Game Day Wings, Two Ways - March 2015

Ingredients-

Buffalo sauce:

• 2 tablespoons unsalted butter, melted
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• ½ cup hot pepper sauce (such as Frank's)

Teriyaki Sauce:

• 1 cup low-sodium soy sauce
• ¼ cup hoisin sauce
• ¼ cup ketchup
• 3 tablespoons rice wine vinegar
• ¼ cup brown sugar
• 1 fresh, hot red chile, halved
• 5 garlic cloves, halved
• 2 inch piece fresh ginger, smashed with the side of a large knife

Wings:

• 7 pounds chicken wings - drumettes and flats separated
• 3 tablespoons vegetable oil
• 2 tablespoons kosher salt
• 1 tsp freshly ground black pepper

Preparation-

For Buffalo Sauce:

• Combine first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.
  

For Teriyaki Sauce:

• Combine all ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour sauce in a large bowl and keep warm.
  

For Wings:

• Place all ingredients in a large bowl, toss to coat & let marinade in fridge for an hour. Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Divide wings between prepared racks and spread out in a single layer.
• Bake wings until cooked through and skin is crispy, about an hour.
• Toss half of wings in buffalo sauce and the other half in teriyaki sauce. Serve onto platter. Garnish with your favorite blue cheese dressing with celery and carrot sticks.

Tried and true by the Platinum Crew. Enjoy!

-Bianca