“Angel wings…invisible, unseen.
As I close the door and
walk outside, I feel them around
me already. And I know
that angel’s name.”
~ Joyce Holt
Embrace the Angel
wings
Knee-Jerk Chicken Wings
What’s Cooking in Gail’s Kitchen? Talking Points: Knee-Jerk Chicken Wings! Look ahead for a weekend meal that is Mmm Mmm Good. It takes a minute of advanced planning, but is, oh, so worth it. As with any marinade, its main purpose is to tenderize the chicken while bathing it with flavor and moisture. In the end you have chicken wings so juicy you won’t be able to put them down. As always, store the marinated chicken in the refrigerator. I don’t recommend reusing the marinade once you transfer the meat to a baking pan. As a general rule, any sauces that come into contact with uncooked meat should be disposed of properly to prevent harmful bacteria exposure. I’m good with that. In most cases an extra sauce or dressing can be offered instead.
KNEE-JERK CHICKEN WINGS
Ingredients:
1/4 cup vinegar
1 tablespoon dark rum
2 habanero peppers, chopped
1/2 red onion, chopped
2 green onions, chopped
1/2 tablespoon thyme
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons allspice
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons ginger
1 teaspoon molasses
2 pounds chicken wings
1/4 cup lime juice
1/2 cup ketchup
3 tablespoons soy sauce
1 tablespoon spicy honey
Chives, for garnish
Instructions:
To make the jerk paste marinade, combine vinegar, dark rum, habanero peppers, red onion, green onions, thyme, olive oil, sea salt, black pepper, allspice, cinnamon, nutmeg, ginger, and molasses in a blender. Pulse to mix until smooth. Place the chicken in a baking dish. Pour lime juice over chicken to coat on both sides. Wearing gloves, rub the jerk paste over both sides of the chicken wings, covering well. Transfer chicken to a gallon freezer bag. Use a rubber spatula to transfer all the marinade to the bag. Seal the bag and refrigerate overnight. When ready to bake, preheat the oven to 400°. Spray a rimmed baking pan with nonstick oil. Place chicken wings in a single layer, skin side up. Roast the chicken for 30 minutes, then flip to bake for another 20 minutes. Combine ketchup, soy sauce, and spicy honey in a small bowl. Mix well. Turn the chicken back over so the skin side is up. Brush with ketchup sauce. Bake 10 minutes longer. When chicken is done, transfer to a platter. Garnish with chopped chives. Serve with celery sticks and bleu cheese dressing.
Mexi-Wing Restaurant in Athens, Tennessee
Dining Outside the Home: Mexi-Wing Restaurant in Athens, Tennessee! When you’re passing through town and the parking lot of an authentic Mexican grill is lined with vehicles, it’s usually a good sign. As we slid into a cozy booth, a basket of freshly-baked tortilla chips, accompanied by a carafe of chunky salsa, was dropped off at our table. A few minutes later, two margaritas on-the-rocks were going down easy. If you’ve never tried a sugar-rimmed lime margarita, you should. It’s amazing. The extensive menu boasted the biggest and best hot wings around, hence the name. House Specials and Combination platters were too numerous to count. It was beginning to look as though deciding what to eat was going to be tough. In a situation like this, try something a little different. Ubaldo, the waiter, was very helpful. He explained things like tostaquac, molcajete, and carne asada. For incredible Mexican food with an unforgettable name, bookmark Mexi-Wing Restaurant.
Knee-Jerk Chicken Wings
What’s Cooking in Gail’s Kitchen? Talking Points: Knee-Jerk Chicken Wings! Look ahead for a weekend meal that is Mmm Mmm Good. It takes a minute of advanced planning, but is, oh, so worth it. As with any marinade, its main purpose is to tenderize the chicken while bathing it with flavor and moisture. In the end you have chicken wings so juicy you won’t be able to put them down. As always, store the marinated chicken in the refrigerator. I don’t recommend reusing the marinade once you transfer the meat to a baking pan. As a general rule, any sauces that come into contact with uncooked meat should be disposed of properly to prevent harmful bacteria exposure. I’m good with that. In most cases an extra sauce or dressing can be offered instead.
KNEE-JERK CHICKEN WINGS
Ingredients:
1/4 cup vinegar
1 tablespoon dark rum
2 habanero peppers, chopped
1/2 red onion, chopped
2 green onions, chopped
1/2 tablespoon thyme
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons allspice
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons ginger
1 teaspoon molasses
2 pounds chicken wings
1/4 cup lime juice
1/2 cup ketchup
3 tablespoons soy sauce
1 tablespoon spicy honey
Chives, for garnish
Instructions:
To make the jerk paste marinade, combine vinegar, dark rum, habanero peppers, red onion, green onions, thyme, olive oil, sea salt, black pepper, allspice, cinnamon, nutmeg, ginger, and molasses in a blender. Pulse to mix until smooth. Place the chicken in a baking dish. Pour lime juice over chicken to coat on both sides. Wearing gloves, rub the jerk paste over both sides of the chicken wings, covering well. Transfer chicken to a gallon freezer bag. Use a rubber spatula to transfer all the marinade to the bag. Seal the bag and refrigerate overnight. When ready to bake, preheat the oven to 400°. Spray a rimmed baking pan with nonstick oil. Place chicken wings in a single layer, skin side up. Roast the chicken for 30 minutes, then flip to bake for another 20 minutes. Combine ketchup, soy sauce, and spicy honey in a small bowl. Mix well. Turn the chicken back over so the skin side is up. Brush with ketchup sauce. Bake 10 minutes longer. When chicken is done, transfer to a platter. Garnish with chopped chives. Serve with celery sticks and bleu cheese dressing.
Kalapaki Joe’s in Lihue, Kauai
Dining Outside the Home: Kalapaki Joe’s in Lihue, Kauai! Sometimes you gotta go for bar food cravings and skip dinner in favor of Happy Hour. That translates to dine-in appetizers. At Kalapaki Joe’s, the food and beverage specials have a way of appealing to the palate. Indulge yourself with tasty chicken wings as hot as you like them. No pain, no shame. Put out the fire with a classic salt-rimmed margarita. It goes down cold and easy. Menu items are still available if you want to tag on a salad or another small plate to balance out the flavors. You’ve got time for grazing and conversation before the dinner crowd rushes in. You know what they say, the early bird…has the advantage, or something like that.
Wicked Hot Wings and Drummies
What’s Cooking in Gail’s Kitchen? The Joy of Eating: Wicked Hot Wings and Drummies! Get set for an explosion of hot jerk sauce slathered over fork-tender chicken slowly cooked all afternoon. These “fall off the bone” juicy morsels will have you smacking your lips and wiping your chin. A side dish of chunky Bleu cheese dressing snuffs out the fire and tramples the heat. Keep stalks of celery handy and you’ll find yourself wondering how you finished the entire platter.
WICKED HOT WINGS AND DRUMMIES
Ingredients:
1 1/2 cups Jazzy Jerk Sauce**
1/2 cup butter
2 tablespoons Worcestershire sauce
2 teaspoons oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 cup ginger beer
1 1/2 pounds chicken wings and drummies
1 tablespoon sesame seeds
Instructions:
Mix together habanero sauce, butter, Worcestershire sauce, oregano, onion powder, and garlic powder. Bring sauce to a boil over medium heat, stirring occasionally. Reduce heat and simmer on low for 5 minutes. Add 1/2 cup ginger beer. Stir to blend. Place chicken wings and drummies in a crockpot. Cover all with sauce. Cook on High setting for 2 hours. Reduce temperature to Low setting and cook 2 1/2 hours longer. Preheat oven to 400°. Line a baking sheet with foil. Spray with nonstick oil. Place wings and drummies on foil. Baste tops with sauce. Bake 15 minutes. Turn with tongs, baste, and bake 15 minutes longer. Serve with additional sauce. Garnish with sesame seeds. Serving suggestion: Celery sticks and chunky Bleu cheese dressing.
*The Jazzy Jerk habanero sauce may be substituted for another hot pepper sauce.
**Jazzy Jerk Sauce recipe may be found by clicking on the link below.
Eating My Way Through the Alphabet; Letter W
What’s Cooking in Gail’s Kitchen? The Joy of Eating: Wicked Hot Wings and Drummies! Get set for an explosion of hot jerk sauce slathered over fork-tender chicken slowly cooked all afternoon. These “fall off the bone” juicy morsels will have you smacking your lips and wiping your chin. A side dish of chunky Bleu cheese dressing snuffs out the fire and tramples the heat. Keep stalks of celery handy and you’ll find yourself wondering how you finished the entire platter.
WICKED HOT WINGS AND DRUMMIES
Ingredients:
1 1/2 cups Jazzy Jerk Sauce**
1/2 cup butter
2 tablespoons Worcestershire sauce
2 teaspoons oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 cup ginger beer
1 1/2 pounds chicken wings and drummies
1 tablespoon sesame seeds
Instructions:
Mix together habanero sauce, butter, Worcestershire sauce, oregano, onion powder, and garlic powder. Bring sauce to a boil over medium heat, stirring occasionally. Reduce heat and simmer on low for 5 minutes. Add 1/2 cup ginger beer. Stir to blend. Place chicken wings and drummies in a crockpot. Cover all with sauce. Cook on High setting for 2 hours. Reduce temperature to Low setting and cook 2 1/2 hours longer. Preheat oven to 400°. Line a baking sheet with foil. Spray with nonstick oil. Place wings and drummies on foil. Baste tops with sauce. Bake 15 minutes. Turn with tongs, baste, and bake 15 minutes longer. Serve with additional sauce. Garnish with sesame seeds. Serving suggestion: Celery sticks and chunky Bleu cheese dressing.
*The Jazzy Jerk habanero sauce may be substituted for another hot pepper sauce.
**Jazzy Jerk Sauce recipe may be found by clicking on the link below.
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