Tide & Tigers Today: Iron Bowl Buffalo Wing Throwdown

Rebecca Gordon Tailgating Tide & Tigers Today Buttermilk Lipstick

Game Day Entertaining

Tide & Tigers Today
Raycom Sports/ WBRC Fox 6

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Saturday, November 28, 2015
10 am

featuring

Fan Fare Favorite Recipes
Cooking & Pre-Game Planning Tips & How To’s
Game Day Entertaining Ideas
Tailgating Style Tips

Big Laughs & Loads Of Fun

Tide & tigers Today Tailgating Rebecca Gordon Buttermilk LipstickBe sure & join us in the Tide & Tigers kitchen for all of the details!

Iron Bowl Buffalo Wing Throwdown
{watch the video}

Join us for a classic Alabama vs Auburn match up & big football fun.
The guys go head-to-head in a wing eating contest.
Tune in to find out who will reign as King of the Wing!

Game Day Entertaining
here’s what we’ll be having… snack along with us

Grilled Romesco Buffalo Wings
Grilled Crimson & White Barbecue Sauce Buffalo Wings
Assorted Chips Dips & Beer

Buffalo Hot Wings RebeccaGordon Buttermilk Lipstick Tailgating Southern Hostess Sprouts Farm Fresh Produce

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

Grilled Romesco Buffalo Wings
makes 6 appetizer servings
makes 2 1/2 cups Romesco sauce

Game Changer
Grilling is a delicious way to enjoy fan-favorite buffalo wings.
For a quick and healthy twist, toss the wings in the effortless Romesco sauce.
As for the chicken wings, let’s talk convenience—no extra prep work here.
Look for the drumettes and flats already packaged together and ready to pick from the poultry case.


3 1/2 lbs All Natural Chicken Wingettes
3/4 cup toasted pecan halves
1/4 cup packed fresh parsley leaves
3 garlic cloves, cut into small pieces
1 slice of Sprouts Farmers Market Honey Whole Wheat Sandwich Bread, torn
2 {11.9-oz} jars Sprouts Farmers Market Roasted Red Peppers, drained
1/4 cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp honey
1 1/2 tsp kosher salt, divided
1/2 tsp freshly ground pepper, divided
1/2 tsp to 1 tsp crushed red pepper flakes

one
Place the wings in a single layer on a wire rack over a half sheet pan.
Pat both sides of each wing dry with paper towels.
Refrigerate uncovered for 4 hours or overnight.

this is crucial for crispy wings…
you want them good & dry
do not skip this step

two
Preheat the grill to Medium-High heat, about 350 to 400 degrees.

Pulse the pecans, the parsley, the garlic and the bread in a food processor
until the nuts are finely ground, about 10 seconds on High speed.

Add the roasted red peppers, the oil, the lemon juice, the honey, a 1/2 tsp salt,
a 1/4 tsp of black pepper and the red pepper flakes. Pulse about 15 seconds on High speed.

the sauce will be a little chunky
however
be sure the mixture is evenly blended

the sauce is relatively mild
add the desired amount of red pepper flakes
to achieve a heat level of your choosing

three
Sprinkle the chicken with the remaining 1 tsp of salt
and the remaining 1/4 tsp of black pepper.
Coat the wings directly with non-stick cooking spray.

if you’d rather…
you can brush the wings first with oil
then season with s & p


Grill over direct heat for 25 to 30 minutes, turning about every 5 minutes.

turning often will ensure the wings crisp up nicely on the exterior

Remove the wings from the grill once the chicken registers 160 degrees.
Toss the warm wings with 1 3/4 cups of the sauce. Serve the remaining sauce on the side.

The Extra Point
Cool & creamy Sprouts Farmers Market Chipotle Ranch adds a kick.
Serve on the sidelines with farm-fresh carrots and celery sticks.

BBQ Hot Wings RebeccaGordon ButtermilkLipstick Tailgate Party Fan-Favorite Grilling Football Food hostess

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGrilled Crimson & White Barbecue Sauce Buffalo Wings
makes 6 appetizer servings

3 1/2 lbs chicken wings
1 1/2 cups mayonnaise
6 Tbsp white vinegar
2 small garlic cloves, pressed
4 tsp sugar
2 tsp kosher salt, divided
1 1/4 tsp pepper, divided
1/2 cup spicy red barbecue sauce

one
Place the wings in a single layer on a wire rack over a half sheet pan.
Pat both sides of each wing dry with paper towels.
Refrigerate uncovered for 4 hours or overnight.

this is crucial for crispy wings…
you want them good & dry

do not skip this step

two
Preheat the grill to Medium-High heat, about 350 to 400 degrees.

Stir together the mayonnaise, the vinegar, the garlic, the sugar,
1 tsp salt & 1 tsp pepper in a small bowl.

three
Sprinkle the chicken with the remaining 1 tsp of salt
& the remaining 1/4 tsp of pepper.
Coat the wings directly with non-stick cooking spray.

if you’d rather…
you can brush the wings first with oil
then season with s & p

four

Grill over direct heat for 25 to 30 minutes, turning about every 5 minutes.

turning often will ensure the wings crisp up nicely on the exterior

Remove the wings from the grill once the chicken registers 160 degrees.

Toss the warm wings with the white barbecue sauce.
Drizzle the wings with the red barbecue sauce.
Serve the remaining sauces on the side.

rebeccagordon buttermilklipstick southern tailgate hostessHow To Grill Wings
crispy reigns as king…
here’s how to pull it off

The 411

The Technique

The first step of the recipe is everything.

You want to wings to be good & dry.
Refrigerating them without covering will help you achieve this.

For extra insurance,
pat the wings dry just before proceeding with the recipe & the grilling step.

Once these bad boys are on the grill,
turning often will help to keep the wings from getting soggy.
You want the fat from the skin to get nice & crispy & fall away from the wings.

On that note,
be cautious of grilling flare ups.
I did not encounter an issue, however grills can be very different.
Do not leave your grill unattended while preparing the recipe.

Toss the wings in the Pecan Romesco just before serving.
Enjoy!

etc

The Prep

Do yourself a favor.
Choose a few packages of chicken wings.
Have the butcher cut the tips from the wings then into sections.
Each wing will yield a drummette & a flat.
It’ll save you a step of prep.

The Pecan Romesco

Complete deliciousness.
Beyond the wings, serve with shrimp, fish or toss with vegetables.
Wonderful as a sandwich spread & tasty tossed with hot cooked pasta.
Endless possibilities.

The White Barbecue Sauce

The sauce yields about 1 1/3 cups.

Use on pulled pork sandwiches, drizzle on salad greens
or spread on lunch bread faves.
Dip crispy nibbles such as potato chips or fried pickles for an extra boost.
This high flavor sauce is tasty on just about anything.

Game Day Entertaining 101
visit these posts for additional game day entertaining ideas & recipes

Football Saturday’s: Touchdown Turkeys

Tailgating Party Ideas: Easy Field Day Decorations

Tailgating Party Ideas: Easy Football Fanfare

Tailgating Party Ideas: Easy Spirited Snacks

Snack Mix Coasters

Healthy Fan-Favorite Recipes With Sprouts Farmers Market

music to your ears
“O Fortuna” Carl Orff Carmina Burana

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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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