Photo taken by Benny Sieu from the Milwaukee Sentinel
Another spicy wing recipe?
Indeed but I must say this is different than the most traditional ones here in the States. This is a recipe everyone usually loves and I guess… I am well known for! You can do this two ways. IF you have some of the Lemon Chutney you can use it for it, or follow the recipe below.
2 pounds of wings
2 sticks of melted butter
6 cloves of minced garlic
a hand full of minced dried red chilly peppers
3 soup spoons of lemon juice
1 soup spoon of kosher sea salt
Wash the wings and dry them.
In a bowl mix all other ingredients.
Spread the wings in an oven-safe dish and brush the sauce over them.
Put the tray inside the oven at 375° for about 15 minutes (or you can simply grill them for about 20 minutes while continuously basting them).
Put the oven at low broil until wings are nice and golden – this can take 20 to 30 minutes, depending on each person’s oven.
If you are using the Lemon Chutney, you will only need 1 stick of butter and the garlic. Process as per directions
I made this recipe yesterday to find out how it would come out by cooking it in the crockpot. I used a 16oz. crockpot. I must say… it was torture to deal with the smell coming out from the kitchen while we were waiting for it to be made!
As you can see this recipe is extremely easy to make and follow. Much as suggested, I believe to just go ahead and double the recipe right away as you will not be disappointed, and well you can give some as gifts and will forever have a troupe of friends drooling over this jam!
To eat this jam for the first time I decided to make crepes and add a thin layer of the jam, them fold them into triangles and coat them with powdered sugar. Smart move if I may say myself. Even Izzy, the dog loved it as Princess would drop a few pieces onto the floor. I tell you though, three crepes with the jam and you will be filled for quite a few hours!
My Mother taught me this absolutely amazing lemon chutney. She learned it from a Mozambican man while living in South Africa. It is extremely easy to make but usually requires hot sun. Yet living in a cold area such as Wisconsin I figured out how to make it on the stove top.
This chutney is awesome to eat it alone with a nice juicy grilled steak or creating a paste, then basting whatever food you will be grilling or broiling! And no worries it certainly is not as crazy spicy as you may think, when looking at those chili peppers, just cut them small and enjoy.
Oh, and another thing. If you are going to do it in the sun, therefore outdoors, PLEASE keep an eye for chipmunks! Believe it or not they love this chutney! Not sure it is good for them, but I ended up to throw away two jars as they opened the cheese cloth and enjoyed its contents!
Now I have no exact measurements for this recipe, so bear with me.
Dry red hot chili peppers
Lemons cut in quarters (you can also use limes)
Coarse sea salt
empty 8-ounce glass jar with cover
DIRECTIONS IF COOKING IN THE HOT SUN
In an empty 8-ounce glass jar create layers with each of the ingredients.
I usually start with lemon quarters, nicely snug, then cover it with a thin layer of salt, then about 20 chili peppers and so on.
Make sure to always pack it well, so there is no space whatsoever.
Once all the layers have reached the top, fill it with as much lemon juice as you can. Using a thin stick, such as a barbecue skewer, move things a bit around so to avoid air bubbles.
Prior to covering the jar with cheese cloth and kitchen twine, make sure to fill to the brim with lemon juice not to dry up.
Fold a cheese cloth two or three times to create a square, then place it over the top of the jar. Tie the twine tightly around the cheesecloth.
Place it outside somewhere you know will always be under the sun, or at least have a good 6 hours of direct sun per day.
Every two days, remove the cheese cloth, add more juice and keep an eye on air bubbles. Recover with the same or different cheese cloth and tighten it again with the kitchen twine.
This process should take about 28 days to cook if you live in a really hot area. You will notice the ingredients starting to blend together and the lemon darkening.
Once ready, bring it back inside and use the jar’s original cover. As long as there is a bit of lemon juice on the top, you do not have to refrigerate it.
DIRECTIONS IF COOKING OVER THE STOVETOP
In a medium size sauce pan, create layers as described above, all the way to the top.
Bring it to a low boil, then reduce the heat to gently simmer, covered for about 4 to 5 hours.
Check it from time to time and stir as much as you would like. Make sure to add lemon juice if it becomes dry.
The end result should look darker in color and sort of mushy.
Once cooled off pour it in a glass jar, check for air bubbles and add more lemon juice.
Cover it with its original cover.
CREATE A PASTE FOR GRILLING
1 cup of lemon chutney
10 tbsp of butter
2 tbsp of minced garlic
Soften the butter and place it in a medium size bowl.
Chop the chutney finely and add it to the butter.
Add minced garlic to the butter and mix it all well.
As you are grilling your meat or seafood, continuously keep on basting with this paste.