Chicken Your Way

Chicken is one of the most versatile meats, especially now during barbecue season.It can be marinated , dipped in sauce or even coated to create a tasty lunch or dinner. What is great is that almost every flavor goes with it ,It could be citrus-y, garlicky or boozy. It will still come out flavorful.

Wings and legs are the best parts of the chicken for grilling. A whole one will have to be butterflied or spatchcocked to make sure every section is grilled. Grocery stores sell both and sometimes in a combined package. David Tanis wrote about wings in his City Kitchen column in Wednesday's New York Times Food section. He suggests getting the meatier wings or drumettes. It makes for a more filling eat. Less meatier pieces can be over marinated too , Meatier kinds soak a marinade but aren't overpowered by it. Do the pieces have to be prepped before being placed in any kind of sauce? No, in fact most chefs will tell you don't wash the pieces. Just start right away with what you want to do with them. The next step is deciding just what to do.. Longing for crunch ?  Then batter them and for a healthier chew  cook them on the grill. Marinating is another way to go. It's also a way to get creative with tweaking old recipes or create a new one. Another idea is just grilling the pieces and dipping them in any kind of sauce.

What ingredients work the best with wings and legs? Almost any kind. Mr. Tanis goes the Roman and Greek route with lemon and rosemary.Garlic and red pepper flakes give them zing. Although he bakes them on fingerling potatoes in the oven, they  can also be roasted on the grill. I would cook them separately and even would put the potatoes on the gill, for a crunchy , smoky side.  Lime can also be used  and is especially flavorful when mixed with soy and honey Orange can also add zing to chicken legs and wings. What is so great about this citrus fruit can be paired with honey for a sweet glaze or added to teriyaki sauce for a savory treat. Want more of a kick? Then use bourbon to spice it up.It's a sweet mix of the liquor and pineapple juice Hoisin and Worcestershire sauce are also added to balance out the flavors. Whiskey can also be used in a marinade. Just be sure that it's tempered with soy sauce or tamari.Another way to go is grill the chicken and dip the pieces into an old fashioned barbecue sauce. It 's a combination of ketchup, molasses and Worcestershire sauce with cayenne and garlic powders. You can add freshly chopped onions or onion powder along with shallots and scallions.


Chicken is a versatile meat that can be zinged up with any flavor.Try legs and wings in any combination for a tasty meal. Whatever ingredients work, go with them for a delicious barbecue.

Raising Wings To New Heights

Chicken wings were never meant to be gourmet.Their place was usually at sports bars,served with beer and possibly shrooms.Yet some New York chefs are taking them to new heights.These wings are flying high and flying with interesting spins and inspired flavors. Jeff Gordonier wrote about the new breed of chicken in today's New York Times Dining section.Many chefs realize that chicken wings, especially now during football season, are a lucrative dish.Many are reluctant to put them on their menus because they feel it might cheapen the restaurant's reputation.Yet they are popular, no matter how they are served.People love chicken wings they're fun to dip into sauces, they're fun to eat and eve the sticky mess afterwards is entertaining.Many cooks are giving them an international spin too.Chicken wings are delicious on their own but coat, rub, or slather them with spices and juices and they become heavenly..One eatery,Dinosaur Bar-B-Cue has theirs with hoisin sesame and garlic chipotle along with one called the devil's duel - this one so spicy that the eater's lips and gums go numb because it's so fiery.Some kitchens have embraced the Korean cooking style of double frying.It does make the wings extra crispy but thanks to extra marinating , the meat inside is tender and juicy.Home chefs can try this method but also can grill them too.Just marinate them to get them tender and flavored. Wing lovers who want to try combinations should look to these chefs.Mr. Gordonier has included two recipes from Chefs King Phounannong and Hoon Kim.The first has the flavorful Spanish spice combo ,adobo.It also has crushed peppercorns for heat and soy sauce for added flavor.This along with garlic and coconut milk are turned into a marinade where the wings will sit for thirty minutes before cooking..They're then fried in vegetable oil..Hanjan chicken wings are a true Chinese recipe, with a marinade of soy sauce sake and miring along with garlic.These are a bit healthier because they're grilled.there are other combos listed that home chefs can try on their own.Ducks Eatery, another hot Brooklyn hipster hangout offers Vietnamese style with a caramel type coating but made savory with peppers.Wings can go Mexican as they did in Chef Danny Bowen's Mexican Cantina.This is a mole version, dusted with coffee and cocoa.They're then spattered with creme, cotija and anson mills benne seeds.Home chefs can try this with a tad of dried ancho peppers. Wings are enjoyable no matter how you make them.Try them fried or grilled. Spiced or sauces.Experiment with them to create the perfect munch.They're meant to be elevated to gourmet heights. raise those wings high.