Bit of a hijack, but as I am dieting this thread is very timely for me.
Not eating carbs, so what choices can you guys offer with no sugars, flour etc.
I have been playing with garlic and hot sauce mixes but I am very open to some fresh ideas.
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Dec. 20, 2011 4:42 p.m. aussiesmg SuperDork
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Dec. 20, 2011 6:11 p.m. redrabbit Reader
In reply to pigeon: Garlic Parmesan, my favorite.
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Dec. 20, 2011 6:51 p.m. gamby SuperDork
jonnyd330 wrote:
I'm surprised no one has suggested bacon flavor yet. Not my cup of tea but maybe yours.
Hmmm.
Put bacon bits in a coffee/spice grinder and turn them into a powder. Crust them in bacon dust and do something from there...
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Dec. 20, 2011 7:24 p.m. Brett_Murphy Dork
sachilles wrote:
This may be the winner
Thank you. I had a recipie for the sauce at one point in time, but I've lost it.
It should be a semi-sweet, spicy (not hot, spicy) almost curry type sauce.
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Dec. 23, 2011 8:06 a.m. sachilles Dork
So I did the pineapple ginger, and margarita flavored wings for some of my non traditional sauces. The pineapple ginger was very poloarizing. People either loved it, or hated it, no middle ground. The margarita wings were a big hit. Only ended up doing 20lbs of wings this year.
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Dec. 23, 2011 9:23 a.m. Brett_Murphy Dork
It sounds like the party was a hit.
Sorry my flavor suggestion was polarizing. Ginger can be one of those flavors, but I've also found that a little bit in the back of a recipe will sometimes add another layer of flavor that can even win over ginger haters. Sometimes the key is keeping it subtle, I guess.
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Dec. 23, 2011 12:07 p.m. sachilles Dork
Nothing to be sorry about. Just interesting in a sociological wing research sort of way. Any complaints came from the pineapple side of things. I think I'd ratchet back the amount of pineapple I'd use next time.
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Dec. 23, 2011 2:09 p.m. ditchdigger Dork
I am known to have wing bbqs. I can go through 12-15lbs of the things in a day.
For my "traditional" hot wings I grill my wings with a spice rub and then sauce them with a 1/2 franks 1/2 cholula and butter sauce. Adds something that straight franks lacks.
My other standby is this sauce I got from a PBS cooking show. That Ming dude.
1/4 cup minced garlic
2 tablespoons minced ginger
3 cups naturally brewed rice vinegar
2 cups sugar
1 cup naturally brewed soy sauce
1/2 pound butter -- chilled and cut into 1/2-inch cubes
Grapeseed oil -- or canola oil for cooking
Kosher salt and freshly cracked black pepper
In a saucepan coated lightly with oil over high heat, sauté the garlic and ginger until softened, about 2 minutes.
Meanwhile, in a medium-sized bowl, whisk together the naturally brewed rice vinegar, sugar and naturally brewed soy sauce until sugar dissolves. Deglaze the pan with this mixture, bring to a simmer, and reduce by 1/2.
Season with kosher salt and freshly ground black pepper.
Transfer to a blender and add the butter, a few cubes at a time, blending on high speed until smooth. Check flavor and correct seasoning.
Makes 4 1/2 cups
Toss the cooked wings in this and then into the oven/under the broiler/back on the grill to heat it up and make it stick.
They are good. Not as good as my hot wings that I have perfected over the last decade but good. There are never any left. Folks go nuts for them.
Looking at that recipe I would halve the butter amount. Personal taste. Some prefer it that way but I think it is a little much.
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Dec. 23, 2011 7:33 p.m. oldopelguy Dork
Someone, maybe Quaker Steak and Lube, used to have a garlic mustard that was my favorite when I wasn't in the mood for spicy. Sadly, I can't find it anymore.
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Dec. 23, 2011 10:34 p.m. stroker HalfDork
In reply to pigeon:
Preach, brother, preach...
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Dec. 24, 2011 1:05 a.m. gamby SuperDork
In reply to ditchdigger:
Yeah, Ming Tsai is a mammoth chef, so his ideas are usually the bomb. This one sounds pretty awesome. I'd probably skip a lot of the butter myself, but the rest of it sounds perfect.
I might use it for the next wing cookoff I attend.
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Dec. 24, 2011 2:08 a.m. curtis73 Dork
I have done some curry/maple wings. While they're still sizzling I dip them in light amber maple syrup and shake most of it off, then dredge/sprinkle my favorite curry powder on. They should also be hit with a big dose of salt. Its salty with just a tiny sweet and tons of curry flavor. I've also done that without realizing I didn't have any curry. Just the maple syrup and salt is amazing too.
The rice vinegar sauce that you get at Thai food places with the egg rolls makes a great dip/sauce.
KC masterpiece makes a BBQ dry rub that is excellent. I've dredged them in that before. A simple dredge in ranch dressing mix is great. An equal-parts mix of soy sauce and honey is a good teriyaki that can be amended with ginger, pineapple, mango, red onion, and mild peppers. Put it all in a blender to make a sauce.
I made Dill Pickle wings once. I made a sauce with a packet of Ranch mix and some juice from some Kosher Dills. Awesome.
