banner
What's on Tap

What's on Tap

Recipe: Spice up your Super Bowl with flavored wings and dips

Posted January 30

Slow cooker sticky chicken wings

— Chef Gregory Mack of Kroger is sharing his favorite Super Bowl recipes with Out & About this week. Today, he gives us two recipes for flavorful chicken wings and a recipe for a dipping sauce that should satisfy all taste buds.

Texas Dry Rub Chicken Wings

Ingredients:

  • 1/3 cup paprika
  • 1/3 cup chili powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 teaspoons dry mustard
  • 3 tablespoons garlic powder
  • 1 ½ cups brown sugar
  • 1 tablespoon coarse ground black pepper
  • 2 teaspoons cayenne pepper
  • 1 ½ tablespoons mesquite liquid smoke
  • 1 ½ cups flour
  • 12 raw chicken wings
  • 48 ounces oil

Directions:

Put all dry Ingredients in a bowl (expect flour), and mix together. Put the chicken wings in a zip-close bag, and add the liquid smoke and 1/2 cup of your rub mix.

Shake well in the bag, and refrigerate for 24 hours.

Put 48 ounces of oil in a five-quart pot. Heat the oil to 325 F. Take the chicken wings out of the zip-close bag, and drain excess water.

Apply the flour, and make sure you coat the wings well in the flour. Put the wings in the oil, and cook for seven minutes or until the wings reach 165 F for 15 seconds.

Jerk Chicken Wings

Ingredients:

  • 2 teaspoons allspice
  • 1 tablespoon sea salt
  • 2 tablespoons fresh chopped garlic
  • 1 teaspoon white sugar
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1 habanero pepper (remove seeds)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh thyme
  • 3 tablespoons fresh cilantro
  • 6 ounces orange juice
  • 3 ounces soy sauce
  • 12 raw chicken wings
  • 1 1/2 cups flour
  • 48 ounces oil

Directions:

Put allspice, sea salt, garlic, white and brown sugar, cloves, black pepper, habanero pepper, cinnamon, thyme and cilantro into the mortal and pesto, and smash until it forms a paste. Place the paste in a bowl, and add the orange juice and soy sauce. Whisk together well. Put the chicken wings in a zip-close bag; add the sauce and place in the refrigerator for 24 hours.

Put 48 ounces of oil in a five-quart pot. Heat the oil to 325 F.

Take the chicken wings out of the zip-close bag, and drain excess water. Apply the flour, and make sure you coat the wings well in the flour. Put the wings in the oil, and cook for seven minutes or until the wings reach 165 F for 15 seconds.

Jalapeno & Sour Cream Wing Dipping Sauce

Ingredients:

  • 8 ounces sour cream
  • 2 tablespoons diced jalapeno
  • 1 tablespoon fresh cilantro
  • 1 ½ tablespoons Texas Pete
  • ½ teaspoon salt
  • 1 teaspoon black pepper

Directions:

Place all ingredients in a bowl, mix together well and serve with wings.

Comments

Please with your WRAL.com account to comment on this story. You also will need a Facebook account to comment.

Oldest First
View all