Over 16,526,055 people are on fubar.
What are you waiting for?
All this week our "Redo U" has been giving you tips to reward yourself in different areas of your life by making small changes. So if you haven't changed your Super Bowl menu in a while, it's definitely time to redo it today! Chef Guy Fieri shares his delicious chicken wing recipes:
GUY'S WING-O-RAMA
Prep Time: 15 minutes | Cook Time: 2 hours (includes brine time) | Serves: 8-10
-Cook up a big batch of wings using a brine and grill then take them in 4 different directions with different flavors for a killer platter of wings for the big game day.
-Serve some crisp sliced fresh vegetables on the side
Chicken:
10 pounds chicken wings
Canola oil, for grilling
Brine:
12 cups water
1/2 cup kosher salt
1/2 cup honey
1 teaspoon red pepper flakes
2 tablespoons granulated garlic
Base Seasoning:
1 tablespoon paprika,
2 teaspoons ground cumin
1 tablespoon granulated garlic
2 tablespoons Italian seasoning
2 teaspoons ground sea salt
2 teaspoons fresh cracked black pepper
Begin by brining the chicken wings. Separate the wings at the joint and discard the tips. In a large glass bowl (or large re-sealable plastic bag) combine water, salt, honey, pepper flakes, and granulated garlic. Mix well then add wings. Refrigerate for about 1 hour.
Mix together base seasoning ingredients and add to a large plastic bag (you can work with 2 bags to make it easier if there is a large amount of wings). Drain wings and add them to the bag with seasoning. Shake around so the wings get coated evenly.
Heat a cast iron grill (or outdoor grill) so you have two different heat zones - one hot for searing and one medium for cooking through. Rub grill with canola oil. Add wings to the hot zone and grill for 3-4 minutes per side so they are browned all over. When browned move to the cooler area of the grill to cook through (wings should reach an internal temperature of 165 degrees F).
When wings are done, you can divide them evenly into 4 and flavor each set with any of the sauces/seasoning below. Serve together on a large platter.
FIRECRACKER SAUCE:
2 tablespoons chili-garlic sauce
1/2 cup sweet soy sauce
3 tablespoons Sriracha
3/4 cup honey
1/4 cup apple cider vinegar
1/4 cup minced ginger
1 teaspoon toasted sesame seeds
1 tablespoon minced green onions
Combine chili-garlic, soy, sweet soy, Sriracha, honey, vinegar and ginger together. Mix well then baste wings while on grill so sauce sticks to wings and glazes them. Garnish with toasted sesame seeds and green onions
CALIFORNIA BBQ SAUCE:
1 dried Anaheim chili
1 dried New Mexico/California chili
1 dried chipotle chili
1 cup ketchup
3 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons finely chopped onion
1 teaspoon Dijon mustard
1 teaspoon ground sea salt
1/4 cup light brown sugar
2 tablespoons molasses
Begin by rehydrating chili peppers in a bowl of hot water. In a medium sauce pan combine ketchup, lemon juice, garlic, onion, mustard, salt, sugar and molasses. Drain peppers and remove stem and seeds. Add to sauce pan along with 2 tablespoons of the soaking water. Bring to a simmer and cook for 5-10 minutes until fragrant. Puree in a blender until smooth and baste on chicken wings and serve as a side dipping sauce too.
JERK DRY RUB SEASONING:
1/4 cup light brown sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
Pinch cayenne, or to taste
1 teaspoon allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
Combine dry seasoning ingredients in a large bowl. Toss hot wings straight off the grill in the bowl of seasoning. Coat wings evenly all over and serve.
BUFFALO SAUCE:
1 1/2 cups hot sauce (Crystal brand works well)
1 stick unsalted butter
1 clove garlic, minced
1 tablespoons minced pickeld jalapenos
In a small saucepan over low heat, melt butter. Add the garlic and jalapenos and cook 2 minutes. Stir in the hot sauce and mix well. In a large bowl add hot wings straight from grill and pour over sauce. Toss to coat evenly and serve.
Serve wings with vegetable/side platter...
1 head of celery, cut into match sticks
4 carrots, cut into match sticks
8-10 radishes cut in half through the stem
1/2 cup crumbled blue cheese (mixed with 1/2 cup mayo and 3/4 cup sour cream)
