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Super Bowl party treats: glazed buffalo chicken wings

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My church has been involved in a Get off the Couch series of sermons which are designed to encourage parishioners to become more physically active as well as to be more selective about the things we eat so we can be healthier. That being said, the senior pastor did admit that one exception, for Super Bowl Sunday only, was wings. To paraphrase what he said, “You just gotta have wings while watching the Super Bowl!”

It appears Chef and Cooking Show Host Kelsey Nixon agrees. She listed glazed buffalo chicken wings as must haves at a Super Bowl party. Thus, for our senior pastor and all readers, the recipe is below.

Ingredients:

  • 12 whole chicken wings, wing tips removed, split at the joints
  • ½ cup vegetable oil
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 6 tablespoons unsalted butter
  • ½ cup hot sauce (I (Kelsey Nixon) use Frank's RedHot)
  • ¼ cup honey
  • ¼ cup white wine vinegar
  • Celery sticks, for serving

Directions:

  1. Put the oven rack in the lower third of the oven. Preheat the broiler. Arrange a wire rack over a rimmed baking sheet.
  2. In a large bowl, toss the chicken wings with the oil, salt, and pepper.
  3. Arrange the wings on the wire rack and broil, turning after 15 minutes, until golden brown, crisp, and cooked through, about 25 minutes total.
  4. Let cool slightly.
  5. Meanwhile, in a small saucepan set over medium heat, melt the butter.
  6. Add the hot sauce, honey, and vinegar and bring to a simmer.
  7. Remove the pan from the heat and pour the mixture into an extra-large bowl.
  8. Add the wings to the bowl of sauce and toss until well coated. Transfer to a platter and serve with the celery sticks and blue cheese dressing.

Buttermilk Blue Cheese Dressing Ingredients:

Ingredients:

  • ½ cup mayonnaise
  • 2 tablespoons buttermilk
  • 2 tablespoons fresh lemon juice
  • ½ cup crumbled blue cheese
  • 2 tablespoons minced fresh chives
  • ½ teaspoon garlic salt
  • ½ teaspoon onion powder
  • ¼ teaspoon cracked black pepper
  • Kosher salt

Directions:

  1. In a medium bowl, whisk together all of the ingredients except salt, then season to taste with salt.
  2. The dressing can be stored in an airtight container in the refrigerator for up to 1 week.
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