For the Columbus Day holiday long weekend, we will be open Sunday, October 11.
On Monday, October 19, the monthly Women Tasting Wine Seminar will focus on wines of Spain. This should be a great seminar, as Spanish wines deliver some of the best values on the market today. Last month’s seminar was the largest to-date, and the food was fantastic.
Sunday, October 25, we will serve the All Oysters Dinner. I have been nagging Tim about the menu for the last few weeks, and as he politely reminded me this menu, as all of his menu, are like little pieces of poetry that manifest themselves in their own time – and not mine. Needless to say, the menu will be fantastic, pairing wines with a multi-course celebration of the fresh oyster. Our friend Joe Julian from Columbia Distributing will be pairing the wines for this event.
The Jackalope Grill also will be open on Thanksgiving, Thursday, November 26, so if you don’t feel like cooking and cleaning let us do it for you.
Mahogany Chicken Wings
Yield: about 6 servings
Oven 375 deg
Ingredients –
3 pounds whole chicken wings, wing tips removed wings cut at joint (reserve the tips for another use or simply buy chicken wing “drumettes”)
1/2 cup honey
1/4 cup molasses
2 tablespoons (or to taste) Srichacha Chili Sauce
1 teaspoon ground ginger
2 cloves garlic, finely minced
Method:
1. If you are using frozen chicken wings first drain them of any excess liquid. Then place
the chicken in stainless, glass or ceramic bowl.
2. Combine honey, molasses, chili sauce, ginger, and garlic.
3. Pour sauce over wings, cover and refrigerate at least one hour.
4. Preheat oven to 375 F.
5. Remove chicken from marinade; reserve marinade.
6. Spread chicken wings evenly on well oiled broiler pan.
7. Bake wings 25 minutes. Brush occasionally with marinade. Turn wings.
8. Bake additional 25 minutes.
9. Discard marinade.
Chef’s Notes: I found that the marinade became too watery during the marinade process so I put the reserved marinade into a sauce pan and reduced it by about one third. Be careful doing this as it can easily burn if left unattended. The chicken wings should caramelize very nicely after 50 minutes in the oven– but if they have not then turn the oven up to 400 deg and toss them in the sauce. Again, be careful not to burn them.
Remove them from the oven when they are dark mahogany color. His recipe can be scaled up proportionally but be careful with the srichacha chili sauce.
Recipe adapted from: “Chicken Wing Recipes”
http://www.chickenwingrecipes.net/Recipes/MahoganyChickenWings.htm