Three days until game day!
What team are you rooting for? Please tell us below in the comments section. =)
I personally do not know anything about football, and it is one of those games that I have TRIED to understand many times. I just don’t get it, and honestly I don’t care to.
But here is what I do know…….
Americans will eat 1.25 billion wings during Super Bowl XLVIII, about 20 million more than last year. Chicken wings are to the Superbowl what turkey is to Thanksgiving.
On the right side of the above picture you have the secret ingredients, which are not so secret anymore. You want to make sure to season the chicken before you broil it, makes for a better flavor and enhances the spicy from the hot sauce. I like to broil my chicken for about 25 minutes, flipping every 6 minutes or so…..
While the chicken is in the broiler….make the spicy hot sauce. I used Texas Pete hot suace because my husband likes it and my best friend turned me on to it a few years back. I use to be a Franks Hot sauce girl myself, but when I stepped my game up slightly.=)
Add the hot sauce to a medium sauce pan and then add the secret spices and Worcestershire and bring to a boil. Once that starts to boil, reduce heat to a simmer for ~ 6 minutes or so.
While the sauce is cooling, combine the cornstarch, egg yolk and water in a medium bowl, whisking together to combine. Take 1/4 cup of the hot sauce and VERY SLOWLY pour some of the hot sauce into cornstarch mixture while whisking VERY FAST. I say pour the hot sauce mixture slowly because you do not want to curdle the eggs….and whisking fast ensures that the eggs will not get curdled. Slow pour and fast whisk should be done simultaneously. Once combined…. add in the rest of the hot sauce mixture.
This is what your sauce should look like in the end. The cornstarch mixtures helps to thicken the sauce so that it can easily coat the wings. Finger licking good!
Ingredients
- 2 .5 lbs wing drummettes
- 10 oz. bottle of hot sauce of your choice
- 2 tsp Garlic Powder
- 1/4 tsp Chili powder
- 1/8 tsp Paprika
- 1/4 tsp Cajun seasoning
- 1 tsp Sugar
- 1 tsp Owo pepper (Nigerian version of Cayenne Pepper)
- ~1 tsp Black Pepper
- ~1 tsp Cayenne Pepper
- 1 tbsp. Worcestershire Sauce
- 1 Egg Yolk
- 2 tsp Water
- 2 tbsp. Cornstarch
Directions
- Preheat oven broiler.
- Line a rimmed baking sheet with aluminum foil.
- Season chicken lightly on each side with fresh cracked black pepper and garlic powder.
- Add chicken pieces and broil about 5 inches away from the broiler, flipping every 6 minutes for a combined cooking time of ~24 minutes. Chicken should be golden and crispy! Crispier the better.
- Meanwhile prepare the wing sauce. In a medium sauce pan combine your chosen hot sauce with: sugar, chili powder, paprika, pepper, Cajun seasoning, Worcestershire sauce, garlic powder, black pepper, and cayenne pepper and Worcestershire sauce. Bring to a boil. Once that starts to boil, reduce heat to a simmer for ~ 6 minutes or so.
- While the sauce is cooling, combine the cornstarch, egg yolk and water in a medium bowl, whisking together to combine. Take 1/4 cup of the hot sauce and VERY SLOWLY pour some of the hot sauce into cornstarch mixture while whisking VERY FAST. I say pour the hot sauce mixture slowly because you do not want to curdle the eggs....and whisking fast ensures that the eggs will not get curdled. Slow pour and fast whisk should be done simultaneously. Once combined.... add in the rest of the hot sauce mixture.
- Add cooked wings into the spicy garlic sauce and toss to coat.
