If it’s Sunday, it must be football…today the Atlanta Falcons take on division rival Tampa Bay Bucaneers in a matchup of two teams trying to become number one in the NFC South.
In honor of these two teams meeting I have prepared a delicious football feast of Dirty Bird wings which we will enjoy with some Loose Cannon IPA. A little bird themed food with a little pirate themed beverage. The wings just finished grilling and are on the verge of being sauced…thought I’d share my recipe (loose term here, I don’t measure things often).
(pardon the photo quality, it was a quick pic w/my iphone prior to digging in)
Dirty Bird Wings
- 2 lbs of wings, separated and tipped
- 1/2 quart apple cider
- 1 quart water
- 1/8 cup kosher salt
- 8 peppercorns
- Olive oil
- Chili powder
- additional salt
- 3 Tablespoons Chipotle Tabasco sauce
- 2 Tablespoons unsalted butter
- 1 Tablespoon of cider vinegar (you can add more vinegar if you want, it will increase the tang factor)
- 2 Tablespoons of honey
- 1 teaspoon of Dijon Mustard
- Salt/Pepper to taste
Combine cider, water, salt and peppercorns in a sauce pan. Bring to a boil and simmer until salt is dissolved. Cool completely. Put wings in a large ziploc bag and pour brine solution over them. Seal and refrigerate at least 8 hours or overnight. turning occasionally.
Rinse wings and pat dry. Place in a large bowl. Drizzle with roughly 1 tablespoon of olive oil and toss. Sprinkle chili powder, cumin, paprika and salt and toss to coat (here’s where my lack of measurements comes in).
Preheat grill to medium high and grill wings turning occasionally. 4-5 minutes a side or until done. Remove from grill and place in a large bowl.
Meanwhile, melt butter and combine remaining sauce ingredients. Bring to a boil then reduce the heat to low and simmer for at least 5 minutes. You can cook this longer to make it thicker.
Pour sauce over wings and toss to coat. Serve with blue cheese and celery sticks.
Sauce recipe adapted from Foodie Mob.
I can’t wait to dig into these in about 20 minutes.