Category Archives: Chicken

Just Wing It !

There was a time in most of our lives when “take-out” was the rule of the day. Pizza, Chinese food, Buffalo wings, Mexican and more were often the meal of choice for my college friends and me. Back then “cooking-in” usually meant a dinner of Ramen noodles or scrambled eggs, and for some, even microwave popcorn was a meal.

It’s my impression that few “x-gens” and “baby boomers” today have ever attempted to cook their college “take-out” staples at home. Perhaps it’s been so ingrained in our psyches that these favorite foods are too time-consuming or difficult to prepare—and why bother when you’ll probably never achieve that perfect “take-out” flavor anyway?

My old college roommate Delton had no such fears. He was always willing to try his hand at something new, even Buffalo style chicken wings. As I recall, the kitchen looked like a bomb had gone off when he had finished preparing, but that hardly mattered once you took a bite of his wings. They were simply slammin’!

Now-a-days, I rarely see Delton, as he is usually off leading some white-water adventure in Africa. We caught up recently and he was good enough to share some of his best tips for making Buffalo style chicken wings at home.

You can deep fry ’em and go hot & spicy, or bake them up lite with some mild heat. Either way don’t fret it, skip the take-out, and just wing it!

Thanks “D”

Dj’s Buffalo Style Chicken Wings

  • 1 dozen wings
  • Canola oil for deep-frying
  • Cajun seasoning
  • (or make your own rub with 1/4 teaspoon each of garlic powder, paprika, & cayenne pepper; plus a dash of salt & pepper.
  • 1/2 cup Frank’s™ RedHot™ “Hot Buffalo Wings Sauce” (Frank’s™ was the secret ingredient used in the original Buffalo Wings created back in 1964).
  • 1/4 cup butter
  • celery salt
  • 1/2 teaspoon white vinegar
  • all-purpose flour
  1. If chicken wings are whole, divide them at the joints into three pieces, keeping the drumettes and wings, and discarding the wing tip.
  2. Rub your favorite Cajun seasoning onto wings, or prepare your own rub of garlic powder, paprika, cayenne pepper, salt & ground black pepper.
  3. Cover and allow to season in fridge for at least an hour or so (very important)
  4. Heat canola oil to 375˚ in deep-fryer.
  5. Melt butter in small saucepan; stir in Franks’s™ RedHot™ sauce and a few shakes of celery salt. For a bit more tang, add 1/2 teaspoon of white vinegar (optional).
  6. Once seasoned, remove wings from fridge and deep-fry at 375˚ for 10 minutes.
  7. Place cooked wings in glass (or other non-porous) mixing bowl and stir in warm hot sauce.
  8. Serve immediately with celery sticks and blue cheese dressing.

Alternatively, dust seasoned wings with all-purpose flour and place on foil-lined tray. Bake at 500˚ for 20 minutes until fully cooked (lightly browned & slightly crispy). Mix wings with hot sauce and serve.

– Joe


Filed under Appetizer, Chicken

Bone Suckin’ Chicken

When Autumn arrives each year, we put everything that is remotely associated with summer weather away for the winter, including the grill. Come May, when the warm weather finally returns, it’s once again grilling time. Out comes the patio furniture, the umbrella, the garden  “chochkes” and of course, THE GRILL. We are once again ready for summer!

I have been saving a jar of Bone Suckin’ Sauce, produced by Ford’s Gourmet Foods, for our first BBQ post of the season. I picked up a sample at the Fancy Food Show last year.  It was worth waiting for!  I decided to use it on chicken, and believe me, it tasted every bit as good as it looks in this picture!  The recipe is so easy and the flavor screams BBQ.  You can find the sauce at Whole Foods Markets, Stew Leonards, and specialty food stores. Or, you can order Bone Suckin’ products from their website. Anyway, here’s the recipe (I’m telling you, it is so easy!)

as photographed by our team, alacartepartners

Bone Suckin’ Grilled Chicken

Makes 4 servings

3 pounds chicken parts
1 cup Bone Suckin’ Sauce

– Spray grill grate with non-stick cooking spray, then preheat grill to medium heat.

– Place chicken on grill and cook about 40 – 50 minutes, turning every 10 minutes, until juices run clear.

– During last 20 minutes of cooking, brush with Bone Suckin’ Sauce, turning frequently. (Total cooking time is 40-50 minutes).


– Serve with grilled corn on the cob.  Soak the whole cobs in a pot of cold water for 15 minutes. Remove from water and pull the husks of the corn back without removing them. Remove and discard only the silk, keeping the husks attached. Brush corn with vegetable or olive oil, and sprinkle it with salt or a seasoned pepper. Wrap the husks back over the kernels and tie each ear with a piece of  husk or twine. Place the  corn on grill, rotating it occasionally  to prevent it  from getting charred too much on one side. After a couple of turns, place the corn  on  indirect heat and close the cover.  The total cooking time should be about 15 minutes.


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Filed under BBQ, Chicken, Reviews

Curry in a Hurry

I was driving home to Connecticut after a long workday in Manhattan, and I got a craving for curry.  Don’t ask me why, it has been a long time since I’ve had it.  Anyway, I had taken a few chicken breasts out of the freezer to defrost for dinner, so I knew I had that to start with when I got home.  I really didn’t want to stop at the store on the way home, because as it is, I feel like I live in the supermarket for work!!  So when I got home, I searched my cabinets and refrigerator to see what I could make that would satisfy my curry craving.  I had red peppers, potatoes, and coconut milk (the real stuff, not the pina colada kind!) and all the spices I needed.  I also found duck sauce which I knew would add a little bit of sweetness and a little bit of tartness.  I am all about quick meals during the week, so here goes—Cathy’s Curry in a Hurry!  Serve it over brown or white rice.

Curry in a Hurry

Makes 2 servings (recipe can be doubled)

3 tablespoons olive or vegetable oil
4 baby Yukon gold potatoes, cut into 3/4-inch pieces
1 small red pepper, thinly sliced
1 small onion, chopped
1 garlic clove, minced
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 pound boneless, skinless, chicken tenders, cut into 1/2-inch pieces
1 teaspoon duck sauce
1/2 cup coconut milk

– In large skillet, heat 2 tablespoons of the oil over medium heat.  Add potatoes, red pepper and onion; cook, stirring, until vegetables are tender, about 10 minutes.  Add garlic; cook 1 minute.

– To vegetables in skillet, add curry powder, coriander, cumin and salt; cook, stirring, for 1 minute.  Remove mixture from skillet.

– Add remaining 1 tablespoon oil to skillet; heat until hot.  Add chicken; cook, stirring, until chicken is cooked through, about 8 minutes.  Stir in duck sauce.

– Return vegetable mixture to skillet.  Stir in coconut milk; cook and stir until heated through.


– The next time you get a craving for something,  rustle through your kitchen and see what you can find. It’s creative and fun to put ingredients together—and even more fun to know you came up with your own creation!

– Real coconut milk can be found in Asian section of your supermarket.

– If you have frozen peas, throw a handful into the skillet with the coconut milk.



Filed under Chicken, Main Dishes, Potatoes, Skillet Dinner

No Kitchen?? – No Problem!!

What have I been serving for dinner with no kitchen?  I am not one to take out every night.  It gets tiring and expensive.  I will confess that I have a portable convection oven that is set up in my laundry room and that has been helpful.  I have been purchasing packaged rice mixes, frozen pizzas, complete salad mixes, breaded chicken tenders, dry soup mixes and more.  They really have come in handy and provide a close second to home-made meals.

Tonight–  Asian Salad with Sliced Chicken Tenders.  I will take a package of Dole Asian Salad Mix (comes with sesame ginger dressing, chow mein noodles, sliced almonds and candied ginger pieces).  Then I will heat the frozen breaded chicken tenders (get spicy ones if you like), thinly slice them and arrange them on top of the salad mix.  Toss with the sesame dressing.  Yum!!!    If you have a can of Mandarin orange, drain them and add to the salad.


-If you don’t have a convection oven to heat the tenders, you can purchase already cooked breaded chicken in the meat department and just slice them and serve. No need to heat them.


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Filed under Chicken, Salad