Delicious Wang Recipes (NFL Playoff-R)
DB_Cooper
Manhatin' 7,823 Posts
So, I'm going to make some wangs for the Pats-Jets game Sunday, and I've been going through a gang of recipes. Right now, I'm leaning toward the recipe below, but I'm down to hear some more good wang recipes and tips/tricks. I'll also open this thread up to any good recipes Oliver may have.
Wangs
1 cup hot sauce
1/2 cup honey
6 tablespoons unsalted butter
1 tablespoon red wine vinegar
24 chicken wangs, tips removed
salt and pepper
Combine the ingredients in a crock pot and cook on low for 6-8 hours.
Blue Cheese-Yogurt Dip
1 pint thick Greek yogurt
3/4 cup crumbled Danish blue cheese
2 tablespoons finely chopped red onion
3 tablespoons finely sliced scallions
salt and pepper
Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.
Wangs
1 cup hot sauce
1/2 cup honey
6 tablespoons unsalted butter
1 tablespoon red wine vinegar
24 chicken wangs, tips removed
salt and pepper
Combine the ingredients in a crock pot and cook on low for 6-8 hours.
Blue Cheese-Yogurt Dip
1 pint thick Greek yogurt
3/4 cup crumbled Danish blue cheese
2 tablespoons finely chopped red onion
3 tablespoons finely sliced scallions
salt and pepper
Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.
Comments
My technique is the following
Brine in beer+worchestire 24h before the game
dry them down
salt,pepper,paprika
(u can use tandoori for indian variation or sazon for latino, chinese 5 spice for asian)
rub that in then pour over some olive oil or pesto
cook them in the oven for 1hour low heat
strain and keep the juice for a sauce
toss in your favorite bbq sauce and put them on the grill for 10 min before serving
(i use a jerk spice sauce, also love using tamarind based sauces)
and voila
if you like it sweeter the tandori maple is agreat combo so is a hoisin/honey glaze
my dip
thick ass yogurt,garlic,mint,parley,salt pepper, hotsuace in the blender,slight mayo if you like
2 cups sugar
1 whole bulb of garlic (smashed up)
sliced ginger
bottle of mirin (8oz?)
Mix over med-lo heat until sugar is melted
Marinate a grip of wings in the stuff for AT LEAST 24 HOURS (this part is key)
Bake them on wire rack @ 300(f) until they're like candy (1.5-2 hours)
Be sure to line your baking sheet with foil before you put the wire rack on. Shit is hard to clean.
in the crock pot will make them sauce slathered, melt in you mouth boneless style?
compared to my crunchy skin version?
Oh, yes indeed! Those wangs will most definitely melt in your mouth. I do like crispy wangs too, though.
God damn, that sounds good too. Candy wangs. YES.
Sayin'. Where you at, Oh? I wanna peep your wang game.
b/w
I have no recipes to share but I will say that my least favorite wangs (besides several relatives) are those that come in cheap-o party platters, all cold and slimy with some weak ass sauce.
I say keep it simple, butter and either this...
Or this...
And then some blue cheese.
And lots of beer.
3 tablespoons dark brown sugar
1-1/2 tablespoons coarse salt
1-1/2 tablespoons ground coriander
1-1/2 teaspoons black pepper
1 teaspoons garlic powder
1 tablespoon fresh thyme
1-1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 to 1 teaspoon of cayenne pepper
and
Yes it does make the skin rubbery. You can make some good sauces in the slow cooker but I don't like how the wing texture turns out.