Tailgating / chicken wing question

M

mboley

Well-known member
We are tailgating for the Purdue / Ohio State game tomorrow night (go Boilers!)... and I've been requested to bring wings.

We have a separate parking spot from the folks we tailgate with... and it is sort of a hike to get from our car to theirs (a 50's converted ambulance hee hee hee). AND with the crowd, the chances of DH being able to drop off closer aren't good. SO I have to carry all my food in a backpack for about a mile.

I think I have two recipes I'm going to try from my new Diane Phillips - perfect party food cookbook. One just your standard Buffalo wing recipe (in the oven), the other a Soy / Ginger marinade.

1) I think I'm going to have the wings done ahead of time, already cooked. Put them in ziplocs and refrig over night. Reheat on low on the grill. Do you think that will be ok????? Any tips on doing that???

2) And T&T wing recipes you'd like to recommend? I didn't see any in a quick search.

TIA!

Melissa in Lafayette, IN!

 
Re: Tailgating / chicken wing question

NOTES : A sensational, easy-to-fix appetizer!

* Exported from MasterCook *

Chicken "drummettes"

Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

1 Cup Water
1 Cup Soy Sauce
1 Cup White Sugar
4 Tablespoons Pineapple Juice
4 Tablespoons Vegetable Oil
6 Large Garlic Clove -- finely minced
2 Tablespoons Fresh Ginger Root finely minced
48 Pieces Chicken "Drumettes"

1. Combine all ingredients. Marinate in the refrigerator for 24-48 hours in a food storage bag or in a covered dish.

2. Remove drumettes from marinade and place on a rack in a foil-lined pan.

3. Bake, uncovered, in a 350° oven for 50 minutes, basting twice with marinade.

4. Serve warm or at room temperature.

 
Sould like a great plan! I am sure you have given this consideration...But I would

suggest including chopped celery and blue cheese dressing in for the Buffalo wings. For the Soy Sauce Wings, I would purchase the large chow Mein noodles and decorate the platter. You can even have a side dip of Duck sauce or Plum Sauce.

I made something similiar last week and they were a hit by all ages.

If you are cooking them up the night before, you may want to consider having extra sauce for the grill. It will help if they unexpectedly dry up with the grill. (Wings are so tricky!)

Sounds like a wonderful time! Enjoy!

Regards,

Barb

 
Thanks Barb! They were a hit...

I did have the ranch and blue cheese, but having a bit extra of the sauce really made the difference.

Thanks for the tip!!!

Despite the dismal performance by Purdue, we had a great time.

 
So glad the tailgating went well. Thought you might be interested in a rec: that I made yesterday..

Sesame Chicken with Cranberry-Plum Dipping Sauce

It may fit the bill for you if you have another tailgaing party! It was great because I made the marinade in the am, I did pound the chicken breasts, cooked in the pm, added some fresh sesame seeds, I did not use skewers, just had fancy toothpicks/forks on the side, I had a bowl of the cranberry sauce dip and a bowl of store bought plum sauce....Decorated the dish with chinese "noodles"

It was a big hit at the party...Lovely presentation, easy and make ahead.

Sesame Chicken with Cranberry-Plum Dipping Sauce

Sesame Chicken with Cranberry-Plum Dipping Sauce
2 pounds boneless, skinless chicken breasts
4 tablespoons sesame seeds, toasted
Cranberry Plum Dipping Sauce, recipe follows
36 (4-inch) wooden skewers or toothpicks
Watercress or parsley for garnish

Marinade
1 piece fresh peeled ginger, about the size of a quarter
4 cloves garlic, peeled
2 green onions, cut in quarters
1/3 cup dry sherry
3 tablespoons soy sauce
1 tablespoon plus 2 teaspoons Oriental sesame oil
2 tablespoons hoisin sauce
2 tablespoons Chinese plum sauce
1/2 teaspoon Chinese chili sauce

To marinate: Remove fat and any cartilage from chicken and cut into 1-inch pieces; place in a heavy plastic zipper bag. Place ginger and garlic in a food processor with the metal blade. Add remaining ingredients and process until blended. Pour over chicken and marinate in refrigerator for 2 to 6 hours, turning once or twice.

To prepare: Thread 2 pieces of chicken on each skewer. (The skewers can be frozen up to one week. Defrost in the refrigerator and bring to room temperature 30 minutes before baking.)

To bake: Preheat oven to 425 degrees. Line a rimmed baking sheet with heavy foil. Place sesame seeds in a shallow dish. Dip one side of chicken into seeds and place seed side up on foil. Bake for 7 to 8 minutes or until cooked thorugh.

To serve: Place sauce in bowl on platter, arrange skewers spoke-style around it and garnish with watercress or parsley sprigs. Makes about 36 skewers.


Cranberry-Plum Dipping Sauce

2 cloves garlic, peeled
2 slices peeled fresh ginger, each about the size of a quarter
2 tablespoons soy sauce
1 tablespoon cider vinegar
1/2 teaspoon oriental sesame oil
1 can (8 ounces) whole berry cranberry sauce
2 tablespoons Chinese plum sauce
1/4 to 1/2 teaspoon Chinese chili paste, to taste

In a food processor with the metal blade, process garlic and ginger until minced. Add remaining ingredients and process until combined. Remove to a bowl and refrigerate several hours for the flavors to blend. (The sauce may be refrigerated up to 1 month.) Makes 1 cup sauce.

Because the marinade and the sauce for the chicken use many of the same ingredients, it’s convenient to make them at the same time.


Recipe from Marlene Sorosky; Entertaining on the Run

 
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