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Uncle
Dougie's "Chicago-Style" Chicken Wings
(revised
version)
This
is how it all started...WARNING...these will become addictive!
This is what youll need:
|
1
Bottle (18oz.)
5
lbs |
Uncle
Dougie's Chicago-Style Chicken Wing Marinade
Fresh Chicken Wings (you know this wont be enough to keep a party happy) |
Remember,
these are baked not fried
Wash and dry the wings very well. Fresh wings are the bestbut if you only have frozen, totally defrost them, and try to get as much water out of the wings as possible. Cut the chicken wings at the joint and cut off the wing tip. You should end up with 2 pieces per wing a drumette and a (whatever its called). Place the cut wings in a bowl or plastic bag and pour marinade over the wings. Mix occasionally so the wings are coated. (You only have to marinate for 15-20 minutes). Place the wings and marinade in a 1 deep cooking sheet/pan. (aluminum/throw-away pans work). The wings should be half submerged in the marinade. (If you need to add morepour it on). Bake at 400-450 for approx. 60 minutes, occasionally turning the wings as they cook. Bake until the desired crispness or your preference. Drain off the marinade and finish cooking.
Dougie tips:
1) The longer you cook in the marinade - the hotter the wings. If
you follow the bottle recipe, the wings will be for the average
palate (spicy). What I like to do is make 2 pans, one drained and
browned (like the bottle recipe) and the other pan, I continue to
cook in the marinade turning and rolling the wings so they get
good and coated with the thickened marinade. These will be
hot. They take a little longer to cook, and need more attentionbut
it is worth it!
2) Ovens all vary in heat. I love using a convection oven.
The cooking time is less and the wings brown and crisp
beautifully! Another thing to try is a top broiler. Just before
you think they're doneuse the broiler for a few minutes. Some
ovens have a browning unit on top along with the heating element.
(This kind of broils and bakes at the same time very cool
but you have to watch and turn so they dont burn).
3) Frozen wingsand you are in a hurrycut the wings
(frozen wings are easy to cut) cook the wings for a few minutes
alonethis should get any water out of the chicken. Drain off
all the water, pat dry and pour the marinade over the wings in the
pan. (They still turn out great).
4) Be creativehave funexperimentyou will find your
favorite wing in our bottle. |
Oh, by the wayfor those looking for that extra heat kick while your wings are cooking in Uncle Dougies Chicago-Style Chicken Wing Marinade, season the wings with Uncle Dougies Grub-Rub with a Bite. (Start slowthis stuff packs some heat).
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Ike's
Kickin' Chicken
Submitted
by Rev. Jim, Barrington, IL
(original
creation by Ike Martinez, Waukegan, IL)
This
is a whole new way to enjoy chicken!
This is what youll need:
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4
1
2
1
1
|
chicken
breasts, or 2 Perdue Seasoned Roasters
large
onion
Tbs
chopped garlic
7
oz. can Chilpotle peppers (in adobo sauce)
cup
Uncle Dougie's Torpedo Juice
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2
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Tbs
Uncle Dougie's Bang Zoom
several
bunches of fresh cilantro tostadas
or your favorite tortillas
All
Purpose Seasoning
Uncle
Dougie's Original Grub Rub |
I make this with the 2 roasters, because it gives more meat, and the pre-seasoned chicken tastes great! To cook this, boil enough water in a large pot to fit the two chickens, and not have the water come too far to the top. Be sure its covering the chickens, and then season the water with All-Purpose Seasoning, and Uncle Dougies Original Grub Rub.
While that is cooking, dice the onion into large pieces, like you would do for some stews. Wash and chop up the cilantro, making sure to remove the stems.
In a blender, combine the chilpotle peppers, Torpedo Juice, and Bang Zoom. Blend until smooth. Set that aside for later.
When the chicken is cooked, remove it and let it cool. Save some of the chicken stock to use later. Then, remove the meat, and simply tear it into pieces. Some shredding will occur, but dont worry. Toss a little bit of oil into a pan, and saut the onions and the garlic. Add the chicken meat, and the seasonings. Let this saut for a few minutes, and add the blended chilpotle mixture. Let this cook down for a little bit, and if needed, add some of the reserved chicken stock.
Add the cilantro and simmer for about 5 minutes. Make sure to taste this at each stage so you can get the flavor just the way you want it!
Serve on the tostadas with your favorite garnishes, such as sour cream. This is also good with flour tortillas, and for a little twist, roll them up like a burrito and lightly fry in a pan. Top with sour cream and your favorite Uncle Dougies Salsa!
Another great serving suggestion is to add the meat to the top of a garden salad, and add a little bit of ranch dressing or something creamy that will compliment the powerful flavor of the chicken.
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Skillet
Chicken Tetrazzini
Submitted
by Julie Yonker, Westchester, IL
The
easy, one-skillet chicken meal!
This is what youll need:
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4
1/2
3
1
1/2
1/2
1/2
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oz.
(2 cups) uncooked bow-tie pasta
Tbs
margarine or butter
cups
diced, cooked chicken
cup
chopped green onions
cup
chopped red bell pepper
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1/4
1
1
1
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cup
flour
tsp
Original Grub Rub 14
1/2 oz. can ready-to-serve chicken broth
cup
Parmesan cheese
Uncle
Dougie's Lil' Boom Hot Sauce |
Cook pasta to desired doneness as directed on package; drain. Meanwhile, melt margarine in large skillet over
medium-high heat. Add onions and bell pepper; cook and stir 3 to 4 minutes or until crisp-tender.
Stir in flour, Original Grub Rub, pepper, and broth. Cook until mixture boils and thickens, stirring constantly.
Stir in chicken and cooked pasta. Cook 2 to 4 minutes or until thoroughly heated.
Sprinkle with Parmesan
cheese. Cover; let stand 3 to 4 minutes or until cheese is melted.
Serve with Lil' Boom.
Alternative to Recipe: Skillet Turkey Tetrazzini. Use turkey instead
of chicken. Also, for a low-fat meal, don't use the cheese.
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