully remove the can and wait at least 20 minutes before opening the can very carefully in the sink. The contents will still be very hot.
The condensed milk will look like creamy brown caramel. Stir the caramel in the can with a fork to remove any lumps, then pour the caramel into a bowl for serving.
The spread can be refrigerated for up to 3 days. Soften the spread in the microwave at 5 second intervals, stirring between intervals, until the caramel is spreadable.
Kung Pao Oven Baked Chicken Wings
This is another version of the East meets the Deep South. Chicken wings baked in the oven and coated with a spicy glaze makes for a fantastic tasting appetizer. Serves 4 to 6
1/2 cup honey
1/4 cup minced fresh ginger
1 quart plus 2 Tablespoons canola oil
1 small onion, minced
3 garlic cloves, minced
2 Tablespoons mirin
3 Tablespoons unseasoned rice vinegar
3 Tablespoons low-sodium soy sauce
3 Tablespoons soy sauce
2 Tablespoons black bean paste
1 Tablespoon sambal oelek
1 cup whole wheat flour
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 pounds chicken, tips removed and cut into sections
4 Tablespoons cold water
1/4 cup salted roasted peanuts, chopped
3-4 scallions, minced
In a small saucepan, bring the honey and 1 tablespoon of the ginger to a simmer. Let cool, then strain the honey into a bowl.
In a medium saucepan, heat the 2 tablespoons of canola oil. Add the onion and cook over low heat, stirring, until softened, about 4 minutes. Add the garlic and the remaining 3 tablespoons of ginger and cook over low heat until softened, about 2 minutes. Stir in the mirin and vinegar and simmer until slightly reduced, 2 minutes. Add both soy sauces and the black bean paste and simmer just until slightly thickened, about 1 minute. Stir in the sambal oelek.
Preheat the oven to 375°F.
Season the flour with salt,garlic powder, onion powder, salt and cayenne pepper.Prepare an egg wash by whisking the 2 eggs and cold water togetherin a large bowl.Dredge wings pieces in the seasoned flour; then dip into the egg wash. Quickly drop the wings one by one, back for a final time into the seasoned flour. Spread the coated wings onto a lightly oiled baking sheet. Do not crowd them together closely, they need a little space between them to make them crispy. Bake the wings for about 30- 35 minutes or until fully cooked to the bone. The wings should also be turned over once about 20 minutes into the cooking time. The cooking time will vary depending on the size of the wings you use. Drain on a wire rack or on paper towels for a few minutes before tossing with the Sauce.
Transfer the wings to a large bowl and toss to coat with the sauce. Add the peanuts and scallions and toss the wings drizzle with the ginger honey and serve.
Zucchini and Potato Chips with Gorgonzola Cheese Adapted from Fresco by Scotto Restaurant, 2014
6 large baking potatoes
3 large zucchini
4 Tablespoons all-purpose flour
1/8 teaspoon cayenne pepper
2 Tablespoons olive oil
1 1/2 cups crumbled Gorgonzola cheese
Kosher salt to taste
Preheat the oven to 350°F.
Scrub potatoes and cut into very thin slices using a mandoline and immediately place in a bowl of cold water. Cut zucchini into thin slices, place in a large bowl and toss with flour and cayenne pepper. Drain potatoes and dry on paper towels.
Place potato and zucchini chips on two large baking pans Toss chips with olive oil and spread the chips out, making a single layer. Bake the chips in the oven for 18-25 minutes until crisp and lightly brown; drain, season with salt and let cool.
Add potato and zucchini chips to a large baking pan. Spread out evenly to make just one layer. Top with Gorgonzola cheese and bake in a 350°F oven until cheese melts. Serve immediately.
Korean French Fries
Instead of frying the French fries, I opted to bake mine in the oven, which gave a crisp finish.
For the Bulgogi
1 small onion, minced
3 garlic cloves, minced
1 Tablespoon minced fresh ginger
1/2 cup soy sauce
2 Tablespoons sugar
1 Tablespoon distilled white vinegar
1 teaspoon toasted sesame oil
1 pound boneless rib eye steak, cut into very thin, 3-inch slices
2 tablespoons vegetable oil
1 pound frozen French Fries
For the Toppings
1/2 cup sugar
1/4 cup distilled white vinegar
2 Tablespoons Korean chile paste (gochujang)
2 Tablespoons soy sauce
1 cup kimchi
1/2 cup mayonnaise
3 Tablespoons Sriracha, plus more for serving
Shredded cheddar, chopped white onion, toasted sesame seeds and cilantro, for serving
To make the bulgogi: In a resealable plastic bag, combine the onion, garlic, ginger, soy sauce, sugar, vinegar and sesame oil. Add the rib eye and toss to coat. Seal the bag and refrigerate overnight.
Drain the meat, pick off the solids and pat dry. In a large skillet, heat the vegetable oil until smoking. Add the meat and cook over high heat, turning once, until lightly browned, 4 minutes. Transfer the meat to a plate and keep warm. Rinse out the skillet and wipe dry.
Prepare the french fries in the oven, according to directions given on the particular brand that you like.
To prepare the toppings: In a medium bowl, combine the sugar, vinegar, chile paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet until very hot. Add the kimchi and cook over high heat until the liquid is thickened and glossy and the kimchi is browned in spots, about 5 minutes.
In a small bowl, whisk the mayonnaise with the 3 tablespoons of Sriracha.
Scatter the french fries on a platter and top with the bulgogi and kimchi. Drizzle with some of the Sriracha mayonnaise and sprinkle with cheddar, onion, sesame seeds and cilantro. Serve with additional Sriracha.