Wednesday, January 2, 2013

Five wing recipes for tailgating fun

Picture of hot chicken (buffalo) wings from Du...
Picture of hot chicken (buffalo) wings from Duff's in Buffalo, New York (Photo credit: Wikipedia)
Wings are like the ultimate party food-everyone seems to love them and there are as many ways to serve them as there are people in the world. There are 4 legends surrounding the creation of "Buffalo" wings, 3 of which swirl around the Bellisimo family of Buffalo, New York and their bar-the Anchor Bar. The first story tells a tale of a dutiful mother feeding her hungry son and his friends as they drop in for a visit from college. The second tale tells us that the wings were created to feed hungry bar patrons after a night of drinking. The third involves an incorrect order (wings were delivered instead of the backs & necks used for the bar's spaghetti sauce) and the desire to not waste any food. The fourth tale has nothing to do with the Bellisimo's-a man named John Young claims he began serving wings in his special "Mambo Sauce", which quickly became a bar specialty. While we may never know the true origins of the buffalo wing, it is crystal clear that no tailgating party should be held without them.

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  • 2 1/2 lbs. chicken wings
  • 3/4 cup any flavor FRANK'S® REDHOT® Wings Sauce
Preheat oven to 500 degrees F. Bake wings in foil-lined pan at 500 °F on lowest oven rack for 20 to 25 min. until crispy, turning once. Toss wings in sauce to coat.

These wings pack a fiery-garlicky punch. If your local store doesn't carry fish sauce, you can find it at Asian groceries. You don't want to substitute oyster sauce-it has a completely different flavor.


  • 3 pounds chicken wings
  • 1 cup chicken broth
  • 1 cup sugar
  • 1/4 cup fish sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon cornstarch
  • 2 teaspoons paprika
  • 1 tablespoon vegetable oil
  • 1/3 cup garlic, minced
  • 1/3 cup jalapenos, minced
Preheat oven to 400 degrees F. Place wings in a baking dish and bake approximately 1 hour, turning occasionally. Wings will be brown and crispy when done. While wings are baking, combine the broth, sugar, fish sauce, vinegar, cornstarch and paprika in a large bowl and set aside. Add oil to a large skillet and add garlic and jalapenos. Cook until garlic begins to turn golden. Add broth, cook until boiling. Cook for 12-15 minutes, until sauce is reduced to approximately 1 1/4 cups. Keep sauce warm. When wings are done, remove from baking dish with a slotted spoon and allow fat to drain. Dip in warm sauce to coat well. Place wings on serving platter and pour remaining sauce on top.

  • 2 pounds chicken wings
  • 1 1/4 cups water
  • 1/2 cup + 2 tablespoons dark soy sauce
  • 1/3 cup light soy sauce
  • 1 clove crushed garlic
  • 1 green onion, chopped
  • 1/4 cup sesame oil
  • 1/4 cup sesame seeds, toasted (optional)
Combine chicken, water, soy sauces, garlic and onion in a saucepan and cook for 15 minutes. Add sesame oil and simmer over low heat for an additional 15-20 minutes. Pour entire contents into a baking dish and broil 15-20 minutes, turning once, until wings are cooked through. Sprinkle with toasted sesame seeds, if desired.



  • 18 chicken wings
  • 1/4 cup honey
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated lime zest
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup flour
  • 2 quarts vegetable oil for frying
 Mix together the honey, lime juice, lime peel and seasonings, set aside. Heat oil to 375 degrees F and gently add chicken. Cook approximately 3 minutes on each side, until cooked through Place flour in a resealable plastic bag and add chicken, shaking to coat. Place wings in sauce mixture and toss to coat. Place on serving platter and drizzle with remaining sauce.

I have been told that these wings taste a lot like KFC's Honey BBQ Wings. Try 'em and decide for yourself.
  • 20 chicken wings
  • 2 cups flour
  • 2 eggs
  • 2/3 cup milk
  • 1 bottle KC Masterpiece Original BBQ sauce
  • 1/4 cup honey
  • oil for deep frying
In a shallow container, whisk together eggs and milk. Set aside. In another bowl , mix together BBQ sauce and honey, set aside. Add flour to a resealable plastic bag and add wings to coat lightly. Roll in egg mixture and add to flour again. Heat oil to 350 degrees F. Deep fry wings until golden. Drain on papertowels. While wings are frying and draining, preheat oven to 350 degrees F. Dip each drained wing in BBQ sauce and place on a lined baking sheet. Bake 15-20 minutes. Finished wings should not appear shiny.

Cook's Notes:
Buffalo wings are traditionally served with celery, ranch or bleu cheese dressing. If you want, serve leftover sauce in small bowls for those who like to really make a mess. I recommend having plenty of paper towels and handi-wipes close by.

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