Tuesday, July 8, 2014

Double Duty Wings

I love chicken wings. I admit it.  But the ones they serve at your local pub are generally deep fried (sometimes even more than once-yuck!) and can leave you feeling pretty queasy at the end of the night. Maybe its me...

Anyway, I set out to find a lighter way to make a classic bone-in wing. Along the way I came up with this recipe for delicious Double Duty Wings.   Not only are they a great game time snack, but when you're done you'll also have homemade chicken stock to use or freeze for the next recipe that calls for it.  Double duty? Yes please!

First thing you'll want to do is wash your wings.  Always wash chicken.  Always.  Then place your wings (use as many wings as you think you'll want plus a little more because you won't believe how good they'll be) in a saucepan and add water to cover plus enough to come up to about 2 inches below the rim.  This water will eventually become your chicken stock and, well, more is more.

Bring the stock to a boil and boil the wings for about 15 minutes. After 15 minutes use a handheld strainer or tongs to remove the wings to a foil lined cookie sheet. I hate cleaning so I line EVERYTHING with foil. (Bring a messy child to my house and there's a chance I might roll them in foil).  

Place the cookie sheet into your oven and broil until brown and crisp.   (Keep an eye on them but it should take around 5 to 10 minutes per side depending on the size of your wings and, of course, your oven).

Meanwhile, reduce the 'broth' to a simmer

And add whatever onion, celery, carrots and peppercorns etc you usually do when making your own chicken broth. Allow them all to boil away until the liquid is reduced by at least half and you are happy with the taste.  

Broth is personal, make yours the way you like.  In any case, you'll end up with at least a cup or more of delicious broth for your next recipe.  If you want to be super good, place the broth in the fridge for a few hours or overnight and remove the fat that has solidified at the top. Yuck. 

Use the broth within a couple of days or measure it (so you'll know how much you have before it's a frozen block of unknowable volume) and freeze.  You'll be all set the next time you need better than canned broth!

Now back to the wings: after you've broiled both sides, the wings will be browned and crispy like this: 

Use tongs to place the wings in a bowl and toss with your favorite sauce.  I happen to love wings with BBQ aside and I have two favorites: Grandma Izetta's Roadhouse BBQ  which is amazing because it's all natural and isn't loaded with sugar and sometimes, when I'm throwing caution to the wind, I'll go with a less healthy choice like Sweet Baby Ray's Honey Chipotle because it's sweet with just the right smokey kick.  

Then serve!  There's no need to tell anyone that these wings were boiled.  They'll never notice!

1 comment:

  1. Mmmmmm... so funny because I've been thinking about wings lately. I must make these! Thank you for the Grandma Izetta's mention!!!