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On the wing

Getting creative with a sports bar staple
From the chef | Search restaurants | Archives

October 3rd, 2007 issue

VLADIMÍR WEISS/THE PRAGUE POST
Once destined only for stock, chicken wings have become a worldwide favorite.
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The story of the legendary creation of Buffalo wings by the owner of the Anchor Bar in that upstate New York city has been told many times.
Prior to the discovery that one could coat fried chicken wings in a simple solution of hot sauce and butter (or margarine, as was more likely at the time), chefs often relegated the slivers of meat and bone to stock pots.
While Anchor Bar still serves tens of thousands of wings each month, the recipe long ago took flight from the confines of Buffalo.
These days, you can find wings on menus all over the world, in their original version or in a variety of styles with wildly imaginative dressings: fiery “five alarm” wings, sweet “oriental” wings, Cajun, Mexican, jerked, grilled, breaded, ad infinitum. And not just in sports bars, either. They’ve become a staple snack in every sort of restaurant, except perhaps for truly fine-dining establishments.
Such is the way of all recipes. However a dish starts off, people always either adapt it to local tastes or play with ingredients for the sake of creativity. Carolina wings are one tasty example.
Martin Lev is chef at Jáma, located at V Jámě 7, Prague 1–New Town. Tel. 224 221 783.

CAROLINA WINGS

Ingredients:
2 kilograms (4.4 pounds) chicken wings
Fine flour
Salt
Sauce:
4 tablespoons vinegar
1 tablespoon crushed red pepper
1 tablespoon crushed green peppercorns
Half a tablespoon cayenne
1 deciliter (3.4 ounces) brown sugar
Juice of 1 lemon
1 deciliter honey
4 deciliters ketchup
5 milliliters soy sauce
Pinch of salt
Preparation:
Boil wings in water for 10 minutes, then allow to dry and cool.
Once cooled, sprinkle wings with salt and roll them in flour.
Bake at 220 degrees Celsius (428 F) for 15 minutes.
While baking, stir all ingredients for sauce in a bowl until well blended.
Immediately after removing wings from over, dip them in sauce and allow excess to drip off.
Serve with fresh celery or carrots and either blue cheese or ranch dip.
 


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