"Bamboo" wings

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Peter

"Bamboo" wings

Post by Peter » Sun Apr 02, 2006 6:10 pm

The Bamboo on Queen West in Toronto was famous for world music and hot wings. Here is the recipe for the marinade for those wings.

Marinade: (for 2 - 3 lbs)
½ - 1 T cayenne
1 T dry mustard
1T ground ginger or 2 T fresh, grated.
1 T paprika
1 T garlic powder
6 garlic cloves chopped fine
4 T soya sauce
1 T asian sesame oil
¼ cup oyster sauce
3 scotch bonnets (or equivalent) chopped, seeds and all.
3 T fresh lime juice

Pour over wings, cover and refrigerate 6 hrs to overnight. A zip-lock bag is great for marinades.
Roast at 375º for 45 to 60 min or deep fry in peanut oil. I try to leave as much of the thick marinade on the wings as I can to add to the flavour experience.
Reduce quantity of heat in the marinade if oven cooking (or not!). I prefer the intense heat from oven roasted wings but these can cause some to go scurrying around in a panic, trying to find something to put out the fire..

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Bamboo Wings

Post by Catwoman » Sat Jun 02, 2007 6:59 pm

I don't know whether or not anyone else has made this recipe but if you haven't, you should. I was afraid of the Habeneros, so I only used three cayenne peppers. We did not find these too hot and the next time I make these I will start by using 1 habernero and working my way up from there. Maybe. They are very, very good.

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Cheech
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Post by Cheech » Sun Jun 03, 2007 4:13 pm

I'm glad that you responded to the recipe catwoman. I like to know what others think when they have tried cooking one. That is why I use allrecipes.com quite often when I am looking for something specific

Tracy

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Bamboo Wings

Post by Catwoman » Sun Jun 03, 2007 5:00 pm

Hi Tracy:

Yes, I think it is nice to give feedback as I too, like to know what others think of a posted recipe. I think it is also nice for the person who posted the recipe to get positive feedback. I am new to this site but I love to cook and will post some recipes in the future. Today I will be making the marinade again and leaving the wings in them until tomorrow night when they will be cooked and scarfed down during the hockey game. (Go Sens go!!!) Ì bought three habaneros today so I`m going to try them. The first time I made them I wimped out and used cayenne, and while they had a bit of heat, we can take more.

There is also a very good web site www.epicurious.com which is the site og Bon Appetit and Gourmet magazines. It`s a free site and if you don`t know about it, you will enjoy it.

Elsie

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Post by Cheech » Thu Jan 03, 2008 9:38 am

Peter, I tried this recipe for Christmas Eve and it was a big success. I did cut the habanero peppers WAY BACK though. I like a little heat but I knew that I would not be able to handle quite that much. The flavours were very nice. I did them in the oven but I think that the next time I would fry them. I prefer a very crispy skin and I could not achieve that in the oven as well. Thanks for sharing

Tracy

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Post by Peter » Fri Jan 04, 2008 1:49 pm

Just saw this post today, Tracy. I hope they turned out well for you. The habaneros have a very distinctive flavour not matched by anything else. Cutting back on the quantity will reduce the heat without upsetting the flavour balance. Frying instead of baking or grilling will also reduce the heat.

Thanks, Elsie, I have been enjoying the Epicurious site very much.
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Queation

Post by Squeezy » Fri Jan 04, 2008 1:58 pm

Does "T" mean tsp. or tbs. ... just so I know for sure :?:
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Post by Peter » Fri Jan 04, 2008 2:03 pm

Good question, Squeezy.
T is tablespoon, t is teaspoon. I'll make it clear in the fiture, thanks.
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Post by Squeezy » Fri Jan 04, 2008 3:08 pm

Peter wrote:Good question, Squeezy.
T is tablespoon, t is teaspoon. I'll make it clear in the fiture, thanks.
Thanks for the clarification Peter ... I will try this!

It has to go on the smoker for that little extra flavor for me!
2 ECBs
Made in China horizontal offset
Camp Chef Smoke Vault 24"
ProQ Excel 20
WSM 18"
Napolean 'Ted Reader' Series 605 gasser

Red meat is not bad for you ... fuzzy green meat is bad for you!

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