Beach Shack Chicken Wings.
It’s very much a fishing town that people flock to because of it’s dock to table seafood, relaxed atmosphere, awesome waves and the tranquil vibe it leaves you with.
It’s gotten more developed, more trendy and more inhabited over the years, but to me it will always be a place where I learned to swim in the ocean, respect the waves, appreciate amazing sunsets, develop my love for seafood and a place where beautiful memories were made.
There are so many places on Long Island to get great seafood, but to me the best places are the closest to the water.
The dockside restaurants where industrial fishermen haul back monster tuna and tremendous shark to be sold at markets as well as off the map seafood shacks and small restaurants where amazing recipes are developed after the patrons have left, the last table is cleaned and they break out the beers.
“This is about chicken wings, right? Why all the talk about fish?”
We’ll, I’m glad you raised your hand and asked this question.
Over the last few years the foodie focus has not only been on seafood, but tavern and beach hut type eats such as innovative salads and finger foods like creative chicken wings.
Originally, it was down to earth fish like fried flounder, but then as tastes developed, family cooks became chefs, new inspirations were created, fancy foods were introduced and celebs bought restaurants… the times changed and so did the menu.
Restaurants that were known for having the reliable chopped steak and crab cake all of a sudden replaced these standards with sushi grade tuna, chilean sea bass with mango chutney, steak tartare and dishes revolving around molecular gastronomy, like edible sea foam.
What the hell is edible sea foam?
It’s just lecithin powder incorporated with other ingredients to look like a wave, rolled up on your plate and left it’s nasty, greenish residue.
Sexy, right? How about edible sand?
How about no!?!
The trend is going back to eating what you like, not what’s trendy and what the local celebs are chowing down on.
What a concept.
Fresh cut fries with sea salt and garlic butter is coming to mind, sweet and smoky short ribs and Smoked Cheddar and Pulled BBQ Chicken Mac & Cheese all lend their notes to how I created my wings.
These wings are simple, even though there are numerous ingredients, the process is easy and your taste buds will thank you.
Sure, if you look hard enough you can still find a free range, grass fed elk burger with a raw quail egg and shaved wheat berry truffle infused olive oil on it being eaten by someone who wants to be seen eating something like this, but for me, I’ll stick to eating what I want.
Check out the full recipe below and…
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- 20 chicken wings
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 tablespoon light brown sugar
- 1 cup high end, store bought regular bbq sauce. Noting too fancy or anything with added heat.
- 1/2 cup maple syrup
- 4 tbsp ketchup
- 3 tbsp Frank's Red Hot Sauce
- 1 tsp garlic powder
- 3/4 cup honey
- 5 tbsp salted butter
- Preheat the oven to 375.
- Wash wings with cold water and dry well with paper towels.
- In a large zip lock bag, add the pepper, cayenne, paprika, garlic powder and brown sugar.
- Place wings, 5 at a time in the bag and coat well.
- Spray a cookie sheet with cooking spray or if you are using a great non-stick cookie sheet, lightly coat with a little canola oil.
- Place the wings in a single layer on the cookie sheet.
- Cook for 35-40 minutes, turning once.
- While wings are cooking, make the sauce by simmering the ingredients on very low.
- As the wings are just about finished done baking, brush the sauce all over them, and put them back in the oven for another 5 minutes.
- While the wings are cooking, simply make the sauce by simmering all of the sauce ingredients for 10 minutes, under very low heat.
- Go to Costco for napkins.