Football season heats up each January, when fans of both college football and the professional game look forward to each sport’s respective playoffs. Though playoff expansion is on the horizon for the college game, the postseason remains a four-team format for the time being, with the semifinals kicking off on January 1 before the championship game on January 8. The National Football League will host is traditional playoff format again this season, with Wild Card weekend kicking off January 13 before the league ultimately crowns its champion in Las Vegas on February 11.
January is undeniably a big month for football fans. Playoff weekends are that much more fun when hosting or attending a game watch party for the big game, as food and fellow fans only add to the enjoyment of the competition on the field. Though many foods are at home during game watch parties, perhaps no dish is more associated with football than chicken wings. Wings make the ideal food when watching football, and this recipe for “Grilled Buffalo Wings” courtesy of cookbook author Katie Lee Biegel and The Food Network can make a delicious addition to your game day spread.
Grilled Buffalo Wings
Yields 6 to 8 servings
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
3 pounds whole chicken wings
6 tablespoons unsalted butter
1⁄3 cup hot sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
1. In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
2. Preheat a gas grill to medium heat (about 350 F).
3. Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn’t steam; you want them to steam so they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
4. In the meantime, heat the butter, hot sauce, vinegar, and honey in a saucepan over low heat and whisk to combine.
5. In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium-high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.
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