Saturday, February 1, 2014

Super Bowl: Wings

Nothing says "Super Bowl" like wings. That's not just an attempt to give away the fact that I'm pulling for a team with wings on Sunday, it's a downright staple for parties (where our eyes are glued to the TV even during the commercials) to have our fingers glued together as well. Hopefully you can unstick them enough to get your hands on a Captain's Cup.

Captain Morgan Original Spiced Rum Glazed Wings, Garlic Buttermilk Dressing & Scallions
(Serves 4)

• 3 pounds chicken wings
• 1 cup Captain Morgan® Original Spiced Rum
• ½ cup sherry vinegar
• 1 tablespoon sea salt
• 1 tablespoon peanut oil
• ½ teaspoon chili flake
• 1 teaspoon corn starch
• 1 tablespoon warm water
• 3 tablespoons butter, cold
• 1 cup mayonnaise
• ½ cup buttermilk
• 1 lemon
• ½ shallot, peeled and minced
• 1 garlic clove, peeled and minced
• 2 tablespoons carrot fronds, finely chopped
• 3 tablespoon scallions, sliced very thin on a strong angle
• 1 bunch of baby carrots

Preheat the oven to 425°F. Heat a large cast-iron skillet in the oven for 5 to 10 minutes.
Rinse and pat the wings dry with paper towels, then separate the wings from the drumsticks
and discard the tips. In a large mixing bowl, dress the wings with the sea salt and peanut oil. Add
them to the cast-iron pan in 1 layer to assure even cooking and roast the wings for 20 minutes.
Turn each wing and continue roasting for an additional 15 - 20 minutes.

For the glaze, add the Captain Morgan® Original Spiced Rum to a small saucepot and reduce
over medium heat, about 10 minutes or until the liquid is reduce by half. In a small bowl,
combine the cornstarch with the warm water and set it aside. Add the sherry vinegar and the
chili flake to the rum and continue to cook for 5 minutes. Reduce the heat to low. Add the
cornstarch slurry and stir the glaze until it becomes thick. Remove the glaze from the heat and
add the cold butter, 1 tablespoon at a time, stirring until it is completely incorporated. Set the
glaze aside for later use.

For the dressing, in a small mixing bowl, combine the mayo, buttermilk, and the zest and juice
from 1 lemon. Mix together with a whisk until smooth and incorporated. Next add the shallot,
garlic, carrot fronds and 1 tablespoon of the sliced scallions. Mix until combined and reserve.
To finish the wings, turn the oven to broil and crisp each side of the wing for about 1 to 2
minutes per side. Take them out of the oven and place them onto a plate lined with a paper
towel to drain off any rendered fat. Place the wings in a mixing bowl and add the reserved glaze.

Toss the wings in the glaze to thoroughly coat each one.

To plate, sprinkle the wings with the remaining scallions and serve them with a bowl of the
dressing and the carrots
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