posted by Pat T 07-24-98 10:48 AM
Honey-Sesame-Glazed Chicken Wings
Serves 6
3 pounds chicken wings
1 carrot, peeled and chopped
1 onion, peeled and chopped
1 celery stalk, chopped
4 sprigs thyme
4 bay leaves
1/2 tablespoon salt
1/2 tablespoon whole black pepper
2 tablespoons honey
2 tablespoons sesame seeds
4 tablespoons soy sauce
4 tablespoons tamarind paste
Cayenne pepper to taste (optional)
Cut first section of chicken wing (mini-drum
stick), and French-trim the bone (scrape away
at tip and push meat down to expose bone).
Reserve second section for later use.
Place trimmed wings in a pot, and cover with
water. Add carrot, onion, celery, thyme, bay
leaves, salt and pepper, and bring to a boil.
Lower heat to a simmer, and cook for 45
minutes.
Mix the honey, sesame seeds, soy sauce and
tamarind paste in a large bowl. Remove
chicken wings from stock and toss into
marinade. Let marinate in a refrigerator for at
least several hours.
Pre-heat grill or broiler and cook wings about
4 inches from heat source until nicely colored,
about 3-4 minutes on a side.
Chimichurri Chicken Wings
Serves 6 (Makes 4 cups sauce)
1 cup warm water
3 tablespoons kosher salt
2 bunches fresh flat-leaf parsley
2 tablespoons fresh oregano
6 cloves garlic, peeled
1 cup extra-virgin olive oil
1 tablespoon crushed red pepper
2 tablespoons dry oregano
2 tablespoons sweet paprika
1/2 teaspoon cumin
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons red wine vinegar
1 cup diced roasted peppers
3 pounds chicken wings
Mix the water and salt, and set aside.
In a food
processor, combine parsley, fresh oregano,
garlic and olive oil, and pulse several times.
Add the dry ingredients and the vinegars in a
slow motion. Then slowly add the salted water
until the sauce is well mixed. Transfer to a
large bowl. This is your chimichurri sauce.
Disjoint the wing parts, discarding the flipper
portion, rinse, drain and pat dry with paper
towels. Steep in the chimichurri sauce,
refrigerate and let marinate overnight.
Pre-heat grill or broiler. Cook wings about 4
inches from the heat, brushing frequently with
chimichurri sauce, until nicely colored, about 4
minutes on all sides. Transfer wings to serving
dish and drizzle with more sauce.