2011. CREOLE BACON POACHED WINGS

6 whole fresh chicken wings, divided into wings and drummettes, tips discarded
1/3 cup light brown sugar
1 tablespoon creole seasoning
2 teaspoons Kosher Salt
1 teaspoon fresh ground pepper
3 strips thick sliced bacon, halved to create 6 pieces

Mix the brown sugar and spices together. Rub onto the chicken pieces. Place the rubbed chicken into the bottom of a small oven safe dutch oven or baking dish. Pack them into the bottom of the pan tightly in a single layer. Place the halved bacon slices over the wings to cover completely. Place in a 165° F oven for 6 hours undisturbed. Remove the poached chicken from the baking pan then place on a rack to cool and drain completely. Discard the poaching fat and retain the bacon pieces. Heat a large nonstick skillet on medium low. Cook the bacon pieces until crispy. Wipe the skillet clean and return it to medium low heat. Brown the wings by cooking a few at a time, turning frequently, for 3-5 minutes until crispy.


bacon recipe courtesy of: Brad, eatnlisten.com, March 13, 2010

430. WHITE WINGS

16 white wings
4 (8 ounce) boneless chicken breasts
32 slices thin sliced bacon
1 lb monterey jack cheese, cut into 1 inch cubes
16 slices pickled jalapeno peppers

Cut each chicken breast into 4 strips. Place a cheese cube and one slice of jalapeno on each chicken strip and roll up. Wrap one slice of bacon around each rolled up chicken slice, forming a ball; then wrap another slice of bacon the opposite way. Tuck the bacon into the chicken ball, using toothpicks to hold in place. Grill at medium heat for 20-30 minutes, rotating constantly to ensure the meats are cooked through. Cheese will start to ooze out and bacon will be crispy when done.

NOTE: You can speed up the cooking process by blanching the chicken balls in a fryer first for about 3-4 minutes.

Serve with flour tortillas, salsa, sour cream, or pico de gallo.


courtesy of: Las Casas Restaurante & Patio, 2907 South General Bruce Drive, Temple, Texas 76504