Sweet & Spicy Wings 4 servings
The first plate of wings was served in 1964 at a family-owned establishment in Buffalo called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available.
Equipment needed:
Large bowl, sheet pans, serving bowl or basket. Something to hold sauces (optional)
Notes:
Pre-heat oven to 400 degrees. Fried Wings are often tastier than baked, but I am going to need more than one year of Ayurvedic study to make P/K healthy fried wings !
Procedure:
- 2 ½: Lbs. Chicken Wings
Dry off wings with a paper towel (you can put them on a plate and refrigerate for an hour to remove more liquid) and then dust with Turmeric, Coriander (-VPK) and Cumin (=VPK).
Assemble the Dry Rub in a large metal bowl.
- 1/3: Cup Jaggery ground
- 1: T Turmeric (-VPK)
- 1: T Coriander (-VPK)
- 1: T Cumin (=VPK)
- 1: t Salt (-V+PK)
- 1: t Onion powder
- 1: t Garlic powder (-VK+P)
- ¼: t Hing (-VPK)
Coat the wings well. Place on oiled or sheet pan (you can use foil to make clean-up easier). Place in oven. Set timer for 35-40 minutes. Keep the light on in the over and turn over as necessary. May be done in 30 or may take a bit more than 40 minutes, you just have to keep an eye on them.
- 1: Whole Lemon
Squeeze over wings and serve warm with sauce of your choice. (Hoisin or Plum is nice). We Americans put them in a basket lined with parchment of some kind.
