Fwd: [BBQ] Wing Recipes (30)
JohnDouglas
GARY WIVIOTT'S COLLECTION
Of
BUFFALO WING RECIPES
With Editing and Additions
Courtesy Of Mikey Lulejian
April 27, 2000
==================
*** INTRODUCTION ***
This collection of GREAT Chicken Wing recipes is a collaboration
between Gary Wiviott and Mikey Lulejian, starting with a really
neato collection of recipes that Gary had saved up and stored in
a large file.
We would like you to know that there is also a LARGE Chicken Wings
recipe file available on the web site of the Editor Of the incredible
"BBQ FAQ's," Mr. Bill Wight.
The URL address for Bill's homepage, where you MUST go first, to
get to the correct recipes file page, is:
http://www.homestead.com/wight
After you click on the "ENTER HERE" link, on the following page
that comes up you will discover a few thousand total recipes,
grouped into about 50 categories.
Scroll down the left side of Bill's home page, and about half way
down, in the THIRD section entitled "Recipes You Can Download,"
there is a "link" entitled "Chicken Wings (120)."
There is no "shortcut" to reach this Wings Recipe file page,
other than what we have described.
You might also discover other items of interest. Please know
that Bill is recognized as a Premier BBQ Pitmaster, but almost
as importantly, he is also our resident Salsa Expert, Par Excllence!
And he offers KILLER recipes for that area of interest as well.
Gary and Mikey hope you enjoy this article. If you have ANY
suggestions or comments, our email addresses are shown at the end
of this.
Now ....... Let's get cooking * BUFFALO WINGS * !
======================================================
*** INDEX ***
1) BUFFALO WINGS #1
2) BUFFALO WINGS #2
3) JAMES' WORLD'S HOTTEST WINGS
4) BUFFALO CHICKEN WINGS
5) JANICE OKUN'S BUFFALO CHICKEN WINGS
6) ORIENTAL HOT WINGS
7) MODIFIED BUFFALO WINGS
8) REAL (ANCHOR BAR) BUFFALO WINGS *AND* BUFFALO CHICKEN
SALAD
9) BUFFALO CHICKEN WINGS
10) HAWAIIAN CHICKEN WINGS
11) LAURA HERZOFF'S "WORLD'S BEST BUFFALO WINGS"
12) MELISSA BRUCE'S BUFFALO WINGS
13) STEVE W'S BUFFALO WINGS
14) WOMEN'S DAY MAGAZINE'S BUFFALO CHICKEN SNACKS
15) BUFFALO CHICKEN WINGS WITH BLUE CHEESE DIPPIN
16) PEPPERY CHICKEN WINGS
17) HOGAN'S NUCLEAR CHICKEN WINGS
18) HOOTERS WINGS
19) KICK A** WINGS
20) HONEY GLAZED CHICKEN WINGS
21) ANGEL WINGS
22) WENDEL'S DRUMETTES
23) MIKEY'S ANONYMOUS CHICKEN WINGS
24) CHARLIE (IN HOOTERSVILLE) WOOD'S CHICKEN WINGS
25) MRS. HAYS' STUFFED CHICKEN WINGS By Emeril Lagasse
Note: Includes Recipe for EMERIL'S ESSENCE CREOLE SEASONING
26) STEVE VANDERGRIFT'S WING ZZZINGERS
27) STU'S BBQ WINGS By Stu Carpenter
28) JOHN'S BUFFALO CHICKEN WINGS By John Stokes
29) GARY'S BRINED HOT WINGS By Gary Wiviott
30) HAL'S ROASTED WINGS
==============================
*** (1) BUFFALO WINGS - #1 ***
2 lb. Chicken Wings
1/4 cup Margarine (not butter)
1/2 cup Durkee's Louisiana Hot Sauce (used to be "Frank's")
Heat cooking oil in a deep fryer to 375 F.
Cut each wing into 3 pieces and discard the wing tips.
Do not remove the skin from the wings.
Fry them for 12 - 15 minutes in small enough batches that the
oil temp won't drop below 325 F. My deep fryer will handle
2 lb at a time.
I usually put the "drumettes" in first because they take slightly
longer to cook; then I add the other pieces after the drumettes
have cooked for about 1 minute. They're cooked when the bubbles
slow down and the wing pieces are all floating. Agitate the
pieces occasionally during frying so they don't stick together.
While the wings are frying, put the margarine and sauce in a
small saucepan or skillet and heat it on low. Bring the
mixture to a simmer, stirring occasionally.
When the wings are done, remove them from the oil and drain.
Place the wing pieces in a plastic bowl with a tight fitting
lid (I use a Tupperware container) and pour the hot sauce mixture
over the wing pieces.
Put the lid on the plastic container and shake it well,
thoroughly coating the wing pieces with sauce.
Remove the wing pieces from the sauce, allowing excess sauce to
drain off of them.
I use a pair of tongs and shake the excess sauce off before
putting them on a serving platter.
They can be eaten hot, cold, or room temperature.
Serves 2 - 4
===============================
(2) BUFFALO WINGS - #2
First The Sauce(s) - Parts 1A& 1B
This makes enough for about 48 "wingettes"
(2-1A) MEDIUM HEAT (SPICE)
6 Tablespoons (3 oz.) of Louisiana Hot Sauce
1/2 stick of margarine (not butter!)
1/2 to 1 Tablespoon of white vinegar
1/4 jar (3 oz.) of Nancy's Chicken Wing Sauce (Medium)
1/4 teaspoon of Worcestershire Sauce
1 to 2 teaspoons of Tabasco Sauce
1/8 teaspoon of Celery seed powder
1/4 teaspoon of Red Pepper
1/8 to 1/4 teaspoon of Cayenne Pepper
1/8 teaspoon of Garlic Salt
Dash of Black Pepper
Mix all the ingredients in a small sauce pan over
low heat until the margarine is completely melted.
Stir occasionally.
***
(2-1B) HOT HEAT (Spice)
6 Tablespoons (3 oz.) of Louisiana Hot Sauce
1/2 stick of margarine (not butter!)
1/2 to 1 Tablespoon of white vinegar
1/4 jar (3 oz.) of Nancy's Chicken Wing Sauce (Hot)
1 to 2 Tablespoons Melinda's extra hot sauce
(Original Habanero Pepper Sauce) 800-748-2861 Old SW Trading Co
1/4 teaspoon of Worcestershire Sauce
1 to 2 teaspoons of Tabasco Sauce
1/8 teaspoon of Celery seed powder
1/4 teaspoon of Red Pepper
1/4 teaspoon of Cayenne Pepper
1/4 teaspoon of Habanero molido (powder)
800-748-2861 Old SW Trading Co
1/8 teaspoon of Garlic Salt
Dash of Black Pepper
Mix all the ingredients in a small sauce pan over low heat
until the margarine is completely melted.
Stir occasionally.
***
(2-2) THE WINGS
Fry the wings in a deep fryer set at 360 degrees F.,
using vegetable oil. My outdoor cast iron kettle type
deep fryer w/1 gallon of oil will do 24 wingettes in 8 minutes.
30 in 10 minutes. Hotter oil for 8 minutes = crispier.
Hotter oil for 10 minutes = crispier and dry inside.
Your mileage may vary!
With the basket and cooking thermometer in the hot oil,
@ 360 degrees, I drop in one wing at a time. If the count
stops at 24, I then set the timer for 8 minutes.
Every couple minutes toss the basket contents to redistribute.
The above method of loading the basket eliminates the wings
from sticking to the basket. IMHO, drain the wings for a minute,
and then put them in a bowl.
Pour the sauce over them, cover the bowl, and shake to completely
coat the wings. Watch how they do it at Hooters !
Serve with carrot and celery sticks, Marie's Blue Cheese Dressing,
and cold beer.
================================
*** (3) JAMES' WORLD'S HOTTEST WINGS ! ***
Caution: The fumes from preparing this will make it
difficult to breathe !
Don't attempt to eat with an ulcer.
2 Lbs Chicken Wings cut up Buffalo style
6 whole sorano chili peppers
6 whole red chili peppers
10 whole jalapeno peppers
2 cups white wine
1 Bottle Tabasco Sauce
1/2 Bottle Worcestershire sauce
10 Tablespoons Cayenne pepper
10 Tablespoons Durkee red hot sauce
1 Tablespoon salt
3 Tablespoons pepper
1/2 Cup Vinegar
1 Fire Extinguisher (Optional....)
In a blender, carefully puree the peppers, wine, vinegar
and all spices.
Caution, the fumes are deadly and wear rubber gloves or
your fingers will burn !
Put the puree into a bowl and marinate the wings in the bowl
in the fridge for 5 days.
After 5 days, carefully remove the wings and broil them until cooked.
Usually approx. 15 mins (+/- 5 mins).
Take the marinade, put it on the stove, add 1/4 cup sugar and
heat to a boil. Reduce until thick.
Pour over wings and re-broil for about 5 more minutes.
Serve with soda water for maximum heat effect,
but keep plenty of ice water handy.
=====================================
*** (4) BUFFALO CHICKEN WINGS ***
Yield: 8 servings
SEASONING MIX
(Makes 2 tablespoons plus 1 3/4 teaspoons)
2 teaspoons salt
2 teaspoons paprika (mild, or Hungarian hot paprika)
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon white pepper
10 tablespoons (1 1/4 sticks) unsalted butter
1 tablespoon plus 1 teaspoon Tabasco sauce
24 chicken wings, tips removed, room temperature
2 cups vegetable oil
Blue Cheese Dressing (Recipe included below)
Celery sticks (optional)
Thoroughly combine the seasoning mix ingredients in a small bowl.
Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco
sauce in a small saucepan over low heat.
Pour into a small shallow bowl or pie plate, and let cool slightly.
Put the chicken wings into a large bowl and coat well with
2 tablespoons of the seasoning mix. Add the butter/Tabasco mixture
and work in well with your hands until chicken is completely coated
and seasonings are well distributed. (Make sure the chicken wings
are at room temperature; otherwise, the seasoning mixture will
congeal and you'll have a mess of gunk that won't stick well to the
chicken.) Set aside to marinate (for up to 30 minutes, covered) and
heat the oil.
Heat the oil in a large heavy skillet over high heat until it is
very hot. Add the chicken wings, fitting in as many as there is
room for in a single layer. Fry until crisp and golden brown,
about 8 to 12 minutes, turning several times.
Drain on paper towels. Repeat with the remaining wings.
Meanwhile, make a sauce to finish the wings by melting the
remaining butter and adding the remaining Tabasco and seasoning mix.
Dip the cooked wings into the finishing sauce and place on a serving
platter.
Serve with the Blue Cheese Dressing and celery sticks, if desired.
***
BLUE CHEESE DRESSING
2 eggs
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1/4 cup chopped onions
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon minced fresh garlic
1 teaspoon Worcestershire sauce
2 cups vegetable oil
1/2 cup crumbled blue cheese
Put everything but the oil and blue cheese into a blender
or food processor and process for 15 to 20 seconds.
Continue to process, adding the oil slowly in a thin stream.
When oil has been added, process for an additional 45 seconds,
or until well thickened. Add the cheese and mix well.
Refrigerate until ready to use.
=======================================
*** (5) JANICE OKUN'S BUFFALO CHICKEN WINGS ***
24 chicken wings,
About four pounds Salt, if desired
Freshly ground pepper
4 cups peanut, vegetable, or corn oil
4 tsp butter
2 - 5 Tbs (one 2-1/2 ounce bottle) Frank's Louisiana Red Hot Sauce
1 Tbs white vinegar Blue cheese dressing (see recipe)
Celery sticks
1. Cut off and discard the small tip of each wing.
Cut the main wing bone and second at the joint.
Sprinkle the wings with salt, if desired, and pepper to taste.
2. Heat the oil in a deep fat fryer or large casserole.
When it is quite hot, add half of the wings and cook about 10 minutes,
stirring occasionally. When the wings are golden brown and crisp,
remove them and drain well.
3. Add the remaining wings and cook about 10 minutes or
until golden brown and crisp. Drain well.
4. Melt the butter in a saucepan and add two to five tablespoons
of the hot sauce and vinegar. Put the chicken wings on a warm
platter and pour the butter mixture over them.
Serve with blue cheese dressing and celery sticks.
Yield: Four to six servings.
***
BLUE CHEESE DRESSING
1 cup home made mayonnaise (see recipe)
2 Tbs finely chopped onion
1 tsp finely minced garlic
1/4 C finely chopped parsley
1/2 C sour cream
1 Tbs lemon juice
1 Tbs white vinegar
1/4 C crumbled blue cheese
Salt to taste, if desired
Freshly ground pepper to taste
Cayenne pepper to taste
1. Combine all of the ingredients in a mixing bowl.
2. Chill for an hour or longer.
Yield: About two and one half cups.
***
HOME MADE MAYONNAISE
1 egg yolk
Salt, if desired
Freshly ground pepper ..
1 tsp imported mustard, such as Dijon or Dusseldorf
1 tsp vinegar or lemon juice
1 C peanut, vegetable, or olive oil.
1. Place the yolk in a mixing bowl and add salt, if desired,
and pepper to taste, mustard, and vinegar or lemon juice.
Beat vigorously for a second or two with a wire whisk
or electric beater.
2. Start adding the oil gradually, beating continuously with the
whisk or electric beater. Continue beating and adding oil until
all of it is used.
Yield: About one cup.
===============================================
*** (6) ORIENTAL HOT WINGS ***
MARINADE
Combine the following ingredients to make a marinade:
1 cup soy sauce
1/2 cup sugar
1/4 cup sesame seeds
1 tbsp cayenne pepper
Cut 2-3 lbs of wings into 3 pieces.
Discard the wing tips and marinate the remaining pieces for
at least 30 minutes.
Agitate the pieces occasionally while they are marinating.
Cover a cookie pan with foil and, using tongs, place the
marinated wing pieces on it.
I suggest using a cookie PAN, as opposed to a sheet,
because the sides will insure that none of the marinade
mixture drips off the edge and screws up your oven.
There should be a slight separation between each individual
piece so they don't stick together.
Cook for one hour at 350 F,
turning the wing pieces every 10 minutes.
If you want them to come out nice and even,
you need to turn them individually with a pair of tongs.
If you don't turn them, they'll stick and burn on one side.
After they are done, let them stand for at least 20 minutes.
Serve hot or at room temperature.
***
STEVE'S WING SAUCE
1/2 cup Durkee Red Hot (used to be called Franks Louisiana Hot Sauce)
1.5 Tb honey
1 Tb butter
1 Tb white wine vinegar
1 Tb lemon juice
.5 tsp cayenne pepper
.5 tsp tobasco
Put all ingredients in a sauce pan and simmer on low temp
until everything is mixed well/melted.
Simmer on low for another 5-10 minutes to let the flavors blend
and the sauce darken a little.
When the wings are cooked, put them in a bowl and pour the sauce
over them. The sauce should cover a couple pounds of wings.
Stir to coat.
==========================================
*** (7) MODIFIED BUFFALO WINGS ***
2 tbsp butter (or margarine)
1 bottle Louisiana hot sauce ( I think this is an 8 oz bottle
but I can't remember exactly)
Juice of 1 lime (or two to taste)
Celery
Blue cheese dressing (the chunky kind works best - I use Maries)
Put butter, hot sauce and lime into a sauce pan.
Bring to a VERY slow boil, then reduce the heat to low
and simmer for 30 minutes.
This will help to reduce the sauce a bit and it will take
some of the heat out of the hot sauce.
The lime adds a little flavor and gives the sauce some body.
The citrus increases the bite, but the lime flavor really
enhances the overall taste.
The butter add a little flavor but it isn't enough to make the
wings slip out of your hands.
Lightly flour the wings and deep fry (just make sure that the
wings are crispy and FULLY cooked - No trips to the hospital,
please !!)
Celery and bleu cheese dressing are a must.
Buy extra so that your guests can nibble as they
watch you deep fry the chicken.
========================================
*** (8) REAL (ANCHOR BAR) BUFFALO WINGS (Part 1)
*AND*
BUFFALO CHICKEN SALAD (Part 2) ***
PART 1 - The WINGS
Well, I'm gonna give you the REAL "ORIGINAL" Anchor Bar recipe
for Buffalo Wings.
The Anchor Bar is the birthplace of Buffalo wings !!!
I'll warn you that I'm not a great cook and never follow a recipe.
1) Mix flour and cayenne pepper and toss the mix into a bag.
2) Dump a couple of bottles of tabasco sauce in a plastic bag.
3) Dump some vinegar (the good kind that gets your wife mad
when you use it) into a bowl.
4) Dip the wings in the vinegar
5) Shake them in the flour mix (you want a light dusting)
6) Toss them in the tabasco (get lots on 'em)
7) Deep fry until done
8) Serve with blue cheese dressing (Very Cold !), celery, carrots.
* NOTE: If they are not quite hot enough,
add more pepper or dump the juice from a couple
bottles of jalapeno (sp?) in with the tabasco.
***
Part 2
BUFFALO CHICKEN SALAD
Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce.
(I swear by the stuff at work. I should have known it was the best
for Buffalo Wings - it is great in Crab Dip, too !)
To the Durkees, add a little olive oil, lemon juice, salt and pepper.
I like to let the chicken sit overnight so that it soaks up the true
flavor of the Durkee's.
Bake off the chicken at 350 until cooked through, and no pink shows.
Let cool and tear into pieces, drizzling more Durkee's if the flavor
is not enough.
Then I just toss it with chopped celery, and home made blue cheese
dressing. The dressing certainly does not have a recipe
(We really don't use recipes in catering)- basically it is Mayo,
Sour Cream, Chopped Green onion, salt, pepper, lemon juice, and
crumbled blue cheese - Saga Blue usually.
The * SECRET * is to let the blue cheese set in the fridge
at least overnight.
========================================
*** (9) BUFFALO CHICKEN WINGS MEDIUM ***
2 lbs disjointed chicken wings
1 gallon vegetable oil
1/4 lb margarine (melted)
1/8 tsp garlic powder
8 oz. cayenne pepper sauce
(For "HOT": 8 oz. more sauce;
For "SUICIDE": 8 oz. more sauce, 1 cu. diced jalapenos,
and 1 tsp cayenne pepper powder)
Deep fry wings in oil for about 25 minutes at 375F.
Make sure wings remain separated.
Put melted margarine in bowl, and add garlic powder and
cayenne pepper sauce (plus jalapenos and cayenne powder
for "Suicide" wings).
Place cooked wings in large pan, add sauce, cover and shake.
BLUE CHEESE DIP
4 oz. crumbly blue cheese
4 oz. sour cream
4 oz. mayonnaise
1/8 tsp garlic powder
1/8 tsp onion powder
Mix ingredients and refrigerate 1/2 hour before serving.
==============================
*** (10) HAWAIIAN CHICKEN WINGS ***
1/4 cup butter or margarine
1/2 cup tomato ketchup
1 clove garlic, minced
3 lbs chicken wings, tips removed
1 cup fine dry bread crumbs
1 (14 oz/398mL can) pineapple chunks
2 Tbs. brown sugar
1 Tbsp minced fresh ginger (I use a teaspoon of dry)
1 Tbsp Worcestershire sauce Dash Hot pepper sauce (Tobasco)
Melt butter in shallow baking pan in 400F oven.
Stir together ketchup and garlic; brush over wings.
Then roll wings in bread crumbs to coat evenly.
Place in pan, turning to coat lightly with butter
and bake for 30 minutes.
Meanwhile, drain pineapple, reserving juice in 2 cup measure.
Add water to make 3/4 cup liquid.
Stir in brown sugar, ginger, Worcestershire sauce
and hot pepper sauce.
After wings have cooked 30 minutes, turn and pour on sauce.
Bake about 20 to 30 minutes longer or until chicken is tender,
adding pineapple for last 5 minutes.
Care should be taken to ensure wings are lightly browned.
Makes about 4 servings.
===============================
*** (11) WORLD'S BEST BUFFALO WINGS ***
By Laura Herzoff
This is my favorite wing recipe !
The reason is because they are Baked, not fried.
8 to 10 wings - when cut 16 total
4 to 8 oz Texas Pete hot sauce (depending on how hot you like them)
1/3 stick butter
1 cup flour
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. salt
Cut wings in half at the joint.
Place flour, salt, pepper, garlic in a large zip loc bag.
Add wings and seal and shake.
Place wings on a non stick cookie sheet, and use pam if you like.
Bake for 45 minutes at 375.
After 45 minutes they should be very crispy and brown.
If not, let them stay in until they are crispy and brown.
Note: No longer than 1 hour - unless you like jerky wings !
While chicken is baking, place Texas Pete in a sauce pan
with butter and heat until butter is melted.
When the wings are done, place in a Tupperware container
just big enough to hold all of them.
Pour the hot sauce over and seal and shake.
Remove from plastic container and serve with ranch dressing.
This recipe cuts the fat in half but not the taste !!
=====================================
*** (12) BUFFALO WINGS ***
By Melissa Bruce
6 T. unsalted butter
3-4 T. Chinese chili paste with garlic
(available at oriental markets;
the Lan Chee brand is my favorite).
3-4 T. apple cider vinegar
1 T. ketchup
20 chicken wings
Disjoint wings, and discard tips or save for soup stock.
Rinse chicken pieces and pat dry.
Place in a single layer (not touching) and broil at about
375 degrees, turning as necessary until crispy and brown.
I have a large broiler pan that will hold half of the
wing pieces comfortably.
I cook the "drummettes" first and then the other part of
the wing - is there a name for these ? - so that they
cook more evenly.
As they finish cooking, transfer to a cookie sheet in the
lower portion of the oven to keep warm.
While the wings are cooking, melt the butter over low heat
in a large frying or other pan.
Add the chili paste, vinegar, and ketchup, and stir well.
Taste the sauce and add more chili paste and/or vinegar
to suit your taste.
If it will be a while before the wings are cooked,
turn off the heat under the pan and re-heat (stirring well)
shortly before the wings are finished.
Once all the wings are cooked, transfer them a few at a time
to the pan with the sauce, turning them or spooning sauce
over to coat.
Transfer coated wings to a serving bowl and continue to coat
the rest of the wings with sauce.
Serve at once with celery sticks and blue cheese or ranch dressing.
=================================
*** (13) BUFFALO WINGS ***
By Steve W.
This is a wing recipe from a guy who used to cook wings
for a living in Buffalo.
Get some Durkee's Frank's Original Red Hot Cayenne Pepper Sauce.
There is NO ! adequate substitute.
You may have to ask your grocer to order it, or call
Durkee/French's at 714-526-3363.
If it's the little bottles, get two or three of them.
I buy the gallon jug from a restaurant supply place (cheap!)
It used to be called Frank's Red Hot Pepper Sauce ...
then it was Durkee's Louisiana Hot Sauce, but there already
was a brand name Louisiana Hot Sauce. Still tastes the same!
Acquire some margarine.
Only margarine works right (correct taste and resistance to
burning). Neither oil nor butter will substitute.
Get the wings cut up, and start heating up the frying grease.
Some revisionist (or health conscious) types insist on other
cooking methods, but there is nothing like the real crisp-on
the-outside moist-and-chewy-on-the-inside texture of fried
wings.
Make up the sauce.
Put the Durkee's and margarine into a skillet or saut� pan
big enough to comfortably hold one fryer load of wings.
The total amount of sauce at once should be about a quarter of
an inch in the bottom of the pan.
The proportions are:
Equal parts is the nominal starting point
(called "medium" in Buffalo).
A bit of tingle, but not very spicy.
Undiluted Durkee's doesn't taste as good, but is pretty hot.
Three to one, Durkee's to margarine is about as hot as I like it.
For the really timid (like kids), just a splash of Durkee's in
the margarine gives a little flavor but no noticeable hot. The
idea is to cook up the Durkee's and margarine to a bit thicker
consistency.
It should simmer for 5 minutes or so, then be kept hot.
You can make up just one batch of sauce for a bunch of wings.
You can just add more ingredients to the pan as you use up the
sauce. When you add more ingredients, you can adjust the
spiciness.
I use this to satisfy everybody: I start out with all the
margarine I plan to use, and put in just a splash of Durkee's.
That makes a few wings for the kids. Then a bunch more Durkee's
to make the wings medium.
Still more Durkee's to get it the way I like it.
Fry the wings.
They're cooked when the bubbles slow down significantly.
This takes seeing it once to know just how much bubbling
corresponds to "done," but it doesn't take a rocket scientist
to get it right.
At home, I put the "drumettes" in first, because they take a
minute or two longer to cook.
As always with frying, be sure that you don't put in so much
food that the temperature of the fat drops below 325 or so,
and have the heat on so it gets back up to 375 ASAP.
As the wings finish cooking, take them out and drain thoroughly.
I generally put them in a strainer held over the fat.
Don't pile them up in a bowl, or the fat will cool and congeal
before it runs off !
Once the wings are drained, put them in the sauce and get the
wings covered with sauce. The official restaurant way to do
this is to toss them in the air, but your stove cleaner may not
appreciate this.
Use tongs to pick the wings out of the pan and let the sauce
drain off.
Toss the wings on a grill or in a hot oven for a few minutes
at this point to "bake on" the sauce.
Serve with celery sticks and blue cheese dressing (BCD) on the side.
Yes, the BCD *is* for the wings!
But make sure it is good BCD, with nice chunks of good cheese.
(One of the sadder realizations of my growing up is that there
are some things you just can't get, restaurants get a special
Kraft dressing that comes only in five gallon containers that
must be continuously refrigerated. Great stuff, but it is not
available to you and me.)
==========================================
*** (14) BUFFALO CHICKEN SNACKS ***
From Women's Day Magazine (1-12-93)
Prep: (including standing time): 45 min
Broil: 5 min
Cost per Serving: $1.18
"Buffalo chicken wings are a killer. Wings are deep-fried,
tossed with a butter-based hot sauce and served with a
mayonnaise/blue cheese dip.
Here, chicken breasts are spiced up, broiled and served with
a low fat dip."
* The Breakdown *
Before AND After Calories
300 (69% from fat) 97 (9% from fat)
Fat (grams) 23 1
* Ingredients *
6 boneless, skinless chicken breast halves
(about 1-1/2 pounds)
Twenty-four (24) 6-inch wooden skewers
3 Tablespoons extra light vegetable oil spread
(like Promise Extra Light)
1 Tablespoon EACH hot paprika and hot pepper sauce
1/4 teaspoon garlic powder
* Blue Cheese Dip ingredients *
3/4 cup non-fat cottage cheese
1/4 cup water
1/4 teaspoon onion powder
1/4 cup crumbled blue cheese (1 ounce)
* Accompaniments *
jimcama, celery and carrot sticks
* Directions *
1. Place chicken breasts on a cutting board so the
tubular fillet (along outer edge of each breast half)
faces up.
Pull the fillet from each breast.
Cut each breast length wise into thirds.
When you're done, you'll have 24 strips - including fillets.
2. Thread chicken on skewers.
Wrap exposed ends of skewers with foil.
Arrange chicken on a broiler rack.
3. Melt spread in a small saucepan over low heat.
Stir in paprika, hot pepper sauce and garlic powder.
Brush all over chicken.
Let stand for 30 minutes.
4. Meanwhile, put all dressing ingredients * except
2 tablespoons of the blue cheese * in a blender or
food processor.
Blend until smooth, scraping down sides of container
once or twice as necessary.
Stir in remaining blue cheese.
5. Turn broiler to high.
Broil chicken 4 inches from heat source 5 mins, turning once.
Remove foil from skewers.
Arrange chicken on a platter.
Serve with Blue Cheese Dip and vegetable sticks.
Serves 12 as a snack.
Per serving with 1 tablespoon dressing:
97 cal, 15 g protein, 3 g carb., 1 g fat, 36 mg cholesterol,
165 mg sodium.
==============================================
*** (15) BUFFALO CHICKEN WINGS WITH BLUE CHEESE DIPPIN ***
The yield is about 36 servings
10 Minutes preparation time
35 Minutes cook time
CHICKEN WINGS INGREDIENTS
6 tb Butter
1/4 c Hot pepper sauce Vegetable oil; for frying
18 Chicken wings (about 3 lbs)
-disjointed with tips discarded
BLUE CHEESE DIPPING SAUCE INGREDIENTS
1/4 lb Blue cheese; roquefort or gorgonzola
1/2 c Mayonnaise
1/2 c Sour cream
1 tb Lemon juice
1 tb Wine vinegar
ds Hot pepper sauce
WING PROCEDURES
1. Melt butter in a small saucepan.
Add hot sauce and remove from heat.
2. In large frying pan or deep fat fryer, heat 1 inch of oil to
375F.
Fry wings in batches without crowding until golden brown,
10 to 15 minutes.
Drain on paper towels.
3. Brush wings with spicy butter and serve warm,
with blue cheese dipping sauce.
BLUE CHEESE DIPPIN' SAUCE
1. In a small bowl, mash the blue cheese, leaving some clumps.
2. Whisk in the mayonnaise until blended.
3. Add remaining ingredients and whisk to blend well.
4. Cover and refrigerate until serving time.
From: "365 Ways to Cook Chicken"
Collected from the Int'l Fido Cooking Echoes
====================================
*** (16) PEPPERY CHICKEN WINGS ***
Yield Is Approx. 4 servings
INGREDIENTS
===========
4 lb Chicken wings
2 ts Balsamic vinegar
2 ts Olive oil
2 tb Hot pepper sauce
Salt and pepper to taste
PROCEDURES
==========
Preheat oven to 500F.
Lightly oil a large rimmed baking sheet, and spread chicken
wings out on it.
Drizzle the wings with the balsamic vinegar and olive oil,
and toss lightly.
Pour the hot pepper sauce over the wings, season with salt
and pepper, and toss again.
Roast wings for about 30 minutes on the top shelf of the oven
until well browned and crisp.
Serve warm.
From: Food and Wine June 1995
============================================
*** (17) HOGAN'S NUCLEAR CHICKEN WINGS ***
Yield is approx. 2 servings
INGREDIENTS
===========
24 ea Chicken Wings, Separated
2 tb Vegetable Oil
1/4 ts Garlic Powder
3 tb Habanero Sauce
3 tb Tabasco Sauce Ground Red Pepper to taste
1 tb White Vinegar
1/4 c Brown Sugar
1 c Bleu Cheese Salad Dressing
Leaf Lettuce for platter
These chicken wings are quite easy to prepare.
Adjust the amount of Tabasco sauce and Habanero sauce to
your own tastes.
I recommend though that you just "cool them" by dipping them
in the bleu cheese salad dressing rather than decreasing the
hot sauces.
PROCEDURES
==========
Preheat oven to 375 F.
In a medium sized mixing bowl, combine vegetable oil, garlic
powder, Tabasco sauce, habanero sauce, vinegar and brown sugar.
Separate tips from wings.
Place tips and wings on cookie sheet(s).
Using a pastry brush, coat the wings with the sauce mixture.
Sprinkle ground red pepper over wings and tips.
Bake wings for 15 to 20 minutes or until browning has occurred.
Arrange wings on leaf lettuce and serve with your favorite beverage.
Dip wings in bleu cheese salad dressing for some cooling affect.
NOTE: These wings can also be cooked on the barbeque.
Wings should be grilled for the same amount of time
over medium high heat coals.
=============================================
*** (18) HOOTERS BUFFALO CHICKEN WINGS ***
INGREDIENTS
===========
Vegetable oil - for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 t paprika
1/4 t cayenne pepper
1/4 t salt
10 chicken wing pieces
ON THE SIDE
Bleu cheese dressing& celery sticks
PROCEDURES
==========
Heat oil in a deep fryer to 375.
You want just enough oil to cover the wings entirely --
an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder
in a small saucepan over low heat.
Heat until the butter is melted and the ingredients are well blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings in a large bowl and sprinkle the flour mixture over
them, coating each wing evenly.
Put the wings in the refrigerator 60-90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or
until some parts of the wings begin to turn dark brown.
Remove from the oil to a paper towel to drain.
Don't let them sit too long, because you want to serve them hot.
Quickly put the wings in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
NOTE: If you want them hotter!!
And now, try this: Make them just as described above, but after
dipping the wings, broil them 6 to 8 inches beneath the broiler
for about 2 to 3 minutes - just long enough to dry the sauce out
and not brown them any further.
Take them out and baste with more sauce, then broil them, and
repeat one more time.
This makes for some fiery stuff.
===========================================
*** (19) KICK A** WINGS ***
Yeah ... I got some kick-*** wings that I do during football
season in the oven.
The rub also works well on chicken when I braise it too.
They kind of have a Cajun flair to them.
THE RUB
=======
1 TBS of black pepper, white pepper, paprika
1/2 TBS garlic powder, powdered sugar, salt
1 tsp. oregano, thyme
1/2 to 1 tsp. cayenne pepper (to taste)
1/4 tsp. celery seed
THE SAUCE (Optional)
====================
4 tbs butter or margarine
4-6 tbs cayenne pepper sauce
PROCEDURE
=========
Melt butter and add pepper sauce.
In a large bowl toss 1 TBS olive oil per pound of wings.
Add 1 TBS of rub per pound of wings.
Refrigerate for a couple of hours.
Arrange wings in a shallow pan or broiling pan and put in a
500 degree oven for 10-12 minutes.
Turn and cook for another 10 minutes.
Toss the wings in the sauce.
For those who insist on a traditional "Buffalo" wing.
Serve with Blue Cheese or a Ranch dressing.
=============================
*** (20) HONEY GLAZED CHICKEN WINGS ***
2 lbs chicken wings
1 C honey
2 T sesame oil
2 T fresh ginger
2 T ch green onions
2 T catsup
1 clove garlic
Combine all ingredients in Zip Loc Freezer bag.
Chill 1-12 hours.
Place chicken on foil lined pan and bake at 375 for 45 minutes,
turning several times.
======================================
*** (21) ANGEL WINGS ***
2 doz. Chicken Wings
MARINADE INGREDIENTS
10 oz. Soy sauce
1 tsp. dry mustard
1 1/2 C. Brown sugar
1 tsp. garlic powder
2 Tbs. Beer
1 (10 oz) Can pineapple juice
1/2 tsp. ginger
1/2 tsp. pepper
PROCEDURE
=========
Cut wing tips off the chicken wings, and split at the
2nd joint.
Line baking pan with foil.
Place wings side-by-side in the baking pan, and pour
the marinade over them.
Place in refrigerator and let set overnight - turning once.
Bake in marinade 3 - 4 hrs. at 275 F.
Yields 20 Angel wings.
=================================================
*** (22) WENDELL'S DRUMETTES ***
3 to 5 Pounds chicken drumettes
6 to 10 oz Louisiana Hot Sauce (almost any brand will do)
1/2 Stick butter
2 Tablespoons Black Pepper
1/3 Jar of Blue Cheese Dressing
Salt to taste
PROCEDURE
=========
Wash the drumettes and dry on paper towels.
Salt to taste (you need to use very little since these are
small pieces of meat and do not need much salt).
At this point you have an option. You can either flour the
drumettes or leave them the way they are.
In either case, deep fry them in cooking oil until they are
safely edible.
Remove from the oil and drain on paper towels.
If you don't want to deep fry them, then just cook them on
the grill (with out the flour, of course) until they are done.
FINISHING SAUCE
==============
Now is time to make the Sauce needed to finish off the drumettes.
In a 2 to 3 quart sauce pan, melt the butter, add the hot sauce,
black pepper and Blue Cheese Dressing.
(A note here: You will find The Blue Cheese Dressing that you
need to use to be refrigerated. This is most commonly found in
the produce department of the super market.)
Cook this mixture over medium heat, stirring often, until the
cheese lumps are dissolved or at least no bigger that a BB.
To "sauce" the drumettes, either dip them one at a time in the
sauce, or pour the sauce in a large bowl, that can be covered,
or a gallon size zip lock plastic bag.
Shake your container to coat the drumettes.
There are two ways to finish the cooking:
1. You can one, put them on a wire rack like, a cake cooling
rack. Place the rack on a cookie sheet (with aluminum foil
covering it for easy clean up) and cook in the oven at 300 F.
for about 12 or 15 minutes'
* OR *
2. Put them in the smoker at about 250 F. for 20 to 25 minutes.
Either way the sauce should adhere to the drummettes, and not
get on your hands when touched.
These may be served just as they are or with some more
Blue Cheese Dressing.
I have made these both for a New Years Eve get together and
a Super Bowl party that was held the day before the game.
In both cases they were well received ,and I left with very few
to enjoy the next day. I have had them a few times since, and
my wife tells me that they get better ever time I make them.
================================
*** (23) ANONYMOUS CHICKEN WINGS ***
By Mikey Lulejian
How often have you said: "I want an easy recipe that anyone
can make. But it better taste good !"
Here you go !
This is EASY (Key word !) and gives a new twist to a familiar
food. If you have never marinated your wings before, this
recipe should convince you that it's time to start.
ANONYMOUS CHICKEN WINGS:
2 1/2 pounds chicken wings
1 lemon
1 lime
1/2 cup orange juice
2 tablespoons brown sugar
1 tablespoon olive oil
2 teaspoons thyme
1/2 teaspoon black pepper
Squeeze the lemon and lime juice into a plastic bowl
Add the olive oil, thyme, and black pepper and 1/4 cup
of the orange juice.
Add the wings, coat them with the mixture, cover with wrap,
and refrigerate for at least 4 hours.
Fire up the grill to medium hotness.
In a different plastic bowl, combine 1/4 cup orange juice
with the brown sugar and stir.
Remove the wings from the first bowl and put the wings on
the grill.
Because you have something tastier, don't reuse the marinade
as a basting sauce. When the wings are almost done, baste
them with the orange juice/brown sugar mixture, turning the
wings to lightly coat them.
Remove the wings when done, and serve.
To best taste the marinade, try the first couple wings without
any other sauce.
ENJOY !
Mikey
=======================================
*** (24) CHARLIE (IN HOOTERSVILLE) WOOD'S CHICKEN WINGS ***
I could give ya the recipe, but then I'd have ta kill ya.
Seriously though, I'm hoping to market it some day. I've
got two kinds ... (1) Uncle Charlie's Rootin'-Tootin' He-Man
Sauce, and (2) Uncle Charlie's Girly-Girl Sauce.
I'll tell ya how I cook the wings though. I always buy
fresh instead of frozen. I try to buy middle to large
size wings, 20 whole wings weighs about 4 lbs I think. I
just cut 'em up and discard the tips. I don't marinate or
bread them. Never had a breaded wing that I liked.
I use a propane burner and cook them outside. If you do
this in your house your wife is going kill you. I bought
one ( a cooker not a wife) from Bass Pro Shops that came
with a 2 gallon cast iron Dutch Oven, lid, and basket.
The pot will hold a gallon of oil and can do about 40
wings (pieces) at a time. Heat the oil to 375-390 F. Over
400 F. will burn it. I cook at 350 F., but the wings will
cool the oil down immediately. So just before I put 'em in,
I fire the propane so it sounds vaguely like a jet engine
and dip those puppies. The oil will drop to about 300 F.
After about 5 minutes it will be back to 325 F. Now I
lower the heat. Within about 5 more minutes it will be
at 350 F. I cook 'em for a total of about 20 minutes until
they're crispy.
While they're cooking I heat the sauce to just below a
boil. As soon as the wings are done toss 'em thoroughly
in the hot sauce. I'm convinced that this is the way to
get a good coating of sauce without getting wet and soggy
wings.
When the wings come out, toss a couple handfuls of fries
in the basket and cook those while tossing the wings.
Corn on the cob is also excellent deep fried.
Now all you need are some carrots, Marzetti's Blue Cheese
Dressing, and about 1 beer per 8 wings.
You can use the oil several times. I think the fries help
to "clean" some of the chicken taste out.
This is the perfect food for mid-week when you've run out
of barbeque.
Charlie in Hooterville
===========================================
*** (25) MRS. HAYS' STUFFED CHICKEN WINGS ***
By Emeril Lagasse
Recipe courtesy of Stu Carpenter
12 to 18 large chicken wings
1/4 cup chopped green onions
1/4 cup celery heart finely chopped
1/8 cup sugar
1/4 cup plus 1 tablespoon finely chopped shrimp
2 cups finely chopped white onions
1/4 cup finely chopped fresh cilantro
2 ounces Wooden Black Mushrooms, chopped
1 pound ground pork
Salt and pepper
Fish sauce to taste
1 1/2 cups seasoned flour
Essence (Recipe follows below)
Frisee lettuce
1/4 cup chopped peanuts
2 tablespoons finely chopped parsley
Hoisin Sauce (Recipe follows below)
PROCEDURE
=========
Preheat the oven to 325 degrees.
In a mixing bowl, combine all the ingredients together,
except for the wings. Mix thoroughly.
Season with salt, pepper, and fish sauce.
Slice the wing along the bone in order to leave the skin
and meat attached. Sever the first joint of the chicken wing
and remove the bones.
Holding tight to the joint, slide the knife along the underside
of the skin and separate all the way to the joint. Roll back the
skin, remove the bones and cup the edges of the skin to be stuffed.
Stuff the forcemeat into the cavity.
Stuff the entire section of the skin and lop the leftover meat
and skin over the top to "close" the wing.
Bake for 20 minutes.
Let the wings cool completely.
Dredge the wings in seasoned flour.
Heat the oil in the wok.
Fry the wings in the wok for 3 to 4 minutes or until they are
crispy.
Remove the wings from the wok and drain on a paper lined plate.
Season with Essence and drizzle with Hoisin Sauce.
* EMERIL'S ESSENCE CREOLE SEASONING *
(Also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
* HOISIN SAUCE *
3 jalapenos, seeded and finely chopped
1 1/2 cups sugar
1 quart hoisin sauce
2 cups water
Juice of two small limes
2 tablespoons minced garlic
PROCEDURE
=========
In a food processor, puree the jalapenos with the sugar.
Add the hoisin sauce, water, and lime juice.
Add the minced garlic.
Puree until fully incorporated.
Pour into a 2 quart container.
Allow the sauce to sit for 1 hour to allow the sugar to dissolve.
Stirring occasionally.
Lay the frisee on a plate.
Arrange the wings on top of the lettuce.
Drizzle the sauce over the wings and lettuce.
Garnish with parsley and chopped peanuts.
Yield: 1 1/2 quarts of sauce
Yield: 12 to 18 stuffed wings
===============================================================
*** (26) WING ZZZINGERS ***
Recipe courtesy Steve Vandegrift
Courtesy Of Stu Carpenter
SAUCE
=====
2 cups Red Hot hot sauce
2 cups brown sugar
2 tablespoons vinegar
(Steve uses white vinegar with jalepeno peppers, onions, etc.)
Stick of butter
Combine ingredients and warm on stove or in microwave.
Then put in a spray bottle and set aside.
SEASONINGS
==========
1/4 cup black pepper
1/4 cup garlic, minced
1/2 cup Italian seasoning
1/4 cup chili powder
1/4 cup paprika
1/4 cup dried rosemary
2 tablespoons of red pepper (more or less to taste)
The above should be enough for 7 or 8 pounds of wings.
PROCEDURE
=========
Rinse and drain 7 to 8 pounds wings.
Pour some of the Red Hot hot sauce over them, and toss.
Add seasoning mixture (above) until generously coated.
You will lose some in the cooking, so don't skimp!
Place the wings on a gas grill (or smoker) and slow cook
them at a low temperature.
After 20 minutes baste/mist with sprayer at least every 10 minutes.
Flip them after you mist them.
Total cooking time should be around 1 1/2 to 3 hours,
depending on the heat of the grill.
They're done when they break at the joint or
you can break the wing tip off.
Prep Time: 30 minutes
=========================================
*** (27) STU'S BBQ WINGS ***
Recipe By And Courtesy Of Stu Carpenter
INGREDIENTS
===========
1 egg -- beaten
1 cup oil -- good quality
2 cups cider vinegar
1 tablespoon poultry seasoning -- or to taste
Tabasco sauce -- to taste
Hot sesame oil -- to taste
Salt& pepper -- to taste
Onion powder -- to taste
Garlic powder -- to taste
PROCEDURE
=========
Make an emulsion out of the oil and egg by slowly beating
the oil into the beaten egg.
Slowly mix in the cider vinegar.
Add the remaining ingredients and mix well.
The amount of "heat" can be adjusted by increasing
or decreasing the amount of tabasco sauce and hot sesame oil.
Pour over chicken wings and marinate for up to 24 hours.
Remove wings from marinade and reserve for basting sauce.
Smoke or grill wings, basting or dipping frequently until
the skin is golden brown and the meat is done.
Be sure not to baste during last few minutes of cooking to
allow heat to crisp the wings.
If you're smoking your wings, here's a little tip I use to
get that All Wonderful Crisp Skin!
Many times when you are smoking your chicken (250-300 F),
not all of the fat will render out of the skin.
What I like to do is after my chicken is properly smoked,
I take them out of the smoker and put them on a *SUPER HOT*
grill to crisp up the skin.
This only takes a few minutes (No longer than that!)
Very important - watch carefully as not to burn.
Wings are done when the joint flexes easily, and the skin
is browned and crisp.
Enjoy !
Stu Carpenter
===============================================
*** (28) JOHN'S BUFFALO CHICKEN WINGS ***
By John Stokes
2 1/2 pounds chicken wings
1 can Tony Cachere's Creole seasoning
Paprika
SAUCE
=====
1/2 cup melted butter
6 oz Crystal Louisiana hot sauce
* Add 2 tsps Tabasco hot sauce to get "Diablo" wings (optional)
PROCEDURE
=========
Rinse, dry and cut in half wings, discarding tips.
Spread in single layer on jelly roll pan.
Season wings on both sides.
Preheat oven and bake at 375 F for 45 mins -
Turning once and draining the grease.
Combine butter (clarified optional) and hot sauce.
Blend well over medium heat.
When wings are done, place in bowl and pour sauce over
all your wings, serving immediately and with lots of napkins.
*** COOKS TIP: Season your wings the night before,
for an intensified flavor
=======================================
*** (29) GARY'S BRINED HOT WINGS ***
INGREDIENTS
===========
5 pounds wings, cut into pieces
1/3 cup kosher salt
1/3 cup brown sugar
7 cloves of garlic, crushed
1/2 finely minced onion
2 teaspoons ancho or guajullo pepper
1 teaspoon cayenne
3 ounces of Louisiana style hot sauce
2 ounces soy sauce
3 ounces oil
3 tablespoons finely minced fresh herbs
(whatever is available in your garden at the moment is fine)
Smoke until the juices run clear.
Serve with blue cheese dressing, carrot and celery sticks.
I use bottled refrigerated blue cheese dressing (Marie's)
to which I add lemon juice and additional crumbled blue cheese.
My brines are typically a variation of the O'Reilly's brine
found in the FAQ. All ingredient measurements are based on one
(1) Gallon of water.
I have also brined chicken using buttermilk instead of water
and it turns out quite tasty.
My wife makes a killer teriyaki wing, she makes it in the broiler
or I grill them on the charcoal Weber. Though I imagine they
would be excellent smoked. I don't have exact measurements at the
moment, but it is basically brown sugar, soy, garlic, Asian style
sesame oil (a little sesame oil goes a long way) and green onions.
Just before grilling or smoking, generously sprinkle sesame seeds
on the wings.
===============================================
** (30) HAL'S ROASTED WINGS **
These Checken Wings are not a smoke recipe, but fantastic anyway.
My wife and I have eaten them as a main course and I've servred
them for company as appetizers. I often get asked for the recipe.
It's scaled for 5-6 lbs of wings.
PROCEDURE
=========
Remove the tips and divide the wings at the joint.
Soak in salted water for an hour.
Rinse and pat dry.
Prepare marinade while wings are soaking.
MARINADE
========
3/4 C. soy
1/4 C. lemon juice
1/2 tsp. powdered ginger
1/4 tsp. garlic powder(or more)
1/4 C. sugar.
Mix all ingrdients thoroughly.
Pour the marinade into large ziplock bag, and add your wings.
Flatten the bag to one layer so all wings are coated.
Refrigerate overnite.
Bake uncovered in a roasting pan one hour @ 350 F degrees.
Serve warm.
Hal
================================================
That is it, once again, Gang !
Please let us know how you have enjoyed this, or if you
have any suggestions or additions you might offer.
Gary Wiviott
Mike Lulejian
----------------------------
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