Move over Buffalo: These two wings will push you off the heat map
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Just wingin’ it

Try twice the spice this Super Bowl Weekend with these two piquant wing recipes that will give plain old Buffalo a run for its money.
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‘Hot as hell’ wings

From Executive Chef Eric Gburski, Estelle’s Southern Cuisine
1/4 cup yellow mustard
1 cup ketchup
1 each x 12 oz PBR or similar beer
1/4 cup molasses
1 cup pineapple juice
1 tablespoon Cajun spice mix
1/2 cup brown sugar
1 cup onions, diced
1/2 cup cider vinegar
1 cup diced tomatoesSauté onions and chiles.
Deglaze with beer and reduce by half.
Add remaining ingredients. Bring to boil, reduce heat to a slow simmer.
Continue to simmer until volume reduces by roughly ¼.
Remove from heat and puree.
Rub 2-3 pounds of wings with Cajun spice mix and pop on the grill. Toss with sauce. Enjoy! -
Chipotle wings

From Executive Chef Brian Poe, Poe’s Kitchen at the Rattlesnake
For marinade:
1/2 gallon garlic chili paste
1/2 cup ground coriander
1 can chipotle in adobo
1/2 cup chili flakes
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup paprika
1/2 cup chili powder
1 cup cayenne
1 cup cumin powder
1 cup celery saltMix ingredents together until a very thick paste forms.
Rub 10 pounds of wings thoroughly and marinate wings for one day.
Roast the wings in a 500 degree oven for about 15 minutes or until cooked through. Finish off on the grill if weather permits.
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