I forget that many of you don't know me, but if you did, you'd probably be asking yourself right about now, chicken wings? Really? She finally decides to put together this blog, and the first post is on how to make chicken wings. It's a slightly odd choice, as I was a vegetarian for 6 years, and have just recently started to make meals that contain meat. Besides having little interest in cooking meat (until recently), it also always seemed like quite a chore. Cooking meat is a bit intimidating, as you don't want to undercook it. I'm an amateur carnivore. Until recently I stuck primarily to leafy greens, and whole grains, all relatively easy to cook. I wikipedia'd all the diseases you can get from eating raw meat, my advice to you, don't follow suit, just trust me on this one, and allow yourself to be slight neurotic if you too are a novice meat cooker. As I learn the ins and outs, I rely heavily on my roommates to offer advice whenever possible, namely my boyfriend, Jamie. He rarely cooks, mainly because I enjoy the task of meal preparing so much. I am 100% okay with this fact, as it means one less person in our tiny counterless kitchen. So picture this, I'm in the kitchen whipping up chicken wings, Jamie is in the living room relaxing after a eventful weekend spent at a Phish show. The timer on the oven keeps going off, this annoying alarm that just doesn't quit. I'm scurrying around, trying my darndest not to burn the $10 organic chicken wings I just splurged on at the co-op. "Jaaaaaaamie, can you come look at these and tell me if you think they're done." A funny request, as he probably is as unsure as I am about the cooking of chicken. But he humors me, as he always does, and comes into the kitchen to check out the chicken wing situation. We stand there poking them for a few, "probably a few more seconds" he says.
Herbed Grilled Chicken Wings adapted from Bon Appetit
Serves 4 or 1 hungry male and his girlfriend with lots of leftovers
4 garlic cloves
1/4 cup chopped fresh Oregano
1/4 cup chopped fresh rosemary
1/4 cup olive oil
salt and pepper
2 lb. chicken wings
1. Combine garlic, organo, rosemary, and oil in a large bowl; season with salt and pepper. Add chicken wings, and toss to coat. Chill for at least 1 hour.
* Please take note, I don't have a grill therefore I rely heavily on my broiler to do the work. I think the wings would be best grilled, but to make it easier for everyone, I have included directions for both scenarios.
*Broiling and grilling both use intense direct heat to cook food. A grill will maintain a constant temperature, but when an oven reaches 500-550 degrees F, the flame will turn off and the food will cook in its own steam. To avoid this, try propping your broiler door open as the meat is cooking.
2. If grilling: Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.
If broiling: Preheat broiler. I usually let it run for 8-10 minutes before I put anything in as you want the surface to be hot enough to sear the meat. Make sure to cover your broiler pan with alluminum foil to catch all the juices and oil. I set my oven timer for 6 minutes, and then turned the wings. Then let them broil for another 4 minutes. Since I am new to this, It's a bit touch-and-go, as I am always worried about burning the meat. Also, each oven is different, so see the above times as recommendations, be sure to keep an eye on the wings as they cook.
Homemade Ranch Dippin' Sauce
1/2 cup greek yogurt
3 T mayo
1/3 cup buttermilk
1 teaspoon dijon
11/2 teaspoons fresh lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon chives
1. Combine all ingredients in a bowl, whisk together. Chill in fridge until ready to use.
Herbed Grilled Chicken Wings adapted from Bon Appetit
Serves 4 or 1 hungry male and his girlfriend with lots of leftovers
4 garlic cloves
1/4 cup chopped fresh Oregano
1/4 cup chopped fresh rosemary
1/4 cup olive oil
salt and pepper
2 lb. chicken wings
1. Combine garlic, organo, rosemary, and oil in a large bowl; season with salt and pepper. Add chicken wings, and toss to coat. Chill for at least 1 hour.
* Please take note, I don't have a grill therefore I rely heavily on my broiler to do the work. I think the wings would be best grilled, but to make it easier for everyone, I have included directions for both scenarios.
*Broiling and grilling both use intense direct heat to cook food. A grill will maintain a constant temperature, but when an oven reaches 500-550 degrees F, the flame will turn off and the food will cook in its own steam. To avoid this, try propping your broiler door open as the meat is cooking.
2. If grilling: Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.
If broiling: Preheat broiler. I usually let it run for 8-10 minutes before I put anything in as you want the surface to be hot enough to sear the meat. Make sure to cover your broiler pan with alluminum foil to catch all the juices and oil. I set my oven timer for 6 minutes, and then turned the wings. Then let them broil for another 4 minutes. Since I am new to this, It's a bit touch-and-go, as I am always worried about burning the meat. Also, each oven is different, so see the above times as recommendations, be sure to keep an eye on the wings as they cook.
Homemade Ranch Dippin' Sauce
1/2 cup greek yogurt
3 T mayo
1/3 cup buttermilk
1 teaspoon dijon
11/2 teaspoons fresh lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon chives
1. Combine all ingredients in a bowl, whisk together. Chill in fridge until ready to use.
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