Monday, September 21, 2015

Doctor Who Weekend

Doctor Who has started again!  And we were there Saturday night, at 9 pm, when it started.  It was a great episode, though we couldn't pick up on all the classic Who references (we hadn't seen the Fourth Doctor episode on which it piggybacked.)  Missy came back, Clara died again, and there were Daleks.  And the Doctor played guitar!  We did notice that it was shot in something of a retro style, to recall the 1970s show.

Before the show started, we had a veritable feast of steak and ale pie, bangers and baked potatoes, and orange marmalade tea sandwiches, plus tea, of course, and Jelly Babies!  Sis also made Crispy Chicken Wings and Bud made his steamed mussels again.  It sounds like a lot--it was!--but we only made a little bit of each one.

On Sunday, we continued the chicken wings theme, with lunch of teriyaki wings, after church and then watched some of that aforementioned Fourth Doctor arc, which aired Sunday morning on BBC America.  We haven't finished the three-hour show yet, but will make a point of it before this Saturday's continuation of "Doctor Who."

I don't think we'll be eating more wings, though.


Crispy Chicken Wings
  • 4 lb/ 2 kg chicken wings, cut into wingettes and drumettes (tips discarded)
  • 2 tbsp baking powder 
  • ¾ tsp salt
  • Oil spray

  1. If you are organised enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
  2. Adjust oven racks to upper-middle and lower-middle positions.
  3. Preheat oven to 250F/120C.
  4. Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray.
  5. Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
  6. Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don't worry if they look too snug.
  7. Place wings on the lower middle oven rack and bake for 30 minutes.
  8. Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 - 50 minutes, rotating the tray halfway through.
  9. Remove baking tray from the oven and let it stand for 5 minutes.
  10. Toss wings in sauce of choice (or serve it on the side to dip / drizzle on the wings), then serve.
from Cook's Illustrated via Recipe Tin Eats

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