Tuesday, October 23, 2012

Fast and Easy Chicken Wings on a Crostini

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Honey, Soy Sauce, Bourbon, Sriracha HOT Sauce and a Blue Cheese Sauce... key ingredients in a Chicken Wing... Well, my favorite chicken wing recipe anyway.

The title for this post is a bit misleading, I sauced these with my favorite chicken wing sauce and some Blue Cheese sauce.  All served on little toast (Or if you want to be fancy, a Crostini) and garnished with a few slices of celery.  The meat is close to a chicken wing meat, but still taken from my beloved Rotisserie Bird, making this one more of my "52 Uses for a Rotisserie Chicken".

Keep scrolling down for this easy to follow recipe... with sauces!

These make a wonderful little appetizer slash open faced sandwich, with the drizzle of contrasting sauces... Nice enough for a party snack.

Of course, just mix the meat and sauces together and you have a wonderful sandwich... A perfect lunch!

And the sauces will keep in the refrigerator for at least a week (longer for the hot sauce).  So making the sauces in advance and using them for various dishes makes great sense.  After all, If I have a little blue cheese sauce around, Can a Bacon Blue Cheese hamburger be far behind???  And the sauce makes a terrific BBQ glaze over ham or chicken!

So, here's what I did...

The Corstini's are simply slices of fresh made herb bread, brushed with Olive Oil and toasted in a frying pan (both sides).

The meat is as I said, just the dark meat from a leg quarter (thigh and leg) of a store bought, fully cooked, fully seasoned Rotisserie Chicken.

As to the sauces... Here's what I did...

Honey/Soy Sauce/Bourbon/Sriracha Chicken Wing Sauce

  • 2 TBS Butter
  • 2 TBS Flour
  • 1/4 Cup Honey
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Good Kentucky Bourbon (I use Maker's Mark)
  • 1 squirt (about 1-2 tsp) Sriracha Hot Sauce... Be careful, a little goes a long way
  • 1 tsp Ground Ginger
Cooking Directions
  1. First, make a Roux to help thicken the sauce... Over medium heat, melt butter. Add the flour and stir constantly for 2 minutes.
  2. Add all of the remaining ingredients and stir.
  3. Taste the sauce. if it is too spicy, add more honey. If it is too sweet, add more Sriracha sauce.
  4. Keep warm and serve over the meat of your choice... Like Chicken!
But no chicken wing would be complete without a Blue Cheese Sauce...

Blue Cheese Dipping Sauce

  • 1 TBS Butter
  • 1 TBS Flour
  • 1/4 Cup 2% milk
  • 4 OZ Blue Cheese, crumbled
Cooking Directions
  1. First, Make a Roux... Heat the butter in a saute pan. Add flour and stir constantly for 2 minutes
  2. Add the milk and stir to combine.
  3. Add the cheese and stir over medium heat until melted
  4. Add more milk if the sauce needs to be thinned
  5. Served warm and ENJOY!
And decided if you want to serve a fancy appetizer (Crostini, topped by meat, topped by drizzle of sauces, garnished with thin celery slices)

Or just a sandwich... Chicken, sauced between slices of bread... But either way, a terrific little recipe, made easy with the addition of the meat from the blessed bird, making this a favorite one of my... "52 Uses for a Rotisserie Chicken"


This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work


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