Credit to Accompany Below Recipe Excerpts with Cover Image

Credit to accompany below recipe excerpts with cover image:

Photo credit to accompany images: Matt Johannsson/Reflector Inc.

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Maple Whiskey Glazed ChickenWings

A perfect snack for poker night, movie night or an evening with friends on the patio, these wings bring the sweet and the heat. By cooking the wings sous vide, you get fall‑off-the-bone-tender meat, and the broiler crisps up the skin just perfectly. It’s a much less messy and more reliable method than frying, and just might become your newfavorite way to cook wings. Serve with your favorite dipping sauce, such as ranch, blue cheese or Spicy Mayo (page62)— and lots of napkins.

Sous vide time: 2hours

Tips

Liquid smoke is available in well-stocked grocery stores, often shelved with the barbecue sauces. It is potent, so we use only a touch to give a smoky flavor. If you don’t have any on hand, use 1⁄4tsp (1mL) smoked paprika or smoked sea salt, or reduce the hot pepper flakes to 1⁄4tsp (1mL) and add 1⁄4tsp (1mL) chipotle chile powder.

You can double the recipe, using 2 large freezer bags. Just be sure there is enough room inthe water bath to allow the water to circulate around the bags.

To make wings ahead, prepare through step3, then immerse bag in ice water to chill. Refrigerate in the sealed bag for up to 3days or freeze for upto 3months. Thaw in the refrigerator overnight, if frozen. Reheat in a 170°F (77°C) water bath for 30minutes, then proceed with step4.

• Preheat water bath to 170°F (77°C)

• Large resealable freezer bag

• Large rimmed baking sheet, lined with foil

1⁄2tsp hot pepper flakes 2mL

Salt

1⁄2tsp freshly ground black pepper 2mL

1tbsp pure maple syrup 15mL

1tbsp whiskey 15mL

1⁄4tsp liquid smoke 1mL

2 lbs chicken wings, split, tips removed 1 kg

1. In a small bowl, combine hot pepper flakes, 1⁄2tsp (2mL) salt, black pepper, maple syrup, whiskey and liquid smoke.

2. Pat wings dry. Place wings in freezer bag and pour in sauce. Turn bag and gently massage wings to evenly coat with sauce. Arrange wings in a single layer. Remove excess air and seal bag.

3. Cook in preheated water bath for 2hours. Remove bag from water bath and let rest for 5minutes.

4. Meanwhile, preheat broiler with rack 4inches (10cm) fromheat.

5. Carefully dump wings from bag into a colander set in the sink, letting excess liquid drain off. Arrange wings on prepared baking sheet, spacing them apart. Season both sides with salt.

6. Broil wings for 2 to 3minutes, turning once, until golden brown and glazed. Serve immediately.

Makes 4servings

Martine Quibell, Publicity Manager, Robert Rose Inc. www.robertrose.ca

120 Eglinton Avenue East, Suite 800, Toronto, ON M4P 1E2

416-322-6552 x 3133 /