October – the pinnacle of the sports year. The busiest month of the athletic calendar combines midseason NFL and NCAA football action, MLB playoffs, and the start of the NHL and NBA seasons. Whether you are tailgating in the stadium parking lot, watching from the comfort of your own living room, or enjoying life as a hobo and preparing meals over a bonfire, all sports fans are united by a common, delicious thread – the buffalo wing. The Campus Socialite is here to arm you with an easy to follow recipe for wings so tasty that regardless of the game’s outcome, everybody goes home a winner.
This all-time bar food favorite is simple to make and fun to share, particularly when partaking in a halftime wing eating contest (tip: you can strike fear into the heart of any opponent by smearing some wing sauce under your eyes like war paint). The following recipe allows you to make your wings as spicy as you like, so we have the potion for the mild-mannered eater, the daredevil and everything in between.
This recipe calls for 24 wings. Adjust as necessary
– 12 chicken wings (about 2 lbs.)
– 2 tablespoons butter, melted
– 3 tablespoons hot sauce (this is where you can adjust the heat)
– 1/3 teaspoon cayenne pepper (this is pretty hot)
– 2 teaspoons paprika (if you don’t have paprika, add slightly more cayenne pepper)
– ¼ teaspoon salt (or to taste)
– 1 recipe Blue Cheese Dip (below)
1 .Turn your oven on to broil to preheat. Cut off and discard tips of chicken wings (they are the pointy elbow looking appendages that you clearly don’t want to bite into) and cut wings at joints to form 24 pieces. Place chicken wing pieces in a plastic bag and set in a shallow dish.
2. For the marinade, stir together butter, hot sauce, paprika, salt, and cayenne pepper. Pour over chicken wings and seal the bag. Marinate at room temperature for 30 minutes. Drain chicken wings.
3. Place the wings on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until wings are light brown. Turns wings over (use tongs, or a fork, not your teeth). Broil for 10 to 15 minutes more or until chicken is tender and no longer pink. Serve with blue cheese dip.
Blue Cheese Dip: In a blender (or a food processor if you’re a culinary master) place ½ cup of sour cream; 3/4 cup mayonnaise; ½ cup crumbled blue cheese; 1 tablespoon white wine vinegar; and 1 clove of minced garlic. Salt and pepper to taste. (If you don’t have vinegar, some lemon juice is a nice substitute. Parsley also goes a long way).