Tide & Tigers Today: Iron Bowl Buffalo Wing Throwdown

Game Day Entertaining By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating BrandGame Day Entertaining

Alabama vs Auburn

Iron bowl Buffalo Wing Throwdown

Join us for a classic, gritty 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!

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Join Us
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

Game Day Entertaining & Tailgating Recipes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Tailgate Party Menus Cooking Baking Grilling & Smoking Tutorials Game Day Hostess TV Cooking Personality Birmingham Alabama Modern Southern Socials Southern Entertaining Southern Hostess Parties & FootballThe Menu

Iron Bowl Buffalo Wing Throwdown

Grilled Romesco Buffalo Wings
Grilled Crimson & White BBQ Buffalo Wings
Assorted Chips * Dips * Beer

Southern Entertaining. Grilled Romesco Buffalo Wings By Rebecca Gordon Buttermilk Lipstick Tailgating Recipes & Game Day Entertaining. Southern Hostess. Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Food Stylist Modern Southern Socials Alabama & Auburn Tailgating Menus 2018. Birmingham Alabama

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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 chicken wings
3/4 cup toasted pecan halves
1/4 cup packed fresh parsley leaves
3 garlic cloves, cut into small pieces
1 slice quality sandwich bread, torn
2 {11.9-oz} jars roasted red bell 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

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. 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. 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. 
Grill over direct heat for 25 to 30 minutes, turning about every 5 minutes. 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 chipotle ranch dressing adds a kick. Serve on the sidelines with farm-fresh carrots & celery sticks.

Tailgating Recipes. Grilled Crimson & White BBQ Buffalo Wings By Rebecca Gordon Buttermilk Lipstick Game Day Entertaining. Alabama Crimson Tide Hot Wings Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Pastry Chef Writer Food Stylist Football Food Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGrilled Crimson & White BBQ Buffalo Wings
makes 6 appetizer servings

Run The Option

The wings may be brushed with the red barbecue sauce before removing them from the grill & drizzled with the white barbecue sauce as indicated in the photo, if desired. 

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
Garnish: Fresh parsley

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

The Extra Point

Serve the wings with a variety of dips such as Game Day Fiesta Dip, Buffalo Chicken Popper Dip & Smokehouse Bacon Cheeseburger Dip

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Grill Wings

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. Follow these pointer for crisp wings every time.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

The wings should 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 the wings 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. 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.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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The Tune
“O Fortuna” Carl Orff Carmina Burana

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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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