Sunday, December 16, 2012

Frenched Teriyaki Chicken Drummettes

I saw the technique for these drummettes in a cookbook from the early 90's called "What's Cooking". It is a wonderful and informative book, with lots of exercises and terms of proper French cooking, as well as tons of ideas and to spark your interest and creativity. The sauce of course is at your discretion. I happen to be partial to the Teriyaki wings at Buffalo Wild Wings, so when thinking of a great snack wing, they instinctively popped into my mind. "B Dubs" as my friends and I called it substantiated much of our free time, during and after college, when we were not working, and was the hub of our social lives while attending Bridgewater College and living in Harrisonburg, also the home of James Madison University and Eastern Mennonite. I can only imagine how many gallons of big Bud Lights and pounds of wings of various sauces and degrees of heat. Lest I fail to mention, it had the longest and most stocked bar in town. Alas, I digress. I have only been to Buffalo Wild Wings maybe twice in the past 10 years. Thanks for the memories. Anywho, back to the recipe, feel free to toss in the sauce of choice, since the overall effect will be gained from the unique and fabulous way in which the drummettes will be fashioned. This style reminds me of the Frenched bone of a lamb chop or bone-in rib roast of beef or pork. The technique is worthy of a place even at a formal social or dinner party, as the guests' fingers will be virtually free from the sometimes problematic sauce if one is wearing their best digs. There is less waste when consuming this drummette also and one won't have to feel as though they've reverted to the days of a caveman or primate!! The fun of the wing will remain, but you probably won't go back to eating wings at home the same, this way is just too darn cute and fun and your friends will think you've taken a cooking class!!
 2 lbs. chicken drummettes
salted water
seasoned flour
oil for fryng
Teriyaki or your favorite sauce for wings
 With a sharp knife, par the skin and meat away from the bone starting at the smallest end of the drummette, scraping the bone clean,coaxing it down to the meatiest side, pulling the meat and skin over the rounded end to form a sort of meaty base. It should look like an inverted, miniature version of a candy apple of sorts. 
 Soak in salted water for 30 minutes to 1 hour, or until ready to prepare. Preheat cooking oil to 375*F. Drain and rinse chicken thoroughly in colander or strainer. 
Toss chicken pieces in seasoned flour, shaking off excess and frying in batches until crispy and golden, about 3-5 minutes, drain on paper towels.
 Once all chicken has been cooked, in a large bowl, toss in Teriyaki until desired wetness is achieved. Plate and serve. 
 Makes about 30 drummettes, portion size for appetizers being 3 per person.
NOTE:  These wings do not have to be dredged in flour before frying and they will be just as enjoyable.  I prepared them both ways and never missed out on overall appearance or flavor!!!
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