Moose - Wings: 65 high-flying recipes for Americas favorite snack

Copyright 2012 by Debbie Moose. All rights reserved Photography copyright 2009 by Jason Wyche. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials.

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For more information about Wiley products, visit our web site at www.wiley.com. book design by Deborah Kerner prop styling by Leslie Siegel food styling by Alison Attenborough Library of Congress Cataloging-in-Publication Data: Moose, Debbie. Wings : More than 50 high-flying recipes for Americas favorite snack / Debbie Moose. p. cm. ISBN 978-0-470-28347-9 (cloth : acid-free) 1.

Cookery (Chicken) I. Title. TX750.5.C45M66 2009 641.665dc22 2008012191 Printed in China 10 9 8 7 6 5 4 3 2 1 To Rob, as always, for twenty-six years of winging it Acknowledgments I thank all the recipe tasters who stepped up to the plate in this effort: Anthony Nance, Shelley Kramer, and the other stylists and clients of the Elan Group My husbands coworkers at Scenera The News & Observer (Raleigh, North Carolina) features department My sister-in-law Carol Vatz and her coworkers at A.B. Combs Elementary School The members of Joshinkan Aikido Dojo The hungry interns and staff of Interact I also thank Jim Crabtree, Denise Rhodes, Dean McCord, Peggy Dennis, Kathy Hedberg, Elizabeth Karmel, Lucy Saunders, Judith Fertig, and Karen Adler for their contributions. Thanks also to my agent, Carla Glasser, for her excellent advice and support. Takeoff Its third and long, ten seconds to go in the fourth quarter, two laps to the checkered flag.

A rumble hits the pit of your stomach. What happens when sports fans get hungry? They grab a fistful of juicy wings, which carry them through until the score is settled. It was a great day in snacking history when the Buffalo wing was invented at Buffalo, New Yorks Anchor Bar. Until that fateful day, those caught up in passion for their sport had to make do with boring chips and dip or stale pretzels. Poor fuel for the true sports lover. (Or could it have been the other way around?) Today, wherever you find fans gathered together, you will find a plate of wings nearby, ready to sustain them on the path to glory. (Or could it have been the other way around?) Today, wherever you find fans gathered together, you will find a plate of wings nearby, ready to sustain them on the path to glory.

Why wings? Those who watch great athletes must think like great athletes, if they take their viewing seriously. You dont want to get filled up with heavy food, which would weigh you down when jumping up to celebrate a great drive to the basket or an awesome tackle. But you need a little protein in your system to ride out those four-hour stock car races and to balance out the libations that typically accompany the events. The biggest time of year for wings, according to the National Chicken Council, is Super Bowl weekend, when football fans consume more than one billion of them. The best thing about wings is the taste. They pack more tender flavor into a smaller package than almost any other food.

If you order expensive wings at a bar, you may be disappointed. Fans often end up with greasy variations on the Buffalo wing theme and flavor choices limited to hot, flaming, and nuclear. Wings can be so much more. Its time for them to soar with flavors that let their goodness shine through. Grilling, roasting, or frying them at home will give you wings worthy of a championship ring. Ill give you easy directions for basic techniques.

Quick, time-saving recipes in Gliding will let you get to the eating action fast. In Fly High, Ill explore ingredients from around the world along with dipping sauces, dressings, marinades, and rubs that will expand your range. Youll be the envy of other fans who are stuck with pitiful piles of pasty poultry. And, of course, Ill pay homage to the snacks roots with spicy flavors in Fire It Up. Dressed to Thrill offers sauces and dips to mix and match with your favorite wings. There are so many options that youll start thinking of wings not just as munchies but as cocktail party hors douvres or tapas-style dishes for lunch or dinner.

Step to the fowl line with any of these recipes and youll be a winner. THE FUNDAMENTALS A whole wing comes in three clearly defined parts: the drumette, which looks like a miniature drumstick; the piece with two small bones, called the flat; and the pointy tip, called the flapper. You can purchase already-cut-up wings, but you save a little money by doing the work yourself. Its not difficult, though a very sharp knife is helpful. Bend the joint between the drumette and the flat backward to loosen the joint. Cut the two pieces apart where the knife easily slips into the joint.