It’s a Wing Thing

Nothing goes together better than chicken wings and football! Celebrate the playoffs all month long with some great recipes that celebrate the hometown favorite- Chicken Wing!

Fried Wings

Heat your oil to 350°. Drop in your wings and cook, occasionally rotating for 10-15 minutes.

Baked Wings

Heat your oven to 350°. Line your wings on a cookie cooling rack and set on top of a pan. You want air to circulate around your wings without making a mess in the oven. Cook for 25-30 minutes, flipping once.

Air Fried Wings

Set air fryer to 360° and cook for 12 minutes. Flip and cook for another 12 minutes. Increase heat to 390° and cook for a final 6 minutes to make them crispy!

Wings 101

Learn more about how to cook the perfect chicken wing with Chef Andy! Sign up for our FREE virtual class where we will review three ways to cook your wings, wing sauce tips, and proper tossing technique!

January 27 | 6:30PM | via Zoom

PB&J Wing Sauce

2.5 T LOCAL Lewiston Concord Blackberry Jam
(may substitute concord grape or raspberry jam)
2 T smooth peanut butter
1 ½ T red wine vinegar
½ T tamari
½ tsp sriracha
¼ tsp toasted sesame oil
1/8 tsp crushed red pepper
1 T toasted sesame seeds

In a large bowl, whisk together all ingredients, except the toasted sesame seeds, and set sauce aside. Bake or fry a dozen wings, then toss with sauce to coat and sprinkle with sesame seeds.

Curry Chicken Wing Rub

1 tsp turmeric
1 tsp cumin seed
1 tsp chili powder
1 tsp granulated garlic
1 tsp salt
½ tsp ground coriander
½ tsp sugar
½ tsp cinnamon
½ tsp ground ginger
½ tsp paprika
½ tsp onion powder
¼ tsp ground cloves
¼ tsp ground cardamom

Recipe makes about 4 T of rub. Mix 2 T curry rub with 1 T olive oil and toss a dozen wings to coat. Marinate at least 30 mins, but up to overnight. Pre heat oven to 350 degrees. Spread chicken wings evenly on a baking sheet and bake for 30 minutes or until internal temperature reaches 170 degrees. Use left over rub to season beef, pork, shrimp, or veggies!

Lexi’s Buffalo Chicken Wing Soup

1 cups carrot, diced
1 cups onion, diced
1 cups celery, diced
1/2 T garlic, minced
4 T butter
1/2 cup flour
5 cups water
1 3/4 T Better Than Bouillon Chicken Base
1 cup cooked chicken breast, diced
3/4 cup Frank’s Hot Sauce
1 cup heavy cream
1/2 cup bleu cheese
1 cup shredded cheddar cheese
1 tsp kosher salt
black pepper, to taste

Saute the vegetables in butter. Stir in flour and cook for 3 minutes to make a roux. Add the water and chicken base, stir well to incorporate. Bring to a boil, reduce temperature to a simmer, and cook for 15 minutes, stirring often. Add in hot sauce and heavy cream. Bring to a
simmer. Add chicken, cheddar, and salt and pepper. Stir
until cheese is melted.

Buffalo Cauliflower Dip

1 head cauliflower, cut and steamed
1 cup cashews
1 (15oz) can chickpeas, drained and rinsed
1/2 cup Frank’s Hot Sauce
3/4 cup water
1/2 T lemon juice
2 T nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder

Soak cashews in a bowl of warm water for at least 30 minutes or overnight, drain. Preheat oven to 375°F. Spray an 8”x8” baking dish with cooking spray. Combine all ingredients in a food processor, process until the mixture is smooth and creamy. Transfer dip to baking dish. Cover with foil
and bake for 20 minutes.

Buffalo Chicken Wing Dip

1 lb softened cream cheese
1 lb sour cream
4 cups chicken, cooked & shredded
1 cup Frank’s Hot Sauce
1/3 T granulated garlic
1/3 T onion powder
1 1/3 cup shredded cheddar cheese

Preheat oven to 350°F. In a mixing bowl, combine cream cheese, sour cream, hot sauce, granulated garlic and onion powder with an electric mixer. Fold in the shredded chicken. Transfer to baking dish and top with shredded cheddar. Bake in the oven for 15-20 minutes or until cheese is melted and edges are bubbling.