Are you ready for some football? With Superbowl Sunday quickly approaching it’s time to get all your favorite game day recipes together. My go to food for any game is hot wings. Hot wings have endless possibilities of styles flavors that you can come up with. My favorite thing to do is to look in my cabinet and see what herbs and spices I can throw together.
Katie’s favorite item to make is different dipping sauces that compliment well with the wings. I thought she was a little crazy to suggest peach, adobo, and ricotta cheese dip however it was uniquely light and creamy. The adobo gave a great kick without lighting my mouth on fire.
Check out below for the full recipe!
Go 49ners! (one day…)
1 lbs chicken wings
2 cups flour ( Gluten Free use Bob’s Red Mill Gluten Free Flour)
2 tbs paprika
2 tbs garlic
2 tbs onion powder
1 tbs sea salt (not for salt water)
Dipping Sauce Ingredients (Makes 1-2 portions)
2 tbs ricotta cheese
1 tbs plus 1 tsp peach preserve
1 tbs greek yogurt
1 tsp adobo sauce (to taste)
Salt to taste
Preheat oven to 425 F degrees.
Let your party wings sit in salt water to brine for 30 minutes. Use about 1 tbs of salt to enough water to cover chicken in a medium bowl.
Pat dry chicken once brined for at least 30 minutes. Mix together dry ingredients in a bowl and toss wings until completely covered. I tossed each piece one at a time to make sure each one was completely covered. Once floured put in the oven at 425 degrees for 30 minutes.
After baking it is optional to fry the wings for a quick dip to add extra crispiness. It is also optional to toss wings in leftover adobo sauce and Honey. Beware of the adobo sauce as it packs a punch.