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Maple Chipotle Chicken Wings

22.02.2013 30 Comments

Maple Chipotle Chicken Wings2

I have to admit, I did think about adding blood orange juice to this. I have a thing for blood oranges. But, I refrained, I was afraid I’d lose all of you who aren’t as into those guys as I am.

But I did fall back on my love of chipotle. We all have these "go to" flavors, don’t we? Even though we want to broaden our culinary horizons, we seem to be drawn back to that same section of the pantry. That’s ok, isn’t it?

I’m a chipotle, smoked paprika, roasted garlic, fresh basil,  sriracha, kinda girl. I also love with burrata cheese, masa harina and almost bitterly dark chocolate.

Just once I’d like to walk into the kitchen and have Ted Allen hand me a "basket of mystery ingredients" just so that I can figure out how to use them in a delightful way without any of my usual culinary crutches.

But for now, here are some chicken wings, beautifully balances with sweet and heat.

Maple Chipotle Chicken Wings

Ingredients

  • 1/2 cup pure maple syrup
  • 2 tsp balsamic vinegar
  • 2 chipotle peppers plus tsp adobo
  • 2 lbs chicken wings
  • salt and pepper
  • ½ cup flour
  • ½ tsp brown sugar
  • pinch cayenne
  • Olive oil spray

Instructions

  1. Preheat the oven to 450.
  2. Add maple, balsamic and chipotle to a food processor, process until smooth and well combined. Set aside.
  3. Rinse the wings in cold water and pat dry, sprinkle with salt and pepper on all sides.
  4. In a large bowl add the flour, brown sugar, pinch cayenne. Toss the chicken wings in the flour until completely coated.
  5. Cover a baking sheet with aluminum foil. Spray with cooking spray.
  6. Add chicken to the baking sheet in an evenly spaced layer. Lightly spray with olive oil.
  7. Bake at 450 for 10 minutes. Remove from oven, brush with glaze, return to oven for 10 more minutes, turn over, brush with glaze. Repeat. After 30 minutes (3 rounds) turn the oven to 500 and cook chicken until cooked through, about 10 to 15 additional minutes. Remove from oven, brush with remaining glaze.

 

Maple Chipotle Chicken Wings

Chili Beer Chicken Wings

04.09.2012 39 Comments

 

 

Last Friday I was able to visit the Los Angeles CBS studios. They even let me do a cooking segment. Originally slotted for 4 to 5 minutes, the loved me so much, they let me run to 6 1/2 minutes. Aren’t they great?

A few questions threw me off, "Were you in a sorority?" and "What IS craft beer?"

The first, I’m ok with dismissing, but the second left me to wonder. If you have to define Craft Beer in one sentence to someone who knows nothing about beer beyond the college Greek System drinking games, how would you do that? It seems like everyone has different definitions, some focusing on the size of the brewery, or the quality of the ingredients or the breweries funding source or even if the company is publicly trader. But what about the beer? What makes if truly craft? You could write entire books trying to answer that one question.

What is "craft beer"?

If you have a quick, one sentence answer for me, I’d love to hear it.

But in the meantime, I’m going to introduce you to a beer that was perfect for my sort of sweet, fairly spicy, beer infused chicken wings that are sort of perfect for the beginning of football season.

Dogfish Head, Festina Peche is brewed with peaches (not an extract) that feeds the yeast so the peach flavors are pervasive. Not a beer for everyone, it tends to be a bit polarizing, but an excellent example of a well done Berliner Weisse fermented with peaches. It is also an excellent beer for this recipe.

Chili Beer Chicken Wings

Print Recipe

Ingredients
  

  • 2 1/2 lbs chicken wings and drumsticks
  • 1/3 cup cornstarch
  • 2/3 cup beer
  • 1/4 cup soy sauce
  • 2 tbs honey
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp red chili flake
  • 1/2 tsp salt
  • 1 tbs rice wine vinegar

Instructions
 

  • Preheat the oven to 425.
  • Rinse the chicken wings in cold water and dry well.
  • Sprinkle chicken on all sides with cornstarch and rub to coat.
  • In a separate bowl, add the beer, soy, honey, chili powder, garlic powder, red chili flake, salt, and vinegar, stirring well to combine. Add the chicken, toss to coat. Cover bowl with plastic wrap and place in the fridge for ten to twenty minutes.
  • Line a baking sheet with aluminum foil.
  • Remove the chicken from marinade and arrange wings on the baking sheet and bake at 425 for ten minutes.
  • While the chicken is baking, add the remaining marinade to a pot over medium high heat, stiring frequently, reduce until thickened and syrupy, about 8-10 minutes.
  • Once the marinade has reduced, remove the chicken from the oven and brush with the thickened marinade, turn them over, brush with marinade on the other side.
  • Return to the oven and allow to cook for an additional ten minutes, basting again.
  • Allow chicken to bake until cooked through, an additional 10-15 minutes.
  • (Note: the total cooking time for the chicken will be approximately 25-35 minutes, requiring basting every ten minutes)