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Retro Recipe: Wingin’ It

The best time of year, football season, is upon us. It is always best to watch the Tigers win on a full stomach and if you are hosting folks or need a dish to bring along, look no further than wings tossed in this 1920s Southern railway barbecue sauce. The railway used these recipes to feed passengers in the dining car and gangs working on the line.

Don’t be scared of the quantities listed in the sauce. You can cut the recipe way down without compromising flavor! It also keeps well for 2-3 weeks in the fridge so if you get an invitation later, ain’t no thang… you have wings!

Southern Railway Barbecue Sauce (1920)

¾ cup chili powder
2 quarts bourbon
1 gallon beef stock
1 ½ cups dry mustard
2 cups molasses
5 Tbsp ground black pepper
4 Tbsp salt
4 Tbsp white pepper
2 Tbsp cayenne pepper
2 cups Worcestershire Sauce
1 Case ketchup
1 can chili sauce
4 cups cider vinegar
10 lbs brown sugar
1 lb butter
2 bunch celery, diced small
1 cup shallots, diced
4 green peppers, diced
½ cup chopped garlic

• Sauté celery, shallots, garlic, and green pepper until shallots are transparent. Add bourbon and reduce by 2/3. Add all the other ingredients, and steep but do not boil. Cook for one hour, stirring occasionally. Strain and cool.

Baroness on the Bayou Southern Fried Chicken Wings

12 to 15 chicken wings

1 cup all-purpose flour

2 Tbsp Cajun seasoning

1/2 teaspoon dry mustard

Salt, to taste

1 cup buttermilk

Peanut oil, for deep-frying

  Combine flour, Cajun seasoning, dry mustard, and salt. Stir. Pour buttermilk into a different bowl. Dip each wing in the buttermilk then in the flour. Repeat twice. In a deep skillet, heat 2.5 inches of peanut oil until 350F. Fry a couple of wings at time. Turning them twice. They should cook in about 10 minutes. Use tongs to remove and drain on paper towels. Wait for a couple of minutes before tossing in the barbecue sauce.

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