Football and hot wings are the best combination ever made! Crispy, crunchy, lightly breaded wings bathed in hot sauce. This is one of my favorite appetizers to make during football season. I have been excited about the beginning of football season for a couple of weeks now. I was thinking about all of my favorite “football foods” and hot wings were on the top of my list…I knew I had to make them for the first game. I made these amazing wings last night for the Ohio State vs Marshall game and they were devoured in less than 5 minutes! Nothing is better on a football day than a cold beer, hot wings, and buckeyes. The greatest part about hot wings is that they are so versatile you can make them as hot as you dare! Just make sure you have plenty of celery and bleu cheese dipping sauce. So now that you know my favorite football food, what do you like to eat when you watch the big game?
- ½ cup flour
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 10 chicken wings, wingtips removed, cut into wingettes and drumettes
- oil (for frying)
- ¼ cup butter
- ¼ cup hot sauce (or to taste)
- 1 dash black pepper
- 1 dash garlic powder
- 4 celery ribs
- In a small bowl mix together flour, paprika, cayenne pepper, and salt.
- Place chicken wings in a large bowl and toss with the flour mixture until evenly coated. Cover and refrigerate for 30 minutes.
- Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour.
- In a heavy saucepan that is at least 5 inches deep, heat 2 inches of oil over medium heat until it registers 375°F on thermometer. Fry chicken wings in batches for 10-15 minutes until golden brown. Using tongs or a slotted spoon, remove wings to a plate lined with paper towels to drain.
- In a small saucepan, over low heat, combine hot sauce, black pepper, garlic powder and butter until butter is melted. Stir to combine and remove from heat.
- Place wings in a serving bowl, add the sauce and toss to coat evenly. Serve with blue cheese dressing and celery
Source: adapted from Blog Chef