Re: A slice of my WSOP action

On May 21 2008 2:19 PM, charrison100 wrote:

On May 21 2008 1:59 PM, John_Brian_K wrote:

thanks a lot Arlo, you really are a great guy.

Speaking of great guys. The sauce is in the mail. Keep an eye out for it.

BOOM byae
John

thanks. Once I get it I am going to swing by the butcher shop and pick up
2 dozen fresh never frozen wings. It's too bad because in a couple months
my uncles chickens get rotated and I could just go pluck them my self.

Here is what I am going to do to the first half. The second I might coat
and deep fry.

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the
bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using
kitchen shears, or a knife, separate the wings at the joint. Place the
wings into the steamer basket, cover, reduce the heat to medium and steam
for 10 minutes. Remove the wings from the basket and carefully pat dry.
Lay the wings out on a cooling rack set in a half *** pan lined with
paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of
the oven for 20 minutes. Turn the wings over and cook another 20 minutes
or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with
the garlic. Pour this along with hot sauce and salt into a bowl large
enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the
sauce. Serve warm.

Sounds good. I have never mixed the sauce with anything so I have no idea
what that is going to do to the taste, but you will have enough to try it
both ways.

My way:

Boneless chicken breast
cut into bite size pieces
put in egg
put in batter
deep fry
paper towel dry
add sauce
and eat up!


BOOM byae
John

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