Chicken / Meat / Sauces & Marinades

Grilled chicken wings w/ spicy chipotle hot sauce & blue-cheese yogurt dipping sauce

FOOTBALL!

My Philadelphia Eagles (who might win about 5-6 games this year) don’t start until Monday night. Naturally. Cause they’re prime time or whatever. No big deal.

But I can’t wait much longer. And I certainly can’t make you starve it out until then for some good old fashioned football food.

It’s wings! And since I’m on a tight budget, and the lady and I just bought a butt ton of wings, get used to seeing pictures of chicken this season.

wings

Recipe courtesy of Bobby Flay
Serves 4 – 6

1 1/2 cups red wine vinegar
3 tbsp. Dijon mustard
2-3 tbsp. chipotle pepper puree/adobo sauce
3 tbsp. honey
3 tbsp. vegetable oil
salt and pepper
1 stick unsalted butter, cut into pieces
2 tbsp. ancho chile powder

Wings are all about the sauce, so start by whisking together the vinegar, Dijon, chitpotles, honey and oil in a medium bowl. Season and bring to a boil.

When the sauce is boiling, added the butter (melted), bring to another boil and finish with chile powder, salt and pepper. At this point, I turned the pot down to low and let it reduce to thicken up and really coat the wings. Now onto the yogurt dipping sauce…

1 pint thick Greek yogurt
3/4 cup crumbled domestic blue cheese
2 tbsp. red onion, finely chopped
3 tbsp. scallions, finely sliced
salt and pepper

A lot of people use ranch or blue cheese dressing to dip in their wings. I like to use Greek yogurt because it’s healthier, and I’m already eating wings, so a little bit of healthy isn’t the worst idea in the world. Combine all of these ingredients in a bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

Now: WINGS.

46 chicken wings
vegetable oil
salt and pepper

Toss the wings with a little bit of oil and season with salt and pepper. Heat the grill to about medium or just a little bit lower. Here’s where we’re different from Bobby Flay’s recipe. I use a lower heat to really get the wings nice and crispy, which is ironically something I learned from Bobby, so I’m not sure why he instructs you to use high heat. On a lower heat, the skin is going render into the wing meat and get nice and brown and crispy. Cook through on both sides, then toss the wings in the sauce to coat.

Serve.

E-A-G-L-E-S, EAGLES!

And what the hell, go YOUR TEAM* too! Football is back, baby, and it’s time to celebrate it!

*Unless your team is the Giants, Cowboys or Redskins. And sometimes the Patriots.

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