MISO CHICKEN WINGS
Steps:
- Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine 1/2 cup miso, 2 tablespoons honey, 1 tablespoon rice vinegar and some freshly ground black pepper in a large bowl. Whisk, adding a splash of hot water to thin it out, until smooth.
- When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.
CHICKEN WINGS WITH GUAJILLO ANCHOVY SAUCE
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb. And he'll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking. For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor. Think of the result (which involves anchovy fillets, Thai fish sauce, guajillo chiles, ancho chiles and ground chamomile) as a stealth way to sneak ambitious gastronomy into your next Super Bowl party.
Provided by Jeff Gordinier
Categories dinner, lunch, snack, finger foods, main course
Time 15h25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- In a large bowl, combine the brown sugar, kosher salt, lemon juice, granulated sugar, fish sauce, soy sauce and smoked paprika. Add 2 quarts of water and mix well. Add the garlic, cilantro stems and chicken wings. Mix, cover, and refrigerate for 7 to 14 hours.
- Remove wings from marinade, rinse and transfer to a sheet pan with a rack. Allow to sit uncovered until dry and slightly tacky to the touch, 30 to 45 minutes.
- Cut stem and cap off the guajillo and ancho chiles and remove the seeds; if the chiles are very brittle, warm them briefly in a skillet to soften. Sauté in a dry skillet until the skins change color and begin to smoke heavily, 2 to 3 minutes. Transfer to a container and cover with hot water. Soak until softened, 30 to 45 minutes.
- Drain chiles and place in a food processor. Add garlic, shallot, soy sauce, fish sauce, black pepper, lemons, smoked paprika, white anchovies, chamomile, lemon juice and salt. Purée until smooth.
- Heat oven to 400 degrees. Brush wings with butter or ghee and roast until the internal temperature reaches 160 degrees, about 20 minutes. (Alternatively, the wings could be smoked with your choice of wood at 225 degrees for 2 1/2 hours.)
- Baste wings again with butter or ghee, increase oven temperature to 450 and continue to roast until the skins are brown and crispy, 10 to 15 minutes more. (Alternatively, the wings may be deep-fried at 350 degrees until golden brown and crisp, 8 to 10 minutes.) Allow wings to rest at room temperature for 10 minutes.
- To serve, slather wings with a generous amount of guajillo sauce and top with fresh lemon zest or brined lemon peel and a generous sprinkling of cilantro.
ANCHOVY SAUCE
Obviously not a sauce for everyone. But in Liguria, where it seems people eat anchovies daily, it's popular. An incredibly easy sauce to spice up grilled chicken or fish-swordfish, for example-whether hot or cold.
Yield makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color. Add the anchovies and stir; cook for a minute over low heat.
- Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half. Add the tomato and cook until the sauce separates, about 10 minutes. Season, place in a bowl, and whisk with a fork for a minute or so. Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.
GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE
There's nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there's everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably want to use the workhorse of all poultry dinners, the boneless, skinless breasts. But the thighs cook nearly as quickly, and have a greater margin of error in terms of doneness. Overcook your breasts by even a minute, and you'll get dry, tough meat. Thighs are more forgiving. However, if your family insists on white meat, you can substitute breasts and subtract about 3 minutes from the cooking time. There is no need to mention the anchovies until after people have complimented you on the meal.
Provided by Melissa Clark
Categories dinner, quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
- Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
- When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
- Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 604 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED CHICKEN WINGS WITH ANCHOVY DIPPING SAUCE
Properly grilled chicken is a pleasure, even when you dress it with nothing but lemon juice-or even salt. But if you make this Ligurian-inspired full-flavored dipping sauce based on anchovies, you can turn the simple grilled chicken into something really special. And the sauce can be used for whatever else you're serving at the same time. When you're grilling the chicken, don't build too hot a fire and keep part of the grill cool-don't put any fuel under it at all-so you can move the pieces over to it in the (likely) event of flare-ups. And you can broil it if you prefer: adjust the broiling rack so that it is about four to six inches from the heat source and turn the meat as it browns.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or broiler to moderately hot and put the rack about 4 to 6 inches from the heat source. If you like, cut the chicken wings at each of their 2 joints to make 3 pieces and discard the tips (or save for stock); you can also cook the wings whole.
- Grill or broil the wings, turning frequently, until thoroughly cooked and nicely browned. As they are cooking, sprinkle them with a little salt and a lot of pepper.
- Meanwhile, combine the oil and butter in a small saucepan and turn the heat to low. When the butter melts, add the garlic and anchovies. Cook, stirring occasionally, until the anchovies break up and the sauce bubbles. Add salt if necessary and a good sprinkling of pepper.
- Serve the chicken hot or at room temperature, with the hot sauce for dipping or drizzling.
- This sauce makes a great dressing for grilled fish as well. It's also good with raw or lightly cooked vegetables.
- Chicken thighs, or leg thigh pieces, are just as good as wings here; the cooking time will be a little longer.
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