Super Bowl weekend is almost here and while my team isn’t in the big game, I do know one thing – I really don’t want the Steelers to win. So go Green Bay and bring on the commercials!
Most football fans spend the week before the Super Bowl over-analyzing every aspect of the game. Me, not so much this year. No, instead of spending too much time glued to ESPN, I found another way to prepare:
Aside from beer, I’m pretty sure wings are the quintessential football pairing. In preparation for the game, I cooked up a big old batch of Buffalo wings. Slathered in hot sauce, spicy, slightly sweet, and with blue cheese dip on the side. These wings were fantastic. And I didn’t even need a game on the TV for an excuse to chow down on wings.Buffalo Wings
3 lbs chicken wings (whole or pre-cut buffalo style wings) 1 TBSP vegetable oil Salt and pepper 1/2 cup flour 1/2 cup butter, plus 1 TBSP 1 small onion, diced 3 garlic gloves, minced 1/2 tspn red chili pepper flakes 1 TBSP brown sugar
1 tspn salt 1 tspn chili powder 1 tspn paprika 1/2 tspn black pepper 1/4 tspn cayenne pepper 1/2 cup Frank’s Red Hot 1/2 cup butter (1 stick) 1 TBSP cider vinegar 1 TBSP Worcestershire sauce
Preheat the oven to 400 degrees.
If you can, try to find chicken wings at the store that have already been broken down. If you can’t, you’ll need to break down the whole wings yourself. To do so, start by removing the wing tips. Either discard the tips or save for making chicken stock. Cut the wings in half at the bone joint – you should be able to cut cleanly through the joint. Be careful not to cut through the bone – don’t force it. Here’s a video that will show you how to break down the wings.
In a large bowl, toss the wings with the oil and season with salt and pepper. Divide the wings into two large ziplock bags. Add 1/4 cup flour into each bag, seal and shake until the wings are fully coated.
Line two sheet pans with parchment or wax paper and spray with cooking oil. Spread the wings on the sheet pans.
Bake the wings in the oven for 20 minutes and remove. Flip the wings over, return to the oven, cook for another 20 minutes and remove.
While the wings are baking, prep the sauce.
Bring a sauce pan to medium heat and add 1 tablespoon butter. Once the butter foams, add the onions, season with salt and sweat for 5 minutes. Add the garlic and chili pepper flakes and cook for another 2 minutes. Add the brown sugar, salt, chili powder, paprika, black pepper and cayenne and stir until the onions and garlic are coated. Then add the Red Hot and butter and stir until the butter is fully melted. Cook over medium-low heat for 5 minutes, stirring often, but be careful not to let the sauce boil or simmer, which can cause the butter to separate.
Remove the sauce from the heat and strain through a fine mesh sieve into a large bowl. Discard the onions and garlic. Toss the cooked wings in the sauce until fully coated.
Serve the wings with carrots, celery and blue cheese dip.
– – –Blue Cheese Dip
3/4 cup sour cream 3/4 cup crumbled blue cheese 1 TBSP lemon juice 1 TBSP milk 1/4 cup scallions, finely chopped
Salt and pepper
Combine all of the ingredients in a bowl and mix together until well blended. Season with salt and pepper. Chill for at least one hour before serving.