Sweet, Spicy & Gingery Bourbon Wings… The *un*Official Wing of the NY Giants

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*in my Kanye voice* Ahhhh, the sweet taste of victory… INDEED!!!

Congrats to my hometown team, the New York Giants, for winning the 2012 Super Bowl! I am so glad you were able to bust Brady’s balls after kicking them through the goal posts and handing them to him…or Giselle…or whomever! Thank you so much…again!!! And to the New England Patriots, you are a helluva team. Hats off to ya! *sore losers, keep ya commentary to yaself…I have no fuhs to give about your feelings right now…there’s always next year…*

Enough of that!

In honor of the 2012 Super Bowl Champions, the New York Giants, I’ve created an *un*official chicken wing recipe for the team. Not fried, but tasty as hell! And Eli, since you are from New Orleans, extra bourbon for you! You all inspired me in 2008 so I know 2012 will be a wonderful year! THANKS AGAIN!!! Recipe follows…

Whatchu need is…

1 ¼ lbs chicken wings (approximately 10-12 separate pieces)

½ tbsp of oil (canola or any clear oil—higher flash point, won’t burn easily)

½ cup bourbon

1 clove garlic, chopped

1 tbsp fresh ginger, grated or finely chopped

2 tsp crushed red pepper

¼ cup honey

1 tsp light brown sugar

1 tbsp Dijon mustard

A chiffonade (ribbon-like cut) of parsley (yep, I got fancy on ya…yet it’s optional)

Salt to taste

Whatchu need to do is…

Preheat oven to 350 degrees. In a *SO:HO* HOT (ding, ding, ding…HOT), oven-safe, medium-sized sauté pan, add about ½ tablespoon of oil (maybe less…I used roasted garlic oil in mine because I’m fancy). Gently place seasoned wings in pan for searing. Reduce heat slightly after initial sear.* Remove pan from heat and add ¼ cup of bourbon for deglazing (I want you to keep your eyebrows as well as your face). Place pan in oven for about 10-12 minutes, until done. Remove wings from pan and add a little more oil, if necessary. Over medium heat, using the same pan, add garlic, ginger, and crushed red pepper. Let cook for a minute, then remove pan from heat. Add remaining bourbon, place pan back on heat (reducing to low heat), and let the liquid cook down slightly for about 2 minutes. Add honey, light brown sugar, and Dijon mustard. Once all ingredients are combined to create the sauce, add wings back into the mix, ensuring each piece is covered in this yummy goodness. Place pan over low heat until sauce reaches your desired consistency. Should be somewhat thick. Once done, plate and garnish with parsley. Enjoy!

*If you are using a stainless steel/aluminum pan, allow the meat to come off the hot surface on its own. The protein will suction to the pan and when seared, you will be able to easily lift the meat from the pan.

Can be used for any protein. May be a bit overwhelming for fish, but hey, try it. Let me know how that works out for you. And for my vegetarian folks, you can definitely substitute seitan, those fake drumsticks (that are hard to season yet I love them so), or tofu. I wouldn’t sear any of the aforementioned. But that’s just me. 🙂

© 2012 Sheedah Dee…

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2 Comments Add yours

  1. Cheechee says:

    First, theses look awesome & sound as if they will be very good.

    In one of the first steps you said, “place ‘seasoned wings’ in pan for searing.” You didn’t state that we should season the wings with anything in the previous sentences. what shouls i season them with? Thanks!

    1. So forgive me because I hate writing out recipes. *It’s a process…* In doing so, some items may be left out but should also encourage experimenting & creativity. With that said, you can essentially season with what you want. I safely assumed that one would not want bland food and would automatically season their food. Please note the aforementioned if you see that in recipes going forward. Lol! Personally, I am no longer a fan of the seasoned salts (unless you make your own from scratch). I like to simply season with kosher or sea salt & cracked black pepper. Does it for me every time.

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