Sriracha Wing Sauce

Super Bowl is right around the corner and chicken wing prices are through the roof. But, you just cannot have a Super Bowl party without chicken wings....you just can't! One tip, never buy frozen chicken wings.  Because most likely they are on the older end in regards to fresh chicken wings, that were then thrown in a freezer before they expired. The flavor profile is completely different between fresh and frozen. I tend to buy the whole fresh chicken wing, as they are usually cheaper than pre-cut ones. The more times something is processed (in this instance, cut into individual joints) the higher the price. Or you could always just cook whole chicken wings...they just tend to be tougher to eat in my opinion. Here is a great video demonstrating how to cut a whole chicken wing -->

Of course there are a billion wing sauce recipes out there and there are a billion excellent ones, this just happens to be the way I do it and my favorite wing sauce. There is something about Sriracha... it's a slow heat, meaning it doesn't bite you right off the bat. Then I also add in some brown sugar so you get a sweet taste that blends right into this spicy, smokey sriracha flavor. Then we come to how you actually cook the chicken wings, everybody has their own preference. But, me, I prefer to have mine grilled...I like a little bit of char on my chicken wing. If you are looking to try a new wing sauce, be sure to give this a try, you will not be disappointed!

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Sriracha Wing Sauce

Prep time: 5m | Cook time: 10min | Total time: 15min | Yield: 1 1/4 cups

Ingredients

2/3 cup Sriracha
1/2 cup cold unsalted butter
1.5 Tbsp white vinegar
1/4 tsp worcestershire sauce
1/4 tsp cayenne pepper
1/8 tsp garlic powder
2 Tbsp dark brown sugar

Cooking Directions

1. Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and brown sugar in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat. Process the sauce with an immersion blender or blender to fully emulsify the sauce. Season with salt if need be.
2. Use the sauce immediately or store in a container in the refrigerator.

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Always remember to cook your chicken to a proper temperature of 165F. To make sure you are cooking and holding all of your food correctly, be sure to get yourself a Thermapen MK4. These are the best thermometers on the market and I use mine pretty much every time I cook. This is one kitchen gadget that will not waste space!

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Other game day wing sauces...

Mozzarella-Stuffed Sausage and Peppers Burger

Well it's that time of year again, week 16 of the National Football League has come and gone, now we are down to two more weeks of regular season grid-iron action before playoffs start. Then also right around the corner is the NCAA Football bowl games. All of this sports action is going to start cuing the tailgating traditions and Superbowl parties. 

Instead of sticking with the traditional beef burgers (there is nothing wrong with that of course), I wanted to go outside the box a little bit. I decided to go with a Mozzarella-stuffed sausage burger topped with balsamic vinegar peppers, marinara, and ricotta. This outta certainly spice things up a bit! So fire up the grill (or skillet) and give these burgers a try. They will certainly be a hit!

GO STEELERS!!

Mozzarella-Stuffed Sausage and Peppers Burger

Ingredients

• 1.5 Lbs Ground pork
• 1/2 Tbsp Ground black pepper
• 1/2 Tbsp Kosher salt
• 1/2 Tbsp Onion powder
• 1 Tbsp Minced garlic
• 1/2 tsp Fennel seed, lightly toasted and ground
• 1/2 Tbsp Dried basil
• 1/8 tsp Dried oregano
• 1 tsp Sweet paprika
• 1/2 tsp Cayenne pepper
• 1 Tbsp Gourmet Garden Parsley
• 1.5 Tbsp Balsamic Vinegar
• As needed Mozzarella, shredded
• 4 Large bell peppers
• 2 Tbsp Olive oil
• 2 Tbsps Balsamic vinegar
• 4 Hamburger rolls
• 1/2 cup Ricotta cheese
• 1/2 cup Homemade or store-bought marinara

Cooking Directions

1. Combine pork, 1/2 tablespoon ground pepper, salt, onion powder, garlic, fennel, basil, oregano, paprika, cayenne pepper, crushed red pepper, parsley, and vinegar in a large bowl. Combine using hands and kneading to evenly distribute spices. Place in a resealable bag or container and refrigerate for at least 12 hours.
2. Remove Italian sausage from the refrigerator. Divide into 4 equal portion, then using a burger stuffer stuff with mozzarella (about 1/4 cup each). Alternately you can form patties, making a well in the center, fill with cheese, then top with more sausage. Set aside on a large plate.
3. Seed bell peppers and then julienne. Heat a large nonstick skillet to medium-high heat and add 1 Tbsp. olive oil. Add sliced peppers and cook until lightly browned and caramelized, about 10 minutes. Add 1 Tbsp. balsamic vinegar and salt and pepper, to taste. Keep warm until ready to serve.
4. Heat grill or skillet over medium-high heat and cook sausage burgers until well charred on first side, 5-8 minutes. Flip and continue cooking until cooked through and cheese on the interior is melted, another 5-7 minutes. Transfer to large plate.
5. Toast rolls until crusty. Remove from grill. Place sausage burgers on bottom buns. Slather with ricotta, top with red sauce, and peppers, close burgers, and serve immediately.

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