September 3, 2009

2 Great Game Day Chicken Wing Recipes

Week 1 - on Wings (see part 1)

It's always good to have a few different tasting wings on the platter and here are a couple of my favorites.

Not Your Basic Tasting Wings
But I guarantee, there won’t be any left!
8 to 12 servings

3 pounds chicken wings
1/2 cup Grey Poupon mustard
2 teaspoons light olive oil
4 garlic cloves - finely minced
1/4 cup soy sauce
1 tablespoon finely ground fresh ginger
    Cut the chicken wings in half at the joint and discard tips. Mix remaining ingredients into a sealable container. Add wings and stir. Cover and refrigerate until ready to cook.

    Place chicken pieces on a medium hot grill and brush with remaining mixture. Grill about 15 to 20 minutes, turning once. This next one can be prepared a day or two before traveling.


    Hoooo-Wheeee Hotter than Heck Drumettes
    serves 12 to 20 (depending on who can eat them)

    4 pounds chicken drumettes (or wing sections)
    1 cup all-purpose flour
    2 teaspoons cayenne
    1 teaspoon smoked chili powder
    1 teaspoon onion powder
    1 teaspoon granulated garlic
    1 cup spicy barbecue sauce
    1/2 cup hot red pepper sauce
    1 1/2 cups cooking oil

    Mix the flour with the 4 seasonings and place in a bag. Add drumettes, a hand full at a time, and shake to coat. Remove to a platter and coat remaining chicken. Chill for an hour.

    In a deep fryer, heat oil to 360 degrees. Add chicken, in batches if necessary, and cook until lightly brown. Remove and let drain on paper towels. 
     
    Mix the BBQ sauce with the pepper sauce in a large bowl. Add chicken and coat well. Place drumettes in tightly sealed foil packs and chill until ready to re-heat on game day. 
     
    When ready to heat, place foil packs on the medium to low grill cooking for 25 to 35 minutes. Remove and serve while hot with plenty of napkins (and libations).

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