Monday, August 10, 2009

Honey Barbecue "Wings" with Blue Cheese Dressing

Serves 3-4.
  • 2 medium boneless skinless chicken breasts, cut into bite-sized pieces (approx. 1"x 1"x 3")
  • 1 1/2 c. buttermilk (or enough to cover chicken pieces)
  • 2 T. salt
  • 1 c. flour
Combine salt and buttermilk in a medium-sized mixing bowl. Add chicken pieces and allow to soak for about 1 hr.

Heat 1/2" of vegetable oil in a deep skillet or saucepan for about 5 minutes over medium heat. In a shallow dish or ziplock bag, combine flour and a dash each of cayenne, oregano, parsley, and thyme. Dredge chicken pieces in flour mixture and fry until browned, turning once. Remove chicken pieces and drain on paper towels.

  • 1/2 cup honey
  • 2 T molasses
  • 1-1/2 T ketchup
  • 1/8 tsp ground cinnamon
  • 1/4 tsp paprika
  • 1/8 tsp ground ginger
  • 1-1/2 tsp seasoned salt
  • 1-1/2 tsp meat tenderizer
  • 1/8 tsp ground black pepper
  • 1/8 tsp salt
  • 1/8 tsp dried oregano
  • 1/8 tsp minced garlic
  • 2 T steak sauce
  • 1 T Worcestershire sauce
  • 1-1/2 tsp prepared mustard
  • 3/4 cup brown sugar
Combine glaze ingredients. Melt 1 stick of butter in a 9x13" baking dish. Stir in glaze. Add chicken pieces, toss to coat, and arrange in a single layer. Cover with foil and bake at 350 for 45 minutes, turning chicken pieces halfway through baking. If desired, serve with blue cheese dressing, below.

Blue cheese dressing:
  • 2 1/2 ounces blue cheese
  • 3 tablespoons buttermilk
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon sugar
  • 1/8 teaspoon garlic powder
Mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in remaining ingredients. Season to taste with salt and freshly ground black pepper.

Notes: I'm somewhat torn; the glaze was flavorful enough that the dressing was really superfluous, but it was such a good dressing recipe that I found myself eating quite a bit of it, anyway.

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