Game day is here, and I'm still cooking. If I get behind, and I probably will, I'll heat up the "make-ahead" appetizers. Aren't they a cook's best friend? We love the smokey taste of grilled wings and drumsticks, along with a not-too-spicy barbecue sauce. They pair perfectly with corn muffins, black-eyed pea dip, pull-apart cheese/onion/bacon bread, and raw veggies/dip.
Super Bowl Wings and Drumsticks
1 large package drumsticks (uncooked)
1 large package chicken wings (uncooked)
olive oil, salt, pepper, paprika
Rinse poultry and pat dry with paper towel. Rub wings and drumsticks with olive oil. Sprinkle poultry with salt, pepper, and paprika. Grill, turning frequently. During last 5 to 10 minutes of grilling, brush drumsticks and wings with homemade barbecue sauce. Remove from grill. When cool, place in large Ziploc bags and refrigerate (1 day). Before serving, heat in the microwave and garnish with chopped parsley.
Barbecue Sauce
3 T. butter
1 cup chopped onion
1/4 c. molasses
1 c. catsup
1 Tbs. light brown sugar
1 1/2 t. Worcestershire sauce
2 Tbs. Dijon mustard
1/4 c. apple cider vinegar
1/4 t. chili powder
1/4 t. black pepper
1/4 t. salt.
Dash of Tabasco (optional)
Parsley, chopped
Melt butter in a skillet. Add chopped onions and sautee until the veggies are translucent, about 10 minutes over a medium flame. Add remaining ingredients and simmer for 15 minutes. Turn off the flame and set aside.
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