Game Day Provisions 101: Grilled Romesco Buffalo Wings

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Gridiron Grilling 

Grilled Romesco Buffalo Wings

Romesco is a delightful dipping sauce with sweet undertones & Spanish roots. Traditionally prepared with almonds or hazelnuts, tomatoes or roasted red bell peppers, dried chiles, red wine vinegar, olive oil & bread crumbs as a thickener, it’s generally served with fish but compliments poultry well. The sauce may be prepared quickly in a food processor. Southern all-stars such as toasted pecans & honey lend a distinctive backwoods drawl to this flavor-packed sauce. Mixing & mingling with a game day icon simply delivers the extra points. Look for pointers to prepare this delightful recipe as outlined in The Tailgaters Quick Reference Grilling Guide & get ready to wow your friends tent side.

Southern Entertaining. Grilled Romesco Buffalo Wings By Rebecca Gordon Buttermilk Lipstick Tailgating Recipes & Game Day Entertaining. Southern Hostess. Pecan Romesco Wings Cooking Baking Football Party Tailgating Party Menu Tailgate Game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining

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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. 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.

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 6

{helpful advice}

How To Juice Fresh Lemons

Lemons can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. They are also good for holding the bright color desired when accompanied with foods that have a tendency to change once sliced as in the case for avocados. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the limes in half for juicing. Extracting it from the citrus is simple when the correct tool is used.

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The Technique

 When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl. 

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The Tune
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * 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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