Wednesday, May 27, 2009

Winner, winner, chicken wing dinner!

If you have read some of my past posts about chicken you will know that I am a HUGE believer of the chicken in the BUTTERMILK thing. You chicken will never be over dry or tough anymore. No real recipe here.... Just some pictorial steps for you ....

Quart size ziploc with about 10-12 wingettes and drummie chicken wings (not the full size wings!) Doesn't matter if they are fresh or frozen it will thaw in bag until you ready for them.

About 2 cups of buttermilk.

Now here is the easy part...season your chicken HOWEVER you want. You can use fresh herbs, season from the bottles in the combo you like or you can CHEAT and use the premade seasons in a packet. Today I chose a pesto flavor. The key is to OVER season here for this will be poured off later.

Let soak all day while you are at work or overnight is best I think!

Drain and pat dry. Coat with a little vegetable oil and...

Get those babies on the grill now! Grill for 15-20 minutes depending on your heat level.

When they are still hot put them in a mixing bowl with about 1-2 Tbsp of jarred pesto sauce. Stir them to coat.

Mmmmmmm Pesto Wings.....

OH... so finger lickin' good

Chicken Wing on Foodista

Rejected!  Lighting/white balance issues  AND unflattering composition. not sharp. dark. blue/cyan color  LOL

1 comment:

Ginger said...

Did tht photo get on any sites because it is AWESOME!! I usually brine my chicken but I am definitely trying this technique! YUMMY!