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Hot Pepper Wings with
Cilantro Sour Cream (McIlhenny Company)

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but for goodness sake, do something weird."

~ Elsa Maxwell

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Hot Pepper Wings with
Cilantro Sour Cream

Food & Wine’s Best of the Best, Vol. 4

Food & Wine Books, Editor in Chief Judith Hill,
2001, American Express Publishing Corp.


from Tom Douglas' Seattle Kitchen
by Tom Douglas, 2000, William Morrow and Company, Inc.

Makes 6 servings

“What started out as one of our favorite employee meals is now one of the
most popular Palace Kitchen appetizers. At Palace we grill these chicken
wings over an apple-wood fire, but you can either grill or broil them. These
spicy tidbits seem to cry out for a cold beer, maybe a hearty Hefe-Weizen
from Redhook Brewery right here in Seattle.
What really makes these wings is their time in the marinade. You need to
marinate them at least a day ahead, and two days is even better than one,
so plan accordingly.”

2 cups soy sauce
1 cup Dijon mustard
1 cup water
3/4 cup Tabasco sauce
1/4 cup chopped garlic
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
18 chicken wings
Cilantro Sour Cream (recipe follows)

1. Whisk the soy sauce, mustard, water, Tabasco, garlic and herbs together
in a large bowl. Reserve 1/2 cup of the marinade to be used for basting
and sauce. Add the chicken wings to the remaining marinade, coat them
well, cover with plastic wrap, and refrigerate overnight. Turn the wings occasionally to make sure they all well marinated.
2. Fire up your grill or preheat your broiler. Remove the chicken wings
from the marinade, then discard the marinade. If grilling, grill the
wings over medium-low coals, turning often, until cooked through,
about 15 minutes. You want the wings to cook slowly, cooking
thoroughly before the glaze burns. If broiling, place the wings in a
broiling pan and broil 4 inches from the heat source, 10 minutes
per side. If your broiler has a low setting, use that; otherwise,
watch carefully so the glaze doesn’t burn. While grilling or broiling,
heat the reserved marinade in a saucepan and use some of it to
baste the wings a few times while cooking. Cut into one of the
wings to make sure no pink remains near the bone and serve.

On the plate – Spoon the cilantro sour cream on 6 appetizer plates.
Pile 3 wings on each plate and drizzle with a teaspoon of the warm
reserved marinade. Don’t use more than a drizzle, though – it’s really
strong. Serve whatever is left of the reserved marinade on the side
for heat lovers.

A step ahead – You can make the marinade a few days ahead.
It will keep, covered, in the refrigerator for up to a week.

In the glass – An ice-cold beer

Cilantro Sour Cream

“You can also use this flavorful sour cream in burritos or on tacos…
The chicken wings are quite salty and hot, so we don’t add salt or
pepper here. For other dishes add salt and pepper to taste.

Makes 1/2 cup

1/2 cup sour cream
2 tablespoons heavy cream
2 teaspoons chopped cilantro
Kosher salt and freshly ground
black pepper to taste (optional)

In a small bowl, mix together the sour cream, heavy cream,
and chopped cilantro. If not using with Hot Pepper Wings,
taste for salt and pepper.

Featured Archive Recipes:
Cajun Chicken Morsels
Hot, Hot, Hot, HOT Wings
Margarita Chicken Wings
Southwestern Grilled Chicken Wings
with Black Bean Dip


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