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« Bang Bang Shrimp | Main | The Flavor Of Love At Michael Anthony's - Hilton Head Monthly »
Monday
Mar122012

Hilton Head Monthly...The Wine Beneath My Wings

 

photograph by Rob Kaufman

In March, as all Islanders know, the festival season takes flight with two big ones: the Wine and Food Festival and Wing Fest.

On the 12th of March, more than three thousand wine aficionados will swirl and swill close to one thousand bottles poured at the 24th Wine and Food Festival.  Two weeks later another four thousand attendees will convene and commence to chomp their way through six thousand pounds of chicken wings at the 17th annual Wing fest in Shelter Cove Community Park.  

Now I know that buckets of ice-cold brewskys are generally the accepted libation of choice when it comes to wings.  Which is fine, but is it written in stone?  Why not take a walk on the wine side and put a glass beside your wings?  Mash it up a bit with an oaky chardonnay, a fruity sauvignon blanc, or a spicy zinfandel.  Now that really appeals to me. 

 So with that in mind I thought I’d pair these two popular Island events in my own little wing and wine taste test and see how it flies.  

Ways to cook your wings

To bake:  Preheat oven to 425°F.  Cook wings for 35-40 minutes on a baking tray (do not over crowd) turning them halfway through cooking time.

To grill:  Prepare grill for medium-high heat.  Cook wings for 15-20 minutes.  Keep a squirt bottle by the grill to douse any flare-ups.

To deep-fry:  Heat oil to 375°F.  Cook wings (in batches) for 5-8 minutes until crisp and golden.  Drain on paper towels.

Winging it…how many will you need?

Usually there are eight to ten wings per pound depending on size.  Four pounds should give you six appetizer or four main course servings.

 

Wings and wines

photograph by Rob Kaufman 

Chili Garlic Wings


Slightly sweet sauce with a mild bite and garlic taste.  Pair these with a Pinot Noir

Ingredients

1 28oz can of tomato puree

8oz chili garlic sauce

½ cup sugar

½ cup cornstarch

Whisk the above ingredients together in a large bowl.  Refrigerate until ready to use.  Marinate wings at least 20 minutes before baking or grilling.  This is also a great stir-fry sauce.  

photograph by Rob Kaufman

Orange Chipotle Glazed Wings

The ever-popular hot and sweet combination.  Pair these with a Chardonnay

Ingredients

1 32oz jar of orange marmalade

3 tablespoons chipotle puree*

Stir the marmalade and puree together in a medium saucepan.  Heat on low until glaze simmers; stir to prevent sticking and burning.  Re-heat gently to a brushing consistency when ready to glaze wings.  Bake or grill wings basting often with glaze.

*To make chipotle puree process a can of chipotles in adobo sauce in the bowl of a food processor until smooth.  The puree will keep in the fridge for a few weeks.

 

photograph by Rob Kaufman

Hoisin Lime Wings

Lime cuts through the sweetness of this traditional bean paste based sauce.  Pair these with a Zinfandel.

Ingredients

2 cups Hoisin sauce

2 tablespoons garlic puree

1 tablespoon ginger puree

½ cup limejuice

Whisk the above ingredients together in a large bowl.  Marinate wings for at least 20 minutes before baking or grilling.

photograph by Rob Kaufman 

Classic Hot Buffalo Wings with Blue Cheese Dressing

The tried and true original.  Pair these with a Sauvignon Blanc or a Riesling

Ingredients

¼ cup butter

1 ½ tablespoons cider vinegar

1 teaspoon chipotle or cayenne pepper

½ teaspoon garlic powder

¼ teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce (optional)

4-6 tablespoons hot sauce (like Texas Pete)

Heat the above ingredients together in a small saucepan until the butter melts.  Transfer to a large bowl and add the piping hot cooked wings.  Toss to coat.  Serve with blue-cheese dressing on the side.

 

Blue Cheese Dressing

Ingredients

½ cup olive oil

½ cup sour cream

1 teaspoon minced garlic

3 tablespoons white balsamic vinegar

¾ cup crumbled blue cheese

Place the above ingredients into the bowl of a food processor and blend until smooth.  Dressing keeps in the refrigerator for 5-7 days.  


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