Sunday, February 7, 2010

Poulet épicé Superbowl

As a courtesy to my son, who has to have superbowl food. I am making my own recipe for Poulet épicé.

It is a take on the superbowl buffalo wings, but with only meat, no wings. I use thigh meat or chicken breasts,... whatever is handy.
Preheat oven to 400 degrees F.
Cut the chicken into Dipping sizes. DRY ALL CHICKEN
Mix 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder
Lay the chicken out in a single layer on a rimmed baking sheet. Season with above mix.
Cook chickent for 20 minutes.
For the rest you will need:
1 tablespoon minced garlic

1 tablespoon vegetable oil
1/2 cup tangy, red barbecue sauce
1/4 cup red wine, reduced by 1/2
2 tablespoons hot sauce
1/4 cup honey
1 teaspoon crushed red pepper flakes, optional
2 tablespoons butter
Peanut oil, for frying
Celery sticks


Saute the garlic in vegetable oil in a medium saucepan over medium-low heat until softened and fragrant. Stir in barbecue sauce, reduced wine, hot sauce and honey. Bring to a boil then lower and simmer for 15 minutes until thick. If using crushed red pepper flakes, add and cook 30 seconds more. Stir in butter until melted and smooth. Pour into a large mixing bowl.


Fry the baked chicken for 10 minutes until golden and crisp. Transfer to a paper towel lined sheet pan to drain.

Toss the fried chicken in the red sauce to coat. Transfer to a platter and serve with celery sticks.

There you have it. Meat you can eat, rather than suck off the bone. Pretty easy and makes the boy happy. =)

This is what the chicken looks like out of the oven.


Finished Poulet épicé