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Recipe: Wings

Where's My John Wayne Wings

I got this recipe from Wings Across America by Armand C. Vanderstigchel.

"Eat these wings and ride off into the sunset."

Ingredients

• ½ cup vegetable oil
• 20 trimmed and separated wings
• pinch of each salt and pepper
• 1 large onion, chopped fine
• 2 garlic cloves, minced
• 1 ½ cups ketchup
• ¼ cup packed light brown sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon prepared mustard
• ½ teaspoon chile powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 jalapeño chiles, minced fine

Directions

• Preheat oven to 375° F
• Heat the oil in a large skillet over high heat. Carefully add the wings to the skillet, sprinkling with salt and pepper to seal in their flavor while you brown them. After 10 minutes, remove the wings from the pan with tongs. Reserve the drippings in the pan.
• Add the onion and garlic to the pan and place over high heat to brown -- about 3 minutes. Stir in the ketchup, brown sugar, vinegar, Worcestershire, mustard, spices, and jalapeños. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the sauce from the heat and transfer to a large mixing bowl.
• Add the wings to the sauce, coating them thoroughly.
• Spread the wings evenly on a buttered 2-inch-deep baking dish. Bake for 10 to 15 minutes, or until brown and glazed.

Recipe: Spicy Sausage Vodka Pasta

Suggested Serving.

The title would more accurately be "Spicy Chipotle Sausage Fusilli in Vodka Cream Sauce." But that's too long. This recipe was adapted from a recipe for "Chicken Sausage Rigatoni in a Spicy Vodka Sauce." It would probably go well with plain old chicken substituted in as well. Enjoy.

More pictures of the process in my Food September 2010 photo album.

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1 pound sausage, casings removed
• 1/2 cup chopped onion
• 1 jalapeno, chopped
• 3 cloves garlic, finely chopped
• 1/2 cup roughly chopped green pepper
• 1 teasp paprika
• 1 teasp oregano
• 1 teasp parsley (use chopped fresh if you like)
• 1 teasp basil
• salt & pepper to taste
• 1 28-oz can diced tomatoes
• 1/3 cup vodka
• 1 cup heavy cream
• 1 pound fusilli noodles (or whatever noodles you want)
• 1 cup grated Asiago cheese

Directions

Set a pot of water to boil for your pasta. In large saute pan, over medium heat, melt butter with oil. Add sausage and brown. Add onions, jalapeno and garlic and saute until softened. Add green pepper, paprika, spices, salt and pepper (except for fresh parsley, if you are using it; save it til the end). Cook a few more minutes.

Generously salt your pasta water and throw in the pasta. Cook until al dente (12 mins or so).

Meanwhile, add 'matoes to the sauce and simmer for about 10 mins. Add vodka and cream and cook a few minutes more. Toss in cheese (and fresh parsley if you have it). Drain pasta and add to the sauce. Mix it up well and serve.

You're going to need some nice fresh garlic bread and red wine. As you see in the picture we had a nice cheap Italian (Mezzomondo Negroamaro Salento).