Saturday, September 11, 2010

"Wings" with Orange Chipotle BBQ Sauce

Confession: this isn't the recipe that I really wanted to be making tonight. You see, ever since I sat down for dinner at a Stone Harbor, NJ seafood shack called Quahogs and took a bite of their Pacu fish ribs (Yes... FISH ribs), I've been thinking about the meal ever since. Let me repeat... FISH ribs. They looked just like pork ribs, but were cut from the belly of a Brazilian fish that grows to be 60 pounds. Smothered with a delicious BBQ sauce and grilled lightly... the meat just fell off the bone. But I digress. I have to "call by Tuesday" if I want my Pacu by the weekend from my seafood guy at the local market.

Even though I couldn't get ahold of the Pacu fish this weekend, I decided I can first start to work on the wonderful Orange Chipotle BBQ sauce that the chef at Quahog's makes to marinate them in. I decided to make some wings for "game night". And although Penn State is losing to the big Alabama Tide as I write this, I am at least glad that the sauce is a winner so far. I'm not a huge fan of bony wings with no meat, so I went straight for the meatier chicken drumstick. My favorite brand of packaged fresh chicken right now is Bell and Evans. They have five chunky drumsticks (raised without antibiotics or growth hormones) packaged for less than $4. I used two packs and the sauce I made was plenty to accommodate them. So although I wasn't able to make my ribs - I'll just have to let it go until next weekend - it was good practice for me and a wonderful sauce for "wings" if you plan on making them.

Orange Chipotle BBQ Sauce

  • 1 cup Orange Juice
  • 1 cup Ketchup
  • 2 TBSP brown sugar
  • 1 1/2 TBSP chipotle Tabasco sauce
  • 1 TBSP Worcestershire sauce
  • 1 TBSP apple cider vinegar
  • 1/2 tsp onion flakes
  • 1/2 tsp garlic powder
  • ---------------------------
  • 1/4 cup honey
  • In a saucepan, reduce orange juice by half, stirring often, until is starts to thicken.
  • Add the rest of the ingredients, except honey, and stir until it just starts to "pop", or boil.

Place drumsticks, or wings, in a gallon sized baggie and pour sauce over top. Let marinate for 3 hours (minimum) to overnight.

Preheat oven to 350 degrees F. Spray or butter a 9X13 baking dish and arrange wings (and all the marinade you can squeeze out of the bag) so that they lay in a single layer. Bake for 50-60 minutes, turning once and basting with sauce and 1/4 cup of honey about half way through. Another confession: I took these out early around 40 minutes thinking they'd be done (when picture was taken). I decided to put them back in for the extra time - for me 60 minutes - and I was glad I did. The sauce thickened and the meat didn't lose any moisture! It may be less time for those of you using a smaller drumstick or frozen wings.

This sauce was sweet, smokey, and tangy. Perfect for wings, or when you can get it from your trusty fish monger... Pacu fish ribs. ;0)

No comments:

Post a Comment