appetizer essentials: zesty chicken wings

How To Make appetizer essentials: zesty chicken wings

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your Ingredients (mise en place).
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  Step 3
  THE SAUCE
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  Step 4
  Place all the ingredients for the sauce (except the salt and pepper), into a non-reactive bowl, and whisk until thoroughly combined.
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  Step 5
  Add some salt and pepper, to taste.
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  Step 6
  Cover and place in the fridge until ready to use.
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  Step 7
  Chef’s Note: This sauce can be prepared a day in advanced, covered, and refrigerated. As a matter of fact, it will taste better the next day.
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  Step 8
  Chef’s Tip: In my experience, I found that the salt in this sauce will intensify the longer it sits in the fridge. So, if you are planning to make this sauce the day before, go easy on the salt, and then taste, and season the next day, if so needed.
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  Step 9
  Chef’s Note: Salt is such an important part of cooking, because it activates taste sensors on our tongues, and essentially helps us taste other flavors. If, however, you use too much salt, you will make the recipe just taste salty, and I hate it when that happens.
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  Step 10
  THE WINGS
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  Step 11
  Remove the tips from the wings, and reserve for another use; such as making stock. Then, separate the wing from the drumette at the joint.
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  Step 12
  Add all the wing ingredients together in a large bowl, and then toss and coat the wings with the spices.
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  Step 13
  Cover the bowl, and place in the fridge for about one hour, but no longer than two.
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  Step 14
  Chef’s Note: The time spent in the fridge is important for two reasons: 1. It binds the spices to the chicken. 2. The salts in the spices draw moisture out of the skin, so that when you bake them they will come out nice and crispy. Do not skip this step.
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  Step 15
  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  Step 16
  Place a wire rack into a parchment-lined baking sheet, and rub the rack with a bit of oil.
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  Step 17
  Add the wings to the rack, but do not crowd them… Give them a bit of space for even cooking, and browning.
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  Step 18
  Place into the preheated oven, and cook for 20 – 25 minutes, or until they start to become crispy, and some of the fat drips into the baking sheet.
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  Step 19
  Turn the wings over, and cook for an additional 20 – 25 minutes.
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  Step 20
  Chef’s Note: Do not wait for an arbitrary time… When the wings look nice and crispy, they are ready to come out of the oven.
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  Step 21
  PLATE/PRESENT
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  Step 22
  Plate the wings with the sauce, and maybe some celery sticks. Enjoy.
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  Step 23
  Keep the faith, and keep cooking.
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