While living in the Dominican Republic, it’s important to keep yourself in top attitude. And one of the best ways to keep that attitude in Top Shape is proper nutrition, so consuming daily portions of the 6 Attitude Food Groups is essential.
A point of edumacation: the Attitude Food Groups are beer, bacon, chocolate, chili, beef and chicken wings.
Today I will offer my suggestion for preparing one of the essential AFG’s, most excellent chicken wings. I owned a restaurant in Largo FL (some DR1ers have been there) and folks would come from miles for our wings.
First buy good wings. Most any carneceria or grocer will have them already prepared most likely frozen in packages of 10-12 with the tips attached. Buy enough for your nutritional requirement (6-10 per person works), take them home and defrost.
(Defrost hint: I like to “brine” my wings, so I kill two birds with one stone, and put the frozen wings in a bag of brine, water mixed with some salt, not too salty, but enough to clearly taste. In 24 hours the wings will be fully defrosted and very plump. Now you’re ready.)
I cut the tips off because I don’t have a deep fryer and the tips take up a lot of space. If I had a larger deep fryer I’d leave them attached:
Next prepare the breading using:
Ingredients/portions:
I made 36 wings and used 2 ? cups of mix, so that gives you an idea of proportions you’ll need. Also, I like more robust wings so I use about 50% more spices and double the red pepper; adjust to your taste.
Hand drag and press the wings in the breading mixture and place them in a plate, or dish:
IMPORTANT STEP! Put the breaded wings back in the fridge for at least an hour. This will help keep the breading on the wings when you fry them. Remove them when thoroughly chilled and drag them once more in the breading mixture:
Heat clean oil in a frying pan to 375˚F (I use a pot to reduce the oil splatter, and use the medium High setting on the stove; if the oil smokes it’s too hot.) Place the wings in the hot oil, turning once, about 5-6 minutes per side:
I personally like sesame seeds on my wings, so I'll press (fairly hard) some seeds onto the wings before I put them in the fryer.
While they are frying, prepare the wing sauce. You’ll need:
Ingredients:
Put the sauce in a bowl (I used a wooden salad bowl)
Remove the wings when they begin to brown, drain for a minute or so, and put them in the bowl with the sauce. Put a lid on the bowl and shake and swirl (I used two of the wooden salad bowls):
Serve them:
With some rabbit food, of course:
I didn’t do it this time, but ordinarily I’d serve them with celery strips and blue cheese dressing.
Nothing like a plate of hot chicken wings to keep the attitude in Top Shape!
My next tip will be chili...
A point of edumacation: the Attitude Food Groups are beer, bacon, chocolate, chili, beef and chicken wings.
Today I will offer my suggestion for preparing one of the essential AFG’s, most excellent chicken wings. I owned a restaurant in Largo FL (some DR1ers have been there) and folks would come from miles for our wings.
First buy good wings. Most any carneceria or grocer will have them already prepared most likely frozen in packages of 10-12 with the tips attached. Buy enough for your nutritional requirement (6-10 per person works), take them home and defrost.
(Defrost hint: I like to “brine” my wings, so I kill two birds with one stone, and put the frozen wings in a bag of brine, water mixed with some salt, not too salty, but enough to clearly taste. In 24 hours the wings will be fully defrosted and very plump. Now you’re ready.)
I cut the tips off because I don’t have a deep fryer and the tips take up a lot of space. If I had a larger deep fryer I’d leave them attached:
Next prepare the breading using:
Ingredients/portions:
- ? cup of flour
- ? tsp red pepper
- ? tsp paprika
- ? tsp salt
- ? tsp garlic powder
I made 36 wings and used 2 ? cups of mix, so that gives you an idea of proportions you’ll need. Also, I like more robust wings so I use about 50% more spices and double the red pepper; adjust to your taste.
Hand drag and press the wings in the breading mixture and place them in a plate, or dish:
IMPORTANT STEP! Put the breaded wings back in the fridge for at least an hour. This will help keep the breading on the wings when you fry them. Remove them when thoroughly chilled and drag them once more in the breading mixture:
Heat clean oil in a frying pan to 375˚F (I use a pot to reduce the oil splatter, and use the medium High setting on the stove; if the oil smokes it’s too hot.) Place the wings in the hot oil, turning once, about 5-6 minutes per side:
I personally like sesame seeds on my wings, so I'll press (fairly hard) some seeds onto the wings before I put them in the fryer.
While they are frying, prepare the wing sauce. You’ll need:
Ingredients:
- ? cup Frank’s Original Hot Sauce (Texas Pete’s or Crystal work, as might others. I find Franks is the best IMO. Ask a visitor to bring down a couple of bottles.)
- 1/3 cup melted butter (NOT margarine, it won’t work. Liquid margarine will but I don’t think it’s available in the DR
- 1tsp prepared garlic
- Dash of black pepper
Put the sauce in a bowl (I used a wooden salad bowl)
Remove the wings when they begin to brown, drain for a minute or so, and put them in the bowl with the sauce. Put a lid on the bowl and shake and swirl (I used two of the wooden salad bowls):
Serve them:
With some rabbit food, of course:
I didn’t do it this time, but ordinarily I’d serve them with celery strips and blue cheese dressing.
Nothing like a plate of hot chicken wings to keep the attitude in Top Shape!
My next tip will be chili...
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