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Summary: Wings--wonderful--Wings
Review: Even here in the colder, more remote parts of the world, one occasionally gets a tremendous craving for WINGS, which of course is exacerbated by the fact that the nearest restaurant that serves wings is three hours away. So, on those rare occasions when the Chicken Truck doesn't accidentally take a wrong turn at Tok, heading north to Fairbanks instead of south to Soldotna, and I can find wings at the grocery store, I take heart and reach for the Wings Across America Cookbook. For the most part, I have learned new tricks from Chef Vanderstigchel--two favorites are Hoisin Scallion Wings (p. 93) and Great Wings of Astoria (p. 119)--and I keep promising to invite friends over for wings but...what the heck. Life is short and we don't want to share. Having cooked through many of the recipes, I have noticed several problems: some seem repetitive (same ingredients from one recipe to the next), several recipes rely on prepared sauces (store teriyaki sauce--yuck--or specific brands of hot sauces & barbecue sauces) and finally, other recipes are simply not as spicy as advertised, Tripwire Wings (p. 85). This last problem could be due to the inferior quality of local jalapeno peppers or it may be that my tastebuds are burned out. But, these minor problems aside, this is a good cookbook, which has been a welcome addition to our cooking library and I never, ever lend it out. So, you'll have to get your own.
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Summary: YES! I AM A WING NUT!
Review: i came to be a fan of Wings relatively late, only a couple of years ago. I always consdidered them not worth the trouble to make or eat given the amount of meat on the bones. But I was really transformed a few years ago at a Buffalo Wild Wings restaurant and their many varieties of wings and sauces. They were not just heat but spice as well and i soon began experimenting with my own buffalo style wings and hit upon a method that friends always demand. I would put mine at medium hot in terms of their heat.
This wonderful little book comes along with 150 wing recipes from traditional buffalo wings to international recipes from the Caribbean, Italy, Japan, Mexico, and more. There are so many varieties that you just won't know where to begin. I've only made about a half dozen which I always make 3 or 4 different varieties of wings for parties.
The Cajun Wings are a nice change of pace with the Cajun spices making it still hot but with a distinctly different taste than the average hot wing. There's the Die-Hard Dijon wings with a fantastic savory flavor. And of course Teriyaki wings are one of my favorites. But it's not just wings. There's receipes for dipping sauces as well as a number of salads to compliment the wings. Truly an indispensible book for any wing fan!
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Summary: A great investment
Review: I picked up this book at the buffalo wing festival last year and I'm still inspired by the ton of recipes in the book. Definitly worth it!
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Summary: No wonder it's a hard to find book ... Superb recepies ....
Review: I think I saw the author on one of the talking heads morning programs preparing some chicken wing recepie, which then made it difficult for me to find the book anywhere later in the day. Now that I have had a chance to, of course, get the book and try some of the recepies I can certainly attest to the reason it was hard to get. WOW ... even though we may all have fallen into the pit of deep frying wings and buying buffalo wing sauces at the local Piggely Wiggely .... this book will blow out all of your chicken wing pre-conceptions .... There are suaerbraten wing recepies, hoisin sauce recepies, sour cream recepies and so on and so forth, all of them exquisite, and a taste sensation. The recepies are very varied in the basic prep of the wings and most do not take that many steps. There are a multitude of flavours to choose from ranging from the dark sweet brown sugar glazed wings to spicy Eastern wings made with chutney or hoisin sauce to tangy sour European style wings. The 'Desert Fox Wing' recepie (page 79) for example, uses orange juice, lemon juice, olive oil, garlic, lemon and orange zest, rosemary, thyme, oregano, cardamon, cumin,tumeric and of course salt in the preparation of the marinade .... WOW .... how many chickens did they have to kill just to get that list of ingredients ..... The book has a few B&W pictures on how to prep the wings but they have no pictures of dish presentation... I can understand that since all you really need is just a roll of paper towells and a beer ... Some of the recepies have a history or a restaurant tied to them and some, I guess, are just from the author.... The book is 203 pages long and I would estimate then that it must have well over 130 recipies Like I said ... don't expect this book to be picked up on the cheap but do RUN and buy a copy ..... then call me and invite me over for wings and a beer ... LOL
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