Sunday, February 2, 2014

Super Bowl Snack Countdown Day 5 - Spicy Orange Marmalade Wings

Are you ready for the big game? I’m almost ready. I just need to finish up these wings before I head out to the party I’m attending. I am really excited about Spicy Orange Marmalade Wings. A couple of years ago on our way to drop our daughter off at college in Montana, we stopped to stay the night at Lake Coeur d’Alene in Idaho. The kids were tired and decided to hang out in the room, but Les and I were restless, so we decided to walk to a pub near the hotel.

We ended up at Capones Pub and Grill (of Diners, Drive-ins, and Dives fame). Les and I sat at the bar, chatted with the bartender and asked for recommendations on what to eat and drink. She set us up with a couple of margaritas and suggested the wings. I chose the special wings – Orange Marmalade Wings. I haven’t been able to get these wings out of my head since I had them, and I knew I wanted to try to recreate them. The only problem is I waited too long, and I can’t remember exactly what they tasted like.

So, I ventured out on my own, and created these tasty Spicy Orange Marmalade Wings. The marmalade adds sweetness and my trifecta of spices adds a nice spicy kick. The three different spices each add a different flavor, and together they add a nice complexity to the orange marmalade.

These Spicy Orange Marmalade wings would be great for your next party, just be sure to serve them with a stack of napkins. They are sticky.

Super Bowl Snacks Countdown Day 1 - Reuben Pig in Blankets
Super Bowl Snacks Countdown Day 2 - Mango Salsa
Super Bowl Snacks Countdown Day 3 - Baked Barbeque Wings
Super Bowl Snacks Countdown Day 2 - Mini Chorizo Corn Muffins

Spicy Orange Marmalade Wings
Printable Recipe
2 ½ pounds chicken party wings
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground black pepper
1 teaspoon olive oil
¼ cup chopped red onion
1 serrano pepper, seeded and chopped
¼ teaspoon red pepper flakes
¼ teaspoon salt
1/8 teaspoon cayenne pepper
1 cup orange marmalade

In a small bowl mix together the kosher salt, garlic powder, paprika and black pepper. Pat the party wings dry with a paper towel. Sprinkle the dry rub all over the wings, rubbing some under the skin as well. Cover the wings and refrigerate for at least 6 hours and up to 24 hours.

Preheat the oven to 425°F. Place the chicken skin side up on a wire rack over a baking sheet. Roast chicken wings until the chicken is completely cooked and the skin is crispy, about 35 to 45 minutes.

Meanwhile, heat the olive oil in a large skillet. Add the red onion and Serrano pepper to the skillet, and cook until the onion and pepper are softened. Mix in the red pepper flakes, salt and cayenne to the onion mixture, and add the orange marmalade. Heat until the marmalade has softened and all the ingredients are combined.

Add the cooked wings to the marmalade mixture and toss to completely coat the wings in the mixture. Place the wings on a platter and pour any remaining marmalade into a small dipping bowl. Serve warm. 

Saturday, February 1, 2014

Super Bowl Snack Countdown Day 4 – Mini Chorizo Corn Muffins

Today I’m sharing Mini Chorizo Corn Muffins for day 4 of my Super Bowl Snack Countdown.  I loved corndogs as a kid, and these corn muffins are an updated version of those corndogs. The chorizo tastes great with the corn muffin mixture.  They are easy to make too.  Serve them with spicy brown mustard for dipping.

Mini Chorizo Corn Muffins
Adapted from Food Network Magazine
3 fully cooked chorizo sausages, Sliced into 24 ½ inch slices
1 tablespoon vegetable oil
½ cup yellow cornmeal
¼ cup all-purpose flour
2 teaspoons sugar
Kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon cayenne pepper (optional)
1 large egg
¾ cup buttermilk
3 scallions, thinly sliced

Preheat the oven to 375°F and coat a 24-cup mini muffin pan with cooking spray. 

Heat the vegetable oil in a large nonstick skillet over medium-high heat.  Add the chorizo and cook, stirring occasionally until lightly browned, about 3 minutes.  Cool on a plate lined with a paper towel.

Meanwhile, combine the cornmeal, flour, sugar ½ teaspoon salt, baking powder, baking soda and cayenne pepper in a large bowl.  In a small bowl, whisk together the egg and buttermilk. Mix the egg mixture into the cornmeal mixture.  Stir in the scallions and mix until smooth.  It should have the consistency of pancake batter.

Pour the batter into the prepared muffin pan filling each cup about halfway.  Place a piece of chorizo in the center of each cup.  Bake until golden and cooked through, about 12 minutes.  Let cool for 5 minutes, then remove from the pan.  Serve warm.


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