7.1 Chicken

7.1.1 Chicken Wings

Elsewhere in this book, we’ve talked about cooking methodologies, in particular barbecuing and indoor grilling with the Micropro. Here, I introduce a third method (baking) and some other wing recipes. Note that since I abhor the mess (and the fat) of frying, this is my go-to indoor cooking method.

7.1.1.1 Baking

This is the basic method for baking wings. In my hands, they don’t truly replicate the best fried wings, but treated right, they are very tasty.

  1. Cut wings (however many you want - most recipes call for 2 pounds) into drumettes and flats. Remove and discard the wing tips (or use them for stock).
  2. Treat wings however you wish - I do recommend dredging in a mixture of 2 tbsp baking powder and 1 tsp salt before doing anything else. For basic barbecue wings, I then sprinkle with Penzey’s Barbecue 3000 rub.
  3. Bake in a 400o F. oven for about 20 minutes, until the wings appear crispy and the internal temperature has reached ~170o F.
  4. Coat with your favorite wing sauce and serve.

7.1.1.2 Homemade Buffalo Sauce

This is actually pretty easy if you have a bottle of Louisiana-style hot sauce (like Tabasco or Frank’s) on hand.

Ingredients

2/3 cup hot sauce
1/2 cup butter
1.5 tbsp white vinegar
1/4 tsp Worcestershire sauce
1/4 tsp cayenne pepper
1/4 tsp garlic powder

  1. Combine all of the ingredients in either a sauce pan or microwavable container.
  2. Warm on the stovetop until butter is melted. In a microwave, a minute or so on high should get the job done.

7.1.1.3 Sweet Chili Glazed Wings

This is one from Epicurious that requires advanced treatment, but results in a taste treat.

Ingredients

2 pounds chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 1/2 tablespoons minced garlic
2 tablespoons minced ginger
3/4 teaspoon dried crushed red pepper
1 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon chili-garlic sauce
Steamed white rice
1/4 cup thinly sliced green onions

  1. Combine wing pieces with a mixture of the oil, cilantro, soy sauce, 2 tbsp of the garlic, ginger, and 1/4 tsp crushed red pepper. Refrigerate for at least 2 hours.
  2. While the chicken in marinading, combine the vinegar, sugar, water, chili garlic sauce, and the remaining 1/2 tbsp garlic and 1/2 tsp red pepper in a sauce pan. Bring it to a boil, and then simmer uncovered until it thickens (the recipe suggests 20 minutes).
  3. After the marinade period is complete, cook the wings by whatever means you wish (the recipe calls for baking, but barbecuing might be interesting as well).
  4. When cooked, coat with sauce and serve over white rice, sprinkling with green onions.
7.1.1.3.1 Notes

I got this right the second time I made it. Although the wings were not at all crispy, they were delicious. I cooked a pound of wings and cut everything by 1/2, and served it over bucatini rather than rice. If you like Asian sweet and hot flavoring, this is a good one for you. I also used 2 tbsp of ginger-garlic paste (divided between the marinade and the sauce) in place of the minced ginger and garlic, making preparation that much easier.

7.1.1.4 Peach Glazed Wings

The recipe below calls for broiling, however I’m sure that grilling and baking would be workable alternatives.

Ingredients

2 garlic cloves
1/2 inch ginger, peeled and chopped
1/3 cup peach preserves
2 tbsp soy sauce
1 tbsp water
1/4 tsp red pepper flakes
1-2 lb chicken wings

  1. Mince ginger and garlic in a food processor.
  2. Add preserves, soy sauce, water and red pepper flakes, pulsing until combined.
  3. Pat the wings dry, dredge with 2 tbsp baking powder, and lightly salt them.
  4. Coat the wings with the sauce and then spread on a foil lined, lightly oiled sheet pan.
  5. Broil wings 4-6 inches from heat for five minutes.
  6. Turn over and baste with additional sauce. Continue to broil, turning and basting ~3 more times until wings are cooked through (internal temperature of ~165o F, about 20-25 minutes).

7.1.1.5 Turmeric and Pepper Wings

This is one from Epicurious, that should be great for the barbecue. It goes with the Tamarind sauce described below.

Ingredients

2 tsp ground black pepper
1 tsp turmeric
1 tsp sugar
1 tsp kosher salt
1-2 lb chicken wings
1.5” piece grated ginger
2-3 garlic cloves, grated
2 tbsp vegetable oil
Lemon wedges

  1. Mix the spices in a bowl and then add the wings to it, tossing to coat.
  2. Add the ginger, garlic (or a tablespoon or so of ginger garlic paste), and oil and toss again. Let it stand for at least 30 minutes at room temperature, or longer refrigerated (up to 1 day).
  3. Choose your preparation method. If baking, spread them on an oiled sheet pan, place in cold oven, and heat to 425o F. Bake until golden brown, turn over, and continue to bake until internal temparature reaches 165o F.
  4. If barbecuing follow the directions given elsewhere - cook at 220o F., turning when the internal temperature reaches ~125o F. and pulling at 165o F.
7.1.1.5.1 Notes

This is very good as described above, but given that we now have a surfeit of Alice’s pear preserves, I’m going to try it in place of peach. In addition, per some web recommendations, I’m going to add some sesame seeds to the mix, but otherwise stick with the above. And this time, I will grill them!

7.1.1.6 Indian Spiced Wings

I found this one while looking for a sauce for turmeric and pepper wings and decided to try it. The initial verdict: pretty good, but way too much cumin. I’ve greatly reduced it below.

Ingredients

salt and baking powder
2 tsp turmeric
1 tsp mild kashmiri chili powder - or 1/4 tsp cayenne
1/2-1 tsp cumin powder
1/2 Tbsp coriander powder
1/2 tsp kosher salt
1/2 tsp granulated garlic powder
1/4 tsp ginger powder
1/2 Tbsp paprika
1-2 lbs split chicken wings
Enough vegetable oil to coat the wings
Fresh lime to drizzle over the wings

  1. About 1-2 hours before preparing, blot the wings dry and dredge the wings in baking powder. Sprinkle with salt and refrigerate.
  2. Combine all of the dry spices in a small bowl.
  3. Drizzle the wings with vegetable oil such that they are all uniformly coated.
  4. Add the spice mix to the wings and mix to ensure that they are all coated.
  5. As usual, pick your method for cooking, however barbecuing as described here is highly recommended.
  6. When completed, mix with tamarind sauce and serve. Alternatively, the wings could be served dry with the sauce available for dipping.
7.1.1.6.1 Tamarind Sauce

Ingredients

2/3 cup water
1 Tbsp tamarind paste
1/2 cup brown sugar
1/4 tsp ginger powder
1/4 tsp cumin powder
1/4 tsp Kashmiri chili powder

  1. Combine all the ingredients in a sauce pan.
  2. Simmer until reduced by 1/2.
  3. Cool slightly, and either serve as a dipping sauce or pour over rice or pasta.

7.1.1.7 More ideas

Epicurious has this compilation of recipes that includes some tempting ideas - dry wings with curry powder, salt and pepper, coated with peach preserves, and others. Cooking methods vary, but most could be adapted to grilling, baking, or cooking in the Micropro.

7.1.2 Lemon Chicken

This recipe is derived from a 40 year old cookbook - The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. At the time of publication, the authors ran a small restaurant in New York City; since then they have expanded to the web, where you can find an extensive selection of sauces and recipes. Some of their products may be available at a store near you.

Note that the big difference between the original recipe and mine is that the chicken is initially broiled rather than fried. This was a technique suggested by my late sister Nancy Cochrane, someone who abhorred grease in cooking. That is indeed true - the results I typically obtain after the broiling are dry and crisp (the chicken will be well moistened in the subsequent baking). Also, I’ve provided what I use for two servings of dark meat, but it can can easily be scaled up or down, and white meat can be used if preferred.

Ingredients:

4 Bone-in chicken thighs
White flour (about 1/3 cup)
1 tsp. ground black pepper
1 tsp. paprika (I use Penzey’s Hungarian Half Sharp, but feel free to use your favorite)
1 lemon
brown sugar
1/3 cup chicken broth

  1. Combine the flour, pepper and paprika in a plastic bag.
  2. Zest the lemon and then slice it as thinly as possible.
  3. Add the chicken pieces one at a time to the bag and make sure they are coated evenly with the flour mix.
  4. Place chicken into a baking dish (a 7 X 11 glass one works fine) skin side up and broil, watching regularly, until the chicken is lightly browned. Flip the chicken over and do the same with the other side
  5. Set the oven to bake at 375o. Sprinkle the lemon zest and brown sugar evenly over the top of the chicken pieces. Pour the broth into the dish (not over the chicken) and place 1-2 lemon slices on top of each chicken piece.
  6. Bake at 375o for 35-40 minutes.

Feel free to be creative in how you serve; I usually have this with white rice and a side of applesauce.

7.1.2.1 In the Instant Pot®

I have not tried this, but based on other recipes out there, the following might work:

  1. Dust the chicken as described above.
  2. Sauté the chicken lightly - 3 minutes per side or so.
  3. Hit cancel, and remove the chicken to a plate with paper towels to blot it.
  4. Add a total of one cup of liquid to the pot - some mixture of chicken broth and lemon juice.
  5. Place the chicken on the trivet, dust with brown sugar and zest, and place a lemon slice on each.
  6. This is a bit of guesswork here, but try a pressure cook (on High) of six minutes, followed by 5 minutes of natural release.
  7. If you wish, set the IP on sauté and reduce the liquid to a desired consistency.

7.1.3 Berbere/curry chicken

This one is lifted straight from the Penzey’s web site - it’s been tweaked a little and adapted for slow cooking.The biggest change I made was to double the amount of Curry and Berbere seasoning, rendering the dish spicier. For firmer chicken, cook on the stove top; rather than 3 hours of slow cooking, cook for ~45 minutes over medium low heat.

6 boneless skinless chicken thighs, cubed
1 tbsp olive oil
1 small red onion, chopped coursely
~ 2 tsp curry powder (I use Penzey’s Now Curry
~2 tbsp Penzey’s Berbere Seasoning
1 14.5 oz. can diced tomatoes, drained

  1. Use the sauté setting to heat the oil, and add the onions, stirring occasionally, until they are softened (about 10 minutes).
  2. Add the chicken and cook, stirring as needed, until it is browned (5-8 minutes).
  3. Add the two spices and stir
  4. Add the tomatoes, cover, and slow cook on high for 3 hours (or over medium to low heat for 45 minutes to an hour).
  5. If necessary, uncover and set the heat to sauté to reduce the sauce. Serve over white rice.

7.1.3.1 In the Instant Pot

  1. Proceed as above until the chicken is browned and the tomatoes and spices added.
  2. Add an additional half cup of water.
  3. Pressure cook for 8 minutes on high, followed by 5 minutes of natural release. Do not let NR go longer.
  4. If necessary, cook on sauté until the sauce has been reduced to the desired thickness.

7.1.3.2 Note

For cultural sensibility reasons, Penzey’s Berbere seasoning has been renamed Amazigh. Its formulation hasn’t changed.

7.1.4 Chicken Cacciatore

This is one of the very few recipes that I concocted by myself - I don’t really even remember when. For convenience sake, I usually do it in our slow cooker, but it can also be done (in less time) on the stove top. I’ve included the slow cooker instructions below, with parenthetical notes about doing it on the stove top.

Ingredients:

1-2 tbsp olive oil 2 lb. boneless chicken thighs, cut into 1 inch cubes (white meat can be substituted if you prefer)
1 red onion, chopped
2-3 cloves garlic, chopped
1 bell pepper, chopped
1 14.5 oz can diced tomatoes, drained
1/2 cup red wine 1 tbsp. red wine vinegar
1/4 - 1/2 tsp crushed red pepper
1 tsp black pepper
2 tsp Penzey’s Italian Herb Mix (a mix of dried basil and oregano can be substituted)

  1. Set the slow cooker to sauté and add the olive oil and onions. Sauté for 10 minutes until onions or soft (alternatively, do this in a metal casserole over medium heat on your stove).
  2. Add the garlic and bell pepper and cook for 5 more minutes.
  3. Add the chicken and cook, stirring, until it is browned (5-8 minutes).
  4. Add the tomatoes, wine, crushed red pepper, black pepper and Italian seasoning to the mix*
  5. Set the slow cooker on “slow cook - high”, cover, and let it cook for 3 hours (On the stove top, reduce heat to medium low, cover, and cook for 45 minutes to an hour)
  6. Uncover the pot. If the liquid needs reducing, return the slow cooker to sauté and cook until the desired consistency is achieved (on the stove top, raise heat to medium and do the same).
  7. Serve over white rice or pastas

* In actuality I don’t usually measure the spices - I just sprinkle them on as I see fit. Thus, you should consider the amounts given as approximations and fee free to adjust them to taste. Furthermore, if you have an Italian herb blend you like, feel free to use it.