Projo Football Food & Spirits

With the Buffalo Bills playing the Patriots this Sunday, I've a hankering for hot spicy wings. Here are two recipes. One is for the deep-fried original while the second calls for the healthier version, cooked on the grill

BUFFALO CHICKEN WINGS
20 chicken wings
Peanut oil for deep frying
4 tablespoons butter
4 tablespoons bottled red hot pepper sauce
To taste salt and pepper
Dash cayenne pepper
Celery sticks

Deep-fry chicken wings in peanut oil for about 10 minutes, until golden brown and cooked through.

Melt butter in a saucepan and add bottled red-hot pepper sauce. Add salt and pepper to taste, and cayenne pepper. Pour over the wings.

Serve chicken wings with celery sticks and the dressing. Or go for low-fat ranch for a less caloric option.

Blue Cheese Dressing
1 cup mayonnaise
2 tablespoons onion, chopped
1 teaspoon garlic, minced
1/2 cup sour cream
1 tablespoon white vinegar
1/4 cup blue cheese

Blend mayonnaise with onion, garlic, sour cream, white vinegar and blue cheese.

This grilled version comes from The Tailgating Cookbook by Bob Sloan.

GRILLED TAILGATE BUFFALO WINGS
3 pounds chicken wings, tips removed
3 tablespoons olive oil
2 teaspoons salt
1/2 stick butter
3 tablespoons Louisiana hot sauce
1 tablespoon white vinegar

Place the wings in a large bowl, add the olive oil and salt, and toss so the wings are lightly coated. Transfer to a sealable container and refrigerate until ready to cook.
In a separate bowl or bag, assemble the butter, hot sauce, vinegar, celery seed, cayenne, garlic powder, black pepper and Worcestershire sauce and refrigerate until wings are cooking when you'll warm it up in saucepan nice and hot.

Prepare coals for a medium-hot fire.

When the coals are ready, grill the wings, turning them every 6 minutes or so, until they are crispy and cooked through, about 30 minutes.

Transfer the wings to a platter, stir the sauce well and pour it over the wings. Serves 6 to 8 as an appetizer.

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