Hot Wings For Super Bowl 2019

Are Your Ready For Super Bowl 2019?

Our Hot Wing Recipes Are Sure To Please Your Guests For Super Bowl 2019

By HILARY JOHNSON

Its Super Bowl time again and our chicken wing recipes are sure to please your family and friends. Below you will find a small selection of recipes from our Ultimate Chicken Wing recipe eBook. We would love for you to enjoy more chicken wing recipes year round…simply download the eBook found at the bottom of the page.

Buffalo Chicken Wings

3 pounds Chicken wings — Salt and pepper
1 Bottle Crystal’s sauce

—–FOR DIP—–

1 ounce Crumbled bleu cheese
1/3 cup Mayonnaise
2 tablespoons Milk
Celery sticks

Cut off the tips of the chicken wings and cut into drummettes. Discard tips
or use for stock. Bake drummettes in a flat pan at 350 degrees for 25
minutes. Drain pan juices into stock pot for future use. Add Crystal’s
Sauce, either medium or hot, and cook another 20 minutes. Prepare dip by
mixing and arrange all on a platter while piping hot. The wings are
traditionally served with bleu cheese and celery.

BUFFALO CHICKEN WING #2

2 pounds Chicken Wings
Oil For Frying
1/2 cup Butter
1 tablespoon Tabasco Sauce
1 tablespoon Hot Pepper Sauce
Blue Cheese Dressing
Chilled Celery Sticks

Fry up the chicken wings that have had the tips removed and cut in half at
the joint in 1/4 cup of butter until golden brown. Allow the wings to cool
before frying a second time, yes they are fried a second time so if you
are a calorie watcher you can stop now. They can be fried the first time a
day ahead. Before frying the second time mix the Tabasco and Hot Pepper
sauce with the melted butter. Fry the wings a second time in the HOT
butter until wings are heated. You need to use enough Tabasco and Hot
Pepper sauce to give the butter a reddish color. Serve with chilled celery
sticks and blue cheese dressing.

The Key To Great Wings..

Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and
golden brown.

BEAUJOLAIS-GLAZED CHICKEN WINGS

3 pounds Chicken wings — tips removed at into 2 pcs
1/3 cup Soy sauce
1/3 cup Orange juice
2/3 cup Dry red wine
2 tablespoons Dry red wine — (additional)
3 Cloves garlic — mashed
2 tablespoons Ginger root — chopped
6 tablespoons Red currant jelly
2 tablespoons Orange zest — grated
1 tablespoon Orange zest — thin julienne For garnish

1. Place split wings in a large shallow non aluminum pan. Mix soy, orange
juice, red wine, garlic and ginger root together and pour over the wings.
Cover pan with plastic wrap and refrigerate overnight, turning several
times in the marinade.
2. 375. Line a baking pan with foil. Coat a cooking
cooking spray and place rack in baking pan.
3. Drain chicken and arrange
on once. Remove from oven, but do not turn off the oven.
4. Combine jelly, 2 T Stir until jelly is melted. Brush wings generously with the
glaze and return to oven for 10 minutes. Turn and brush again with glaze.
Bake another 10 minutes, or until a rich dark brown and shiny. Remove and
cool minutes. Can be baked up to a day ahead and reheated.
5. Arrange in overlap

Buffalo Wings, from Buffalo N.Y.

4 pounds Chicken wings
3 tablespoons Butter — melted
3 tablespoons Worcestershire sauce
2 teaspoons Catsup
2 Garlic cloves – mashed

—–DIP—–

2/3 cup Mayonnaise
1/3 cup Sour cream
1/3 cup Gorgonzola OR bleu cheese
1/2 teaspoon Tabasco
Celery stalks

Cut off tip of wing. Separate at joint. Place on wire rack
in roasting pan. Roast at 350 deg. for 1 1/2 hours. Turn once during
cooking. Combine melted butter, Tabasco, Worcestershire, catsup, garlic
and mix well in large bowl. Place chicken in bowl and
mix well. Crumble cheese coarsely and mix with other dip ingredients in
separate bowl and serve with celery stalks and wings.