Buffalo Bills Tailgating Recipes: Sticky Onion Crunch Wings


Buffalo Bills Tailgating Recipes: Sticky Onion Crunch Wings

Buffalo Bills fans are renowned for offering one of the best tailgating experiences in the NFL. Certainly, Buffalonians put on quite a show, and they should be – quite rightly – proud of what they offer.

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In fact, you could argue that for a lot of Bills fans, the tailgate party is almost as – if not more – important as the game itself. Either way, it’s a fun experience, something which all sports fans should attend, if they ever get the opportunity.

With the return of NFL football, we’ve decided to do our bit, and suggest some recipe ideas. Our latest offering for the Bills big game against the New England Patriots is sticky onion crunch wings, which comes courtesy of Sunny Anderson from the Food Network.

The great thing about this recipe, is that only takes just over an hour to make (40 minutes preparation and 30 minutes cooking). It’s the ideal compliment to the game, regardless of if you’re going to Ralph Wilson Stadium, attending a gathering, or just staying at home. Enjoy!

1) Ingredients:

For the wings –

  • 3 pounds chicken wings, whole or separated
  • Kosher salt and freshly ground black pepper
  • Peanut or vegetable oil, for frying
  • 1/2 cup French-fried onions, crushed

For the sauce –

  • 1 cup hoisin sauce
  • 1/2 cup pomegranate juice
  • 1/4 cup packed dark brown sugar
  • 2 garlic cloves, grated or minced
  • 1 tablespoon prepared horseradish
  • 4 scallions (white and green parts), finely chopped
  • Kosher salt and freshly ground black pepper

2) Directions:

First of all, get the wings, put them on a baking sheet, and season both sides with salt and pepper. Then, let them stand for at least 30 minutes and anywhere up to two hours.

To make the sauce, mix together the hoisin, pomegrante juice, brown sugar, garlic, horseradish, scallions and a bit of black pepper into a small saucepan. Then cook it, stirring over medium-to-high heat.

Once the sauce starts to boil, a la Rex Ryan when an official’s call goes against him, reduce the heat to a simmer and continue cooking until thickened (about 20 minutes). Taste it and season with salt.

Now, using either a deep fryer, dutch oven, or deep heavy pot, fill with oil to about six inches and heat to 360 degrees F. Working in batches, fry the wings – the oil temperature will settle at around 350 degrees, so try to maintain that by adjusting the heat while you are frying.

Fry the wings until they are golden brown, which should take between 12-14 minutes. Then drain them on paper towels.

Put some of the previously prepared sauce in a large mixing bowl, and toss the wings in batches. Add more sauce as and when needed, until the wings are completely coated.

Finally, put the onions into another large bowl, add the sauced wings in batches, and toss to thoroughly coat. You’re now ready to serve your sticky onion crunch wings (preferably warm).

Next: Mini meatball sandwiches

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