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      RECIPE TITLE "Buffalo, N.Y. Buffa-que Wings"
    Recipe from BBQ USA by Steven Raichlen Copyright ' 2003 by Steven Raichlen All rights reserved. Used by permission of Workman Publishing.

    ... more great recipes from Steven Raichlen on our GREAT CHEFS page!

    yields Yield: Makes 32 piecestime--difficulty easy

    Method: Indirect grilling

    Advance preparation: 4 to 12 hours for marinating the wings

      RECIPE INGREDIENTS

    For the wings and marinade:
    16 whole chicken wings (about 31/2 pounds)
    1/2 cup Tabasco sauce or your favorite hot sauce
    1/2 cup fresh lemon juice
    1/4 cup vegetable oil
    2 tablespoons Worcestershire sauce
    4 cloves garlic, minced
    2 teaspoons coarse salt (kosher or sea)
    1 teaspoon freshly ground black pepper

    For the mop sauce:
    8 tablespoons (1 stick) salted butter
    1/2 cup Tabasco sauce or your favorite hot sauce

    For serving:
    Blue Cheese Sauce or dressing
    4 ribs celery, rinsed and cut into thirds lengthwise, then cut crosswise into roughly 3-inch sticks

      RECIPE METHOD

    You'll also need: 1 1/2 cups wood chips or chunks (preferably hickory or oak), soaked for 1 hour in water to cover, then drained

    Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don't mind munching a morsel that's mostly skin and bones). Cut each wing into 2 pieces through the joint.

    Make the marinade: Whisk together the hot sauce, lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl. Stir in the wing pieces and let marinate in the refrigerator, covered, for 4 to 6 hours or as long as overnight, turning the wings several times so that they marinate evenly.

    Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce.

    Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.

    When ready to cook, drain the marinade off the wings and discard the marinade. Brush and oil the grill grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings until the skin is crisp and golden brown and the meat is cooked through, 30 to 40 minutes.

    During the last 10 minutes, start basting the wings with some of the mop sauce.

    Transfer the grilled wings to a shallow bowl or platter and pour the remaining mop sauce over them. Serve with the blue cheese sauce and celery for dipping and of course plenty of paper napkins and cold beer.

    HOT! We recommend:

    Steven Raichlen's BBQ USA BBQ USA
    2004 James Beard Award Winner for Tools & Techniques Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible!, How to Grill, and other books in the Barbecue! Bible! Series, with 1.3 million copies in print, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics--Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce--to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 425 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin'; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up--dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

     

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