Game Day Entertaining
Versatile Player
Grilled Crimson & White BBQ Buffalo Wings
Grilled buffalo wings served with two delicious sauces add loads of team spirit to these game day contenders. Grilled Crimson & White BBQ Buffalo Wings are the perfect appetizer to serve for SEC Championship festivities you may be hosting in your home. Look to The Tailgaters Quick Reference Grilling Guide for tips on how to organize & cook this delicious game day icon. Football fanatics will go wild when you offer this fan-favorite recipe to clench a signature win.
Grilled 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.
FROM 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.
The 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.
etc
Game Day Entertaining 101
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The Tune
“O Fortuna” Carl Orff Carmina Burana
httpa://www.youtube.com/watch?v=AdIpoE2LEps
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{college football} Rebecca Gordon@TidefanFare
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Rebecca Gordon
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