Happy Football Friday All Y’all! First and foremost did y’all save last week’s All The Soup For You? Which one was your favorite? As the season continues to fly by we are tackling WINGS this week. See what I did there? Flying…Wings… Anywho, these tasty wings will please a crowd. A flavor for every personality. Have a great weekend of college football and WINGS! Enjoy.
Tasty Tailgate Treats Wild Weekend of Wings
Dill Pickle Chicken Wings
Ingredients:
- 2 Lbs Chicken Party Wings
- 2 Cups Dill Pickle Juice/Brine
- 2 Tbsp Oil (with a high smoke point)
- 2 Tbsp Dried Dill
- 1 Tsp Granulated Garlic
- 1 Tsp Fresh Cracked Black Pepper
- 1/2 Tsp Salt
Directions:
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Place chicken in a shallow dish or resealable plastic bag. Pour pickle juice over the top and try to ensure all chicken is submerged. Cover and refrigerate for 2 – 4 hours.
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Remove from fridge, rinse, and pat dry.
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Preheat oven to 425 degrees. Place a cooling rack on top of a baking sheet and set aside.
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In a small bowl whisk together oil, dill, granulated garlic, salt, and pepper.
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Pour mixture over wings and toss to coat.
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Place wings on a prepared baking sheet and bake for 25 minutes. Turn and bake an additional 10 – 15 minutes or until golden brown and cooked through.
Sticky Bourbon Chicken Wings
Ingredients:
- 2 pounds of chicken wings
- 1 1/2 tablespoon butter
- 2 tablespoons grated onion (or 1 1/2 tablespoons onion powder)
- 3/4 cup good bourbon
- 3/4 cup pure maple syrup
- 2 tablespoons tomato paste
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
Directions:
- In a small saucepan, melt butter over medium heat. Add grated onion (or onion powder) and cook 203 minutes stirring occasionally.
- Add the bourbon, maple syrup, tomato paste, salt and pepper. Whisk to combine and bring to a low simmer.
- Preheat oven to 350 degrees.
- Place chicken wings in a bowl and pour half of the bourbon maple sauce over the wings.
- Return the remaining sauce to the stovetop and keep warm.
- Toss the wings in the sauce, making sure each wing is coated. Place wings on an oiled, foil-lined baking pan. Make sure the wings are not touching.
- Roast the wings for 20-25 minutes at 350 degrees.
- Using tongs, turn the wings over and continue to cook for 12-15 minutes.
- Wings should be nicely browned but not burned.
- While the wings are roasting, continue to simmer the remaining sauce.
- The sauce will thicken. When it can coat the back of a spoon it is done; remove from heat.
- When the wings are done, remove them from a bowl and toss with the remaining sauce. Serve warm.
Honey Mustard Chicken Wings
Ingredients:
- 1/2 Cup Butter
- 4 Cloves Garlic (minced)
- 1/2 Cup Mustard
- 1/3 Cup Honey
- 1 Tbsp Worcestershire Sauce
- 1 Tsp Apple Cider Vinegar
- 1/2 Tsp Sea Salt
- 1/2 Tsp Black Pepper
- 2 Lbs Chicken Wings (split)
- 1 Cup All-Purpose Flour
- Vegetable Oil
Directions:
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Heat a saucepan over medium heat. Melt the butter, and then stir in the garlic.
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Cook for 1 to 2 minutes, or until the garlic is lightly browned.
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Whisk in the mustard and honey.
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Stir in the Worcestershire sauce, and apple cider vinegar, and season with salt and pepper.
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Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
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Rinse the chicken wings and pat them dry.
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Generously season the chicken with salt and black pepper.
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Dredge the wings in flour, shaking off any excess flour, and set aside.
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In a large saucepan or deep fryer, heat the oil to about 375°.
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Fry the chicken wings in small batches until golden brown, 8 to 10 minutes.
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Shake off any excess oil and place on paper towels to drain.
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Continue frying the chicken in batches until all of the wings are cooked.
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Toss the wings with the honey mustard sauce and serve warm with leftover sauce for dipping.
Jalapeño Chicken Wings
Ingredients:
- 1/2 Cup Butter
- 4 Cloves Garlic, minced
- 1/4 Cup Pickled Jalapenos, finely minced
- 1/4 Cup Tapatio Hot Sauce
- 3/4 Cup Ketchup
- 1 Tbsp Brown Sugar
- 2 Lbs Chicken Wings, Split
- Kosher or Sea Salt, to taste
- Fresh Cracked Black Pepper, to taste
- 1 Cup All-Purpose Flour, for dredging
- Vegetable Oil, for frying
- Fresh Jalapenos, sliced for garnish
- Lime Wedges, for garnish
Directions:
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Heat a saucepan over medium heat.
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Melt the butter and then stir in the garlic.
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Cook for 1 to 2 minutes, or until the garlic is lightly browned.
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Rinse the chicken wings and pat them dry.
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Generously season the chicken with salt and black pepper.
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Dredge the wings in flour, shaking off any excess flour, and set aside.
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In a large saucepan or deep fryer, heat the oil to about 375°.
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Fry the chicken wings in small batches until golden brown, 8 to 10 minutes.
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Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
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Toss the wings warm in the jalapeño sauce and serve warm with the fresh jalapeño slices and lime wedges.
Buffalo Cauliflower Wings
Ingredients:
- 1 Head Cauliflower, cut into florets
- 3/4 Cup Flour
- 1 Tsp Ground Paprika
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Salt
- 3/4 Cup Buttermilk
- 2 Tbsp Butter, melted
- 1/3 Cup Buffalo Sauce
Directions:
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Preheat the oven to 375°F and line two baking sheets with parchment paper. Set aside.
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In a large bowl, combine the spices, salt, and the flour.
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Add the buttermilk and stir until combined.
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The mixture should be pretty thick!
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Add the cauliflower florets to the batter, coating each piece evenly in the buttermilk mixture.
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Place the coated cauliflower on the prepared baking pans, leaving room between each piece so the air can circulate around them.
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Bake for 20 minutes and then flip the cauliflower over to its other side to get an even bake.
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Bake for another 20 minutes on the other side!
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While the cauliflower bakes, make the buffalo sauce.
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Combine the buffalo sauce with the melted butter and whisk to combine.
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When the cauliflower is done, add the florets into the bowl the hot sauce mixture is in.
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Toss to combine and enjoy!
On The Menu
Next week we will be halfway through November. We will tackle more tasty tailgate treats. No clue what it will be yet. I can promise you it will be yummy. Have a great weekend watching football and eating wings.
