c – cup
ctn – carton
ctnr – container
doz – dozen
gal – gallon
lb – pound
lg – large
med – medium

opt – optional
oz – ounce
pkg – package
pt – pint
qt – quart
reg – regular
sm – small
T – tablespoon
tsp – teaspoon

Barbecue Buffalo Wings
Makes 4 Servings

16 Chicken wings, cleaned
Black Pepper
Crushed Red Pepper Flakes
1 Clove Garlic, smashed with the side of your knife blade to release the flavor
Sea Salt
1 Bay leaf

Barbecue Sauce
See Marinades, Sauces, Icings and Gravies

Place the chicken wings in a pot and cover with water.  Season the water with red pepper flakes, smashed garlic cloves, salt, pepper, and bay leaf.  Bring to a boil.  Cover, reduce to medium/low and cook for 10-12 minutes.

Preheat oven to 425 degrees F.

Prepare the sauce.

Remove the chicken wings from the pot and pat with a paper towel.

Heat oil in a deep fryer or large pot to 375 degrees F.  Drop the wings in and fry for 2-3 minutes until golden. Drain on paper towels.

Lay the wings on a baking sheet in a single layer.  Brush with the prepared barbecue sauce on both sides of the wings.  Roast 10-15 minutes, until sauce starts to caramelize basting often; watch to make sure they don’t burn.

Chicken Dumplings in Ginger Broth
Makes 8 Servings

Chicken Dumplings
2 tsp olive oil, divided
¾ inch fresh ginger, peeled and minced
6-8 oz shiitake Mushrooms, stems removed, finely chopped
1 tbs soy sauce
1 tbs dry sherry
3 scallions, finely minced
¼ – ½ tsp sea salt
1 tsp roasted or toasted sesame oil
1 lg egg white
½ lb ground chicken
24 wonton wrappers

Ginger Broth
    See Marinades, Sauces, Icings and Gravies

4 shiitake mushroom caps, thinly sliced
2 scallions, cut into long thin bias strips
Roasted or toasted sesame oil

Place 1 teaspoon of the oil in a skillet over medium heat.  Add the minced ginger.  Sauté 1 minute.  Add the mushrooms and the other teaspoon olive oil.  Cook for 2 minutes.  Add the soy sauce 1 minute longer.  Remove from the heat.  Add the salt and pepper to taste.  Let the mixture cool; refrigerate if necessary to quicken the cooling.

Add 1 teaspoon sesame oil and the egg white to the mushroom mixture.  Fold in the ground chicken.  Mix to combine.

Prepare the Ginger Broth
    See the Marinade, Sauce, Icing & Gravies Section for recipe Ginger Broth.

While the broth is simmering, prepare the dumplings.

Take a teaspoon of the chicken mixture and place it in the center of the wonton wrapper.  With a wet finger, dampen the edges of the wonton wrapper and gather it up to form a purse shape enclosing the filling.  Remove the chunks of ginger from the broth and discard.  Add the dumplings to the broth and simmer for 7-8 minutes.  Remove the dumplings.

Add the sliced shiitake caps toe the broth and cook for 2 minutes.  Pour the broth into the serving bowls.  Add 3 dumplings to each bowl.  Garnish with the sliced scallions.

Drizzle each bowl with sesame oil.