Tailgating Time: Wings & Wine Pairings
Chicken wings, they’re quite possibly the most versatile item on the tailgating menu. Hot, spicy, sweet, sour, tangy, barbecue… everyone has their favorite flavor.
It’s easier than you think to pair spicy foods with wine. You just need to look for a few things. The wine should be lower in alcohol, lower in tannins and should be very fruity to slightly sweet. You also don’t want to chose a wine with too much oak. Bubbly wines like Prosecco are AWESOME with anything fried, and that includes hot wings! Go team!
Here’s our favorite recipe for Classic Hot Wings and ideas for flavorful variations!
Classic Hot Wings Recipe
- 4 T. all-purpose flour
- 2 t. salt
- 4 lbs. chicken wingettes & drumettes
- 2 1/2 T. red hot sauce (we like Franks’s Red Hot)
- 4 T. unsalted butter, melted
- Celery sticks
- Blue cheese or ranch dressing
Heat oil in a deep fat fryer or deep cast iron pan to 400 degrees. In a bowl, mix flour with salt. Add chicken pieces several at a time. Toss to coat and place on paper towel lined sheet pan. Add chicken to oil; do’t overcrowd. Cook until done; about 15 minutes. Drain on paper towels. Toss in a bowl with melted butter and hot sauce and serve.
Preheat oven to 500 degrees. Line a baking sheet with foil and spray with vegetable oil. In a bowl, mix flour and salt. Add chicken pieces several at a time. Toss to coat. Spread chicken on baking pan and spray with vegetable spray. Roast for 45 minutes, turning once or twice, until brown and crispy. In a bowl, toss chicken with hot sauce and butter to coat and serve.
Preheat grill to medium-high heat. In a bowl, mix flour and salt. Add chicken pieces several at a time. Toss to coat. Add chicken to the grill. Close lid and cook for about 20 minutes, turning wings every few minutes. Skin should be brown and crispy, check that meat is completely cooked through. Remove from grill, toss chicken with hot sauce and butter to coat and serve.
Wing flavor & sauce variations
Modify the recipe above with flavors that fit your fancy all by changing up the ingredients you add to the flour and salt, and the hot sauce and butter mixture.
Flavor: Korean BBQ
To the flour & salt add: Teaspoon each sesame seeds; dried garlic
To the hot sauce & butter add: Substitute sesame oil for butter. One teaspoon each chili garlic sauce, soy sauce; garnish with sliced scallion
Wine Pairing: Middle Sister Glamour Girl Bubbly
To the flour & salt add: Teaspoon each dried garlic, onion, thyme
To the hot sauce & butter add: 1 teaspoon jerk paste; garnish with fresh thyme leaves
Wine Pairing: Middle Sister Surfer Chick Sauvignon Blanc
To the flour & salt add: Teaspoon each cinnamon, cumin, ginger, paprika
To the hot sauce & butter add: 1 teaspoon harissa paste; sprinkle with sesame seeds
Wine Pairing: PromisQous Red
To the flour & salt add: Teaspoon each chipotle chili powder, cumin
To the hot sauce & butter add: 2 teaspoons lime juice; garnish with cilantro and sliced scallion
Wine Pairing: Middle Sister Wild One Malbec