Crab Wings

I'm making my "soon-to-be-famous Crab Wings" for a pot luck dinner tonight. Yesterday I put two big packs of wings in two zip top bags to marinade in some vegetable oil, apple cider vinegar, Old Bay Seasoning, parsley flakes and black pepper.

This morning I made the CrabWing Sauce. Two sticks of butter, two bottles of Frank's Hot Sauce, a dash of apple cider vinegar, and a good healthy dose of Old Bay in a pot on the stove. Put in the Old Bay to taste. I go by color! When the sauce is "almost brown" that's usually enough Old Bay...but sample it often to check. Use crackers, tortilla chips, anything, to sample the sauce.

When it's time to make the wings, I use my Showtime Jr. Rotisserie. (Remember "Just set it...and forget it!"? I tell you, I love this thing! I even made our Thanksgiving turkey in it.) I put the wings in the rotisserie basket and let it spin for about 45 minutes. The really cool thing is...I use the whole wings, tips and all, so when they get brown and are kinda sticking out of the basket...they look a little bit like crab claws. :-)

When they're done, I toss them with the wing sauce and serve with more sauce on the side and some celery sticks and ranch dressing.

Mmmmmmm....Crab Wings....

Enjoy!
-J

Mock Crab Soup

Being from Maryland, blue crabs and crab soup have a special place in my heart, as does Old Bay Seasoning. I've been making "Crab Wings" for years, chicken wings that I season with Old Bay. I also make a wing sauce with lots of Old Bay in it to go with them.

Here's the 2nd Day Gourmet part...

After we're done with the wings, I take any leftover wings and any bones that we have and make a soup, just the same way my mother used to make crab soup after we had steamed crabs. I usually add some chicken thighs to up the meat content a bit, too.

Here's how...

The leftover wings, bones and thighs go in a soup pot with water. I add tomatoes, onions, and whatever fresh or frozen veggies I have on hand, usually peas, corn, carrots, celery, green beans, in any combination I happen to have them. (This time I didn't have any frozen veggies, so it was just tomatoes, onions, peas and carrots, but it was still very tasty! I think it was the best ever this time!)

Then I put some of the leftover wing sauce in there and add Old Bay as needed. Let it go for an hour or so, then remove all the chicken and bones and them them cool. After they've thoroughly cooled, carefully pick all the meat from all the bones and put the meat back in the pot with the soup. Discard the bones, they've served you well at this point!

Enjoy, Hon!