Best Spice Essentials Chicken Dust Recipes
POULTRY ESSENTIALS: SPICY CHICKEN DUST
This is an excellent poultry spice for everything from wings to the whole dang bird. My favorite way to use the spice is to dust it on the chicken (usually skin on), and bake at 350f (175c); along with some veggies, until brown and crispy... Just the right amount of heat... Just the right amount of sweet. Served this on chicken...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 5m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this saucspicee should last 6 - 8 months.
- 3. Gather your ingredients (mise en place).
- 4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
- 5. PLATE/PRESENT
- 6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
- 7. Keep the faith, and keep cooking.
SPICE ESSENTIALS: CHICKEN & RIBS RUB
This is a great rub with yummy flavor notes that are smoky, with a bit of heat and a hint of sweet. It is perfect for a nice grilled rack of ribs, or chicken. This is not a recipe I would use for smoking meats... I have another recipe for that; however, for grilling and/or oven baking, this is my go-to rub. So yummy. So, you ready... Let's get into the kitchen
Provided by Andy Anderson ! @ThePretentiousChef
Categories Rubs
Number Of Ingredients 11
Steps:
- PREP/PREPARE
- Gather your Ingredients (mise en place).
- Add all the ingredients to a small bowl, and mix until thoroughly combined.
- Add to a glass jar with a tight-fitting lid, and store in a cool dry place until ready to use.
- Chef's Note: As you can see from the previous step's image, I am using an empty spice bottle with a shaker top. I find these ideal for storing my homemade spices; especially things like rubs... Just pop the top and shake away.
- Chef's Note: If the spice is kept out of the light, and stored in a cool/dry space, it should last 4 - 6 months, or longer.
- PLATE/PRESENT
- If you are using on ribs, then hand rub it into the ribs, cover with cling foil, and place in the fridge overnight... Then, cook on the grill, or in the oven, according to your favorite recipe.
- If you are using it on chicken, place about two tablespoons of extra virgin olive oil, and lime juice in a bowl, or Ziploc bag, along with 3 tablespoons of the spice mixture. Add the chicken, thoroughly coat, then cover and place in the fridge for 2 - 3 hours, or overnight, before cooking on the grill, or in the oven. Enjoy.
- Keep the faith, and keep cooking.
POULTRY ESSENTIALS: WING DUST & DIPPING SAUCE
Worked the other night on a new spice mixture for chicken wings. I made small batches, baked a few and then changed things and tried again. It was not until the next morning that I got what I was looking for. A bit of heat and a bit of sweet. FYI: These are the wings I will be making for Superbowl Sunday. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 14
Steps:
- PREP/PREPARE
- Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, the wing dust will last six months or more, and the sauce should last 2 - 3 weeks.
- This recipe supplies enough dust and sauce for about four pounds of wings; however, it can easily be halved or quartered for smaller batches.
- Gather your ingredients (mise en place).
- Place a rack in the middle position and preheat the oven to 400f (205c).
- Mix all of the wing dust ingredients together in a small bowl.
- Toss the wings in the dust, lay them on a parchment-lined baking sheet, and if you have a rack use it.
- I do one more optional step. I put some AP flour in a fine mesh strainer, and lightly, lightly sprinkle them, after I have applied the wing dust. It helps to make them a bit crispier, but do not use too much
- Add to the preheated oven and bake until crispy, about 40 - 45 minutes.
- If you are not using a rack, turn the wings over about halfway through baking process. If you are using a rack, skip this step.
- While the wings are baking, add the sauce ingredients to a saucepan over low heat, and whisk until combined.
- After they come out of the oven, place the wings into a bowl and toss with a small bit of the sauce. Do not soak them... Just a bit will do.
- PLATE/PRESENT
- Serve the wings with the additional sauce on the side. Enjoy.
- Keep the faith, and keep cooking.
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