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How to Wing It

Gabrielle Hamilton's Chicken Wings with Buttered Rice

gabrielle hamilton's chicken wings with buttered rice!

As we force-feed dinner to our children, we often wonder: Do big-name chefs, who fill restaurants night after night, face the same stubborn resistance on the home front?

So we were thrilled to hear that Gabrielle Hamilton, author of Blood, Bones & Butter and chef/owner of Prune in NYC, has the same trouble at her house. Misery loves company — especially when that company is a chef who shares a dinner recipe from her personal arsenal.

I’m afraid my children have entered that unbearable phase of refusing to eat anything green, anything new, and anything that has crowded up against any other thing on the plate. Where I used to worry about encouraging a balanced and interesting diet, my only concern now is that they eat at all. This inoffensive chicken and rice dish gets them the calories they need — they eat this with enthusiasm — and I have, more than once, happily stolen a few of their wings for myself.

Chicken Wings and Buttered Rice
Serves four

Ingredients

For the chicken wings
4 lb. excellent-quality chicken wings
4 cloves garlic, peeled and finely minced
4 tbsp. Dijon mustard
2 tbsp. good-quality olive oil
Juice of 1 lemon
Coarse kosher salt and fresh-ground black pepper to taste

For the rice
2 c. cold water
Coarse kosher salt to taste
1 c. Carolina Gold rice, rinsed of its powdery starch
4 tbsp. excellent-quality unsalted butter

1. Preheat oven to 375°.

2. Rinse wings and pat dry.

3. On a large baking sheet, thoroughly toss wings with garlic, mustard, oil, juice, and a generous sprinkling of salt and pepper.

4. Arrange nicely coated wings skin side up in a single layer on the baking sheet. Bake on upper rack for 45 minutes, or until crisp, sticky, and golden brown.

5. In a heavy-bottomed pot with a tight-fitting lid, bring water to a boil; season generously with kosher salt. Add rice and stir briefly. Reduce heat to low and simmer. Cover and cook 18 minutes without removing the lid.

6. Turn off heat, remove lid, and fluff rice with a fork. Re-cover to keep warm.

7. When ready to serve, stir in butter.

Blood, Bones & Butter is available online at amazon.com, $16.

Photo: Tyla Fowler / Courtesy of Random House

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