Jar Doo Wings.
I get asked on a regular bases what is my favourite restaurant snack food. Simple, the chicken wing! Now I’m the kind of chef that over the years of gastronomy found very little food that I don’t like! One food item that has been a staple on so many menus is the lowly chicken wing. When I was executive chef eateries like Turtle Jacks, Pat and Mario’s, Hungry Moose, Houlahan’s, Knotty Pine Planet Hollywood, Hard rock Cafe and numerous other pub, sport-pub-bar concepts for which I branded and created recipes that were extended as the franchises grew.
The chicken wing was one item that I have smoked, roasted, grilled, bbq’d, deep-fried in all kinds of oils and fats. Injected with hot sauce, butter along with exotic flavoured blends form berbre, jerk, too Lizano marinade from costa rica making it the most worked on food during my career. A good wing is always appreciated and when having a few friends over, chicken wings make a great inexpensive snack. My favourite way is first coating butter, tabasco sauce dark soya honey with a good kick of cayenne for the heat freaks in the crowd. I like my wings coated and marinated for an hour or two then seasoned with salt and pepper tossed together then placed on a baking sheet lined with parchment paper in a very hot oven or lidded bbq at 450 degrees cooking for the first 15 minutes and then baste again and return to continue to cook for 15 more minutes. When deep frying I dust the wings in cake flour, garlic powder, pepper, salt and fry for 8 minutes. Toss in the sauce and serve promptly. Wings is one food that is very personal. If you like your wings, bbq’d, deep fried, baked, or grilled the best way is the way you like the best! thekitchenman.ca
