PAGE 30
JULY 2, 2021
Ocean City Today
FOOD FOR THOUGHT
Walker provides three wing flavors for July 4 gathering By Deborah Lee Walker Contributing Writer (July 2, 2021) Simplicity can be complexity in its infantile state. An experienced cook knows the meaning behind these words. In other words, do not be fooled by the easiness and straightforwardness of a recipe. Sometimes the humblest dish can be the trickiest. That being said, there is nothing better than an ice-cold beer and crispy wings on a hot summer’s day. The coveted crunchy exterior and succulent, juicy flesh is mouthwatering indeed. Let us take a closer look at one of America’s favorite appetizers. We must start from the very beginning, the meat itself. Specificity and science are the foundation for a knowledgeable cook. Have you ever wondered why poultry has white and dark meat? And what does this have to do with preparing wings? The answer is quite interesting. Allow me to explain. It turns out, the colorization of meat is not due to the oxygen-carrying hemoglobin but to the oxygen-storing myoglo-
bin, which is located in the muscle cells. Chickens have limited wing use, which means their breasts and wings have lower levels of myoglobin compared to their thighs and legs. Myoglobin, a protein that helps deliver oxygen to muscles, is used for endurance, and is what makes meat appear dark. Dark meat needs more cooking time and higher heat. The next consideration is prepping the wings for cooking. When you purchase chicken wings, the actual wings consist of a tip, wingette and a drumette. The tip has very little meat, so you will want to remove it. Then, cut the joint that holds the wingette and drumette together. The skin itself is also an important factor. In order to develop a crispy exterior, one must dehydrate the skin and render the fat. There are those who insist that salting and air drying the chicken in the refrigerator helps dehydrate the skin. Personal preference adds variety and highlights distinction. If your method of cooking is frying, you will want to choose an oil that is neutral in taste and has a high smoking point. Canola oil is a good choice. Also, it is important not to overcrowd
the pan when frying. Overloading causes the temperature of the oil to drop which will result in soggy wings. Some chefs prefer to dredge the wings in cornstarch for a lighter texture. Just remember as soon as the cornstarch hits the hot oil, some of the cornstarch will separate, nullifying some of your efforts. Chicken wings that have been dipped in a batter and fried are texturally perfect. But when one tosses them in a sauce, some of the crispiness is lost. A slurry of 1 cup flour, 1 tablespoon cornstarch, and 1 cup water will ensure a contrast in texture. However, it takes longer to achieve the golden-brown color and the thickness of the coating is a little denser than most people are used to. Double frying is another option. The
chicken wings are actually fried twice for added crunchiness. But you have to be careful not to overcook the meat. After you have fried your wings, do not place them on a plate lined with paper towels. The crispy wings will be sitting on a soggy mess. Instead, place them on a cooling rack. Whether to serve the sauce on the side or toss the wings in the sauce is the choice of the cook. And then the next question is what type of sauce? Buffalo, Thai, sweet, and spicy are just a sampling of the possibilities. If time is of the essence, take your favorite barbecue sauce and enhance it with a few extra ingredients. You will be surprised the difference that a few addiSee BLACKBERRY Page 31
NOW PLAYING CAPTAIN’S TABLE 15TH Street & Baltimore Avenue, Located in The Courtyard by Marriott 410-289-7192/7191 / Captainstableoc.com Every Friday: Phil Perdue on Piano, 5-9 p.m. COCONUTS BEACH BAR & GRILL In the Castle in the Sand Hotel 37th Street Oceanfront, Ocean City 410-289-6846 / www.castleinthesand.com July 2: Darin Engh, noon to 4 p.m.; Colossal Fossil Sauce, 5-9 p.m. July 3: Aaron Howell Trio, noon to 4 p.m.; Stratus Fear, 5-9 p.m. July 4: Rick & Regina, noon to 4 p.m.; Time Police, 5-9 p.m. July 5: Nate Clendenen, noon to 3 p.m.; Bob Wilkinson & Joe Smooth, 4-8 p.m. July 6: Heather Vidal Solo, 11:30 a.m. to 2:30 p.m.; Full Circle, 3:30-7:30 p.m. July 7: Jack Bannon, noon to 3 p.m.; Marcella Peters Duo, 4-8 p.m. July 8: Heather Vidal Solo, noon to 3 p.m.; Smooth Rhythm, 4-8 p.m.
410-723-5600 / johnnyspizzapub.com July 8: Open Mic Night w/host Troy Hanna, 6-9 p.m. OCEAN CLUB 101st Street, Ocean City Clarion Fontainebleau Hotel 410-524-3535 / www.clarionoc.com Ocean Club July 2: First Class, 7 p.m. to midnight; DJ Twitch, 7 p.m. to midnight July 3-4: First Class, 7 p.m. to midnight July 5: DJ Twitch, 7 p.m. to midnight Lenny’s Beach Bar July 2-4: Stephen Anthony, noon-4 p.m.; On The Edge, 4-10 p.m. July 5-11: First Class, 4-10 p.m. OCEAN PINES YACHT CLUB 1 Mumfords Landing Road, Ocean Pines 410-641-7501 / www.opyachtclub.org July 2: Full Circle, 6-10 p.m. July 3: Tranzfusion, 6-10 p.m. July 4: Great Train Robbery, 6-10 p.m. July 8 Beach Bandits, 6-10 p.m.
COINS
SEACRETS
28th Street and Coastal Highway, Ocean City 410-289-3100 / www.coinspub.com July 2: Jimmy Charles Duo, 8 p.m. to midnight July 3: Jim Long Live, 3-6 p.m.; John Schwartz, 8 p.m. to midnight July 4: DJ Wax, 10 a.m. July 7: DJ Wax, 10 p.m. July 8: Ricky LaRicci, 5-9 p.m.
49th Street and the bay, Ocean City 410-524-4900 / www.seacrets.com July 2: Bobby O' on De Bay, 11 a.m. to 5 p.m.; Jim Long Band, 5-9 p.m.; Jah Works; 9 p.m. to 1:30 a.m.; DJ Tuff, 9 p.m. to 1 a.m.; DJ Davie, 10 p.m. to 1:50 a.m.; Steal The Sky, 10 p.m. to 1:50 a.m.; DJ Bobby-O, 10 p.m. to 1:50 a.m. July 3: Bobby O' on De Bay, 10 a.m. to 5 p.m.; DJ Tuff, noon to 1:50 a.m.;
JOHNNY’S PIZZA 56th Street Bayside, Ocean City
STEAL THE SKY
Seacrets: Friday, July 2, 10 p.m. to 1:50 a.m.
Shake, Shake, Shake, 1-5 p.m.; Jah Works, 5-9 p.m.; Cherry Crush, 9 to 1:30 a.m.; DJ Cruz, 9 p.m. to 1 a.m.; Smashed, 10 p.m. to 1:50 a.m.; DJ Bobby-O, 10 p.m. to 1:50 a.m. July 4: Bobby O' on De Bay, 10 a.m. to 5 p.m.; Jah Works, 1-5 p.m.; Triple Rail Turn, 5-9 p.m.; DJ Tuff 9 p.m. to 1 a.m.; Stealing Savanah, 9 p.m. to 1:50 a.m.; Independence Day Fireworks!, 9:30–10 p.m.; DJ Davie, 10 p.m. to 1:50 a.m.; The Event Horizon, 10 p.m. to 1:50 a.m.; DJ Bobby-O, 10 p.m. to 1:50 a.m. July 5: Bobby O' on De Bay, 11 a.m. to 5 p.m.; Full Circle, 5-9 p.m.; S.T.O.R.M., 9 p.m. to 1 a.m.; DJ Tuff, 9 p.m. to 1 a.m.; DJ Davie, 10 p.m. to 1:50 a.m.; Lima Bean Riot, 10 p.m. to 1:50 a.m. July 6: Bobby O' on De Bay, 11 a.m. to 5 p.m.; Opposite Directons, 5-9 p.m.; S.T.O.R.M., 9 p.m. to 1 a.m.;
FIRST CLASS
Ocean Club: Friday, July 2, 7 p.m. to midnight
DJ Tuff, 9 p.m. to 1 a.m.; DJ Davie, 10 p.m. to 1:50 a.m.; Lima Bean Riot, 10 p.m. to 1:50 a.m. July 7: Bobby O' on De Bay, 11 a.m. to 5 p.m.; Full Circle Duo, 5-9 p.m.; S.T.O.R.M., 9 p.m. to 1 a.m.; DJ Cruz, 9 p.m. to 1 a.m.; DJ Davie, 10 p.m. to 1:50 a.m.; Shake, Shake, Shake, 10 p.m. to 1:50 a.m. July 8: Bobby O' on De Bay, 11 a.m. to 5 p.m.; John McNutt Band, 5-9 p.m.; Adwela & The Uprising, 9 p.m. to 1 a.m.; DJ Cruz, 9 p.m. to 1 a.m.; Go Go Gadjet, 10 p.m. to 1:50 a.m.; DJ Tuff, 10:00 p.m. THE VIEW AT THE CAMBRIA HOTEL 13 St. Louis Ave., Ocean City 443-856-4158 / https://www.choicehotels.com/maryland/oceancity/cambria-hotels/md310 Every Tuesday: Karaoke, 7-11 p.m.
