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Braised Chicken Wings

If you like chicken wings, you’re going to love this recipe. Instead of deep-fried chicken wings, these are braised, which means slow-cooked. The result is an unimaginably tender, juicy chicken wing loaded with flavor.

Ingredients:

Serves 4-6 people

For the Wings:

4 pounds of whole chicken wings
1/8 cup olive oil
Salt and Pepper

For the Sauce:

1 cup Frank’s Red Hot Sauce
3 tablespoons Tabasco Sauce
¼ cup white vinegar
¼ cup butter
Salt and pepper to taste

Procedure:

Place the whole chicken wings in a large stainless steel bowl. Put the olive oil over the chicken, then the salt and pepper. Toss the wings until they are fully coated with the oil, salt and pepper.

Place the seasoned wings in a baking pan, cover with aluminum foil, and place in a 350 degree oven, baking for 1 hour and 30 minutes.

For the Sauce:

In a small sauce pan combine the Frank’s Red Hot, Tabasco, vinegar, and butter; heat over a low flame until all of the ingredients are incorporated.
Remove the wings from the oven, place in a large stainless steel bowl, then coat with the hot sauce mixture.

Serve with blue cheese dressing, ranch, and celery sticks.

Chef Chuck Kerber

Pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

photo: laaloosh.com

Potato Skins

Potato Skins, Serves 8-10 People

Not all potato skins are created equally. This is the right way to make delicious skins with gobs of rich melted cheese. If you would prefer the vegetarian version, simply leave off the bacon.

Ingredients:
Serves 8-10 People

8 large potatoes
1 quart of vegetable oil, for frying
6 pieces of thick cut bacon, cooked and chopped
1 cup of shredded cheddar
1 cup of cheddar jack cheese
1 bunch of green onions, chopped

Dipping Sauce:

1 cup sour cream
¼ cup mayonnaise
½ pack of dry, Ranch Dressing mix
2 teaspoons of Frank’s Red Hot Sauce
1 teaspoon of tobacco sauce
Salt and Pepper to taste

Procedure:

Place all of the potatoes in a sink, and wash thoroughly. Dry the potatoes, rub with a small amount of vegetable oil, then coat salt and pepper. Pierce each potato, then place on a baking sheet at 375 degrees and cook for an hour, or until a knife can penetrate the entire potato easily. Remove the potatoes, and let cool for 20 minutes. Cut each potato in half, then scoop out ¾ of the potato from the inside.

Place the vegetable oil in a soup pan, making sure the oil is no more than half way up the pot. Place over high heat, until the oil reaches 350 degrees. Carefully drop three potato skins in at a time, and let them cook for two minutes, or until they become golden brown.

Remove the potato skins from the oil, and let drain on paper towels for 2 minutes.

Place all of the cooked potato skins (skin side down) on a baking sheet covered with aluminum foil. Combine the cheddar and pepper jack cheeses, and place over the potato skins. Place the bacon over the cheese, and season with salt and pepper. Place in a pre-heated 350 degree oven, and bake for 10-12 minutes, or until the cheese is bubbling. Garnish with chopped green onions.

Sauce:

Mix the sour cream, mayonnaise, ranch dressing mix, Frank’s Red Hot, and Tabasco sauce together; season with salt and pepper.
Enjoy!

Chef Chuck Kerber
chefchuck@pittsburghhotplate.com

photo: seriouseats.com