By using similar ingredients with a change-up in technique, you can make two types of chicken wings. These wings are baked not fried so they will keep the toned and trim athletes in your group happy. Also, with a few veggies alongside, everyone can find something appealing with this snack. Make sure to pack some wet wipes to clean those hands off.
Double Threat Chicken Wings
Prep and Cook Time: 1 hour
Makes about 40 wings
Ingredients:READ MORE: Teachers Union Takes Legal Action Over Sac City Unified's 'Refusal' To Address Make-Up Days Related To Strike
Universal for both
- 4 pounds bone-in chicken wings
- 1 cup course ground prepared mustard
- 0.75 cups extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.25 teaspoons ground cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 4 tablespoons brown sugar
- 2 cups seasoned Panko breadcrumbs
- Ranch dressing
- Blue cheese dressing
- Carrot sticks
- Celery sticks
Directions:READ MORE: Athletics Snap Out Of Offensive Funk To Beat Twins 5-2
Heat the oven to 375 degrees Fahrenheit and line a baking sheet with aluminum foil. Next, cut the wings with kitchen shears into the drum and the wing portion. Place half of the wings in one bowl, and the other half in another.
In a medium bowl, stir mustard, olive oil and spices together. Pour half of the mixture in one of the wing bowls and coat well. This bowl is your breadcrumb wings. Pour breadcrumbs onto a flat pie plate. Roll each wing in the crumbs to coat well. Then place them on a baking sheet.
Add the chile wing spices to the remaining mustard mixture. Stir well. Coat the wings from the other bowl. These are your chili wings. Once coated, place them on the baking sheet with the other wings.
Bake the wings for about 45 minutes until browned. Serve with ranch dressing, blue cheese dressing, carrots and celery.
Check out our All Things Wings article on Tailgate.com where you can also find more scrumptious game day recipes!MORE NEWS: La Stella Homers As Giants Beat Rockies Again, 10-7
Kimberly Lord Stewart is a food author and journalist for CBS Denver local, Organic Food Reporter for Examiner.com, and the Food, Wine and Spirits editor for Denver Life magazine. Her book, “Eating Between the Lines” tells readers about the truth and myths of food labeling. Stewart is the recipient of two Association of Food Journalist awards for food news reporting and the Jessie Neal Business Journalism award. Her work can be found at Examiner.com.