Monday, January 6, 2014

One Great . . . football-watching snack

With the Panthers in the playoffs, can we have enough recipes for football parties? Don't worry, we have more coming on Wednesday, with a menu for holding a tailgate in the comfort of your home. In the meantime, here's an oven-baked version of chicken wings that still has plenty of crunch.

The new cookbook "Bold" actually is pretty bold, with recipes that focus on big flavors. Co-authors Susanna Hoffman and Victoria Wise both have connections to Alice Waters' restaurant Chez Panisse in Berkeley. Hoffman was an original co-owner, while Wise was the first chef. Hoffman will be in Charlotte on Feb. 5, where she's giving a talk and demonstration for students at Johnson & Wales University's Charlotte campus.

Peanut-Crusted Chicken Wings With Southeast Asian Dipping Sauce

From "Bold: A Cookbook of Big Flavors," by Susanna Hoffman and Victoria Wise (Workman, $19.95).

8 chicken wings or 16 drummettes
1/4 cup all-purpose flour
1 teaspoon kosher or fine sea salt
1 large egg
1/4 cup water
3/4 cup salted roasted peanuts, finely ground but still a little chunky
Southeast Asian Dipping Sauce (see note)

PREHEAT oven to 375 degrees and lightly grease a baking sheet. Discard wing tips and cut wings into two sections. Pat dry on paper towels.

MIX flour and salt on a plate. Whisk egg and water in a shallow bowl. Spread the peanuts on a plate. Dust the chicken wings with the flour, dip each in the egg mixture and place in the peanuts, turning to coat.

ARRANGE coated wings on the baking sheet, not touching, and bake until the golden and almost crisp on the bottom, about 10 minutes. Turn the wings and continue baking until golden and crunchy on top, about 12 minutes longer.

TRANSFER to a serving platter. Gather any leftover peanuts from the baking sheet and scatter over the top. Serve with the dipping sauce.

DIPPING SAUCE: Combine 1/2 cup Asian fish sauce, 2 tablespoons each rice vinegar, water and brown sugar, 1 tablespoon fresh lime juice, 1 large minced garlic clove and 2 teaspoons minced hot chile. Stir in 2 tablespoons fresh basil just before serving.