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Holiday Recipes from Jamaica FEASTS: Chef Ayana’s Chicken Wings

Posted by: yetheart, November 15, 2018 4:21 pm
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Cooking With Ayana Wings

Jamaica FEASTS is Queens Library’s FREE training program to provide knowledge, tools, and resources to people who want to start and run their own food businesses in Queens.

Several talented students have graduated from Jamaica FEASTS, and we’re very pleased to share their holiday recipes with you!

Please prepare all recipes at your own discretion; Queens Library is not responsible for accidents, allergic reactions, or illnesses that occur because of preparation.

Chef Ayana’s Famous Chicken Wings
from Ayana Chung, Cooking With Ayana LLC

"I’m pleased to share my signature dish with you and your family just in time for the holiday season," says Ayana, a chef and mental health professional who provides quality soul food dishes at affordable prices for low-income individuals, NYCHA residents, and Section-8 recipients. "My mother is the inspiration behind this dish. I grew up having these wings during family fun nights, and my family and I requested them frequently. I hope you enjoy them!"

Ingredients (serves 12-15)

  • 2 ½-pound bag “party” chicken wings (about 30-40 wings)
  • 2 cups flour
  • 2 cups oil (canola or vegetable; if you're health-conscious, Ayana suggests olive oil, which "makes for a unique, delicious flavor!")
  • 1 ½ cups BBQ sauce or hot sauce
  • 1 cup vinegar or lemon juice
  • 1-pound bag of celery
  • 1 bottle Ranch or blue cheese dressing (for dipping)
  • Assorted seasonings (Ayana recommends poultry seasoning, paprika, seasoning salt, and pepper)

Directions

  • Defrost chicken if needed and wash with vinegar or lemon juice.
  • Dry the chicken of excess liquid to make for easier frying.
  • Season chicken to your taste, then set aside for 5-10 minutes in the refrigerator to marinate.
  • Pour flour onto chicken and coat.
  • Add oil to a frying pan and put on medium-high heat for about 5 minutes.
  • Once the oil begins to bubble, add the wings to the pan. Flip them as necessary until golden brown (about 5 minutes on each side). Repeat for each batch of wings if your frying pan cannot hold them all.
  • Remove chicken from pan and dry off excess oil.
  • Add chicken to a large bowl that you can cover with a lid.
  • Pour sauce over chicken, cover bowl with lid, and toss the wings until they are coated with sauce.
  • Reheat wings in a separate pot over medium heat for 1 minute so that the flavor of the sauce can really set in.
  • Cut each celery stalk down the middle, then chop the halves into 4-inch-long pieces to make sticks.
  • Pour your dipping sauce into a bowl and you’re ready to serve!

This is just one of the great stories you can read in the November/December 2018 issue of Queens Library Magazine. Other articles you may find interesting:


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