The First Annual International Chicken Wing Challenge

Hi folks, I'm your host, Chef G., and I'm happier than a rooster crowing at dawn to be back with another episode of the Chef G. Cooking Channel.  In fact, I might actually have a little rooster in my blood.  For one thing, my friends often comment about how cocky I am.  For another thing, some of my neighbors have complained about all the cackling and screeching I do in the early morning hours.  In addition, Mrs. Chef G. tells me that even my appearance resembles that of a chicken.  I don't see any similarity myself, but, whatever.  

COCKADOODLE-DOOOOO!!!

Speaking of chickens, today's recipe will be all about chicken wings.  My original plan was to host a major chicken wing tournament, and I invited chicken wing chefs from all over the world to compete.  Not surprisingly, every one of them were too, shall we say, "chicken," to face me in a grilling showdown.   

Since all the other chefs were afraid of competing against me, the "First Annual International Chicken Wing Challenge" will feature three of my own versions to determine which chicken wing recipe is the best in all the world. 
   

While on my way to pick up some chicken wings for the challenge, I saw this rooster.  He can only WISH he was as handsome as me and could cockadoodle-doo as loud as me.

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I like all parts of a chicken except the liver and the feet.  But wings are my fave.  Sure, there is a lot of fatty skin surrounding the wing meat, and it requires a little extra work to nibble around the bones, but the meat is sooooo sweet and tender.  And there are many delicious rubs and sauces to enhance them.  And, thanks to the fat, it's almost impossible to overcook them or to f--k them up in any other way.

I have featured chicken wings in the past.  Long time fans will remember that recipe because it was one of the most popular episodes from the early days of the Chef G. Cooking Channel.  In case you are new to the blog, here is a link:  THE CHEF G. COOKING CHANNEL: ROASTED ASIAN CHICKEN WINGS (With A Guest Appearance By Another Famous Chef)

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Now it's time to get down to preparing three different chicken wing recipes for the tournament.  All of them will be easier than the complicated Roasted Asian Chicken Wings recipe, yet I still believe all of them have a chance to win the "KING OF THE WINGS" grand prize.

The first step is to educate you on exactly what part of a chicken I'm talking about here.  For that purpose, I'm going use one of my other artistic skills--painting.  (That's right, I have other artistic skills besides the art of cooking.)

Every chicken has two chicken wings.  They are located on each side of the body, next to the breast and above the legs (aka drumsticks.)

The chicken wing consists of three parts:  The drummie, the two-boned middle part, and the wingtip.  You will have to separate the parts with heavy-duty scissors or a butcher knife.  Once you've done that, save the drummies & middlies, and throw the wingtips directly into your stinky trash.

A picture of my wing separation surgery.

The next step involves seasoning.  As I said, I'm making three different kinds of wings, so I divided 18 wing pieces into three equal-sized batches.

Before grilling, I marinated six of them in House of Tsang stir fry sauce for an hour.  I rubbed another six with Tony Chachere's Creole seasoning.  The last six will be slathered with Sweet Baby Ray's BBQ sauce while on the grill.

I was probably more anxious than you are to see which recipe will be the winner.  

I put them on the grill and gave them all my trademark tender loving care.  That involves moving them around and flipping them frequently to equalize the heating time. When I took them off the grill, all three looked like potential grand prize winners. 

From left to right:  Cajun Wings, Asian Wings, Barbeque Wings.  Pay no attention to the chicken breasts on the far right.  They are for the health-minded Mrs. Chef G.

It was time for the taste test to determine the champion.  The judge was the great Chef G.--ME.  I put one of each on a plate.  I tasted them individually, cleansing my palate with beer between each one.

The Cajun wings were delicious. The heat from the cayenne pepper was strong, but not overwhelming.  My mouth didn't catch on fire like it did after taking the tiniest nibble off of a scorpion pepper one time.

The Asian marinated wings were also delicious.  They had a nice balance between sweet, hot, tangy, and heavenly.

The BBQ sauce wings had a wonderful flavor.  They were easily the messiest, but they held their own against the other competitors.

Messy yes, but super tasty.

I was pretty sure I had a favorite, but before awarding a winner of the First International Chicken Wing Challenge, I ate another round just to be sure.  That finalized my decision.

THE WINNER OF THE FIRST "KING OF THE WINGS" PRIZE GOES TO . . . . . . . . . dramatic pause . . . . . . . . more drama . . . . . more suspense . . . . . . .

 . . . . .  THE ASIAN MARINATED WINGS! Congratulations Asian Marinated Wings, you deserved the victory.