Saturday, April 29, 2017

Robyn's Party Wings

November 7, 2007

hot-wings.jpg                  

  • 2 LBS. Chicken Drummers (mini drumsticks)

  • 6-to 8 cups of oil, for frying

~HEAT oil to 375 degrees in a large, heavy, deep-sided skillet.  While chicken is cooking, make one or more of the sauces below. Fry chicken in hot oil for about 16 minutes, turning often. ~Remove cooked chicken from oil, drain and place in Tupperware- type container with tight fitting lid.  Pour one of the sauces below into the container & shake to coat chicken well.   

BUFFALO ~ STYLE SAUCE    (medium hot, fine for all but kids) 

  • ¾ cup hot pepper sauce

  • 1 stick butter, melted (no substitutions)

  • 2 Tablespoons honey

Whisk together hot pepper sauce, butter and honey.  Add wings to container, pour sauce on top, replace lid securely, and shake well to coat evenly.  Shake over the sink—just in case–Serve with carrot sticks, celery sticks and blue cheese dipping sauce.  (Recipe follows)  BLUE CHEESE DIPPING SAUCE

  • ½ cup sour cream

  • ¼ cup buttermilk (can use regular milk and add 2 T. lemon juice-stand 5 minutes, stir)

  • 8 oz. crumbled blue cheese

  • 2 green onions, thinly sliced

  • 1 Tablespoon fresh parsley leaves, finely chopped

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon hot sauce

Combine all ingredients and whisk together until well blended.  SWEET & SOUR ~STYLE SAUCE 

  • 2 Tablespoons cornstarch

  • 6 Tablespoons cold water

  • 1-1/2 cups pineapple juice

  • ¼ cup white wine vinegar

  • 2 Tablespoons soy sauce

  • 2 Tablespoons brown sugar

  • ½ teaspoon ground ginger powder

In a small bowl, dissolve cornstarch in the water and set aside.Combine: juice, vinegar, soy sauce, sugar, and ginger in a small heavy saucepan.Stir to mix and bring to a boil over medium high heat.  When boiling, reduce heat to medium.Whisk in the cornstarch mixture.  Simmer for about 20 minutes, or until thick and syrupy.Put cooked wings into container, pour hot sauce on top and shake well to coat. GARLIC & SESAME SAUCE 

  • 1 cup soy sauce

  • 1 cup water

  • ¼ cup honey

  • 2 Tablespoons sesame oil

  • 4 cloves garlic, minced

  • ¼ teaspoon ginger powder

  • 2 Tablespoons sesame seeds, lightly toasted, Optional

Combine the soy sauce, water, honey, sesame oil, garlic, and ginger in  a small heavy saucepan.  Stir to mix ingredients and bring to a boil over medium high heat.  Once boiling, reduce heat to medium.  Simmer for 20 minutes or until thick and syrupy.Put cooked chicken into container and pour sauce over top.  Shake to coat well.Once coated and on a platter, garnish with toasted sesame seeds. HONEY MUSTARD SAUCE

  • ¾ cup mayonnaise

  • ¼ cup honey

  • ¼ cup mustard

  • 1 Tablespoon white vinegar

  • ¼ teaspoon red pepper flakes

Combine mayonnaise, honey, mustard, vinegar, and pepper flakes and whisk until well mixed.   Shake cooked chicken w/ this sauce in container & serve with lots of napkins. RKH@2002 

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