Rochester Wings Recipes

ROCHESTER WINGS

Steps:

• Combine all ingredients except the chicken wings in a large heavy-duty ziplock bag. Add the chicken wings; seal bag securely, and place in a large bowl. Marinate in the refrigerator for 8 hours, turning occasionally.
• Remove chicken wings, reserving marinade. Place chicken wings in an ungreased 15x10x1 jelly roll pan. Bake, uncovered, at 325 degrees for 1 hour or until done, basting frequently with the reserved marinade. Serve warm.

LEMONY ROASTED CHICKEN WINGS

Steps:

• Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.
• Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.
• Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.
• Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.
• Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings' other side. Sprinkle with dried oregano, and serve hot or at room temperature.

AUTHENTIC ANCHOR BAR BUFFALO CHICKEN WINGS

Steps:

• Gather the ingredients.
• Dry wing pieces well with paper towel.
• Heat a large pot filled with 2 to 3 inches of the cooking oil to 350 F. Set the oven to warm.
• Place a few wings at a time in the hot oil to fry. Do not crowd the pot.
• Fry for 10 to 12 minutes until they are golden brown and crispy.
• Remove with a slotted spoon to a baking sheet and place in the oven to keep warm while you cook the remaining wings.
• After all of the wings are cooked, transfer to a large mixing bowl. Pour the hot sauce over the hot wings and toss with a spoon or spatula to completely coat.
• Serve immediately with celery and blue cheese dressing on the side. Enjoy.

GARLIC AND PARMESAN CHICKEN WINGS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
• Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
• Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
• Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
• Bake in the preheated oven until browned, 20 to 25 minutes.

ROCHESTER MEAT HOT SAUCE

Steps:

• ln a large skillet, over medium heat fry onion and garlic in oil until soft. Add meat and spices, periodically stir and break up any clumps of beef with a fork. Cook until the meat is no longer pink.
• Once the meat is cooked though, add beef broth, tomato paste and brown sugar. Simmer 10 minutes. Use a hand immersion blender to further give the meat a finer texture, a couple of quick whirls here and there are all you need.
• Simmer 1 hour, adding more beef broth if necessary to keep it moist, but avoid adding too much and letting the sauce get soupy.