Tailgate Saturday: Ole Miss Edition!

So, Tailgate Thursday never happened last week... or the week before. I think maybe I wasn't ready to talk football again after the Florida-Georgia game. The Gator Nation needed some time to pout. ;)

But alas, Thursday has arrived once again, so it's time to get back to some tailgate cookin'.

Today I'm featuring the Ole Miss Rebels, which happens to go perfectly with my rebellious menu!

 

1. 'Sippi Sipper cocktail, 2. Rebel Raspberry Wings, 3. Ole Miss dress from Twelve Saturdays

I was on my own with creating this cocktail as Carla, my resident mixologist over at Haute Cocktail who lives in an area that was highly affected by Hurricane Sandy, was busy trying to get things back in working order. Carla, we are so glad you are ok and wish you all the best as your city recovers from the storm! Raising this 'Sippi Sipper in a toast to rebuilding and community! My cocktails aren't as good as yours, but I tried! :)

 

The Rebel Raspberry Wings on today's menu are a fun, fruity twist on your plain ol' tailgate wings. Who said wings had to be savory? The raspberry jam in the glaze adds a sweet and sassy flavor that will make you want to rebel from your usual wing recipe!

 

But the real showstopper of this tailgate... was the Mississippi Mud Dip that I shared a few weeks ago. I could probably eat an entire dish of this stuff all by myself. Served with pretzels for that salty-sweet combo, this stuff may just replace a pint of ice cream on those movie/pj/junk food nights. SO good.

 

 

 {And gentlemen, if you're trying to attract some ladies to your tailgate, this is the stuff. Like moths to the flame, y'all.}

 

All together, these three recipes make a great tailgate treat... but you definitely don't have to wait until gameday to enjoy them!

 

 

'Sippi Sipper

 

2 oz. citrus vodka

1 oz. blue curacao

1 oz. lemon-lime soda

1 oz. grenadine

 

 

1. In a cocktail shaker filled with ice, combine citrus vodka, blue curacao, and lemon-lime soda and shake to combine.

 

2. In a small glass filled with ice, pour about 1 oz. grenadine. 

 

3. Slowly pour vodka mixture over an overturned spoon over grenadine. {Mixture should stay separate to show layers.}

 

 

 

Rebel Raspberry Wings

Adapted from Driscoll's

 

For Sauce:

 

1 tablespoon olive oil

1/2 cup yellow onion, minced

1 garlic clove, grated or minced

3/4 cup raspberry jam

2 tablespoons brown sugar

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons ketchup

2 teaspoons Dijon mustard

1/2 teaspoon hot sauce

 

 

For Wings:

 

2 pounds chicken wings

1 tablespoon onion powder

1 tablespoon chili powder

2 teaspoons garlic powder

1/2 teaspoon salt

 

1. Preheat oven to 450 degrees and position oven rack to second rung from top. Line a large baking sheet with foil and set aside.

 

2. Arrange wings on baking sheet, and drizzle with about 1 tablespoon olive oil. Toss to coat.  Sprinkle wings with spice mixture on both sides. {You may have some left over.}

 

3. Bake for 20-25 minutes or until fully cooked through.

 

4. Meanwhile, heat 1 tablespoon oil in a saucepan. Add onion and garlic and saute until softened and translucent, about 5 minutes.

 

5. In a small bowl, whisk together jam, brown sugar, cider vinegar, Worcestershire sauce, ketchup, dijon mustard, and hot sauce.

 

6. Add mixture to onions and mix to combine. Simmer on medium heat until bubbling and thickened, about 8-10 minutes.

 

7. Toss desired amount of sauce with baked wings. Serve hot.   

 

 



Honey-Coriander Oven Baked Chicken Wings

Um, yeah. These wings.

Where do I begin with these wings?

I have a funny relationship with chicken wings. Admittedly, they are not my favorite food. But from time to time, I go through periods of craving nothing but wings until I satisfy the urge to eat them. {Especially during football season.}

Normally, that means one evening of college football, greasy buffalo chicken wings, and beer {because you can't have wings without beer}. And truthfully, I can't eat more than 3 or 4 before calling it quits.

That is so not the case with these Honey-Coriander Oven Baked Chicken Wings.

I sort of surprised myself when I ate 6 of them and could have polished off the rest {though I'm glad I didn't because that may have been overkill}. They are that good.

My husband, who has eaten many a chicken wing in his life, claimed that they were the best wings he's ever eaten. We don't mess around with statements like that in this house. No sir, not when we're talking food.

We love these things so much that 1. I didn't take more than these two pictures of them because I was so anxious to dive in. and 2. We made them for dinner after a 4.5 hour drive back up from Key West. {They've got to be pretty simple if you can throw them together even after a long weekend in the Keys.} And I still didn't get any pictures. Gone too fast.

They are sticky, sweet, and subtly spicy. The perfectly baked meat falls off the bone.{I have never "cleaned" a chicken wing down to the bone in my life because it sort of nauseates me, but seriously, these basically clean themselves.} I licked my fingers, which is completely unlike me and sort of a pet peeve. 

In short, these wings are special.

I love that they are thrown in the oven and baked {which has to make them a little bit healthier, right?}, but I am sure they'd be fantastic on the grill as well.

It's a little early to tell, but these may just become The Official Wing of Football Season. We'll see.

Honey-Coriander Oven Baked Chicken Wings
Adapted from The Disney Chick

1 package chicken wings, prepared* {we used organic ones, because.. why not?}
1 tablespoon olive oil

For the Seasoning:
1 teaspoons kosher salt
1 tablespoon ground paprika
1 tablespoon granulated sugar
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Combine all spices in a small bowl. Toss together until mixed well. Store leftovers in a ziplock bag.


For the Honey-Coriander Wing Sauce:
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1/3 cup honey
Juice of half a lime
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground coriander
1/4 teaspoon ground ginger

Whisk together soy sauce and cornstarch in a small cup to make a slurry. Add remainder of ingredients to a small saucepan over medium heat and stir together.

Add soy sauce mixture to saucepan. Mix well.

Cook, stirring often, until bubbling and thickened. Set aside.


For Wings:

Preheat oven to 450 degrees. {Or 500, but things might get a bit smoky... I nearly set off the fire alarm the first time I made these.}

Line a large sheet pan with foil.{You may want to lightly spray with non-stick cooking spray since wings tend to stick.}
Drizzle wings with olive oil and toss to coat. Spread wings out on sheet pan, and sprinkle with about 2 tablespoons of seasoning until all wings are well-seasoned {front & back}.

Bake for about 10 minutes, flip, and continue to bake for about 8-10 minutes until wings are browned and cooked through {internal temp of 165 degrees in meatiest part of wing}.

Remove wings from sheet pan, and place in a large bowl. Pour sauce over wings, and gently toss to coat all wings.

Serve hot... and with lots of napkins!

*Never "prepared" chicken wings? No worries! Visit this great visual tutorial for instructions from Fabulous Foods on how to prep them.