I love New Yorkers, their unmistakable accent (yes you have
an accent), the way they tell it like it is, and I love their bagels and their
pizza! Thanks to those New York
immigrants, this Canadian immigrant frequents the most amazing, delicious,
yummy (you get the picture) bagel and pizza joints.
“What do bagels joints have to do with chicken wings?” Nothing, really.
“What about pizza joints?”
Just keep reading.
Billy and I are big fans of coal fire pizza. Our favorites being Anthony’s (the first to
bring coal fire pizza to South FLA) and Tucci’s. The coal fire pizza ovens get super, duper
hot yielding a crust that is crispy on the bottom and chewy in the center. These restaurants don’t offer a large menu. What they do offer is so dang good; that you don’t
want anything other than what they are offering.
So I’m gonna tell you what’s on the menu. Get your pen you’ll want to write this
down. Are you ready? They make pizza, salad and chicken
wings. Did you get that?
I wanna talk to you about the wings (ain't no thang but a chicken wang)! Both Anthony’s and Tucci’s do a very similar
chicken wing. I know for sure there are
onions, garlic, and rosemary, in the wings; and that the high heat of the coal
fire oven gives the chicken a crispy skin and seals in the juices.
I took a stab at making these wings at home, and they turned
out fantastico! I’m about to tell the
world how to make these tasty Pizza Joint Chicken Wings at home. I’m really hoping that we won’t be banned from
our favorite pizza joints for revealing their secrets!
These chickens must be on steroids, look how big the wings
are!
Use a SHARP knife and remove the wing tip at the joint. Discard those little fellas.
Cut through the joint to separate the drumette.
I just realized that the photos make it look as if I'm cutting the chicken on my counter top. Don't get grossed out, I am using a transparent cutting mat.
Toss the chicken into a resealable bag along with the onions,
garlic and fresh thyme (or rosemary).
Now that the wings are good and drunk, add a little olive
oil to sober them up. (Does that make sense to anyone else?)
Squeeze the air out of the bag and zip it up.
Mush the bag around to get the ingredients evenly distributed, and
marinate the chicken for one or two hours in the refrigerator; turning the bag
half way through.
Do not marinate for
more than two hours, the acid from the wine will make the chicken tough.
Pre heat the oven to 450 degrees.
Now just imagine a half sheet pan, with a layer of chicken
wings covered in its marinade, onions, garlic and thyme. I’m not sure why I don’t have a photo.
Did I mention that these go great withFresh Fig & Proscuitto Pizza Topped with Argula?
Makes 16 to 20 wings
1 ½ lbs. Chicken wings
Salt
and pepper
½ Medium onion sliced ¼ inch thick
6 cloves Garlic, smashed
12 sprigs Fresh thyme, or about 5 sprigs of fresh rosemary
12 sprigs Fresh thyme, or about 5 sprigs of fresh rosemary
¼ cup Extra virgin olive oil
1 cup Dry white wine
1.
Use a sharp knife to cut in between the joint of
the tip and the wing; discard the tip. Cut
in between the joint of the drumette and the wing.
2.
Generously season the chicken with salt and
pepper.
3.
Put the seasoned chicken into a gallon sized
resealable zipper bag.
4.
Add the remaining ingredients to the bag. Squeeze the air out, zip the bag and mush everything around distributing the ingredients evenly.
5.
Marinate the chicken in the refrigerator for 1 to 2
hours, turning the bag over half way through.
Do not marinate the chicken for more than 2 hours, or the acid from the
wine will cause the chicken to break down.
6.
Pre heat oven to 450 degrees.
7.
Lay the chicken in a single layer on a half
sheet pan, and pour the contents of the marinade over the chicken.
8.
Put the chicken into the hot oven and roast for
30 minutes, turning half way through; until the chicken is cooked through, and
the skin is crispy and golden brown.
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