Game Day Snacks: Chicken Wings Two Ways

It seems we are in the final month of American Football season, concluding with the SuperBowl in a few weeks. Confession: I know absolutely nothing about football, and I am just fine with that. But I do love traditional Sunday football “fare,” and so for the next few weeks I’ll be providing my husband’s favorite recipes that go along with good game watching

Up first: my fried chicken wings, two ways.

If you don’t have a proper deep fryer, of course you can bake the chicken wings before saucing them. You can also fill a large pot with oil and use that for frying.

Traditional-Style Hot Wings

  • vegetable oil for frying
  • 2 dozen chicken wings
  • 3/4 cup pareve margarine or butter flavored shortening
  • 3/4 hot sauce of your choice
  • 1 Tbsp salt
  • 1/2 Tbsp black pepper
  • celery sticks for garnish

Rinse chicken wings in cold water, and pat dry thoroughly.

In a deep fryer or large pot, heat oil to 375 degrees. Fry wings in oil for approximately 12-15 minutes, until just crispy.

Meanwhile, heat margarine and hot sauce in a saucepan on medium heat. Whisk until heated through and smooth. Pour sauce into a large mixing bowl, add salt and pepper.

When wings are done, add wings to large bowl and toss to sauce. Add celery sticks for garnish, and serve.

 

Ingredients

 

oil for frying

2 dozen chicken wings

1/2 cup soy sauce

2 Tbsp sriracha sauce

1/4 cup honey

1 Tbsp sesame oil

2 garlic cloves, finely chopped

3 scallions, chopped (green and white parts)

Directions

Rinse chicken wings in cold water, and pat dry thoroughly.

In a deep fryer or large pot, heat oil to 375 degrees. Fry wings in oil for approximately 12-15 minutes, until just crispy.

Meanwhile, heat soy sauce, sriracha, honey, sesame oil and garlic in a saucepan on medium heat. Whisk until heated through and smooth. Bring to a boil and let reduce slightly, just 2-3 minutes. Pour sauce into a large mixing bowl.

When wings are done, add them to the large bowl and then toss to cover with sauce. Garnish with chopped scallions and serve.

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