Wing It! [electronic resource] : Flavorful Chicken Wings, Sauces, and Sides

ISBN:

9781423633877

Title:

Author:

Quintana, Robert.

Personal Author:

Quintana, Robert.

Publication Information:

Newburyport : Gibbs Smith, 2013.

Physical Description:

1 online resource (151 p.)

General Note:

Description based upon print version of record.

Contents:

Preface; Introduction; Wings; Chinese Tea-Smoked Wings; Indian Tandoori Chicken Drumettes; Lemongrass Mango Wings; Szechuan Chicken Wings; Tebasaki Chicken Wings; Thai Sour Yellow Curry Wings; Virginia Bacon Chicken Wings; Buffalo Hot Wings; Cajun Blackened Chicken Wings; Fiery Habañero Wings; West Texas Smokey Wings; Jalapeño Hot Wings; African Piri Piri Wings; Chick Pea Battered Wings; Greek God Wings; Moroccan Green Charmoula Wings; Pomegranate Chicken Wings; Mole Verde Chicken Wings; Amarillo Chicken Wings; Carnival Wings; Carnitas Chicken Wings; Chicken Wing Tinga; Yucatan Pibil Wings

Cocoa Nib Chicken WingsOlive Wings; Garlic "Don't Even Think About Kissing Me" Wings; Onion Crusted Wings; Pistachio Crusted Wings; Squid Ink Wings or "Chicken of the Sea"; Resources; Metric Conversion Chart

Subject Term:

Cooking (Chicken).

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Newburyport : Gibbs Smith, 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.665	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Let your appetite take wing! Travel around the globe with recipes for every taste--from Cajun Blackened to African Piri Piri to Mole Verde and more.

Chicken wings, a favorite tailgating fare and popular finger food, have moved beyond the traditional hot sauce coating and blue cheese dressing to a more sophisticated, unique palate that is sure to please your inner "foodie." With a range of recipes for wings, sauces, marinades, and brines that cover local flavors such as smoke and barbecue to more exotic international spices like curry and garam masala, serious wing lovers will definitely find a new favorite.

Recipes include Chinese Tea-Smoked Wings, Greek God Wings, Carnival Wings, Carnitas Chicken Wings, Yucatan Pibil Wings, Olive Wings, Garlic "Don't Even Think About Kissing Me" Wings, and more.

Author Notes

ROBERT QUINTANA graduated from the California Culinary Academy in San Francisco. He has worked with Paul Bocuse in Lyon, France, and has owned and operated bakeries in California. Robert is currently a food consultant, teacher, and caterer. He lives in Santa Fe.

Excerpts

Lemongrass Mango Wings Green curry is one of my favorite Thai flavors. It consists of fresh green Thai chiles, shallots, garlic, galangal,lemongrass, kaffir lime leafs, fresh coriander roots, and dried shrimp, all ground into a paste in a mortar.Sprinkle the wings after they come off the grill with the Kaffir Lime Leaf Salt to enhance the jungle theme. TheLemongrass Mango Sauce is the perfect tropical complement to the richness of the curry. This recipe would alsobe great with grilled chicken breasts cut into strips. Serves 6 THAI GREEN CURRY BRINE 4 cups water 1 tablespoon salt 1 tablespoon dried coriander seeds, toasted 3 tablespoons palm sugar 3 kaffir lime leaves, julienned 6 large cloves garlic, crushed 2 stalks fresh ground lemongrass 3 large sprigs (about 12 leaves) Thai basil, bruised 6 Thai chiles cut in rings or 3 serranos 5 tablespoons Green Thai Curry Paste (page 4) or Mae Ploy brand 1/4 cup Viet Houng Fish Sauce (Three Crabs brand) 1/4 cup pineapple juice concentrate Zest of 2 limes 2 1/2 pounds chicken wings, cut at the joint and rinsed in cold water Place all the ingredients except chicken in a large bowl and mix well. Add the chicken wings to the marinadeand refrigerate covered for 24 hours. In a large pot, add the wings and marinade and gently bring to a simmer; cook slowly for 8 minutes. Remove wings to a wire rack. Continue to let the marinade simmer and reduce by half. Strain and use to baste the wings while on the grill. Preheat the grill to medium and char the wings, basting with the green currymarinade. Serve with Lemongrass Mango Sauce, fresh cut mango chunks, and fresh Thai basil. Excerpted from Wing It!: Flavorful Chicken Wings, Sauces, and Sides by Robert Quintana All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.