Finalist Recipes

Transcription

Finalist Recipes

Finalist Recipes
Black Dawg's Bacon Blue Chicken Wings......................................... Page 2
Smoke Therapy Sriracha Honey Nut Wings...................................... Page 4
S&S Pit Crew Wings........................................................................... Page 6
Smokin' Bad Habit Zing Wings.......................................................... Page 8
Diva Q Sweet Chili Chipotle Wings................................................. Page 10
Pig Skin BBQ Money Wings............................................................. Page 12
Munchin' Hogs at the Hilton Southwest BBQ Chipotle Wings..... Page 14
The BBQ Nerds' Whiskey Sauce Wings........................................... Page 16
1
“Black Dawg’s Bacon Blue Chicken Wings”
Black Dawg BBQ
Las Vegas, Nevada
Product: Tyson All Natural Chicken Wings, Ice Glazed, First & Second
Sections
Serves: 4 persons
Serving Size: 6 wings
(sub recipe – chicken seasoning)
Ingredients:
• 1 ½ Tbsp – Lawry’s seasoned salt
• 1 Tbsp - garlic powder
• 2 tsp – black pepper, coarse ground
• 2 tsp – paprika, smoked
Method: Place all ingredients in a gallon Ziploc bag and shake/toss to
combine evenly. Reserve at room temperature.
(sub recipe – bacon blue sauce)
Ingredients:
• 1 C - blue agave nectar
• 2 Tbsp - garlic, fresh, minced
• 1 Tbsp – TryMe Tiger Sauce
• 2 Tbsp- bacon bits, fully cooked, crushed/small chopped
Method: Place all ingredients in a gallon Ziploc bag and shake/toss to
combine evenly. Reserve until needed.
Ingredients:
• 24 each – Tyson All Natural Chicken Wings, thawed
• from sub recipe – chicken seasoning
• 3 Tbsp– flour, all-purpose
• from sub recipe – bacon blue sauce
Continued on Page 3...
2
"Black Dawg's Bacon Blue Chicken Wings" - Continued
Method:
1. Place wings & chicken seasoning in a gallon Ziploc bag and shake/
toss to combine evenly.
2. Add flour to the seasoned wings and shake/toss to evenly coat &
lightly dust the wings.
3. Deep-fry the seasoned/floured wings, in small batches, in 375° F oil
for approx. 8-10 minutes. Cook wings to an internal temperature of
165° F.
4. Remove wings from fryer (allow any grease to drain from wings),
place in a mixing bowl with bacon blue sauce & toss to combine
evenly.
5. Serve immediately and enjoy!
6. (optional – place fried/sauced wings on a hot grill to quickly grill
mark & finish cooking)
Hints:
• If desired, chicken wings can be cooked to a final internal temperature of 180° F.
• Using large Ziploc bags to shake/toss/combine ingredients makes for
fast & easy prep and virtually no mess clean up.
• Use an electric, counter top fryer (filled with fryer oil or peanut oil)
to fry the wings.
• The sauce can be made 1 day in advance and warmed (sauce pan or
microwave) just prior to serving the wings.
• Bacon bits can be packaged fully cooked prepared bits, or from fresh
cooked & chopped bacon (from either hickory, applewood, maple or
peppered bacon).
• Substitute a sweet/sour cayenne based sauce for the Tiger Sauce;
like Thai sweet red chili sauce.
• TryMe Tiger Sauce can be purchased online.
• Experiment with sweet and hot paprika in the chicken seasoning sub
recipe.
• Think of this recipe (and any recipe) as a guidepost; where you
follow it and then add your personal flair & ingredients/techniques,
to create your own signature Tyson Competition Wings.
3
“Smoke Therapy Sriracha Honey Nut Wings”
Smoke Therapy
Thorton, Colorado
Product: Tyson All Natural Chicken Wings, Ice Glazed, First & Second Sections
Serves: 4 persons
(sub recipe – brine)
Ingredients:
• 3 C - water, tap
• 3 Tbsp – sugar, light brown
• 2 Tbsp - salt, Kosher
Method: Place the water, sugar and salt in a gallon Ziploc bag and shake/toss
to combine evenly. Reserve until needed.
(sub recipe – rub)
Ingredients:
• 1 Tbsp - sugar, granulated
• 1 tsp - chile powder
• 1 tsp - onion powder
• 1 tsp - garlic powder
Method: Place all of the ingredients in a gallon Ziploc bag and shake/toss to
combine evenly.
(sub recipe – sauce)
Ingredients:
• ½ lime – juice of ½ lime
• ½ C - honey, clover, warmed
• 2 Tbsp - Sriracha chili sauce
• 2 Tbsp -butter, unsalted, softened
• 2 Tbsp - cilantro, fresh, small chop
4
"Smoke Therapy Sriracha Honey Nut Wings" Continued...
Method: Place all ingredients in a mixing bowl and stir/toss to combine evenly.
Reserve until needed.
Ingredients:
• from sub recipe – brine
• from sub recipe – rub
• from sub recipe - sauce
• 2 Tbsp – almond slivers, toasted, finely crushed
Method:
1. Place the wings and brine in a gallon Ziploc bag and let them soak in the
brine for 45 minutes while refrigerated. Remove the wings from the bag,
place in colander, rinse the wings with water and pat dry.
2. Sprinkle a very light dusting of rub on the wings (in the colander).
3. Smoke rubbed wings on your grill, using hickory wood, at 225° F for
approx. 1- 1 ½ hours to an internal temperature of 165° F. Turn wings over
halfway through cooking process to ensure even coloring.
4. Remove wings from grill and fry wings, in small batches, at 375° F for
approx. 1 to 1 ½ minutes. Remove from oil and allow any excess grease to
drain.
5. Place the hot, fried wings in the reserved mixing bowl with the sauce
ingredients and toss to combine evenly. Sprinkle almonds over the sauced
wings at moment of serving.
Hints:
• If desired, chicken wings can be cooked to a final internal temperature of
180° F.
• Using large Ziploc bags to shake/toss/combine ingredients makes for fast
& easy prep and virtually no mess clean up.
• Use an electric, counter top fryer (filled with fryer oil or peanut oil) to fry
the wings.
• Warming the honey helps it to blend easily with the other ingredients.
Warm for a few seconds in a microwave. Agave syrup could be substituted
for honey (agave requires no warming & blends smoothly).
• Easily crush toasted almond slivers by placing the almonds in a Ziploc bag,
sealing the bag then pounding the almonds with the heel of your hand,
bottom of a cup or a blunt object.
• Sriracha is a spicy Thai garlic chili sauce with a touch of sweetness.
• Experiment with different types of wood for smoking: applewood, cherry,
mesquite, etc.
• Personalize the recipe using your favorite smoking technique (cold or hot
smoking) and using either a smoker, gas grill, charcoal or wood fired grill
for smoking and cooking.
• Think of this recipe (and any recipe) as a guidepost; where you follow it
and then add your personal flair & ingredients/techniques, to create your
own signature Tyson Competition Wings.
5
“S&S Pit Crew Wings”
S&S Pit Crew
Austin, Texas
Serves: 4 persons
Ingredients:
• 1⁄₃ C – Ritter’s Sweet Maple Rub
• 1, 12 oz. bottle – Texas Pepper Jelly Bird Bath Sauce
Method:
1. Rinse wings in cold water and pat dry.
2. Place wings & Ritter’s Sweet Maple Rub in a gallon Ziploc bag and shake/
toss to combine evenly. Let rub marinate on wings for 15 minutes.
3. Smoke wings on your grill at 325° F for approx. 30-40 minutes, turning
over every 5-10 minutes.
4. Glaze both sides of wings with Texas Pepper Jelly Bird Bath Sauce during
the last 5-10 minutes of grilling. Cook wings to an internal temperature of
165° F.
5. Remove wings from grill and place in a mixing bowl with additional
¼ - ½ C Texas Pepper Jelly Bird Bath Sauce & toss to evenly combine.
As you remove the wings from the sauce allowing any sauce to drip off,
reserve the extra sauce in the bowl - for dipping with the grilled wings.
6
"S&S Pit Crew Wings" Continued...
Hints:
180° F.
• Try smoking the wings to add another layer of flavor. Experiment with different types of wood for smoking: applewood, cherry, hickory, mesquite, etc.
• Turning the wings over during cooking helps ensure even coloring & cooking. Lower the heat if wings get too dark or seem to be cooking too fast.
• Substitute other brands of sweet/spicy BBQ rubs for the Ritter’s Sweet
maple Rub.
• Ritter’s Sweet Maple Rub can be purchased online.
• Texas Pepper Jelly Bird Bath Sauce an be purchased online.
• Texas Pepper Jelly Bird Bath Sauce is an addicting, pourable brushable
sauce with sweet, spicy floral notes.
• Creating the dipping sauce from the sauce, which is leftover after tossing
the wings; creates a delightful full-bodied sauce, brimming with charred
flecks, floral notes & hints of maple & spice.
• Personalize the recipe, using your favorite grilling medium – gas grill or
charcoal or wood fired grill for cooking.
7
“Smokin’ Bad Habit Zing Wings”
Smokin’ Bad Habit
Lenexa, Kansas
Serves: 4 persons
(sub recipe – BBQ rub)
Ingredients
• 1⁄₃ C - paprika, smoked Hungarian
• ¼ C – sugar, turbinado
• 3 Tbsp - black pepper, coarse ground
• 2 Tbsp - dry mustard, ground
• 2 Tbsp - cayenne pepper, ground
• 2 Tbsp - sea salt, smoked
• ½ Tbsp - white pepper, ground
Method: Place all ingredients in a gallon Ziploc bag and shake/toss to combine
evenly. Reserve at room temperature until needed. Put 1 tsp aside to use in
the wing glaze recipe.
(sub recipe – wing glaze)
Ingredients:
• 1 C - honey, clover
• ¼ C - orange marmalade
• ¼ C - orange juice, fresh not concentrate, no pulp
• 2 Tbsp - hot chili oil
• ¼ Tbsp - cayenne pepper, ground
• ½ tsp - BBQ rub (from above sub recipe)
Method:
Evenly mix all ingredients in a saucepan, with a wire whisk, bring to a boil and
simmer for 5 minutes. Reserve warm until needed.
Continued on page 9...
8
Ingredients:
• from sub recipe – BBQ rub
• from sub recipe – wing glaze
Method:
1. Rinse wings in cold water & pat them dry.
2. Place wings & BBQ rub in a gallon Ziploc bag and toss to combine evenly.
3. Smoke rubbed wings on your grill at 325° F for 30-40 minutes or to an
internal temperature of 165° F.
4. Remove wings from grill and place in a mixing bowl with the reserved
warm wing glaze and toss to combine evenly.
Hints:
180° F.
• The wing glaze can be made 1 day in advance and warmed (sauce pan or
• Peach or apricot preserves can be substituted for the orange marmalade.
• Red pepper flakes can be used vs. cayenne for a more rustic look and larger
peppery bites on the wings.
hickory, mesquite, etc.
• Reduce chili oil to 1 Tbsp for less spicy wings & add an additional touch of
honey.
• Turbinado sugar can be found at most major grocery stores. Can also use a
light brown color cane sugar/sugar in the raw.
9
“Diva Q Sweet Chili Chipotle Wings”
Diva Q
Southgate, Michigan
Serves: 4 persons
(sub recipe – BBQ rub)
Ingredients:
• 2 Tbsp - paprika, smoked
• 1 Tbsp - chili powder
• ½ Tbsp - salt, Kosher • ½ Tbsp - garlic powder
• ½ Tbsp – sugar, granulated
• ½ Tbsp - curry powder, mild
• ½ Tbsp - dry hot mustard, ground
• ¼ Tbsp - black pepper, finely ground
• ¼ Tbsp - cumin, ground
• ½ Tbsp - chipotle chile, powder
evenly. Reserve until needed.
(sub recipe – glaze)
Ingredients:
• 1 C - Franks Red Hot Sweet Chili Sauce
• ¼ C - Sweet Baby Ray’s BBQ Sauce
Method: Place both ingredients in a gallon Ziploc bag and shake/toss to combine evenly. Reserve until needed.
Ingredients:
• (1 bottle) 5 Fl oz. bottle - Tabasco sauce, chipotle
• from sub recipe – BBQ rub
• from sub recipe - glaze
Continued to page 11...
10
"Diva Q Sweet Chili Chipotle Wings" Continued...
Method:
1. Place chicken wings in a gallon Ziploc bag and pour Tabasco Chipotle
sauce over the wings and toss to coat evenly. Marinate 12 hours in refrigerator.
2. Remove chicken from chipotle sauce marinade and place on baking sheet
pan. Evenly sprinkle BBQ rub on both sides of the chicken wings.
3. Smoke wings on your grill, using Kingsford hickory wood, for 1–1 ½ hours
at 225° F or to an internal temperature of 165° F.
4. Remove wings from grill and place in a mixing bowl. Add reserved glaze
(saving some for dipping sauce) & toss to combine evenly.
5. Place glazed wings on hot grill to quickly grill mark & finish cooking. Remove from grill and serve with remaining glaze on the side for dipping.
Hints:
180° F.
• The glaze can be made 1 day in advance and warmed (sauce pan or microwave) just prior to serving the wings.
mesquite, etc.
11
“Pig Skin BBQ Money Wings”
Pig Skin BBQ
Des Moines, Iowa
Serves: 4 persons
Ingredients:
• 2 C – chicken broth, liquid (box or can broth)
• 2 tsp – liquid smoke
• 1⁄₃ C – Big Poppa Smokers Money Rub
• 2-3 Tbsp – butter, unsalted
• 1 Tbsp – bacon grease
• 1 C – Sweet Baby Ray’s BBQ sauce
Method:
1. Place the wings, chicken broth & liquid smoke in a gallon Ziploc bag and
gently shake/toss to combine evenly. Marinate, refrigerated, for 12 hours.
2. Remove wings from marinade & drain in a colander. Add Big Poppa rub to
the wings in the colander and toss to combine evenly. Place the rubbed
wings in a disposable aluminum ½ pan and top with butter & bacon
grease.
3. Place the wings (in the pan, uncovered) on your grill and smoke at 225° F
for 1-1½ hours to an internal temperature of 165° F.
4. Remove from grill. Place smoked wings in a mixing bowl with the BBQ
sauce & toss to combine evenly.
5. Place the BBQ wings on the hot grill to quickly grill mark & finish cooking.
Continued on page 13...
12
"Pig Skin BBQ Money Wings" Continued...
Hints:
180° F.
• Use your favorite brand/flavor of BBQ sauce.
• Big Poppa Smokers Money Rub can be purchased online.
• A little liquid smoke goes a long way…be sure not to use too much or over
pour.
• Substitute other sugar & spice based BBQ rubs for the Big Poppa Smokers
Money Rub.
• Use a boxed or canned chicken broth vs. hydrating cubes of chicken broth.
• Save the bacon grease, from other times when cooking bacon in your
kitchen or substitute Crisco (although you won’t get the flavor, but you do
get a smoky flavor from the liquid smoke marinade).
• Add an additional 1 tsp of liquid smoke to the chicken broth for a deeper
& more robust smoke flavor.
13
“Munchin’ Hogs at the Hilton Southwest BBQ Chipotle Wings”
Munchin’ Hogs at the Hilton Canton, Ohio
Serves: 4 persons
(sub recipe – marinade)
Ingredients:
• 1 C - oil, salad (or canola or vegetable oil)
• ¼ C – vinegar, white
• 1 ½ tsp - garlic, granulated
• 1 ½ tsp - onion powder
• ½ tsp - white pepper, ground
• ½ tsp - sugar, granulated
evenly. Reserve at room temperature.
(sub recipe – rub)
Ingredients:
• 1 Tbsp - sugar, granulated
• 1 Tbsp - sugar, dark brown
• 2 tsp - garlic salt
• ½ tsp – paprika, smoked
• ½ tsp - black pepper, coarse ground
• 1 tsp - chili powder
• ¼ tsp - dry mustard, ground
• ¼ tsp - cumin, ground
• ½ tsp - ancho chile, ground
• ½ tsp - chipotle chile, ground
evenly. Reserve at room temperature.
14
“Munchin’ Hogs at the Hilton Southwest BBQ Chiptle Wings” Continued...
(sub recipe – BBQ sauce)
Ingredients:
• 1 C - BBQ sauce, your favorite brand
• 1 Tbsp - chipotle puree, can, no seeds
• 1 tsp - vinegar, cider
evenly. Reserve until needed.
Ingredients:
• from sub recipe – marinade
• from sub recipe – rub
• from sub recipe - BBQ sauce
• 1 Tbsp - cilantro, fresh, small chopped
Method:
1. Place wings in gallon Ziploc bag and cover with marinade. Place in
refrigerator for 12 hours to marinate.
2. Remove wings from refrigerator, place in colander and drain (don’t pat dry).
3. Add rub to wings (in the colander) and toss to combine evenly.
4. Smoke wings on your grill using cherry wood at 225° F for approx. 1- 1 ½
hours or until an internal temperature of 165° F, turning wings over after
first ½ hour of smoking.
5. After smoking, place wings in a mixing bowl with BBQ sauce & toss to
combine evenly.
6. Now place the wings on a hot grill to quickly grill mark & finish cooking.
7. Sprinkle wings with chopped fresh cilantro, serve immediately and enjoy!
Hints:
180° F.
• The sauce can be made 1 day in advance and warmed (sauce pan or
• Experiment with different types of wood for smoking: applewood, hickory,
mesquite, etc.
• Using 2 chile powders (ancho & chipotle) creates a wonderful depth of
different flavors & levels of heat. If you have trouble finding either of
these (try a Latin market), simply use basic chile powder.
• Adding cilantro at the last moment highlights its bright flavor, aroma &
color.
15
“The BBQ Nerds Whiskey Sauce Wings”
The BBQ Nerds
Las Vegas, Nevada
Serves: 4 persons
(sub recipe – whisky wing sauce)
Ingredients:
• ½ cup - Crown Royal whisky
• 1 cup - ketchup
• ½ cup - sugar, light brown
• ¼ C - vinegar, apple cider
• 1 Tbsp - lemon juice
• 2 tsp - Worcestershire sauce
• ½ tsp - dry mustard, ground
• 1 tsp - garlic powder
• dash – salt, Kosher
• dash – black pepper, coarse ground
Method: Evenly mix all ingredients in a saucepan, with a wire whisk, bring to a
boil and simmer for 10-12 minutes. Reserve warm until needed.
Ingredients:
• 1⁄₃ C – Emeril’s chicken rub
• from sub recipe – whisky wing sauce
Method:
1. Place the chicken wings and Emeril’s chicken rub in a gallon Ziploc bag
and shake/toss to combine evenly.
2. Smoke rubbed wings on your grill at 225° F for approx. 45 minutes, or to
an internal temperature of 150° F.
3. Now place the smoked wings over direct heat for approx. 10-15 minutes,
turning over during cooking, and grill to an internal temperature of 165° F.
4. Remove wings from grill and place smoked/grilled wings in a mixing bowl
with the reserved warm whisky wing sauce & toss to combine evenly.
16
Hints:
1. If desired, chicken wings can be cooked to a final internal temperature of
180°F.
2. The sauce can be made 1 day in advance and warmed (sauce pan or microwave) just prior to serving the wings.
3. Use you favorite brand of whisky. You can also use your favorite brand of
prepared rub or make your own.
4. Using large Ziploc bags to shake/toss/combine ingredients makes for fast
5. Experiment with different types of wood for smoking: applewood, cherry,
6. Personalize the recipe using your favorite smoking technique (cold or hot
7. Use ½ C Emeril’s chicken rub for heavier coated wings.
8. Double the whisky sauce amounts to have an extra chicken coating or
dipping.
9. Think of this recipe (and any recipe) as a guidepost; where you follow it
17

Finalist Recipes

Transcription

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