Suzi’s Blog
Super Bowl Idea: Santa Fe Chicken Wings
Of all the chicken wing recipes we’ve posted here, I like this one the best. Sometimes, you just can’t improve on an original, basic recipe and technique. You can, for example, make your own chocolate sandwich cookie, but with Oreos everywhere, why bother?
For your ease with Super Bowl planning, we are happy to make this recipe prominently easy for you to find. It’s right here! These wings are fried and use store-bought sauce. There’s some mess involved then with frying, but there’s no prep work. And the flavor is just what you want in a wing: fire with crunch. Deep-fried wings simply outclass oven-baked. And if you consult the great book Fat, then you know that some fat in our lives is not a luxury but a necessity.
The red sauce here, perhaps the cardinal ingredient, would make any Aztec or Mayan proud. We used Frank’s Original REDHOT sauce, the one specified in the recipe. Frank’s sauces are widely available, and they are terrific products. [Our market has three Frank’s flavors but we were careful to use the original, basic, fire-instigating sauce.]
This is a case where store-bought is just simply better than home made. Plan on enjoying the wings, and please don’t concern yourself with list of ingredients on the back label of the bottle.
Wings do not get better.
Santa Fe Chicken Wings
Yield: 25 Wings
Ingredients:
- Vegetable oil for frying based on your fryer’s instructions
- 2 ½ pounds (around 25 wings) trimmed and separated
- ¼ cup (½ stick) hot, melted unsalted butter
- ¼ cup Frank’s Original REDHOT sauce
- ¼ cup chile sauce
- 1 teaspoon chile powder
Preparation:
Heat the oil in a fryer to 400°F. Deep fry the wings for 12 minutes or until crispy and no longer pink. Drain well.
Combine the melted butter, hot sauce, chile sauce, and chile powder in a small bowl. Mix well.
Pour the sauce over the wings and toss to coat.
Notes:
We love our wings drenched. So, for 25 wings we doubled the amount of sauce in the recipe above. Every square inch of our wings was saturated. There was plenty of heat in every bite. And, these thoroughly coated wings were delightful to eat as leftovers the next day.
Source: Wings Across America by Armand Vandersitgchel
Super Bowl 2012: Great Ideas for You and Yours
It’s just one week away until the Jets win the Super Bowl.
Oh, no, I’m getting ahead of myself. I guess it will be a week and a year — or a decade and a week if those team members keep fighting with each other. In the meantime, for that big game next Sunday, we’ve posted recipe ideas from the past that are perfect for a Super Bowl party. Whether you are planning a table for twenty or just for two, here are some recipes to consider:
- Texas-Style Chili
- Brian’s Super Chili Nachos
- Brian’s Frozen Mango Daquiri
- Two Sumptuous Crab Cakes
- Brian’s Spicy Mango Salsa
- Classic Cookie: Grandma Rose’s Chocoloate Layer Cookies
We’ve updated the recipes for these goodies today, and we are reposting them today. These ideas are ready for you to consider and you can begin shopping early in the week. You’ll want to find mangos timed to fully ripen just by next Sunday. Do not, under any circumstances, make the cookies until next Saturday or Sunday. They are very delicate and appear to spontaneously evaporate. That’s my story for Suzen and I am sticking by it.
Besides being delicious, we’ve arranged these recipes so that they truly work together. The Texas-Style Chili is great on its own, but it was destined to sit on top of those nachos. The heat of the chili demands a soothing beverage and the mango daquiri is our tropical solution. Since you’ll be buying mangos anyway, why not make a mango salsa, too. [No, you can't eat too many mangos.] And that salsa can do triple duty: you can use it directly with chips, with the nachos, or on top of the crab cakes.
So, these recipes — good unto themselves — are a perfect mix-and-match base to last you through every quarter of the game. Plus the overtime!
