We are happy to see the festive Football Fun in the Rain of late. Thanks Anna Banana Kruchten Broker/Owner, CRB, CRS and Carol Williams. While it's hard to believe it's February 1 already, it's Ground Hog Day and Superbowl Sunday tomorrow. Apparently, it marks the first time these two events have fallen on the same day.
Too bad Punxsitawney Phil can't predict the outcome of the game, although, he doesn't seem to do that great predicting the weather. Bill Murray will reprise his role in the movie, Groundhog Day, for an advertisement during the big game tomorrow. We're both looking forward to seeing it, and the rest of the ads.
We're also looking foward to the food. We generally try to have something we don't normally prepare in honor of Superbowl's reputation for excellent snack foods. Therefore, in addition to my turkey meatballs, Bernie will be making Alton Brown's meets the Food Network's Spicy wings and blue cheese dip. We'll be taking them to the first party, Recipes, hosted by Carol Williams.
He is going to steam the wings first, per Alton Brown, but will likely add some of the other taste elements to the wings recipe from the Food Network. However, please note, Bernie will likely roast the wings outside on our grill, (depending upon the score).
Alton Brown’s Baked Chicken Wings
Ingredients
12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt
Directions:
1 Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat,
cover and bring to a boil.
2 Remove the tips of the wings and discard or save for making
stock. Using kitchen shears, or a
knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
3 Preheat the oven to 425 degrees F.
4 Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another
20 minutes or until meat is cooked through and the skin is golden brown.
5 While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large
enough to hold all of the chicken and stir to combine.
6 Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm
Baked Chicken Wings With Blue Cheese Yogurt Dip
Ingredients:
For the dip:
3/4 cup plain nonfat Greek yogurt
1/4 cup crumbled blue cheese
2 tablespoons mayonnaise
1 small clove garlic, chopped
1 tablespoon skim milk or buttermilk
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
For the wings:
Cooking spray, for the baking sheet 3 pounds chicken wings, split at the joints, tips removed
4 stalks celery, cut into thirds
4 carrots, cut in half
2 bay leaves
1 cup fat-free low-sodium chicken broth
1 cup Frank's RedHot sauce (or 1/2 cup other hot sauce)
2 tablespoons paprika
2 tablespoons unsalted butter
1 tablespoon honey
Directions:
1 Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
2 Make the wings:
Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat.
Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.
Comments (27)Subscribe to CommentsComment