Mark Militello’s Super Bowl Killer Wing Recipes


Buffalo Wings

Yield:  16 wings

 

¼ cup Crystal or Frank’s Hot Sauce

2 Tbsp. butter, melted

1 Tbsp. Worcestershire

Salt and pepper, to taste

16 large, fresh chicken wings, split and tips removed

 

Method:

1.      Combine the hot sauce, butter, Worcestershire, salt and pepper.

2.      Fry the wings in a 350° deep fryer for twelve minutes.

3.      Toss wings in a bowl with the Buffalo sauce.  Serve with Original Blue Cheese Dipping Sauce, vegetable crudités (such as celery, carrots, cauliflower, brocollini, and fennel) and eat while hot!

Original Blue Cheese Dipping Sauce

Yield:  1 pint

 

1 cup sour cream

1 cup mayonnaise

¼ cup buttermilk

¾ tsp. Worcestershire

1 tsp. salt

1 tsp. pepper

¼ tsp. Tabasco

 

Method:

1.      Combine all ingredients in a mixing bowl.  Stir well with a whisk.

 

 

 

 

Down Island Wings

Yield:  16 wings

 

1/3 cup Mango BBQ or your favorite BBQ sauce

1 Tbsp. Walker’s Wood Jerk Seasoning

16 large, fresh chicken wings, split and tips removed

 

Method:

1.      Combine the BBQ sauce with the jerk seasoning.

2.      Fry the wings in a 350° deep fryer for five minutes.  Finish on a hot grill for another seven minutes.

3.      Toss wings in a bowl with the jerked BBQ sauce.  Serve with Honey Mustard Dipping Sauce and eat while hot!

 

 

Honey Mustard Dipping Sauce

Yield:  3 cups

 

1 cup homemade mayonnaise

1 cup Gulden’s mustard

1/3 cup Dry Sack sherry

1/3 cup freshly squeezed lime juice

¼ cup + 2 Tbsp. honey

Pinch cayenne pepper

Salt and pepper to taste

 

Method:

2.      Combine all ingredients in a mixing bowl.  Stir well with a whisk.  Season to taste.

 

Thai Grilled Wings

Yield:  16 wings

Marinade:

   ½ cup soy

½ cup fresh lime juice

2 Tbsp. nam pla (Thai fish sauce)

3 garlic cloves, crushed

2 fresh Thai chiles, thinly sliced

1 Tbsp. sugar

1 ripe mango, cut into 1” slices

2 tsp. salt

¼ cup chopped fresh mint leaves

16 large, fresh chicken wing drumsticks

 

Method:

1.      In a medium sauce pan, combine soy sauce, lime juice, fish sauce, garlic, chilies, and sugar.  Bring to a boil over medium heat, stirring occasionally.  Let cool completely.

2.      Place drumsticks in a shallow baking dish.  Pour over soy sauce mixture and toss until chicken is well coated.  Cover with plastic wrap and refrigerate at least one hour.

3.      Meanwhile, in a small bowl, toss mango slices with salt.  Let stand 30 minutes.

4.      Remove wings from marinade and pat dry.  Cook on a hot grill for about twelve minutes.  Toss in a large mixing bowl with Hot and Sour Sauce.  Serve with salted mango and mint leaves and eat while hot!

 

 

 

Hot and Sour Sauce

Yield:  1 cup

¼ cup grape seed or corn oil

½ cup thinly sliced shallots

¼ cup thinly slice garlic

2 Tbsp. chopped dried red finger chiles

½ fresh red Thai chile

1 piece fresh galangal, peeled and cut crosswise into ¼” slices

1/8 tsp. belacan (shrimp paste)

1 ½ Tbsp. palm sugar

2 Tbsp. tamarind paste

2 Tbsp. red wine vinegar

2 Tbsp. fresh lime juice

¾ tsp. nam pla (Thai fish sauce)

¾ tsp. salt

 

Method:

1.      Heat oil in a medium saucepan over medium heat.  Add shallots and garlic.  Cook, stirring, until deep golden brown.  Add remaining ingredients and bring to a boil.

2.      Reduce heat to a simmer and cook, stirring, for 1 minute.  Remove from heat and transfer mixture to the jar of a blender.  Carefully puree until smooth.  Transfer to a large mixing bowl; set aside until ready to toss with cooked wings.