One of my go-to foods for game day is chicken wings. I started making them over 10 years ago, the first time as a fun dinner for my boys while we watched the SuperBowl. They loved them and over the years I have improved them by tweaking my recipe, using homemade barbeque sauce and blue cheese dip.
My first step is the barbecue sauce, as it needs to simmer for at least two hours. I generally make it the day before, but if I’m not able to do that I start it while the chicken wings come to room temperature. I don’t remember where my original wing recipe came from, but my barbecue seasoning and sauce recipes are variations of recipes I found on Epicurious.com.
Barbecue Seasoning
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
I just stir the ingredients together in a bowl and then store the mixture in an airtight container. Stored in a cool, dry place the seasoning is good for six months. It is nice to have it on hand anytime we smoke meat.
Barbecue Sauce
2 cups ketchup
1 cup water
1/8 cup light brown sugar
1/8 cup granulated sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
1 tablespoon light corn syrup
1 tablespoon barbecue seasoning
I combine the ingredients in a Dutch oven but any large pot will work. I turn the heat up to high and bring the sauce to boiling, making sure to stir it often to keep it from sticking. After the sauce starts to boil, I turn the heat down to very low and let it simmer, with no lid, for about two hours. When it is the thickness I like, I take it off the heat and allow it to cool.
As far as the wings go, I use a very simple recipe. First I cut the wings into segments. It is pretty easy to feel the right spot to cut with a knife. I put the tips away for stock and prepare the flats and drums to cook. I put the chicken on a wire rack on a sheet tray. I sprinkle each piece with a generous amount of salt and pepper. I also sprinkle the meat with granulated onion and garlic, though powder would work as well. I think it’s funny that I just had the thought that the barbecue seasoning might be nice to add as. I don’t know why I’ve never thought of that before but I will have to experiment with it the next time I make wings. After seasoning, I flip the pieces of chicken and season the other side.
I cook the wings in a 400-degree oven for about 45 minutes, turning the tray about halfway through. While the wings cook, I cut carrots and celery into nice sized stalks and make the blue cheese dip.
Blue Cheese Dip
Kosher salt
1 garlic clove, coarsely chopped
2 1/2 teaspoons red wine vinegar
1 teaspoon finely chopped fresh thyme
1/2 pound blue cheese, crumbled
1 cup sour cream
2/3 cup mayonnaise
Freshly ground black pepper
I sprinkle salt over the garlic and then chop it, occasionally smearing it with the blade of the knife until it turns into a paste. I whisk together the garlic paste, vinegar and thyme in a bowl. Next, I add the blue cheese, mashing it with a fork until it is finely crumbled. I stir in the sour cream and mayonnaise and then season to taste with salt and pepper. You can make the dip up to two days ahead of time. I found this recipe on Epicurious.com as well.
When I am ready to serve the wings, I deep fry them for a few minutes at 375-degrees until they turn a nice golden brown and start to float. After frying them, I toss the wings in the barbecue sauce. I serve them on a platter, garnished with diagonally sliced green onions, with carrots, celery and the blue cheese dip on the side.
I think the wings would be even more delicious if I brined them first. More to experiment with the next time I make them.
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