SUPERBOWL HOT WINGS AND LAYED MEXICAN DIP

A few years ago I discovered the secret to perfect french fries, truly a recipe developed by the French. It involves frying the fries until they start to float but not brown, letting them drain and cool, then quick frying them the second time. This method allows the inside to remain soft and dropping them into really really hot oil the second time and causing them to brown quickly.

I've been trying to find the perfect recipe for fried hot wings. The secret is the same theory as the french fries. Slow frying the first time, then drain and cool. At this point, you can bag and freeze the wings, then remove how many you want, thaw just long enough for the skin to get soft and finish off with the second quick fry.

You'll end up with yummy, juicy wings with an insane bubbled crispy skin. Pick your favorite dip and you're ready for football!

Keep in mind you can use lots of types of marinades, including really really hot ones. Since I don't want my tongue breaking into flames, I prefer one not quite so hot but still has a nip to it. I use Cajun Injector brand Creole Butter.

ZEE'S SUPERBOWL HOT WINGS

The day before the game (or several days before) Clean the wings removing any feathers.
Remove the tip end.
Separate remaining wing into 2 pieces

Inject the chicken wings with your choice of marinade.
Salt lightly, and bag in refrigerator for 3-4 hours.

Heat oil to 250 degrees. Since you're not going to brown the wings at this time, pack as many into the pan as you want. Fry for 20 minutes.
Remove, drain, place on a flat baking pan and place in freezer.

Put frozen wings into a zip lock bag.

Remove the wings and thaw long enough for the skin to soften.

Fry in 400 degree oil until crispy.

Dip in creamy Ranch dressing, buffalo sauce or your favorite dipping sauce.

ZEE'S LAYERED MEXICAN DIP

Ingredients:

1 bunch green onions, chopped
6 medium tomatoes, seeded and chopped
6 cloves garlic, remove middle stem, mince cloves
1 med hot pepper, seeded and finely chopped (Hatch, Poblano, Anaheim)
1 bunch fresh cilantro leaves, roughly chopped
2 large cans sliced black olives, drained and roughly chopped
1 tablespoon lime juice

1 can Refried beans
1 pound good quality ground beef
Shredded Cheddar OR Mexican mix cheese
sour cream

make the morning of the game.

chop and mix in a bowl, then cover and refrigerate until game time. My recipes for a medium hot pepper. I will use a Hatch or Poblano. If you prefer something hotter, be my guest and use a seeded jalapeno or serrano.

1 bunch green onions, chopped
6 medium tomatoes, seeded and chopped
6 cloves garlic, remove middle stem, mince cloves
1 med hot pepper, seeded and finely chopped (Hatch, Poblano, Anaheim)
1 bunch fresh cilantro leaves, roughly chopped
2 large cans sliced black olives, drained and roughly chopped
1 tablespoon lime juice

Right before game time

1 large can Refried Beans, heated

1 pound ground beef, finely crumbled and browned.
To meat add:
salt
pepper
1/4 t. cayenne pepper
1 Tablespoon cumin

Layer into a 9x13 dish in this order:

Refried beans
Meat
Shredded Cheddar OR Mexican mix cheese
sour cream
Top with the homemade pico de gallo
Serve with tortilla chips