Friday, April 5, 2013

Caveman Wings with Sweet Thai Chili Sauce

Grunt, snort, ooga booga. I possibly thought about writing this entire post in caveman speak, but then I kinda realized that no one would be able to figure out what the heck was going on. But here I am, typing in plain old dumb English, just so you can make these massive wings and snarf down like a neanderthal. 

In this recipe, we talk turkey. Wings that is. Instead of your itty bitty chicken wings, we take these massive hunks of poultry appendage, and put them to good use. People usually scoff at

eating turkey wings for holiday events or special meals, so why not make them into something actually delicious and tasty that people won't expect! 


Just think, if you told your buddy you were bringing wings over for the game, and you show up with these monstrosities. You would be given the best seat in the house, and the private beer stash, not just the cheapo beer he bought for everyone else that is like dirt water. Stupid dirt water beer. 

We switch up the spicy game in this one too, not making boring old buffalo wings (which are still delicious btw), but they are expected. So when you roll over with your crazy huge wings, with sweet and spicy Thai chili sauce, and some totally awesome dip and cooling salad, I'm pretty sure you will not only get the best seat, you might be given keys to the place too. 

Not sure, but hey, anything is possible with tasty wings. This is an adaptation from my cookbook, adding in a few jazzy ingredients for the sides, and substituting the chicken for turkey. 


Ingredients:
2 lbs of turkey wings, brined (about 3 - 4 full size wings)
Frying Oil
3 strips bacon, finely diced
½ sweet yellow onion, minced
12 oz. dark beer
½ c. sriracha sauce
¼ c. rice wine vinegar
½ c. brown sugar
¼ c. ketchup
1 T. sesame oil
3 scallions, chopped

Pickled Ginger and Lemongrass Yogurt Dip
Ingredients:
2 c. Greek yogurt
2 t. dried lemongrass leaves, reconstituted in 1 T. hot water
2 T. pickled ginger
Juice of 1 lime
1 T. honey
1 T finely minced onion
kosher salt
Directions:
1. Mix all ingredients together thoroughly, and let sit for at least 4 hours before serving. 

Wing Directions:
1. Rinse and pat dry the wings, heat the oven to 300 degrees, and place in a single layer.
Roast slowly to render out excess fat, and cook thoroughly. When they reach 160 internal temperature remove from the oven. 
2. Drain any liquid from the pan, and pat the wings dry again, and keep warm. This will ensure frying to a crisp tasty skin. Start heating your oil in a deep fryer, wok, or deep saute pan, until it registers at 325-350 degrees. 
3.Take the finely diced bacon and put into a saucepan, cook on medium-high until crispy, remove, and add the minced onions to the hot bacon fat.
4. Sauté the onions on medium heat, until translucent, scrape the bottom of the pan to get all those tasty treats off from the bacon. Deglaze the pan with the beer, and turn down to a low simmer.
5. Add the brown sugar, vinegar, ketchup, and sesame oil to the onions and beer, bring up the heat to medium-low, and simmer for 5 minutes.
5. Add the sriracha and stir, continue to simmer. Take your wings and fry them until the skin is nice and crisp, pour the sauce on, and coat evenly.
6. Return to the oven broiler for about 3 minutes to glaze the wings, and reduce the sauce. 

Remove from oven, serve, and enjoy with many, many napkins. Maybe even a whole roll of paper towels.