Friday, August 31, 2012

Tailgate time!

David Ruth cooking a pig as we tailgate for South Carolina Football!
It's that time of the year again... Finally! Back to Fall, Football, and Food! (Don't forget the friends!) Wanted to share my Championship Chicken Wings recipe again as I ramp up a new tailgate recipe post sharing great finger foods, appetizers, and meals to make your next tailgate party a hit! Stay tuned for more, and please feel free to share your great tips and recipes for tailgating!

Thanks for looking!


CHAMPIONSHIP CHICKEN WINGS

10 chicken wings
1/2 C all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1 dash ground black pepper
1/4 tsp salt
Oil - Enough for frying
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large non-porous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. (Tip: Use a sifter to sprinkle on flour mixture evenly then flip to coat the opposite side.) Heat oil in a cast iron skillet, pan, or deep fryer to 375° F. (I usually put my stove dial at just over Medium.) The oil should be just enough to cover wings entirely, or at least half way up. While your oil heats you can make your wing sauce listed below. Once oil has reached the desired temperature, carefully place wings into hot oil. Fry coated wings in hot oil for 10 to 15 minutes, or until wings begin to turn golden brown and juices run clear. Remove from oil and drain on a paper towel lined plate. Once the wings have drained, place the wings in serving bowl, add hot sauce mixture and stir together or spoon some sauce over the top. Serve with or without sauce.

Wing Sauce
1/4 C Butter
1/4 C Hot sauce (We HIGHLY recommend Franks Hot Sauce!)

1 dash garlic powder
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat or set on low heat to reserve for serving. Stir occasionally if left on low heat. (Note: For hotter sauce, use LESS butter. For a more milder sauce with less heat, use MORE butter.)

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