All right, so the World Series was kind of a bust on the excitement meter, but unless you live in San Francisco or Texas, you kind of figured that would happen before it even started. Which means our culinary focus turns to football. And yes, I know basketball season is under way, but when you think of food and sports, basketball – although a fine pastime – ranks right up there with badminton (also a fine pastime).
Since no football party is complete without some wings, this week’s recipe is for a painfully simple concoction courtesy of the fine folks at Frank’s Red Hot. How painfully simple, you ask? So painfully simple, you can whip up a batch during halftime (if you deep fry).
As for the sides and dipping sauces, that’s entirely up to you, although you can’t go wrong with blue cheese salad dressing. Celery is optional. Does anyone actually eat the celery that comes with wings? I do, and I’m not afraid to admit it.
- 2½ pounds chicken wing pieces
- 3/4 cup any flavor Frank’s RedHot Wings Sauce
1. Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once.
2. Toss wings in sauce to coat.
Prep time: 10 minutes
Cooking time: 20 minutes
Makes: 6 to 8 servings
Tip: You may substitute ½ cup Frank’s RedHot Sauce mixed with 1/3 cup melted butter for the wings sauce
ALTERNATE COOKING DIRECTIONS:
- Deep-fry at 375°F for 10 minutes.
- Broil 6 inches from heat 15 to 20 minutes, turning once.
- Grill over medium heat 20 to 25 minutes, turning often.