It’s that time of year again folks! You know what I’m talking about….
Super Bowl Sunday!!!
Now, before you think that I’m gonna start rambling off highlights of the current season and player stats, let me say it right off the bat. I’m not some rabid football fan that paints my naked body in the colors of my team (NY Giants) and freezes my ass off in the stands every Sunday. Actually I’m more of hockey girl, to be honest. To be even more honest, I don’t follow football much at all. Hell, until I checked the NFL website just a few seconds ago, I didn’t even know who was playing this year.
Now, don’t get me wrong, I do like to watch football sometimes with the hubby. And I LOVE Super Bowl! I mean, what’s not to love? For one day a year, I get to be Super Fan Wife and scream my head off and bond over a sporting event with my hubby while pretending to know what the hell the players are doing.
Oh the excitement!
The half-time show!
Of course I’d be into Super Bowl Sunday! I get to spend some quality screaming time with the hubs and get to rustle up some yummy party food to boot! Everybody wins!
Now anyone who knows my husband knows that he is a chicken wing fanatic. So much so that when we started dating, I took it upon myself to create the tastiest wings he’d ever eaten. (You know, “the way to a man’s heart” and all…) And I have to say, I think I’ve succeeded. I have several sauces that I’ve concocted over the years that gets him salivating at the word “wings”. But my original sauce, which I call The Sweet-Hot-a nice blend of a classic hot wing, with a touch of sweetness to balance it out-is his all time favorite. It’s really yummy but really messy.
So when I started thinking about food for the preview party we threw to launch the web series last summer I immediately thought about wings. I mean, wings and parties kinda go hand in hand. But what about the mess? And what to do with those pesky bones? Not to mention having to scoop out some bleu cheese dressing and find room on your plate for it. I was on the checkout line at Wal-Mart obsessing about this (me, obsess about food??? Never…) when it hit me! What if I could get the entire flavor profile of the chicken wing eating experience in a compact, mess free package with nothing to throw away?
And so, my Deconstructed Hot Wings were born.
And hopefully, this recipe will come to the rescue of many Super Bowl Parties this year…
“Why?”, you may wonder…
Well, it appears that there is a chicken wing shortage in the USA.
I kid you not.
A friend of mine sent me a link and I have to say, it made me giggle a little. I mean, a shortage of the flu vaccine, now that’s news. But a chicken wing shortage seems just too ridiculous to be true.
And yet it is.
With the Super Bowl fast approaching, chicken wing demand has skyrocketed, leaving many wing-loving football fans worried if they’ll have their favorite snack on the big day.
Well, have no fear, The Domestic Badass is here!
Not only will you love the taste of this recipe, you’ll really love that it’s cheaper to make and easier to eat than traditional hot wings.
My Deconstructed Hot Wings use boneless, skinless chicken thighs, seared off and tossed with my sweet-hot wing sauce and bleu cheese dressing then stuffed into bite sized pieces of celery. Two bites of delicious hot wingy goodness and nothing to toss. If you want to be fancy, you can even sprinkle some minced chives on top, but if you have a wing lover in your house like mine, I doubt you’ll get the chance to dress ’em up before they’re gone…
Deconstructed Hot Wings
The Badass says, “ Hot wings are yummy party food, but really messy. So what’s a fashionable gal to do? Stare at those wings while your stomach grumbles or ruin that hot new outfit? Neither! My deconstructed hot wings give you all the kick and flavor with none of the mess!”
Here’s what you need:
1 pound boneless, skinless chicken thighs
about 6-8 stalks of celery, cut into 2 inch pieces
¾ cup chunky bleu cheese dressing
About 2-3 TBS of minced chives (optional for garnish)
For the Sauce:
¼ cup Tabasco (if you have another hot sauce you prefer, you can use it)
1 ½ TBS rice wine vinegar
2 TBS melted butter
2 TBS light brown sugar, firmly packed
the juice of one medium lemon
You’ll also need:
A sauté pan
A baking dish
A medium bowl
An oven, set to 350 degrees.
Here’s what you do:
Combine all of the sauce ingredients in a small saucepan and heat on medium for 3-4 minutes or until mixture just starts to simmer. Remove from heat and set aside.
Season chicken thighs with salt and pepper. Heat a few tablespoons of veggie oil in a sauté pan on high heat and sear the chicken for 1-2 minutes on each side. Remove chicken and place in the baking dish. Brush the chicken with about 1/3 of the sauce and bake, uncovered at 350 degrees for 10-15 minutes, or until juices run clear when chicken is pierced with a fork. When chicken is done, remove from baking dish and let cool for 15 minutes. When chicken is cooled, dice and place in a medium sized bowl. Add the rest of the sauce and mix thoroughly. Add the bleu cheese dressing and mix to combine.
Fill the bite sized pieces with the chicken mixture and top with chopped chives if you like.
Enjoy (mess free!)
DBA Tip alert!!
If you want to get down and dirty, you can always use the sauce recipe for the real deal. Fry the wings first in a deep fryer for 6-7 minutes, remove and coat with the sauce. Broil, with chicken on the lowest shelf setting , for about 2 minutes or until sauce is bubbly and slightly browned. Napkins are suggested.
Pretty easy, huh? Take that, “Great Wing Shortage of 2013”! Now, if this recipe takes off like gangbusters prompting “The Great Chicken Thigh Shortage of 2013”, well, you’re on your own-grab the chips and dip and hope for the best.
Enjoy the Big Game!
Have fun and Be Fearless!