Winning wings are just the thing for a half time snack while waiting for the real food to appear. There are a whole ranch of dipping sauces that go with wings, but with my wings, I prefer a simple ranch dressing.
Here’s what you’ll need:
1 cup all-purpose flour
1 cup cornmeal
1/4 cup Sea Salt
1/4 cup ground cayenne pepper
1/4 cup paprika
A dash or two of any crazy named hot sauce you may have on hand. I use PETA (People for the Eating of Tasty Animals) sauce
2 cups milk
18 whole chicken wings
1 bottle Smart Balance(R) “Buttery Burst” spray
Preheat oven to 400 degrees. Trim the ends off the wings and keep these in a plastic container, they are good for making stock. Then separate the lower wing (drumlette) from the mid-wing. Mix first 5 ingredients in gallon-size resealable plastic bag.
In a shallow bowl pour the milk and give it a dash or two of hot sauce. Dip the wings in this mixture and place them, two at a time in the bag and shake till evenly coated. Lightly shake off excess and arrange wings on 2 baking trays. Bake in the preheated oven for 30 minutes. Turn wings and bake for an additional 30 minutes or until crispy-brown.
These wings go well with a Blue Point brewery Toasted Lager… you knew there was going to be a local Long Island twist here somewhere.
Well, the big game is a week away, and I’ll be focusing my attention on things from Long Island’s sunny shore that go well with watching a football game. So, I have been in the lab, that tiny slab of a kitchen, and with a sale on crab meat and jalepeno’s… well I can find a good way to work these two together… a newly minted classic – crab cakes with kick.
Here’s what you’ll need:
1 lb lump crab meat
1 jalepeno pepper (seeded and diced)
1/2 small red pepper (finely diced)
1 tablespoons dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon crab seasoning ( I use old bay)
dash of hot sauce
Empty the crab into a large bowl, sort through, looking for pieces of shell to remove. Add jalapeno, red pepper, mustard, mayonnaise, crab seasoning and hot sauce.
Don’t be too rough when mixing these together. You don’t want to break up the crab lumps too much. Its not like making tuna salad. Now, add enough bread crumbs to keep it together, don’t use too much you don’t want these too dry, they’ll fall apart when cooking.
For an appetizer size portion, this should make about eight to ten little cakes, or four main course (man size) cakes. If you are going to fry these, roll the finished cake in bread crumbs. If you are going to broil them skip the extra bread crumbs and spray lightly with olive oil. Either fry in vegetable oil or broil until brown.