Super Bowl Recipes 2015

Delicious Melinda’s Wings and Sauce Recipes

A properly prepared chicken wing is truly one of the finest game day appetizers and crowd pleasers imaginable.  Follow my recipes for perfect fried or over-baked wings and be the MVP of your Super Bowl Party.

Wings-2

To Fry or to Bake, this is the question?

So the first decision is bake or fry and I’ll tell you this, my guest prefer the baked wings over the fried.  They can turn out just as crispy and satisfying as the fried version with less fat and more juicy flavor, as long as you have the proper set-up.  Also, no oil to recycle for an easier clean up.  To bake you’ll need a large rimmed baking sheet with a rack for best results.  The rack allows air to circulate and crisp the wing properly.  For fryin, you’ll need a safe deep fryer or Dutch oven.

Regardless of the version you pick, I will say this, no one likes a soggy or flabby wing.  Cook them extra crispy until the tips and edges are browned and ‘cracklin’ like.  Remember, you’ll be coating or dipping them in sauce so you want that extra crispy finish to hold up to that moisture.

Sauces, Dips and Crudities

Now that you have perfect crispy wings you need spicy flavorful sauces, cool creamy sauces to quench the fire and a variety of crudities to dunk into them with.  The beautiful thing about my passion for flavor and heat is that I have a variety of pepper sauces to create a smorgasbord of spicy sauces to create with.

My base buffalo sauce recipe is over 25 years old now and is a twist on the traditional.  I like to add Louisiana red sauce for the tang and one of my Melinda’s sauces for the bang.  The combination of the two truly makes the best wing sauce period.  From there if I want to crank up the heat, I add a few dashes of Red Savina, Ghost Pepper or Scorpion (ouch).  I have other recipes to for spicy sweet wings and smoky and roasted flavors.

So now that we have everything that makes a perfect wing covered, let’s get cooking.

Baking Instructions
5 pounds chicken wings, wing tips removed, separated at the joints
1/4 cup fresh squeezed lemon juice
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
4 tablespoons butter, melted

Preheat oven to 450°. Set a wire rack inside a large rimmed baking sheets lined with with foil. Place all ingredients in a large bowl; toss to coat.  Mix thoroughly, then transfer wings to wire-rack baking sheet and arrange in one layer. Roast in oven for 15-20 minutes, turn wings over with tongs and cook 15-20 minutes longer until wings are nicely browned.  If you want crispier wings, turn oven to broil and broil wings for an additional 3-5 minutes per side. Serve with your favorite dipping sauces.
At this point you need to decide whether or not to toss them in sauce or leave them naked.  If I make just one sauce, I may toss them and coat them with sauce.  If I have a variety, I tend to leave them naked and let my guest experiment with all the sauces.

Frying Instructions

Garlic Powder
Seasoned salt or Cajun seasoning (Tony Chachere)
Freshly ground black pepper taste
Peanut Oil (or canola)

Wash and completely dry your wings.  Season chicken wings with garlic powder, black pepper, and seasoned salt or Cajun seasoning (Tony Chachere).  In a Dutch over with fry safe thermometer or fryer device bring peanut oil to 375 degrees.  Place wings in without overcrowding, you will have to do several batches if doing stove top or if you have a small fryer.  Fry wings for at least 8 to 10 minutes for golden brown.  Check your wing before removing. I actually like to fry mine a little longer until the tips and skin turn “crackling like.”  When wings are ready, remove from oil and drain on a fryer rack or paper towels.

At this point you need to decide whether or not to toss them in sauce or leave them naked.  If I make just one sauce, I may toss them and coat them with sauce.  If I have a variety, I tend to leave them naked and let my guest experiment with all the sauces.

 

FullSizeRender3Melinda’s Bold Buffalo Wing Sauce

2.5 ounces of Melinda’s Extra Hot Sauce (you can use the Hot, XXX or XXXX Reserve)
2.5 ounces of Spice Exchange Louisiana Red Hot Sauce or any Louisiana Style Red Sauce
½   stick of butter
Worcesterchire sauce (a few dashes)
½ teaspoon Garlic Powder
Seasoned salt or Cajun seasoning (Tony Chachere)
Freshly ground black pepper taste

In a sauce pan on low heat, mix butter with Melinda’s Extra Hot and Spice Exchange Louisiana Red hot sauce, add a few dashes of Worcestershire sauce.  Once all the ingredients are incorporated, reduce heat to simmer for 5 minutes stirring occasionally.  You can make more sauce by doubling up the recipe.

 

Melinda’s (Ghost Pepper, Red Savina or Scorpion) Wing Sauce

There’s always a need for an over the top fiery wing sauce.  So I take my base formula and add a kick.  You can add as much kick as you want, but please warn your guests!

1 ounce of Melinda’s Ghost Pepper Sauce (substitute Red Savina or Scorpion)
2.5 ounces of Melinda’s Extra Hot Sauce (you can use the Hot, XXX or XXXX Reserve)
2.5 ounces of Spice Exchange Louisiana Red Hot Sauce or any Louisiana Style Red Sauce
½   stick of butter
Worcesterchire sauce (a few dashes)
½ teaspoon Garlic Powder
Seasoned salt or Cajun seasoning (Tony Chachere)
Freshly ground black pepper taste

In a sauce pan on low heat, mix butter with Melinda’s Ghost Pepper Sauce,  Melinda’s Extra Hot Sauce and Spice Exchange Louisiana Red hot sauce, add a few dashes of Worcestershire sauce.  Once all the ingredients are incorporated, reduce heat to simmer for 5 minutes stirring occasionally.  You can make more sauce by doubling up the recipe.

 

Melinda’s Chipotle Honey Wings


2.5 ounces Melinda’s Chipotle Hot Sauce
2 tablespoons of butter
2 tablespoons Honey

In a sauce pan on low heat, mix butter with Melinda’s Chipotle and honey.  Once all the ingredients are incorporated, reduce heat to simmer for 5 minutes stirring occasionally.  You can make more sauce by doubling up the recipe.

 

Melinda’s Honey Mustard Habanero Wings

2.5 ounces Melinda’s Amarillo (Habanero Mustard) Pepper Sauce
2 tablespoons of butter
2 tablespoons Honey

In a sauce pan on low heat, mix butter with Melinda’s Amarillo and honey.  Once all the ingredients are incorporated, reduce heat to simmer for 5 minutes stirring occasionally.  You can make more sauce by doubling up the recipe.

 

Best Blue Cheese Dip Ever, Ever    

Blue-Cheese(make it low fat with Fage® Total 2% Plain Greek Yogurt)
1/2 cup sour cream or substitute yogurt
1/2 cup crumbled blue cheese
1/4 cup mayonnaise or substitute yogurt
1 small clove garlic, minced
1 tablespoon milk
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

Combine all ingredients in a bowl and serve, however, it’s best to refrigerate for a least an hour or make it the night before.

Crudities
Most people just put out celery!  I love my veggies, it’s a great way to constantly snack at a party without gaining 10 pounds!  In addition to celery sticks, I use carrots, radishes, grape tomatoes, red sweet bell pepper, scallions (green onions), cucumbers, olives etc.  Anything with crunch that goes pairs well with blue cheese or ranch.

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