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