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Monday, January 14, 2008

Chicken wing challenge battle and the Famous Anchor Bar

I like Bobby Flay Throwdown show on Food Network. This week (I think originally aired in JUne but I missed it) , it was Throwdown Smackdown chicken wings. I have to hand it to them for coming up with something competitive oriented but original.
I really love when Bobby always sneaks up in a contest to challenge the person he has been checking out and their expressions (but how do these un competitors now that they now the Food Channel is doing this series- not know they are being targeted? Do they send in there stay and wait to hear never knowing when Flay will show up?).

In any case, the place was non other the Anchor Bar, in Buffalo, NY, were the recipe of Buffalo chicken wings was born years ago. The Wing King who sponsors the Chicken Wing festival (SEE NOTE BELOW) was challenged by Flay and the recipes(see below).

It was a close battle, very close but Drew Cerza, alias Wing King won ,(see the video here on the link at Youtube).

I love chicken wings! While I have been to Buffalo several times a long time ago, I never got to this restaurant. I recently tried the Mano- Habnero ones and Cajun ones at Buffalo Wild Wings at their happy hour and they were great.

I also love to make my own chicken wings from recipes that I find from the Food Channel. Also many years ago I purchased the book The Complete Book of Chicken Wings by Joie Warner (1985). I have used many of the recipes and most of them were good 8 to 9/10 on my scale.


Hot Wings with Blue Cheese-Yogurt Sauce
Recipe courtesy Bobby Flay, 2007
See this recipe on air Sunday Jan. 13 at 10:00 PM ET/PT.
Show: Throwdown with Bobby Flay
Episode: Buffalo Wings
For the Blue Cheese Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper

For the Hot Wings:
Peanut oil
1 cup all-purpose flour
Salt and freshly ground black pepper
2 teaspoons ancho chili powder, plus 2 tablespoons
1 teaspoon garlic powder
2 pounds chicken wings split at the joint, wing tips removed and discarded
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 tablespoon New Mexico chili powder
1 tablespoon Dijon mustard
1 teaspoon salt
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Finely chopped fresh cilantro leaves, for garnish
Jicama sticks (instead of celery)

For the Blue Cheese Sauce:
Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

For the Hot Wings:
Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.

Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.

Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.
Bourbon Street Buffalo Wings
Recipe courtesy Drew Cerza, The Wing King
See this recipe on air Sunday Jan. 13 at 10:00 PM ET/PT.
Show: Throwdown with Bobby Flay
Episode: Buffalo Wings

For the sauce:
2 tablespoons butter
1 large shallot, chopped
2 garlic cloves, chopped
2 ounces bourbon
1/2 cup brown sugar
1/2 cup honey
1 tablespoon ancho pepper, finely chopped
8 ounces chili sauce
8 ounces barbecue sauce
3 ounces wing sauce

For the wings:
Oil, for frying
50 chicken wings

Blue cheese dressing, for serving
Bourbon, for serving

For the sauce:
In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve.

For the chicken wings:
Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain.

Add the wings to a large mixing bowl and toss in the sauce, coating each wing.

Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.
video etc

(In the 2007 (I.F.O.C.E. UNITED STATES NATIONAL CHICKEN WING EATING CHAMPIONSHIP) championship, Sonja Thomas, 40 Years Old - 100lbs, from Alexandria, VA. consumed 173 Chicken Wings in 12 minutes, 5.17 Pounds. This was a new official world record).

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