Recipes for Shabbat
When I announced to my cooking class of pre schoolers at the JCC that we were making Buffalo wings they all started giggling. BUFFALO'S DON'T HAVE WINGS MRS. GOLTZ!!!! Was the universal consensus of these 4 and 5 year olds. It was at this point that I realized explaining we're talking chicken wings here and that we just call them Buffalo wings because the original hot and spicy dish was invented in a small bar on Main St. in downtown Buffalo New York wouldn't get me very far. I mustered up my best I'm not kidding voice and said that these wings were from very teeny tiny special Buffalo and that they tasted a lot like chicken. Needless to say they didn't believe me. It's hard to believe that balabustas used to consider chicken wings as scraps. Not worth much except to enhance the flavor of stock or soup. Then, on October 30, 1964 in Buffalo, Anchor Bar owner Teressa Bellissimo was faced with feeding her son and his friends a late snack. She happened to have a lot of extra chicken wings on hand so she fried up the wings, dipped them in a spicy chili sauce, and served them with celery and creamy dressing. The wings were an instant hit and have since become a menu staple everywhere. Traditionally Buffalo style sauce is cayenne pepper based sauce and usually has some spices added to enhance the basic flavor. These combinations of spices are what distinguish one Buffalo Wing sauce from another Today there are a gazillion different recipes for chicken wings, ranging from jerked wings to Oriental or even pizza. So, even if you can't, like my family, handle the original hot stuff recipes you can experiment with what ever flavors and taste combinations you like and still enjoy the fun of eating wings.
Of course you can use other parts of the chicken
with the following recipes if you want to make a
main course instead of an appetizer. The parts of the
wing used for wings recipes will vary from recipe to recipe. Some
recipes want you to cut off the wing tip and use
just the drumettes and double-bone pieces
without separating them. Some separate the drummette from the double-bone.
You can use any or all the parts you like best, there is no
Plan on about five to six wings per pound, depending on size. Four to six wings per person makes an adequate serving. Raw wings can be frozen up to nine months and the cooked wings can be prepared and frozen up to one month in advance of when you'll need them.
Preheat oven to 425. Line 2 jellyroll pans or cookie sheet with foil. Arrange the chicken wings, skin side up, on the foil. In a bowl combine the pizza sauce, vinegar, pizza seasoning, parsley salt and pepper. Mix to combine and set 1/2 cup of the mixture aside. Brush the wings with the sauce mixture making sure to coat both sides. Bake the wings for 20 to 30 minutes Remove them from the oven when they are crispy. Brush the cooked wings with the remaining sauce and serve. Serves 6 to 8.
Preheat oven to 425. Using knife or scissors cut
each wing at joint into 2 pieces. Rinse the pieces and dry them very well.
Line 2 jellyroll pans or cookie sheets with foil. In a glass or ceramic
bowl combine the margarine, Tabasco, vinegar, cayenne, salt, and paprika
and garlic powder. Mix well. Add the chicken to the mixture and toss to
coat. Arrange the coated wings on the prepared
pan. Bake 25 to 30 minutes or until golden brown and meat
is no longer pink near bone. Serves 6 to 8.
Preheat oven to 425. Line 2 jellyroll pans or cookie
sheets with foil. Arrange wings skin side up on
pans. In a bowl combine the oil, chili powder, cumin,
onion powder and salt and pepper. Mix to form a paste. Rub the
paste all over wings. Bake until crispy and
golden, 25 to 30 mins. Spread the lettuce over
serving plate and place the wings on top. Sprinkle the chopped cilantro
over the top of the warm wings. Serve with lime wedges, pareve sour
cream and guacamole, if desired. Serves 6 to 8.
Wash the wings, pat dry and place in a large,
heavy-duty resealable plastic
Preheat oven to 350. Rinse chicken pieces and pat
dry. In a shallow dish or bowl combine the
taco seasoning mix and tortilla chip crumbs. Mix to
combine. Roll the chicken pieces in the chip mixture and place the
coated drumettes on a lightly greased cookie
sheet or jelly roll pan. Bake for 20 minutes.
Turn the drumettes and bake for another 15 to 20 minutes. Serves
4. This recipe can be doubled or tripled.
Combine the soy sauce, brown sugar, vinegar, oil, green onions, ginger, and garlic in a saucepan. Mix to combine and heat the sauce just to the boiling point. Set the mixture aside and cool to room temperature. Rinse the chicken wings and pat it dry (make sure it's very dry). Place all the pieces in a large glass or ceramic (not aluminum) bowl*. Pour the marinade over wings and stir to coat. Cover the chicken and allow it to marinate for several hours, or overnight in the refrigerator. When you're ready to cook the wings preheat oven to 500. Line 2 jelly roll pans or cookie sheets with aluminum foil and arrange the wings on them. Brush the wings with the left over additional marinade. Cook for 35 to 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot or cold as an appetizer or as an entree. Serves 5 to 6. *Or use large lock-style plastic bag.
© Eileen Goltz 2002