Poultry Essentials: Night Wings and Creamy Dip
Andy Anderson !
Anyway, I was working on my computer when around 1:00a, I decided it was time to eat something. Found some wings in the walk-in and performed a bit of improv.
Nice thing about having a big house is that you can knock about in the kitchen in the middle of the night without waking anyone up.
I do not have a lot of images, but enough to steer you in the right direction.
So, you ready… Let’s get into the kitchen.
12chicken wings (flats and drumettes)
1 Tbspgrapeseed oil, or other non-flavored variety
1/2 cflour, or finely ground breadcrumbs
1/4 tspsmoked paprika
1/4 tspground cumin
1/8 tspcayenne pepper
1 - 2 pinchsalt, kosher variety, or to taste
1 - 2 pinchwhite pepper, freshly ground
THE DIPPING SAUCE
1/2 cplain mayonnaise, i prefer duke’s
2 Tbspdijon, smooth variety, i prefer grey poupons
1 tsphot sauce, i prefer frank’s
1 tspapple cider vinegar
How to Make Poultry Essentials: Night Wings and Creamy Dip
- Homemade Mayonnaise
To be sure, there are some good store-bought mayo’s on the market (my all-time favorite is Duke’s) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen’s teeth.
If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe:
Mayonnaise Essentials: Faux Duke’s Version
- Cooking Times
All the times listed in this or any other recipe are relative to the equipment you are using. For example, if I instruct you to put the item into a preheated 375f (190c) for 50 minutes, or until golden brown, in your oven it might only take 45 minutes, or it could be 60 minutes. The problem is that household ovens can be off by 20 degrees or more.
I am using Wolf ovens that get professionally calibrated once a year. So, if your oven display is displaying an accurate temperature, then the times I give will probably work for you.
And the same holds true for a stovetop. Medium on one stovetop might be seriously different on another.
I guess what I am trying to say is that do not blindly trust the temperature suggestions of any recipe. Watch your food as it cooks or bakes, and stop when it is ready, regardless of the time.