Tuesday, January 25, 2011

Freedom Fries and State of the Union Wings

I like theme dinners, so in celebration of the State of the Union I pulled out the big dog, my deep fryer. I don't use her often, but tonight was America's night and I was left with no choice. So, without further ado...

Freedom Fries with Spicy Sriracha Ketchup

1 Large Russet Potato


Cut Potato into French Fry-like slices.
Deep fry at very hot temperature for about 7-8 minutes.
Salt and pepper to taste.

For the sauce: squirt some ketchup on a plate. Squirt some Sriracha onto the ketchup. Mix. Enjoy. I personally like about 4 parts ketchup to 1 part Sriracha. I love spicy food and can handle a fair amount of heat, but too much Sriracha will overpower your sauce and it'll be out of whack.

State of the Union Wings

Chicken Wings

BBQ Sauce

Don't buy pre-cut wings unless you're a baby and/or have crappy knives. Separate the wings from the drums. It should be an easy cut between the joint- if you're struggling then you're going through bone. Take your time and be gentle. Cut off the tips and toss them- I find the have too little meat anyway. Deep fry the wing and drums on high (375 in my fryer) for 7 minutes. They can touch, but don't put them on top of each other or they won't cook evenly. If you wait too long (9 minutes or more) you're going to get dry tough wings. In a large bowl mix a spoonful of honey with a slightly larger amount of BBQ sauce. I use H.E.B. brand BBQ sauces. You can't buy that around Dallas, but when I'm in Austin and not too hungover I make my pilgrimage and load up... but it doesn't really matter as long as you're using a decent tasting BBQ sauce. Toss the cooked wings in the sauce and enjoy. I didn't have any blue cheese, so I used some of last night's tzatziki sauce as a dip... it wasn't ideal, but the act of dipping really completes the package.

All in all, what a wonderful way to enjoy the State of the Union!

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