Your Kitchen Guide eBook - The Ultimate Chicken Wing Cookbook eBook

Your Kitchen Guide eBook - The Ultimate Chicken Wing Cookbook eBook

by Study Guide

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Your Kitchen Guide eBook - The Ultimate Chicken Wing Cookbook eBook by Study Guide

The Ultimate Chicken Wing Cookbook

Who can pass up a big dish of chicken wings? Spicy, crunchy, and delicious, they're simply irresistible. The Ultimate Chicken Wing Cookbook is the definitive collection of recipes for the chicken wing lover.

Filled with easy, addictive recipes that run from classic to exotic, you will discover some of the BEST chicken wing recipes in the world! Your family and friends won't touch fast food once they have tasted just some of these wings. The Ultimate Chicken Wing Cookbook contains 101 of the best chicken wing recipes.


AFRICAN CHICKEN WINGS

FOR THE WINGS
4 Garlic cloves
2 Shallots
1 1/2 teaspoons Salt
1 tablespoon Chinese 5 spice
2 teaspoons Paprika
1 teaspoon Dried rosemary -- crumbled
1/2 teaspoon Cayenne -- or to taste
2 tablespoons Vegetable oil
4 pounds Chicken wings -- about 20-24
Tips removed
FOR THE SAUCE
1/3 cup Natural style peanut butter
1/4 cup Canned cream of coconut --
Well stirred
2 Garlic cloves -- chopped
1/4 cup Water
1/4 cup Red bell pepper -- chopped
1/8 teaspoon Dried hot red pepper flakes
Or to taste
1 teaspoon Soy sauce
Coriander sprigs

THE WINGS: Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. The
wings may be prepared one day in advance, kept covered and chilled and then reheated before serving. THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.

THE PRESENTATION:

Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the
coriander.

Product Details

BN ID: 2940013400016
Publisher: colin lian
Publication date: 08/08/2011
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 110
File size: 498 KB

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