Let’s play a little word association; I say football you say…?  You may have said beautiful bouncing cheerleaders, hard hits or like me hot wings. Nothing says fall and football like wings and besides wings support my theory of “the messier to eat the better to taste”.  People say that necessity is the mother of all invention and wings are no exception.  Wings were created as a...

cheap bar food and have been a stable of bar food nationwide ever since.  Ask any wing eater their recipe and I’m sure every time you’ll get a different recipe or a little variation from the next person.  They way I like to serve wings are unsauced with individual dipping sauces that your guests can choose or mix and match. 

The first step is to either buy wing pre cut or trim your wing sections (cheaper) and discard the tips.  Next is to choose your cooking method; grilled, fried, sautéed or roasted.  I use them all interchangeably depending on the situation.  Just make sure they are cooked fully and their fluid runs clear.  I prefer to put a little flour and salt and pepper in a bag and shake the raw wings until coated and then fry.  Now I’ll give you my three favorite sauces.

Hot Sauce:
1 cup Franks Red Hot
½ stick of butter
1 tbsp Italian dressing

Asian Sauce:
1 cup soy sauce
1 tsp sesame oil
1 tsp honey
1 tsp hot sauce
1 tsp minced fresh ginger
1 tsp minced fresh garlic
Fresh scallions
White pepper to taste

Italian Sauce:
1 cup olive oil
¼ cup balsamic vinegar
1 tbsp mashed roasted garlic
1 tsp basil and oregano mix
1 tbsp red pepper flakes
Salt and pepper to taste

Place the wings on a platter and put the sauce in bowls and serve with raw vegetables.  Eat!!!