Super bowl is this weekend! Some folks like to be out and about for the event but for those that prefer the house party atmosphere…I’ve decided to post two recipes a day. This way you can have your drink and appetizer menu complete before the big game.
Now ladies please don’t grab a seat closest to the TV if all you’re going to discuss is how nice Edgerrin James butt looks on the field or how long Troy Polamalu’s hair is. Leave that conversation for the kitchen. For those not prepared for this year’s NFL action. I have a system that will help you learn the players and the game in one shot…FANTASY FOOTBALL. You kill 2 birds with one stone but I’ll get you ready for all that before the start of next season.
Buffalo Chicken Wings Recipe
Cook Time: 45 minutes
· 4 to 5 pounds chicken wings
· Freshly ground black pepper
· Salt (if desired)
· 4 cups vegetable oil
· 4 Tablespoons butter or margarine (1/2 stick)
· 5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
· 1 Tablespoon white wine vinegar
Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar.
Stir well and remove from the flame immediately.
Place the chicken on a warm serving platter, pour the sauce on top, and serve.
Yield: 8 to 10 servings
Note: Buffalo Chicken Wings are traditionally served with blue cheese dressing and celery sticks.
Golden Margarita recipe
12 shots 1800® Tequila
12 shots Grand Marnier® orange liqueur
8 shots Rose's® lime juice
8 shost sweet and sour mix
Shake ingredients vigorously with crushed ice in a shaker glass, and pour over crushed ice in a lightly salted margarita glass. Garnish with a twist of lime, and serve with two cocktail straws.