Plan B's Chicken Wings
Plan B, which has restaurants in Glastonbury, Simsbury and West Hartford, shared this fairly simple recipe with us a few year's ago.
>> 36 chicken wing pieces
>> 1 tablespoon kosher salt
>> 1 cup cornstarch
>> Celery sticks
>> Blue cheese dressing
Preheat oven to 425 degrees.
Line two baking sheets with aluminum foil and lightly oil the foil using a pan spray or 2 tablespoons of vegetable oil. Set aside.
If necessary, cut whole chicken wings into two pieces. (Wings tips, if attached, can be cut off and discarded.)
In a bowl, toss the wings with the salt. Place wings in a large bowl or plastic shopping bag, add the cornstarch, and toss or shake to coat evenly. Remove wings, shaking off excess starch. Spread wings evenly on prepared baking sheets. (Do not crowd, or wings will not brown.) Bake in preheated oven for about 20 minutes, turn wings over and bake for an additional 15 minutes.
(You can do the recipe to this point up to one day ahead. Let wings cool. Cover tightly with plastic wrap and refrigerate. Thirty minutes before serving time, remove wings from refrigerator and continue with the recipe.)
Preheat a deep-fat fryer to 375 degrees. Use tongs to carefully lower a few wings at a time into the deep fat fryer. Fry until wings are golden and crispy, about 6 to 7 minutes. Remove fried wings to a mixing bowl. Pour desired sauce over the wings and toss gently with a spoon to coat them completely.
Serve wings warm with celery sticks and blue cheese dressing on the side.
Makes 6 hors d'oeuvres or 4 main-course servings.
>> 12 ounces of your favorite BBQ sauce (Plan B at the time favored Sweet Baby Ray's)
>> 3 tablespoons Maker's Mark bourbon
>> Place both ingredients in a bowl and mix well. Pour over prepared wings.
Hot Wing Sauce
>> 3/4 cup Frank's Red Hot sauce
>> 1 teaspoon cayenne pepper
>> 2 teaspoons garlic powder
>> 2 tablespoons butter, melted
Combine all ingredients and mix well. Pour over prepared wings.
Spicy Sweet Ginger-Garlic Chicken Wings
These wings take 30 minutes to prep, an hour to marinate and 45 minutes to cook. Save the wing tips to make chicken stock, and for the fish sauce, choose one with a light caramel color.
>> 1/2 cup each: granulated sugar, warm water
>> 1/4 cup each: fish sauce, white vinegar
>> 2 teaspoons fresh lime juice
>> 4 cloves garlic, minced
>> 1 dried Szechuan pepper, stemmed, seeded, skinned, minced
>> 3 tablespoons minced fresh ginger or 3 inches ginger, peeled, minced
>>2 pounds chicken wings, disjointed, wing tips removed
>>2 tablespoons brown sugar
Dissolve the granulated sugar in warm water in a large non-reactive bowl. Add the fish sauce, vinegar, lime juice, garlic, Szechuan pepper and ginger; stir to mix well. Add the chicken wings. Transfer to a sealable plastic bag; refrigerate 1 hour or, preferably, overnight.
Remove the wings from the bag; transfer the marinade to a small saucepan. Add the brown sugar. Cook over medium heat, stirring, to dissolve the brown sugar and reduce the marinade by half (for a thicker glaze, by two-thirds). Taste and adjust seasonings.
The wings can either be grilled or baked in a 350 degree oven on a rack placed on a baking sheet lined with aluminum foil for easy clean up. Turn every 10 minutes. Cook until tender, about 30 minutes.
Place the wings on a large plate of Asian noodles, steamed rice or shredded lettuce. Just before serving, pour the hot glaze over the top. Serves 4 to 8.
David Latt, Tribune Media Services