Super Spicy Hot Chicken Tom Toms!
Those who are savvy shoppers surely have noticed that the price of chicken wings are unrealistically high. This is because chicken wings are currently in high demand.
About 50 years ago, chicken wings were just scrap meat that sold for pennies per pound. After the Buffalo Wing craze spread nationwide during the early 1980's, the price has steadily increased. During the last two decades, every time that a major sporting event neared on the calender, the price of wings jumped to a new all time high. Shortly after the sports event was over, the price was rarely reduced. Basically, this means that the price of wings are grossly inflated and they simply are not worth the money spent.
On the other hand, chicken legs still sell for a very low price. Chicken legs have been overlooked by tavern and casual restaurant chefs, to the demand has not exceeded supply. Anything that can be done with chicken wings can be done with chicken legs, but for a much lower cost!
Chicken legs are large and meaty enough to employ charcuterie fabrication methods. A good sharp paring knife, a boning knife and thin blade poultry shears that have a bone lopping notch, are all that is needed for creating some professional looking Chicken Leg Tom Toms.
The technique used to fabricate the Chicken Leg Tom Toms in the photos above was something that I learned from a Chinese chef well over three decades ago. The Chinese chef stated two good reasons for fabricating Chicken Leg Tom Toms. Number one, by gathering the meat over the knee joint, it forms a ball shape that cooks evenly. Reason number two should be obvious to every viewer. When the meat is gathered at one end of the leg bone, that creates a long stick handle to grasp with fingers. Grasping a bare clean bone handle, sure does save on the high price of paper napkins, so environmental green sustainability is increased. There are no messy Buffalo Wing Sauce covered fingers to deal with!
Many chefs use the word "Nuclear" to describe super spicy hot chicken wings. Today's Chicken Tom Toms certainly are nuclear. A sauce made with Scorpion Peppers is as spicy hot as it gets. Nuclear Scorpion Tom Toms have a sting that packs the power of an atomic bomb!
Chicken Leg Tom Toms Fabrication:
This recipe yields 4 Tom Toms. (1 portion)
Narrow blade kitchen shears with a bone lopping notch will make this fabrication task much easier to do. The highest quality kitchen shears are found in restaurant supply stores.
Step 1: Select 4 meaty chicken legs.
Use the bone lopping notch on the kitchen shears to cut through the bone close to the foot joint.
Step 2: Pull the skin and fat off of the leg.
Step 3: Use your fingers to loosen the meat that is attached to the tendons and shin bone. Insert a finger or a spoon handle between the meat and the bone.
Step 4: Push and slide the leg meat toward the thigh joint and stretch the leg meat over the thigh joint.
*If the meat will not easily stretch over the thigh joint, then cut a small incision through the edge of the leg meat to add some extra clearance.
The leg meat will now be inside out and it will completely cover the thigh joint.
Step 5: Use the kitchen shears to clip off any exposed tendons.
Chill the Tom Toms till they are needed.
Nuclear Scorpion Sauce: *Extra Spicy Hot!
This recipe yields about 1 1/4 cups. (Enough sauce to coat 6 to 8 chicken leg tom toms.)
Dave's Gourmet hot sauce company makes a good Scorpion Pepper Hot Sauce that can be used in recipes. The Scorpion Pepper flavor is unadulterated.
The level of spicy heat can be adjusted for personal taste, but a Nuclear Sauce should be well into the extra spicy hot flavor range. About 1 1/2 teaspoons of scorpion pepper hot sauce will create a medium hot flavor. About 3 tablespoons will create a super spicy hot nuclear flavor!
Step 1: Heat a small stainless steel sauce pot over low heat.
Add 1 1/4 cups of water.
Add 1/4 cup of canned tomato puree.
Add 3 tablespoons of organic ketchup.
Add 1/2 teaspoon of Dijon Mustard.
Add 1/2 tablespoon of honey.
Add 1 tablespoon of melted unsalted butter.
Step 2: Add 1/2 tablespoon of cider vinegar.
Add 1 teaspoon of thin soy sauce.
Add 1/2 teaspoon of lime juice.
Step 3: Add 1 pinch of garlic powder.
Add 1/4 teaspoon of onion powder.
Add 1/4 teaspoon of cumin.
Add 1/4 teaspoon of coriander.
Add 1/4 teaspoon of ginger powder.
Add 2 pinches of sea salt and black pepper.
Step 4: Add 2 teaspoons of Spanish Paprika.
Add 1 tablespoon of New Mexico Chile Powder.
Add 1 teaspoon of cayenne pepper.
Add 3 tablespoons of Scorpion Pepper Hot Sauce. (or to taste)
Step 5: Gently simmer and reduce till the sauce is a thin consistency that can coat a spoon.
Place the sauce in container and keep it warm on a stove top.
Nuclear Scorpion Tom Toms:
This recipe yields 4 Tom Toms. (1 portion)
Step 1: Heat 6" of vegetable frying oil in a high sided sauce pot to 360ºF.
Step 2: Place 4 prepared Chicken Leg Tom Toms in the hot oil.
Fry till the Tom Toms are fully cooked and crispy golden brown. (A probe thermometer placed in the center of the meat near the bone must read at least 165ºF for 15 seconds.)
Place the Tom Toms on a wire screen roasting rack to drain off any excess oil.
Step 3: Use a pastry brush to swab a generous amount of the Nuclear Scorpion Sauce on each Tom Tom, but try to not get any on the bones.
Step 4: Arrange the Nuclear Scorpion Tom Toms on the center of a plate, so the bones stand vertically and the bone tips met at a central focal point.
Spoon a little bit of extra sauce on the plate.
Sprinkle some thin bias sliced onion slivers over the Tom Toms.
Viola! Super spicy hot Nuclear Scorpion Tom Toms! These Nuclear Scorpion Tom Toms can be eaten by guests and not a drop of sauce will cling to their fingers. When compared to Buffalo Chicken Wings, Chicken Leg Tom Toms are the superior choice!