Cristina Cooks: Fingerling Potato Skins & Chicken Wings Recipes
- 1 pound fingerling potatoes, skins on and washed really well
- 1 Tbsp. olive oil
- ⅓ cup teriyaki sauce
- 6 pounds chicken wings, cut up (36)
- 2½ cups canola oil
- 1 quart buttermilk
- ¼ cup Tabasco or hot sauce
- 1 tsp. cayenne pepper
- 1 Tbsp. unsalted butter
- 2 cups Frank's Louisiana RedHot sauce
- 4 Tbsp. Tabasco or hot sauce
- 2 Tbsp. dark brown sugar
- 1 Tbsp. + 1 tsp. apple cider vinegar
- 8 Tbsp. cornstarch
- 2 tsp. ground black pepper
- 2 tsp. salt
- 1 tsp. garlic powder
- Preheat oven to 350°. Put your oven rack in the middle of the oven.
- Pour the tablespoon of olive oil in your hands and rub all over the potatoes. Place potatoes on the oven grate and bake for 30 minutes at 350° (Test for doneness by inserting a paring knife into the thickest part of the potato. If it slides in smoothly, then the potatoes are done).
- Remove the potatoes from the oven and let cool completely.
- Cut the potatoes in half, lengthwise. Gently scoop out the potato, leaving about ¼ inch of potato on the skin.
- Line the scooped out potato skins on a baking sheet.
- When ready to bake, slice the halves of potatoes into quarters. Line up the potatoes on a baking sheet.
- Using a pastry brush, brush the inside of the potato skins with the teriyaki sauce. Place in the oven and bake for 5 to 10 minutes at 350° or until the skins are crispy.
• Fill the skins with nonfat sour cream and scallions
• Sprinkle over with shredded cheese (cheddar) • Serve on the side with the chili • Use skins to scoop the bean dip, guacamole or chili
Chicken Wings Recipe:
- Place the chicken wings in a non-reactive bowl or large zip-top bag. In a separate bowl, combine buttermilk, Tabasco and cayenne pepper; whisk well. Pour the buttermilk mixture over the wings and mix to coat. Seal tightly and refrigerate for two days.
- When you are ready to prepare the wings, drain them in a colander in the sink, letting the marinade drip off. Place a baking rack over a rimmed baking sheet. Using tongs, line up the chicken wings and let air dry for 45 minutes.
- While the wings are drying, prepare the sauce. Melt the butter in a saucepan, then add Frank's hot sauce, Tabasco, brown sugar and apple cider vinegar. Bring to just under a boil. Turn off the heat and set aside.
- Preheat oven to 200°.
- In a bowl, whisk together cornstarch, black pepper, salt and garlic powder. On a large baking sheet, spread out as many wings as will fit. Sprinkle the cornstarch mixture over the wings and shake the pan back and forth to coat the wings. If you don't have enough coating make up another batch.
- Heat the canola oil in a heavy skillet over medium-high heat to 360°. Fry the wings without crowding them in the pan until golden and crisp, about 10 to 15 minutes.
- Transfer to baking sheet and keep warm in the oven. Finish frying the rest of the wings. (You can make the wings ahead up to this point. The wings without sauce can kept warm in the oven for up to 1 ½ hours.) When you are ready to serve them, bring the sauce to just under a boil. Pour over the wings and toss to coat the wings well, and serve.
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