Wings have gotten expensive. $2.59/lb at Publix including a $.20/lb discount is pretty high. These prices seem like nearly double what I was paying a couple of years ago. At that time, I was trying to do wings in the oven which is really good when you don’t want the grease and mess of deep frying.
Tonight’s recipe starts with a packet of Shan’s Butter Chicken mix (if you were inclined to buy online from MyEthnicGrocer). Instead of using the instructions, I took the leftover uncooked wings over their option of bite size pieces of chopped chicken and reworked the recipe a touch.
Ingredients:
1-1.5 lb separated chicken wings
1 box Shan Butter Chicken mix
2/3 cup milk
1/3 cup melted butter
1 large onion, halved lengthwise and sliced about .25″
2 cups of pureed tomatoes, no skins or seeds, passed through a sieve once more.
Cooking oil (I used olive)
Tools:
Large saute pan with lid or dutch oven with lid
Tongs
Wooden spoon
Knife
1. Marinate the chicken in a large ziploc bag using the entirety of the spice packet, with a tablespoon each of oil and water. Seal the bag and mix until all of the chicken is coated. Marinate overnight in fridge.
2. Brown the chicken wings in between medium-medium high till crispy on each side, probably in two batches.
3. Remove the wings and add the onions, saute momentarily until soft.
4. Add the milk, melted butter and tomato puree and bring to a light boil.
5. Add the wings back in, lower to medium and cover.
6. After 10 minutes, spoon the sauce on top of the wings, cover 15 more minutes.
7. Serve with potatoes or rice and spicy naan.
Makhani Butter Chicken Wings with Potatoes and Spicy Naan
My friend Thomas moved to NYC and one of the first things missed and searched out with a purpose was Chik-Fil-A (also Arby’s). Also the busiest drive through I’ve ever seen at a location in Prince George’s County, Maryland.
While we’re on the subject of fast food, let me show you the present that has passed you by. I’m done with saying something is the future if it already exists, I hear this all the time in reference to things that change with popular culture like music, architecture, fashion, auto design. If you can put your hands on it now, what’s going to come out of that is the future.
The Ghetto Big Mac is a sign of the times and a harbinger of innovation. Respect to these dude’s ladies for enduring what could only have been cataclysmic.
Bindi masala = Okra, Onion, Tomato, Turmeric, Amchar, Paprika, Garam Masala, Salt, Canola Oil Chicken = Thighs marinated a day in Yoshida’s Gourmet Sauce, baked and basted till George Hamilton Ducks = The flock of friends who live around the lake
if you don’t eat chicken, stop reading right here.
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as i fuckin thought, glad to see you’re here. cos we allllll eat chicken. don’t think a steaks gonna stop a vegan in their tracks, let alone some crispy duck or a rib. put a plate of their favorite chicken anything down and that’ll be when the wheels come off that bullshit carrying wagon.
what southerner in their right mind is going to say no to a plateful of fresh fried? if the goings been rough, even kfc will do, though you know it’s just rented and coated in needless batter.
wings are good, but have gotten less gooder in recent years, the more people jumped on that bandwagon. the heavens are set to open up soon when someone decides to charge 5 bucks for as many wings. we’ll pay a dollar for just about anything, but that’s a fucking line. a dollar, for a wing? when i just bought two whole birds at costco for $.79/lb? nah and leave that diabetres sauce off mine, normal red hot sauce/butter, teriyaki or some form of garlic for buffalo wings. everything else, dress up your grilled joints that way.
things I want to know:
1. why can’t i ever find that chicken dudes are always eating in old kung fu movies? they tear into shit like it’s got bootleg dvds and a MTA officer cloak of invisibility inside. always some massive leg quarter, too. like those mythical pieces from churches.
2. following up, why can’t i get whatever the hell the family is eating when i hit an ethnic, usually asian spot? i go to the bangkok square for a plate of basil chicken and i see that everyone from junior to ho chi minh himself getting down on food that has to cost a bunch less and looks a shit ton more interesting.
3. why don’t indian people deliver? international drive near my office has at least 5 indian spots within a half mile radius and not one doing double duty and driving the biryani to this fuck. best name? SIZLER Indian. reason why they don’t drive? it’s nothing short of amazing to obtain worst driver status in the ghetto across from school when the chinese are getting passed by golf carts.
this post brought to you by cute girls that work at the head shop, but seem far too cool to ever ask out. and sandalwood incense.
