The Best Super Bowl Wings

It has been said that the Super Bowl is the most watched event of the year, with viewers totaling in the billions, and no Super Bowl party would be complete without the ubiquitous Buffalo Wing. A perfectly designed appetizer that can deliver any number of flavor combinations. Sure, I for one love the classic style, with its perfect blend of creamy butter, spicy pepper, and salty vinegar, but there are so many more styles that warrant an appearance at your Super Sunday soirée. This post shows three of my all time favorites.

The first recipe is for my Bangkok Bang Bang Wings. A spicy Thai influenced peanut satay style. Marinated in lemon grass, ginger and coconut milk, these wings will delight your global senses.

The second recipe is for a two stage smoked then fried BBQ wing. For this I break out my smoking gun and give the wings a quick cold smoke. This really gives the wings that “BBQ” essence.

Finally, for the third I break out a twist on the traditional wing. I like to put the dipping sauce right into the wing by finishing these off with a dusting of your favorite ranch dressing mix.

You will notice that these recipes call for whole wings that have been frenched. To do this I simply cut the whole wing in half, removed the knuckle on the end of the drum stick portion, and then scrape the meat down the bone leaving a nice and neat handle for dipping, kind of like a little meat lollipop.


Bangkok Bang Bang Wings
6 whole chicken wings split & frenched
1 cup coconut milk
1 Tbsp chili garlic sauce
1 tsp Thai red curry paste
1/4 cup chopped lemon grass
1 tsp fresh grated ginger
1 Tbsp soy sauce

Flour Mix:
1 cup all purpose flour
1/4 cup corn starch

Satay Sauce:
2 cups coconut milk
1/4 cup peanut butter
1/4 cup minced onion
1 tsp fresh grated ginger
1 tsp fresh minced garlic
1 tsp red Thai curry paste
1 Tbsp chili garlic sauce
2 tsp fish sauce
1 Tbsp brown sugar
1 Tbsp Sriracha
1 Tbsp sweet Thai chili sauce
Juice from 1 lime
Salt to taste


The Method:

Combine marinade ingredients in a medium mixing bowl and mix well. A tip for the lemongrass is to smash it with the back of a chef knife to break up the stalk and release some of it’s natural juices. By doing this you can be sure to get the most flavor out of the lemongrass. Place wings in a ziplock bag with marinade. Seal and shake lightly to ensure marinade and wings are properly incorporated. Place in the refrigerator for 4 hours or overnight.

Satay Sauce:
In a large sauce pan add sesame oil and heat on high until oil shimmers. Add onion and cook until slightly translucent. Add garlic, ginger, chili garlic sauce and Thai curry paste. Sauté for about a minute; add coconut milk, fish sauce, and peanut butter. Reduce heat to medium low and bring sauce to a simmer for 20 minutes. Finish by adding Sriracha and brown sugar. Season with salt if needed. If you want a nice mild sauce you can omit the Sriracha.

Frying: (use this method for all wing recipes)
Heat frying oil to 350 degrees. Toss wings in flour mix and tap together on side of the bowl to remove excess flour. Place in oil, do not over crowd the oil, and fry in batches to avoid wings sticking together. Once wings float, remove from oil and place on a paper towel lined plate to drain. Place wings in a large mixing bowl with about a cup of sauce and then toss to coat. The wings should be 165 degrees internally when temped. Remove from oil and place on paper towel lined plate to drain.

Finish:                                                                                                                                                           Toss wings in a large mixing bowl with about a cup of the satay sauce. Garnish with chopped cilantro and chopped peanuts.

smokeSecond City Smoke BBQ Wings:

6 whole chicken wings split & frenched
1 cup water
4 Tbsp brown sugar
4 Tbsp kosher salt

Flour Mix:
1 cup all purpose flour
1 tsp granulated garlic
1 tsp onion powder
1/4 tsp black pepper
1/2 tsp paprika

1 cup of your favorite BBQ sauce-(I recommend Blues Hog)
1/4 cup sliced green onion

The Method:

Place sugar, salt and water in a small sauce pot and bring to a simmer.  Remove from heat and let cool completely.  Place wings and brine in a ziplock bag and place in refrigerator for 1 hour. Remove wings from brine and rinse under water, pat dry with a paper towel.  Place back into refrigerator uncovered until ready to fry. This develops a pellicle, otherwise known as the tacky surface that makes the smoke take to the wings much better.

Cold Smoke:
Using a handheld smoker, place wings on a cutting board and then place a bowl over the wings. Place hose under bowl, turn gun on and light. Use a fruit wood such as Apple or cherry. Hickory also could be used, but I wouldn’t use mesquite as it has a harsh bite to the smoke flavor. Remove the hose and let stand for 10 minutes. Repeat this process once more.

Fry & Finish:
Deep fry using the method from the Satay Wings recipe above. Toss in a large mixing bowl with about a cup of warm sauce and garnish with sliced green onions.

Ranch Dusted Hot Wings:
6 whole chicken wings split & frenched
1 packet dry ranch dressing mix
1 cup of flour mix (see BBQ Wings recipe)

1 stick of butter
1/2 cup hot sauce (Frank’s Red Hot)
1 tsp all purpose flour


The Sauce:
Melt butter in a small sauce pan on medium heat. Mix in flour and cook for 30 seconds then fold in hot sauce and stir. Sauce should thicken slightly.

Fry & Finish:
Deep fry using the method from the Satay Wings recipe above.  Toss wings in a large mixing bowl with about a cup of sauce, and then sprinkle ranch powder over wings. Serve with traditional accompaniments of celery sticks.


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