Super Bowl Wings

January 26, 2011

Of course these can be eaten at anytime,but what goes better with a hometown win than sweet and hot wings?  I’ve been making this “recipe”  for many years,and this is the first time it is in writing.You an adapt the level of hotness to your own taste. Ours were a bit on the mild side as my son doesn’t like them too hot. To satisfy my love for heat, I take some of the sauce after I have tossed the wings,add some heat and use it as a dipping sauce.

  • 3-4 lbs fresh wings
  • 2 T worcestershire sauce
  • 1 T soy
  • 1 t ginger
  • 1T thyme
  • as much black pepper as you can stand – I use about 2 teaspoons per 20 pieces of chicken

Prep your wings if they are fresh.I use fresh and cut them myself. Why? I like torturing myself by cutting raw chicken in small bits and two- I think they come out better.
Also a winglet (is that what its called? ) and the little drum cook more quickly rather than whole.

Place your clean feather free wings in a large bowl. I have done them in baggies and had a point cut through the bag so I don’t do that anymore. Nothing worse than losing all your marinade from the counter to the fridge…

Combine all the above ingredients and toss the wings well.Cover and refrigerate from one hour to the day before.

You can also make the sauce in advance.

  • 1/2 C. light jelly or jam-apricot,peach or apple- they are all good
  • 2 T. soy sauce
  • 2 T. worcestershire sauce
  • 2 (or more) T. Buffalo sauce
  • 2 T. horseradish sauce
  • 2 T. dijon mustard
  • 2 T. brown sugar
  • 2 T. butter
  • 1/2-1 t.black (or cayenne) pepper

Combine ingredients EXCEPT  butter, and microwave on medium for 2 minutes and set aside while you finish with the wings.

Drain off any marinade (there should be little to none). Add 2 teaspoons flour and toss.

At this point you have a choice,you can fry them or you can bake them. Frying gives you a little more crunch under your sauce- either way they come out great.

To fry: heat enough vegetable oil to cover the bottom of a large frying pan.Or if you have one -you can use a deep fat fryer. They take about 10 minutes to cook through and if you are using a pan don’t forget to turn them after 4-5 minutes.

To bake: Heat oven to 400 degrees. Place your wing pieces in a pan and drizzle a small amount of oil over them,making sure each one has a little oil on them. Place in oven and drop temperature to 350.Bake 15 minutes.Turn and bake for 10 minutes more.Turn on broiler and brown for a minute or so. Do NOT walk away.(yes I have done this way too many times that is why I remind you- watch your food!)

Take the wings out of the oven.Re -heat the sauce for a minute on high. Add 2 Tablespoons butter to the sauce and stir until melted.

Toss the hot wings into the hot sauce.Keep tossing until the wings are evenly coated and “sport”ing a nice gloss. 😉

 Pour all the sauce over the wings.Serve.


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