Tom Douglasss Hot Pepper Wings With Cilantro Sour Cream Recipes

TOM DOUGLASS'S HOT-PEPPER WINGS WITH CILANTRO SOUR CREAM

Steps:

• To make wings: Whisk all ingredients except wings together in a large bowl. Reserve 1/2 cup of the marinade for basting and sauce.
• Add wings to bowl with marinade, cover, and refrigerate at least 1 hour or up to overnight. Turn occasionally to make sure wings are thoroughly marinated.
• Caution: Never use a "raw" marinade -- any marinade that has had raw meat in it -- to finish a dish. That's why we set some aside in this recipe.
• Grill method: Remove wings and discard marinade. Grill wings over medium-low coals, turning often, until wings cook through, about 15 minutes. You want the wings to cook slowly so they cook thoroughly before the glaze burns.
• While grilling, heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone and remove.
• Broiler method: Remove wings and discard marinade. Put wings in a broiler pan under a preheated broiler, 4 inches from heat source, and broil about 10 minutes per side. (If your broiler has a low setting, use that, otherwise watch carefully so the glaze doesn't burn.) Heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure there is no pink remaining near the bone and remove.
• To make cilantro sour cream: In a small bowl, mix first three ingredients together. Salt and pepper to taste. Yields 1/2 cup.
• To serve: Top wings with 1 tsp of warm reserved marinade. Don't use more than a drizzle, though -- it's really strong. Serve whatever is left on the side for heat lovers. Serve with cilantro sour cream.
• Tom Douglas is chef and owner of five Seattle restaurants, including Etta's and the Dahlia Lounge, and is the author of Tom Douglas' Seattle Kitchen.

HOT-PEPPER WINGS

Steps:

• Season 3 pounds chicken wings with salt and pepper. Bake at 425 degrees F until golden, about 40 minutes. Melt 4 tablespoons butter with a 2-ounce bottle of green hot sauce. Pour over the wings and bake 15 more minutes. Toss the wings with 1/2 cup each chopped cilantro and scallions. Top with sliced pickled jalapenos.

SPICY CHICKEN WINGS WITH GORGONZOLA CILANTRO DRESSING

Steps:

• Cut chicken wings at the joint, discarding the outermost bony portion of the wing. Rinse the wings, let dry and set aside. Place oil in a large stockpot and place on stovetop over a medium-high heat. Be very careful when deep frying in the kitchen, and pay careful attention to how the oil looks. If the oil is smoking when there is nothing in the pot then the oil has gotten too hot, turn off the heat immediately and cover the pot if you can. Let the oil cool and start over again. Never place anything in heated oil that is dripping wet unless it is a batter.
• Place dried chicken wings in heated oil in batches so that the oil temperature stays constant. Cook the wings until they are golden brown and the meat starts to pull away from the bones. Remove the wings from the hot oil with a slotted spoon into a mixing bowl. Add enough red pepper sauce to evenly coat the wings, and place wings in broiler pan. Crisp wings under broiler quickly and serve with Gorgonzola Cilantro dressing.
• In a mixing bowl place mayonnaise, sour cream, Gorgonzola cheese, salt and cilantro. Let sit for at least 1 hour before serving so that the flavors meld together. Serve with carrots and celery along with the spicy chicken wings.

CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE

Steps:

• Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
• Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
• Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
• Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
• Serve patties with sauce.

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS W/CREAMY CILANTRO

Steps:

• Preheat oven to 500°F.
• Place wings in a large bowl. Sprinkle with five-spice powder, cayenne, salt and pepper. Rub mixture into all of the wings until well dispersed.
• Place wing pieces, skin side up, on a baking sheet. Roast for about 25 minutes or until cooked through, browned and crispy.
• Prepare sauce by combining all ingredients in a mixing bowl. Whisk until smooth and well-combined. Season with salt and pepper as desired. Serve alongside hot wings.