CRUDITE DIPS RECIPES

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GAME DAY WINGS RECIPE | KARDEA BROWN | FOOD NETWORK



Game Day Wings Recipe | Kardea Brown | Food Network image

Provided by Kardea Brown

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 21

6 cups neutral oil, plus more if needed, for frying
10 pounds chicken wings, split into flats and drummettes 
2 teaspoons kosher salt 
1 teaspoon freshly cracked black pepper 
Crudite, for serving 
Ranch dressing, for serving 
1 cup (2 sticks) unsalted butter, melted
1/2 cup honey 
2 tablespoons lemon juice plus lemon wedges, for serving, optional
2 tablespoons lemon pepper seasoning 
2 tablespoons chopped fresh parsley, plus more for serving, optional
1/2 cup hot pepper hot sauce, such as Frank's
4 tablespoons unsalted butter 
1 teaspoon Worcestershire sauce 
1 teaspoon cracked black pepper 
1 teaspoon fine kosher salt 
1/2 teaspoon garlic powder 
4 tablespoons butter, melted
1/2 cup grated Parmesan cheese 
2 teaspoons garlic powder 
Half of a 1-ounce envelope dried ranch seasoning 

Steps:

  • For the wings: Heat the oil in a large (5- to 6-quart) deep heavy pot until a deep-fry thermometer registers 380 degrees F.
  • Sprinkle the wings with the salt and pepper. Just before the oil reaches 380 degrees, pat dry 6 or 7 wings, carefully lower them into the oil and fry, stirring occasionally, until cooked through, golden and crisp, 8 to 10 minutes depending on the size of the wings. With a slotted spoon, transfer the wings to paper towels to drain. Continuing to work in batches of 6 or 7, pat dry and fry the remaining wings in the same manner, returning the oil to 380 degrees F and replenishing some of the oil if needed between batches.
  • For the honey-lemon pepper sauce: Combine the butter, honey, lemon juice, lemon pepper seasoning and parsley in a large bowl. Add a third of the wings and toss to coat. Garnish with lemon wedges and chopped parsley if desired.
  • For the Buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce, pepper, salt and garlic powder in another large bowl. Add a third of the wings and toss to coat.
  • For the garlic-Parmesan-ranch topping: Put the butter in a large bowl. Combine the Parmesan, garlic powder and ranch seasoning in a separate large bowl. Toss the remaining wings in the butter first, then in the Parmesan mix.
  • Serve with crudite and ranch dressing on the side.

GAME DAY WINGS RECIPE | KARDEA BROWN - FOOD NETWORK



Game Day Wings Recipe | Kardea Brown - Food Network image

Provided by Kardea Brown

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 21

6 cups neutral oil, plus more if needed, for frying
10 pounds chicken wings, split into flats and drummettes 
2 teaspoons kosher salt 
1 teaspoon freshly cracked black pepper 
Crudite, for serving 
Ranch dressing, for serving 
1 cup (2 sticks) unsalted butter, melted
1/2 cup honey 
2 tablespoons lemon juice plus lemon wedges, for serving, optional
2 tablespoons lemon pepper seasoning 
2 tablespoons chopped fresh parsley, plus more for serving, optional
1/2 cup hot pepper hot sauce, such as Frank's
4 tablespoons unsalted butter 
1 teaspoon Worcestershire sauce 
1 teaspoon cracked black pepper 
1 teaspoon fine kosher salt 
1/2 teaspoon garlic powder 
4 tablespoons butter, melted
1/2 cup grated Parmesan cheese 
2 teaspoons garlic powder 
Half of a 1-ounce envelope dried ranch seasoning 

Steps:

  • For the wings: Heat the oil in a large (5- to 6-quart) deep heavy pot until a deep-fry thermometer registers 380 degrees F.
  • Sprinkle the wings with the salt and pepper. Just before the oil reaches 380 degrees, pat dry 6 or 7 wings, carefully lower them into the oil and fry, stirring occasionally, until cooked through, golden and crisp, 8 to 10 minutes depending on the size of the wings. With a slotted spoon, transfer the wings to paper towels to drain. Continuing to work in batches of 6 or 7, pat dry and fry the remaining wings in the same manner, returning the oil to 380 degrees F and replenishing some of the oil if needed between batches.
  • For the honey-lemon pepper sauce: Combine the butter, honey, lemon juice, lemon pepper seasoning and parsley in a large bowl. Add a third of the wings and toss to coat. Garnish with lemon wedges and chopped parsley if desired.
  • For the Buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce, pepper, salt and garlic powder in another large bowl. Add a third of the wings and toss to coat.
  • For the garlic-Parmesan-ranch topping: Put the butter in a large bowl. Combine the Parmesan, garlic powder and ranch seasoning in a separate large bowl. Toss the remaining wings in the butter first, then in the Parmesan mix.
  • Serve with crudite and ranch dressing on the side.

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