Spice Essentials Chicken Dust Recipes

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this saucspicee should last 6 - 8 months.
• 3. Gather your ingredients (mise en place).
• 4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
• 5. PLATE/PRESENT
• 6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
• 7. Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add all the ingredients to a small bowl, and mix until thoroughly combined.
• Add to a glass jar with a tight-fitting lid, and store in a cool dry place until ready to use.
• Chef's Note: As you can see from the previous step's image, I am using an empty spice bottle with a shaker top. I find these ideal for storing my homemade spices; especially things like rubs... Just pop the top and shake away.
• Chef's Note: If the spice is kept out of the light, and stored in a cool/dry space, it should last 4 - 6 months, or longer.
• PLATE/PRESENT
• If you are using on ribs, then hand rub it into the ribs, cover with cling foil, and place in the fridge overnight... Then, cook on the grill, or in the oven, according to your favorite recipe.
• If you are using it on chicken, place about two tablespoons of extra virgin olive oil, and lime juice in a bowl, or Ziploc bag, along with 3 tablespoons of the spice mixture. Add the chicken, thoroughly coat, then cover and place in the fridge for 2 - 3 hours, or overnight, before cooking on the grill, or in the oven. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, the wing dust will last six months or more, and the sauce should last 2 - 3 weeks.
• This recipe supplies enough dust and sauce for about four pounds of wings; however, it can easily be halved or quartered for smaller batches.
• Gather your ingredients (mise en place).
• Place a rack in the middle position and preheat the oven to 400f (205c).
• Mix all of the wing dust ingredients together in a small bowl.
• Toss the wings in the dust, lay them on a parchment-lined baking sheet, and if you have a rack use it.
• I do one more optional step. I put some AP flour in a fine mesh strainer, and lightly, lightly sprinkle them, after I have applied the wing dust. It helps to make them a bit crispier, but do not use too much
• Add to the preheated oven and bake until crispy, about 40 - 45 minutes.
• If you are not using a rack, turn the wings over about halfway through baking process. If you are using a rack, skip this step.
• While the wings are baking, add the sauce ingredients to a saucepan over low heat, and whisk until combined.
• After they come out of the oven, place the wings into a bowl and toss with a small bit of the sauce. Do not soak them... Just a bit will do.
• PLATE/PRESENT
• Serve the wings with the additional sauce on the side. Enjoy.
• Keep the faith, and keep cooking.