Eat.Live.Blog.

Its Sunday, and there is football on, therefore, wings are to be made! Every time I want to make wings, I get sad all over again that we don’t have a grill. But, thanks to the blog over at Dave Eats, I don’t need no stinking grill!

I like to think of these wings as a tab bit healthier than our favorite wings over at Orchard Park Grill, which I modeled my flavoring after. Once you taste these wings, I promise  you will never miss the deep-fried version again!

The slow cooking process, and the beer that they cook in, makes this chicken extra tender and fall off the bone good. There is no tugging, or picking to get the meat off these wings, the chicken will almost literally melt in your mouth.

All of this deliciousness can cause a little problem, because it is easy to put back way too many of these and end up with a belly ache. Trust me on this one.

As with most of my recipes, there is plenty of room to customize this one. My version came out pretty spicy, and spot on to my taste buds. I balanced out the spice with a homemade “ranch raita”. I wanted ranch, but didn’t have all of the ingredients on hand. What I ended up with, however, was cool and refreshing, and will become a staple in my dressing, dip, sauce repertoire.

What is your go-to Football Food recipe?

The Best Homemade Chicken Wings

Adapted from a Recipe by Dave Eats

Ingredients:

• 2 lb chicken wings (flappers and drums separated)
• 2 tsp Dave Eats Rib Rub (or a little more than a half a teaspoon each: brown sugar, paprika, mustard powder)
• 2 tsp Seasoned Salt
• Cayenne powder to taste (I used 1/2 tsp)
• 2 beers of your choice (I used Ryan’s home-brew)
• 1 cup BBQ sauce (I used Kraft Thick & Spicy)
• 1 cup Wing Sauce (I used Franks Red Hot)

Directions:

• Rinse wings and lay them in a roaster pan in a single layer
• In a bowl, mix together all your spices
• Sprinkle half the seasoning over the wings, flip the wings and sprinkle the seasoning on the other side of the wings
• Cover wings and refrigerate the wings for at least an hour, or overnight if you wish.
• After the wings are done resting, preheat the oven to 350 degrees
• Pour both beers over the wings
• Place the pan on the middle rack of the oven
• Cook for 30 minutes
• Reduce the heat to 250 degrees and cook for another hour
• While the wings are cooking, make your Chobani Dip and refrigerate
• In a separate bowl, mix together the BBQ sauce and the wing sauce
• Take the wings out of the oven and drain the remaining liquid
• Place 1 Tbsp oil in large, non-stick skillet and heat over medium-high heat
• Once the oil is hot, pick up a wing, using tongues, and dip it in the BBQ mixture to coat
• Place the wing in the hot pan
• Repeat until the pan is full, but not crowded (you may have to do several batches)
• Cook on this side until the skin begins to brown (about 3 minutes)
• Flip the wings and cook until the second side begins to brown as well (about 3 minutes)
• Remove wings from pan, repeat until all wings are browned
• Serve with your favorite dipping sauce

Yogurt Ranch Raita Dip

Ingredients:

• 6 oz plain Chobani Greek Yogurt
• 1/2 tbsp mayo (I use low-fat)
• 1 garlic clove (peeled and diced)
• Pinch of kosher salt
• 1/4 cup chopped fresh cilantro
• Juice of 1/2 a large lime
• Salt to taste
• 1/4 tsp sugar
• Red pepper flakes to taste

Directions:

• Mix yogurt and mayo together in a bowl
• Place diced garlic on a chopping board, sprinkle with kosher salt
• Use the back of a knife or fork to mash the garlic into a paste
• Add the garlic paste to the yogurt mix
• Add cilantro, lime and sugar and mix well
• Add salt to taste
• If you would like, add red pepper flakes to taste
• Stir well and refrigerate for at least 30 minutes