My wife and I were in Albany, NY yesterday grocery shopping with our son at the Honest Weight CO-OP - what a great little store. I laugh and tell people that out of all of the cities I travel to, eat in, attend farmers markets, judge cooking competitions or conduct cooking demo's, I know my current city the least. (7 years and counting) So now that our son has moved to Albany it seems that we have unconsciously decided to get to know the city of Albany a little better.
We bought some great healthy local food and as a parent you hope that your eighteen year old son/daughter carries on the healthy lifestyle that they've grown up with once they fly the nest and we can hopefully check that off the list.
I noticed a large refrigerated case filled with one of my favorite local poultry farm, Misty Knolls Farm. We purchased a couple of pounds of chicken wings and below is the rest of the story.
I have to add one more thing, two weeks ago on one of the first "let's get to know Albany better" trips we took Paden to New World Bistro (what an incredible restaurant & and a review is in the near future. Anytime I can get quinoa or seitian and the waiter or waitress knows what the hell it is and the chef knows how to hook a brother up, I'm EXCITED. I bought some of their jerk seasoning because Sharon ordered one of the best Jerk Chickens I have eaten since my last trip to Jamaica. I bought it knowing there would be a perfect moment that I could pull out that jar of goodness and slap it on some great meat and dine with the gods. Now I have just that moment and the perfect meat, read on.
I have to add one more thing, two weeks ago on one of the first "let's get to know Albany better" trips we took Paden to New World Bistro (what an incredible restaurant & and a review is in the near future. Anytime I can get quinoa or seitian and the waiter or waitress knows what the hell it is and the chef knows how to hook a brother up, I'm EXCITED. I bought some of their jerk seasoning because Sharon ordered one of the best Jerk Chickens I have eaten since my last trip to Jamaica. I bought it knowing there would be a perfect moment that I could pull out that jar of goodness and slap it on some great meat and dine with the gods. Now I have just that moment and the perfect meat, read on.
Jerk Wang Recipe (and if you are not from Memphis like me ~Jerk Wings)
Wings ~washed pat dry
Canola oil ~just enough to help the seasoning stick
Jerk seasoning ~liberal amount applied to wangs
Chopped onions ~three big ones or five little ones just make sure you have tons because you are going to cook these the puppies until they melt into the cast iron
LARD ~ lard the original, no trans fats low cholesterol kick ass shit your grandparents used before scientist fucked it up (one of my dear friends from Niman Ranch made me a big jar and shipped it to me)
Equipment needed:
Kick Ass Charcoal grill or wood oven, your grandmothers cast iron and tongs
Make sure you wash your wangs really well in cold water, pat dry, rub with oil, coat with jerk seasoning and set aside while you make the fire. Fire is made charcoal is ready, place your cast iron on the grill let it get sizzling hot and then coat the cast iron with about a tablespoon of lard. Patience... let the lard begin to smoke... patience... now place the wangs on the cast iron making sure each wang has plenty of surface space for proper sizzle and brownness. let the wangs cook on both sides until dark, don't turn them too much let them cook. Now that both sides are gorgeously dark add a little more lard and the onions. This cast iron should be dancing with jumping onions and the wangs should be smiling at this point and now stir a little more often but let the onions caramelize.
Make sure you wash your wangs really well in cold water, pat dry, rub with oil, coat with jerk seasoning and set aside while you make the fire. Fire is made charcoal is ready, place your cast iron on the grill let it get sizzling hot and then coat the cast iron with about a tablespoon of lard. Patience... let the lard begin to smoke... patience... now place the wangs on the cast iron making sure each wang has plenty of surface space for proper sizzle and brownness. let the wangs cook on both sides until dark, don't turn them too much let them cook. Now that both sides are gorgeously dark add a little more lard and the onions. This cast iron should be dancing with jumping onions and the wangs should be smiling at this point and now stir a little more often but let the onions caramelize.
Once everything is a dark rich Carmel color, lower the heat and let everything melt together in the harmonious world of all things good for 10 min. Make a broccoli slaw with Bolthouse Farms Yogurt Dressing. I like the Chunky Blue Cheese for my broccoli slaw and eat with the gods.
