Game 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!
Tide & Tigers Today
Raycom Sports/ WBRC Fox 6
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 BBQ Buffalo Wings
Assorted Chips * Dips * Beer
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.
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
Visit these posts for more football & tailgating party inspiration
The Ultimate Game Day Snack Mix
Game Day Cocktails 101: The Bloody Mary
Game Day Provisions 101: Homemade Salsa
Game Day Provisions 101: Gridiron Whiskey Caramel Corn
Game Day Crafts 101: Tag Football Sacks
Game Day Crafts 101: Gridiron Tailgating Bags
Game Day Crafts 101: Almond Footballs
The Tune
“O Fortuna” Carl Orff Carmina Burana
httpa://www.youtube.com/watch?v=AdIpoE2LEps
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
No comments yet.