Not that Josh Allen and Stefon Diggs aren’t the best wing combination Buffalo has seen since the days of Jim Kelly and Andre Reed, which is probably why Bills fans are seeing Super Bowls in their future, which seems like a pretty sweet situation.
So no better time to kick it with some chicken.
Couple simple moves we’re making this week, but it’s hard to improve on some of these classic flavor profiles that we’re bringing you. This is the high time for the spice as we head down to Miami for a match-up of two undefeated divisional foes looking to be the new Big Dog in the AFC East. And my oh my, does Tua have all the spices going, throwing last week for 469 and 6 TDs to beat the Ravens. And the heat his two star wideouts bring…whew. You sweatin’ yet?
This week The Tailgate Kings bring you…
Hot & Spicy Jerk Chicken Wings with Tostones
What We Need for the Spice Rubbed Wings:
Before we start, it’s a tale of two habaneros. The first one we’re going to roast, so coat it with a little oil and throw it in the oven at 400. If you don’t have any roasted garlic from our pervious culinary exploits, this would be the time to roast some as well as some sweet peppers or poblanos. You can store your unused roasted goodness in a Ziploc in the f
First, you need to mince up one habanero. Once you’ve got that done, it’s time to assemble the rest of your spices. And no, we won’t judge you if you bypass the diced pepper.
1 T Onion Powder
1 T Garlic Powder
1 t Black Pepper
2 t Ginger Powder
2 t Dry Parsley
1 t All-Spice
2 t Paprika
1 t Cinnamon
1/2 t Nutmeg
1 T Brown Sugar
1/2 t Clove
2 t Thyme
1 t Cumin
And a little salt
Now mix that all together, and you’ve got your dry rub for your wings.
This will make for a batch of about 30 wings.
As for the wings, you should lay those suckers out in a pan that’ll hold them all and fit in your oven. Now, take the time to pat them down with a wad of paper towels to get rid of all the excess moisture. When you’re finished, move the wings to a mixing bowl that can easily hold them and slowly begin adding your spice blend. You want it to coat evenly on the wings, so don’t just dump it all in at once.
Rinse the pan you had the wings in before and then grease it down lightly. Begin to transfer your spice coated wings from the mixing bowl onto your greased pan, spacing them out a little if you can. You don’t want to stack wings on top of each other, especially when it comes to the broil period.
Now while they’re in the oven, it’s time to work on the sauce we’ll spin them in.
What We Need for the Mango-Habanero sauce:
Our roasted habanero
Extra Virgin Olive Oil
1 diced Mango
Lemon Juice
Lemon/lime zest
Roasted Garlic
S&P to taste
Puree those ingredients together until you get a slightly viscous liquid going, then refrigerate until the wings are finished.
Then, the final moves for the wings are as simple as checking them to be sure they’re close to finished. If so, flip them once, adding more of the spice blend if needed, and broil for about 10 minutes. Then pull them out again, flip them back to your starter side, add the last bit of your spice mix, and broil again for 10 minutes.
When you’re finished, you can either toss them all in your Mango Habanero sauce, or leave half dry to fully enjoy your mix of spices. That’s how we roll.
Tostones & Dipping Sauce
What We Need for the Tostones:
2 Plantains
Salt
Extra Virgin Olive Oil
What We Need for the Dipping Sauce:
1/2 cup of Mayo
1/2 cup of Ketchup
3 Cloves of Roasted Garlic
1 Lemon, squeezed
Salt & Pepper to taste
Both of these are pretty simple moves.
Start by breaking down your plantains into about inch think slices going across the girth. Then leave those slices to soak in some ice water for a minute.
While you’re doing that, you can add all the ingredients for your sauce to the blender and getting it down to a nice puree. Then put that in a container and refrigerate until you’re ready.
Now take your sliced up plantains and pat them dry. Then add some olive oil to the pan, and lightly fry them, sprinkling them occasionally with salt.
When they’ve gotten to be a nice gold, pull them from the oil and soak them again in a reverse blanche method.
Then we’ll take them out, dry them off again, and proceed to smash them down to a few centimeters thickness without losing cohesiveness.
Now we’re going to take our flattened plantain pieces and fry them up a second time, again adding a little salt. Let them get to that nice golden-brown this time before flipping them, then pulling them, patting out the excess oil, and platting them.
And tada, Tostones with a nice dipping sauce. If this is something you’ve never had before, these may become your go to substitute for French Fries.
And that’s it! Got a menu item you’d like to see us make? Or show us your results of this menu? We’d love to see it and hear from you! Hit us up on Facebook or on Twitter @TheTailgateKing !