Review – Uncle Dougie’s – Chicago Style Chicken Wing Marinade
By experimenting on close friends and having a large supply of cold libations I’ve developed an easy and convenient way to prepare the best spicy chicken wings you will ever eat! Here’s how I do it – wash and cut the chicken wings in half, separating them at the joint (they’re easier to eat this way). Place wings in a bowl and cover with Uncles Dougies Marinade for 10-15 minutes. Mix occasionally so they are well coated. Place wings on a 1″ deep cookie sheet and pour remaining marinade from the bowl over the wings. (On cookie sheet, wings should be half-way submerged in marinade). Bake at 400 – 450 for 60 minutes. Drain the juice and bake to desired crispness. Usually 20-30 minutes more. (We like them well done).
A marinade is a seasoned liquid in which foods are soaked (marinated) in order to absorb flavor and, in some instances, to be tenderized. A marinade usually contains an acid (lemon juice, wine, and in this case, vinegar – lots of vinegar) and herbs or spices. The acid acts as a tenderizer. (Remember, never marinate in aluminum…oh and when fruits are similarly soaked, the term used is MACERATE- but I wouldn’t use THIS marinade to macerate.)
The bottle has a funny looking chicken head with smoke coming from its beak. No where, ANYWHERE on this label does Uncle Dougie’s claim any type of heat level. It’s just Chicago Style; not hot, super hot, mild, medium, extreme, etc What’s Chicago Style? A marinade made 35 miles from Chicago is considered Chicago Style. And this is the ONLY Chicago Style marinade around. Can you make a marinade in Boston and call it Chicago Style? No.
Once again, I decide to follow Uncle’s directions to the tee. I usually make my wingslike THIS, but not in this case. Instead of a 9 minute frying time, it looks like I’ll have to bake for 1 1/2 hours.
I still had to do a little butchering of the chicken skin. Look how much skin can come from only 11 wingettes. I even kept some skin on for the “crisp” factor.
I wish they would sell skinned-chicken wings in grocery stores, or at least Whole Foods.
Half the bottle was gone after I poured enough to cover the wingettes.
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I took Dougie’s advice and grabbed a cold liberation a Yuengling. This Lager, by America’s Oldest Brewery, is my favorite chicken-wing-waiting drink.
This gives me some time to taste Uncle’s marinade straight from the bottle. booyah! It’s tastes like an ever-so-slightly spicier Frank’s Red Hot. Tastes fine, not impressive or unique; just fine. I can definitely taste the malt vinegar, which is vinegar produced from barley cereal grains. (After the grains are soaked they release active enzymes that digest the starch, converting it into sugar and thus malt. It’s then aged in oak barrels for several months.) Malt vinegar is VERY assertive, and is not usually used in delicate sauces. Of course, this is a marinade, not a sauce.
The marinade, while cooking/baking, went from a rather smooth liquid to a harsh mash before draining. I put the wingettes back in the oven for the “well done” stage, but after 8 minutes too much burning (crappy) smell was filling the room. So my nose tells me it’s time to come out.
The wings look really appetizing coming out of the oven and on to the plate.
I still like Buffalo Style better.
After 5 wings, I missed the Natural Chicken Flavor found in these chips. When I eat wings, I don’t expect this texture. And the meat was dry.
I’d say this recipe and marinade screams APPETIZER though. Making this recipe from Uncle Dougie’s Marinade for a party appetizer will get your guests thirty, thus drinking. Some people would say they are different, some people spicy and some will ask for another beer to wash them down, (thus the recommendation for having a large supply of cold libations.)
Coloring / Temperament 7/10
A Different 57/100.