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Super Bowl Sunday Buffalo Wings!

hot wings 300x220 Super Bowl Sunday Buffalo Wings!The Ill Hot Wing Recipe for the Steelers-Packers

By Tim Rodgers

These Buffalo’s won’t drop a winning touchdown catch like Steve Johnson or come up short 4 times on Sunday Afternoon!  We guarantee our Buffalo wings recipe will crush the competition like an NFL smash mouth run game.  As Troy Polamalu takes dead aim at Aaron Rodgers in Super Bowl 45, take dead aim at our Buffalo wings and rip into it like a real man.    

You will need

2 lbs of fresh chicken wings.

1 bottle of Frank’s Red Hot Cayenne Pepper Sauce

1 stick of salted butter

2 teaspoons of white wine vinegar

1/4 cup of brown sugar

Some Yuengling lager

6 cups vegetable oil

Salt and Pepper

1 tablespoon of red pepper flakes

1 tablespoon of paprika

1 tablespoon of cayenne pepper

1 1/2 cups of flour

Chunky Blue Cheese dressing

Celery

Begin to heat your oil in a pan.  You can use a 2 quart sauce pan, so it will be a few inches thick on the bottom but it won’t over flow. Test the temperature before you add the chicken, you can put a cube of fresh bread in there to see if it starts to sizzle. if it smokes it is too hot. Turn off the heat and let it cool

Next, begin to mix your sauce by melting the butter with the brown sugar, once melted, add the hot sauce, the white wine vinegar, and a splash of whatever beer you have in a small sauce pan on very low heat.

Then, mix your flour, salt, pepper, red pepper flakes, paprika, cayenne pepper in a large mixing bowl.  Thoroughly clean off your wings and remove any excess skin as desired.  Pat the chicken down with a towel to ensure that they are dry.  Toss the chicken wings in the flour mixture to coat them all the way. Shake off any excess flour.  When the temperature is right to your oil, add a few chicken wings and cook till nicely brown and a temperature of 160 degrees. You don’t want to crowd the pan with all the wings at once. Once they are cooked, place them on a towel to drain.  After all your wings are cooked and drained, toss them in your hot sauce mixture.

 But wait… you’re not done, the next final touch will separate your wings from the pack.  These Buffalo’s are like Don Beebe running down a defensive end and punching the ball out at the last minute to save a defensive touchdown!  Preheat your grill ahead of time.  Once your wings are tossed in the hot sauce, simply place them onto the grill for a couple of minutes and turn on each side until the hot sauce gets caramelized.  This will put a nice BBQ smoky flavor to your wings, eliminate some of the grease, and add a nice texture to them as well.

Although your wings are now slightly smoked, its better than a bunch of Buffalo’s getting smoked by Cowboys, Redskins, or Giants on Superbowl Sunday!

 Serve with some traditional chunky blue cheese dressing and celery and go to town!!!

Tengo hambre amigos!

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