Sunday, September 08, 2013

GameDay Recipes: Wings and Dips

Below are a few game day recipes that are always a hit with our bunch. Wings similar to Hooters, Creamy Rotel Dip, Mississippi Sin Dip and Basic Chili/Velveeta Dip.

The Wings recipe I use came from here. I used Franks Buffalo for ours, but if you like a bit of spice try to find the Hot Buffalo (The Franks bottles say “Redhot” but the flavor and intensity is actually listed along the bottom, you’ll have Buffalo or Buffalo Hot). I usually make 60 of these. That seems to be plenty for a group of 8-10 to snack on for several hours.

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  • 3 cups All Purpose Flour
  • 1.5 teaspoons Paprika, Garlic Powder, Cayenne
  • 3 tsp Salt
  • 3/4 tsp black pepper
  • 60 wings (I buy the whole wing and cut them myself, a bit cheaper that way)
  • 1.5 cups butter
  • 1.5 cups Franks Sauce (Buffalo or Buffalo Hot is good)

Mix the Sauce and Butter in a pot on low heat until melted. Keep it blended and melted to use after the wings cook.

Mix Flour, Paprika, Garlic Powder, Cayenne, Salt and Pepper together. Coat your wings once, then refrigerate for an hour (this is the magic step, don’t skip it!). Pull out and coat again in the flour mixture. Cook them in oil, making sure it’s deep enough to cover them completely, 8-10 wings at a time. Medium heat or around 375. 13-15 minutes turning once. Pull out drain for a few seconds then dunk them in the sauce mixture, remove and place on a tray for serving.

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1. Creamy Rotel Dip (Like the classic but better!)

I’m not sure where I found these recipes so if you know the source please send it to me so I can credit them!

  • 1 lb Jimmy Dean Mild Sausage (Cook and drain)
  • 16 oz Cream Cheese
  • 16 oz Velveeta
  • 1 cup Sour Cream
  • 2 cans Mexican Rotel with Tomatoes (drained)

Mix everything together over medium-low heat. Once it’s melted keep it on warm or low. Serve with mini chip bowls, yummy.

2. Mississippi Sin Dip

  • 16 oz Cream Cheese
  • 3 cups Sour Cream
  • 4 cups Shredded Cheddar
  • 2/3 cup Chopped ham
  • 2/3 cup Sliced Green Onion
  • 8 oz Green Chilies (undrained)
  • 4 tbsp Chopped pickled Jalapenos
  • 4 dashes Worchestershire

Mix everything together over medium-low heat. Once it’s melted keep it on warm or low. Serve with mini chip bowls, Drool…Drool.

3. Chili/Velveeta Dip

  • 30 oz Hormel No Bean Chili
  • 2 lbs. Velveeta

Mix everything together over medium-low heat. Once it’s melted keep it on warm or low. Serve with mini nacho chips, Ummm Ummm.

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