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Goldman's second 'Classic' recipe: wings, two ways

By Duff Goldman - Celebrity Chef, 2011 Bridgestone NHL Winter Classic

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Goldman's second 'Classic' recipe: wings, two ways
Chef Duff Goldman serves up team-specific wing recipes.
Duff Goldman is the owner of Charm City Cakes in Baltimore, Md., and the host of "Ace of Cakes" on Food Network. Just as importantly, Goldman is a major hockey fan, and he's signed on to be the celebrity chef of the 2011 Bridgestone NHL Winter Classic in Pittsburgh.

Goldman certainly has the credentials to pull off this daunting assignment. He is one of the best bakers in North America, his creations having been featured on his show plus appearances with Oprah Winfrey and Jay Leno. He is a classic-trained chef who has worked in some of the best restaurants in the United States.

Goldman has hockey in his blood. He played the sport at the high school and college level (University of Maryland-Baltimore).

As celebrity chef for the Winter Classic, Goldman will provide NHL.com readers with recipes that can help turn the New Year's Day game into a culinary event -- whether you are tailgating at Heinz Field on the morning of the game or watching it from the comfort of your coach on either NBC or CBC. Goldman will be on hand in Pittsburgh in the days leading up to the game, cooking up a tailgating meal of his own on New Year's Day.

NHL.com is the home for all of Goldman's activities as the Celebrity Chef of the Winter Classic.

This is Goldman's second recipe for the Winter Classic. Look for a new recipe each Friday until the Winter Classic arrives on Jan. 1. Duff's first recipe, for "Dig It Out Of The Corner" Nacho Casserole, can be found here.


Alright hockey fans; you are in the parking lot of Heinz Field and you are getting ready for the 2011 Bridgestone NHL Winter Classic. You got the grill fired up and hot, so why not proclaim to the world your team of choice by the rub on your wings and the label on your beer!

Sure, the stickers on your car, the logo on your jacket, or the tattoo on your chest effectively broadcasts where your loyalties reside, but your wing and brew combo can be just as effective -- and far more tasty.

OK, to start out with, here's what everyone needs:

5 lbs of wings (i like 'em separated, whole wings are too messy for me. these are called "jointed" wings)

3/4 c of olive oil

a BIG Tupperware container; big enough to fit all your wings and have room to spare for your marinade!

Now, if you are a Pittsburgh fan, here's a recipe for you -- SPICY HEINZ KETCHUP MARINADE!

Recipe
64 oz. of HEINZ tomato ketchup
1 cup brown sugar (use the dark, color is flavor!)
2 cups of Franks Hot Sauce
1/4 cup ground black pepper
3 tbsp hot chili powder
1 tbsp cinnamon
2 tbsp garlic powder
3 sticks of butter
1 tbsp ground star anise
2 tbsp of hungarian hot paprika

The wing-make process is lengthy, but worth it!

Two days before the game

1. Combine all your ingredients in a large pot and put on a low heat for an hour stirring sporadically until all the sugar dissolves and the butter melts.
2. Pour your sauce into a container, put it in the fridge and let the flavors marry overnight

One day before the game

1. Wash your wings in cold water and drain, pat dry
2. Pour out 3 cups of your marinade and keep in a separate container
3. In a large bowl, toss your wings in the olive oil and the rest of the marinade, making sure every wing is well coated. Put into large container and refrigerate overnight so wings absorb the most flavor.

Gameday

1. Get your grill nice and hot, put your wings on one at a time and cover the grill. Wings will smoke as the sauce drips, but the smoke will smell awesome and make everyone come over to your spot, use this time to collect phone numbers and make friends.
2. Let those wings cook fully on one side and they will release themselves from the grill. Once that happens, flip them over and cook the other side. Don't let them burn, but grill 'em until they are done.
3. Pull them off the grill and put them on a platter and brush the sauce that you separated from the original marinade; this will make them appropriately messy so have lots of paper towels and hand wipes.
4. To make them even more Pittsburgh-appropriate, make a finely chopped coleslaw to use as a dip!

A good Pittsburgh brew I would match with these wings is a traditional lager from Church Brew Works called "the Pious Monk Dunkel." It's a true German lager that is crisp and clean and will cut well through the sweet-and-sour nature of the Heinz wings.

Now, that's all well and good if you are a Pittsburgh fan; but what if you are making the trip up from the nation's Capitol?

Well then, it's time for... SWEET DONKEY SPICY ELEPHANT WINGS OF POLITICAL HARMONY!!

OK, remember your starting point:

5 lbs of wings (i like 'em separated, whole wings are too messy for me. these are called "jointed" wings)

3/4 c of olive oil

A big Tupperware container that is big enough to fit all the wings and have room to spare for your marinade!

Recipe
1 cup of plum sauce, or hoisin sauce if you can find it
2 cups "MAE PLOY" sweet chili sauce
1/2 cup chili oil
1/2 cup soy sauce
1/2 cup squid-brand fish sauce
2 tbsps cayenne pepper
1 12 oz can plain chicken stock
2 sticks of butter
2 tbsps finely chopped ginger
1/2 cup sesame seeds
2 tbsps sesame oil
1 bunch of scallions, finely chopped

Two days before the game

1. Put all the ingredients, except the scallions, in a pot and slowly simmer over a low heat for 1 hour
2. Put the sauce in a container in the fridge and let the flavors marry overnight

One day before the game

1. Wash your wings in cold water and drain, pat dry
2. Pour out 3 cups of your marinade and keep in a separate container
3. In a large bowl, toss your wings in the olive oil and the rest of the marinade, making sure every wing is well coated. Put into large container and refrigerate overnight so your wings absorb the most flavor.

Gameday

1. Get your grill nice and hot; put your wings on one at a time and cover the grill.
2. Let those wings cook fully on one side and they will release themselves from the grill. Flip them over and cook the other side. Don't let them burn, but grill 'em until they are done.
3. Pull them off the grill and put them on a platter and brush the sauce that you separated from the original marinade; again, this will make them appropriately messy so have lots of paper towels and hand wipes.
4. Garnish with the chopped scallions and, if you want to get crazy, get some Thai Peanut Sauce in which to dip your wings.

A good local D.C. beer that would complement these strong flavored sweet-and-spicy wings would be the "Pale Rider Ale" from the Capitol City Brewing Company. This is a good, strong, hoppy traditional pale ale with some good earthy notes that should round out your harmonious wings with style.