Tide & Tigers Today: Iron Bowl Buffalo Wing Throwdown

How To Make Football Bunting By Rebecca Gordon Buttermilk Lipstick Game Day Hostess Tide & Tigers Today Tailgating Philly Cheesesteak Sliders Classic Sideline Snack Mix Football NFL Tailgate Party Snacks Food AppetizersGame 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

The Menu

Iron Bowl Buffalo Wing Throwdown

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

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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 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

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 Sprouts Farmers Market Chipotle Ranch adds a kick.
Serve on the sidelines with farm-fresh carrots and celery sticks.

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

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.

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 Make Football Bunting By Rebecca Gordon Buttermilk Lipstick Game Day Hostess Tide & Tigers Today Tailgating Philly Cheesesteak Sliders Classic Sideline Snack Mix Football NFL Tailgate Party Snacks Food AppetizersHow To Grill Wings

Crispy reigns as king… Here’s how to pull it off.

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.

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 Cocktails By Rebecca Gordon Buttermilk Lipstick The Essential Tailgating Cocktail Primer. Editor-in-Chief Southern Lifestyle Tailgating & Entertaining Brand Southern Game Day Hostess Sports Entertaining Tailgating Expert Writer Pastry Chef Author Food Stylist Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Birmingham Alabama Original Recipes Crafts & Tailgate Party Ideasetc

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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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