Sunday, September 12, 2010

Sunday Dinner... Are you ready for some football?

When September rolls around, this house turns from quite family refuge... to insane man cave! And I have 2 words that explain it all.... FOOT-BALL Ok, so its really one word, but that wouldnt have had the cool super suspenceful effect now would it?

The benifits of football season are as follows...
1. My house now contains quadruple the daily allowence of testosterone, therefore if the trash needs to be taken out or a light bulb needs changing you can throw & stick & hit a man to do it for you!!

2. With the men folks minds on touchdowns & fumbles the ladies can head into the craft room for our own drinks & fun!! {oh, & it helps when your hubby surprises you with lots of new crafty things that you've had your little eyes on for awhile... but thats another post!}

3. THE FOOD! Being married to the chef means lots of yummy football snacks!! He spent the day yesterday cooking like crazy for the game & then started back in this morning... my house smells sweet & spicy {just like me!}

So in honor of the fine tradition {at least in this house} of Football grub; I give you.....

Hot Wings and Blue Cheese Yogurt Dip



Ingredients
For the Sauce:

1 cup Greek yogurt
1/4 cup crumbled blue cheese {Gorganzola is our fave}
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper

For the Wings:

Peanut oil, for frying
1 1/2 cups all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons ancho chili powder
1 1/2 teaspoons garlic powder
3 pounds chicken wings, split at the joint, tips removed
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chiles in adobo sauce
1 tablespoon Mexican chili powder
1 tablespoon dijon mustard
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Chopped fresh cilantro, for garnish (optional)
Jicama sticks, for serving

Directions
Make the sauce... Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to get all friendly with each other.

Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.

Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the Mexican chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce.

Enjoy your snacks & your games... no matter who you cheer for!

♥ Tawny

3 comments:

The Blue Faerie said...

That looks great! With all the vegetarian stuff we've been having lately, I think my husband would love this. :)

you can call me Tawny.... said...

Give that boy some chicky wangs!!

LOL!
;)

The Blue Faerie said...

LOL! Oh my god, I needed that. Heh, heh. "Wangs". Okay, I'm officially a moron. :P