Lake Norman Magazine

Spread your football wings

High school football is in full swing, college football started this week and the NFL regular season kicks off next weekend. It is a glorious time of year for us fans of the pigskin and for fans of the chicken wing.Sports, in general, and wings go hand in hand, but it is football season is truly the “in” season for this classic game day munching snack.The fan favorite type of wings is the buffalo wing. The buffalo wing was conceived at the Anchor Bar and Grill in Buffalo, New York and is the obvious choice for game day; however there are literally hundreds of other way to cook and sauce chicken wings.Grilled, baked, slow roasted, smoked and braised are all great unique ways to cook wings. The classic method of deep frying is a quick and easy way to get the perfect balance of moist meat and crispy skin ready to hold any type of sauce you throw at it.Here are a couple differently unique sauces that will make your party or tailgating experience even better than you could have ever imagined.These recipes utilize the deep frying cooking method and most certainly can be substituted with your favorite technique and tossed with the sauce the same way. Just remember to offer lots of napkins and plenty of cold drink.Enjoy the season and celebrate responsibly .

Blackened Chicken Wings with Bama’ White SauceServes 4 to 6Wings: 5 Pounds Chicken Wings-cut into 2 sections To Taste Blackened Seasoning To Dust All Purpose Flour To Fry Canola Oil-about 2 quarts Bama’ White Sauce: 1/2 Cup Cider Vinegar 1 Cup Mayonnaise 1 Tablespoon Honey 1/4 Teaspoon Black Pepper 2 Cloves Garlic-smashed into a paste with the back of a chef knife 1 Teaspoon Crushed Red Pepper-or chipotle pepper for a smokey kick 1/2 Teaspoon Salt

- Mix all of the ingredients for the Bama’ sauce together and combine, store covered in the refrigerator until ready to use.- Fill a fryer or large stock fill halfway with canola oil and heat to 365 degrees.- Drain and pat dry wings with a paper towel, season generously with blackened seasoning, dust lightly with flour and place in fryer.- Cook until internal temperature is 160 degrees, about 12 to 14 minutes.- Remove and let wings drain of any excess oil, toss wings with Bama’ White Sauce and serve.

Soy Ginger Sesame Glazed Wings Serves 4 to 6 Wings: 5 Pounds Chicken Wings – cut into two sections 1 Cup Soy Sauce 1 Teaspoon Black Pepper 1 Tablespoon Granulated Garlic 1/4 Cup Sesame Seeds-for garnish

- Combine the soy sauce, black pepper and granulated garlic in a large mixing bowl and mix together using a wire whip. Place the wings in the mixing bowl or zip bag, toss the wings to coat and marinate the wings for at least 6 hours and up to 3 days.

Glaze: 2 Tablespoons Unsalted Butter 2 Tablespoons Ginger-peeled and fine diced 2 Cloves Garlic-fine diced 1/4 Cup Green Onions-white part, fine diced, reserve green tops for garnish 1 –2 Each Serrano Pepper-fine diced, seeds removed for less heat 1/4 Teaspoon Black Pepper 1/4 Cup Rice Wine Vinegar 1/4 Cup Soy Sauce 1/4 Cup Brown Sugar 2 Tablespoons Honey 2 Cups Water 2 Tablespoons Unsalted Butter

- In a small stock pot warm butter over medium heat, add the ginger, garlic, onion and serrano peppers, season with pepper and cook stirring frequently until soften, about 5 minutes. - Add vinegar, soy sauce, brown sugar, honey, stir to combine and add the water. Raise heat slightly and bring to a boil. Once boiling lower heat to medium and simmer to reduce, once glaze has thickened slightly, about 15 minutes, remove from heat and allow to cool. - Once cooled to room temperature place on low heat, stir in butter and remove from heat, use immediately as a sauce or glaze. - Fill a fryer or large stock fill halfway with canola oil and heat to 365 degrees.- Cook until internal temperature is 160 degrees, about 12 to 14 minutes.- Remove and let wings drain of any excess oil, toss wings with soy ginger glaze, garnish with sesame seeds, green onion tops and serve.

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