Big Game Buffalo Wings - Eddie's Recipe Swap #5

More than half the fun of Sunday’s big game party can be winning with the most delicious, absolutely super, big game appetizers!

If you host or bring a dish to one of these annual pigskin soirees, you have undoubtedly mastered your appetizer over the years! Here is your chance to share that recipe masterpiece with the rest of us.

What we are looking for are easy and delicious appetizer recipes that have worked for you.

Recipe Swap #1: See the recipe for Eddie’s Lettuce Cup Chicken

Recipe Swap #2: See the recipe for the Spicy Cheddar Cheese Football

Recipe Swap #3: See the recipe for the Super Bacon and Cheese Meatball Sliders

Recipe Swap #4: See recipe for Super Seven-layer Taco Dip

You can leave your recipe in the comments section below. Please include all important recipe information, along with the story behind the recipe, if you would like. You should also include your name and town.

Day five in Eddie’s Big Game Recipe Swap: It wouldn't be much of a football party without some good, old fashioned buffalo wings. Here's a great recipe, courtesy of Tony in Somers Point, to make your own Big Game Buffalo Wings. Let us know how everyone likes them!

Ingredients

White Barbecue Dipping Sauce

1 c. Greek yogurt
1/4 c. apple cider vinegar
Zest and juice of 1 lemon
1 tbsp. chipotle sauce
2 tbsp. molasses
1 tsp. salt

Chicken Wings

2 tbsp.chili powder
2 tbsp. smoked paprika
1 tsp. cayenne
1 tbsp. ground cumin
3 tbsp. Chinese 5 spice powder
1 tsp. salt
1 jalapeño finely chopped, with seeds
1/4 c. extra-virgin olive oil
1/4 c. Tabasco Original Red Sauce, plus ¼ cup
24 chicken wings
1 bunch scallions, thinly sliced

Directions

In a medium bowl, combine all the ingredients for the barbecue sauce. Cover until ready to use or keep cold in the refrigerator.
In a small bowl, combine the dry ingredients and the chopped jalapeño and set aside.
Meanwhile, in a large bowl, combine oil and ¼ cup Tabasco Sauce, then add in the wings and toss to coat evenly. Sprinkle liberally with the spice mixture and toss to distribute spices. Put everything in a plastic zipper bag, seal, and refrigerate for at least 4 hours, up to 24 hours.
Grill wings over medium-high heat until the meat is no longer pink near the bone, about 18 minutes. Make sure to turn them every few minutes to get an even, dark char. Remove the cooked wings from the grill and toss them in a clean bowl with remaining Tabasco Sauce and the scallions until evenly coated.
Serve the wings with the white barbecue dipping sauce.

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