The Herald Bulletin

Morning Update

Food

February 2, 2013

Winning menus for the big game include wings, pinwheels

Here are some great menu ideas to develop before today’s kickoff between the Baltimore Ravens and San Francisco 49ers.

Smoked Buffalo Wings

This dish turned out awesome, a home run. I mean, a touchdown.

Normal Buffalo wings are great on their own, but we took these to another level and infused them with hickory flavor by smoking them, and it didn’t take much time at all.

Here’s how you do it. Set up the kettle grill with indirect heat. You can sprinkle hickory chips on hot coals (75 percent grey) or better yet, if you have access to a hickory log, use the log to isolate the hots coals to one side of the grill. The smoldering wood will add the smoky flavor.

I cut the wings into pieces and then tossed them in olive oil. This keeps them from sticking. I then placed them on cookie cooling racks. One was low and the other had extended legs, so I had two layers. I placed them on the side of the grill that is not directly over the coals. Put the lid on and let them bake for 20 minutes or so.

The wings should have a golden color to them after 20 minutes. Bring them in and place them in the oven on the same cookie racks. The oven should be preheated to 380 degrees. Let them bake until the skin is a little crunchy, but the meat is still moist. You don’t want chicken jerky. Roast for about 15 minutes, but keep your eye on them. The top layer will bake quicker than the lower layer.

Toss them in the authentic wing sauce and serve with Liz’s homemade bleu cheese dressing, carrots and celery. The best of the smoky south and Buffalo brought together. Yum.

Buffalo Sauce

  • 1/3 cup of butter
  • 1/2 cup Franks Hot Sauce (more if you want it spicier)
  • 3 tablespoons white wine vinegar

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