HOT WINGS HORN LAKE, MS RECIPES

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CLASSIC HOT WINGS RECIPE | REE DRUMMOND | FOOD NETWORK



Classic Hot Wings Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Canola oil, for frying
24 chicken wing parts (12 wings separated into 2 pieces)
One 12-ounce bottle cayenne hot pepper sauce, such as Frank's
1 stick butter
Several dashes Worcestershire sauce
Several dashes hot sauce, such as Tabasco
Blue cheese dip, for serving
Celery sticks, for serving

Steps:

  • Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F. 
  • Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes. 
  • Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

HOMEMADE DEMI-GLACE | JUST A PINCH RECIPES



Homemade Demi-Glace | Just A Pinch Recipes image

I found this recipe and made some changes and made it my way.

Provided by Anthony Martinez @Acmartty

Categories     Other Sauces

Prep Time 45 minutes

Cook Time 13 hours 30 minutes

Yield 1

Number Of Ingredients 6

8-10 pound(s) chicken wings
5-7 pound(s) beef shank and/or oxtail
4 medium red onions, peeled and cut in half
2-4 tablespoon(s) tomato paste
oil
water ice cubes

Steps:

  • Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.
  • Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes.
  • Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.
  • Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to thoroughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.
  • Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it into he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard.
  • Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.
  • Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.

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