Super Bowl Buffalo Wings and Garlic Beer Battered Mushrooms

With Super Bowl coming up this weekend, I thought why not post some recipes in keeping with that theme.  I know people are always scrambling to come up with ideas at the last minute when they are entertaining.

This year with the cost of chicken wings on the rise, it might pay to make them yourself, literally.  Wings are very easy to make and pretty inexpensive.  I actually use the frozen, precleaned and separated wings because I find them easier to deal with and just as tasty in this recipe, I have tried it with fresh also.    This recipe calls for 1/4 cup of hot sauce which is a mild medium heat, you can adjust more or less depending on your taste.

Then while you still have your oil hot and your beer in your hand, why not try some beer battered mushrooms with creamy garlic dipping sauce.  You can actually use this beer batter on anything, chicken, fish, other veggies--you name it .  This recipe is inspired by the best fried mushrooms I have ever put in my mouth.  We had them in Dingle, Ireland at a steak house and this is my attempt at recreating them.  By the way, not to go off on a separate tangent right now, but Dingle is one of the most beautiful, relaxing and most delicious places I have ever had the pleasure of visiting.  But that story is for another time. Back to the food.  Just make sure that you make the sauce for the mushrooms ahead of time so that you are not making it after the mushrooms are done frying.  The mushrooms must be served right away, or the moisture in them will make the crisp outside get soggy.  Enjoy, and may your team win!

Buffalo Chicken Wings

 4 to 5 lbs of chicken wings (either frozen bag or fresh and trimmed and separated)
1 stick butter
1/4 cup give or take according to taste of Texas Pete hot sauce, not wing sauce
salt and pepper to taste ( I like kosher salt and freshly ground black pepper--use what you like)
oil for frying, such as peanut, canola, or vegetable
large pot for frying or deep fryer
cookie sheet
heat proof slotted spoon or spider to get hot chicken out of oil
frying/candy thermometer comes in handy

If using frozen wings defrost either in fridge overnight or by placing in a large bowl of cold water in kitchen sink for 30 minutes.  In the mean time heat about 2 to 3 inches of oil in your pot on medium high to high heat depending on your stove until it reaches about 390 degrees (temp will drop when wings are added).  Make sure the oil does not come even close to being half way up your pot, or it will definitely overflow when it bubbles up.  Extremely important so that you prevent yourself from starting a grease fire.  If using fresh wings, just make sure to separate drummets from wings and snip off tips.  Layer several layers of paper towels on a cookie sheet and spread wings out on paper towels, then dry off the tops with more paper towel.  Once wings are thoroughly dry (very important, so your oil does not splatter when you add them) generously salt and pepper wings on each side, since some of this will come off in the frying process.  Once oil has reached temp carefully add in about 8 to 10 wings at a time, depending on the size of your pot.   Do not overcrowd or the temperature will drop too much and wings will take forever to cook and will not get crisp.  Try to keep oil temp between 370 and 380.  You may want to get 2 pots going (especially if doubling recipe), or you could be there for a while.  Meanwhile in a small saucepan melt butter and hot sauce together, swirling as they melt together, set aside once combined.  When wings are browned and crisp, takes approx 10 minutes, remove and drain on paper towels.  Place drained wings in a large bowl while you fry the rest of the wings up.  Once they are all cooked and drained, pour sauce over wings and toss to coat in bowl.  Voila!  Serve with blue cheese or ranch dressing, carrot sticks and celery!

Beer Battered Mushrooms with Garlic Sauce


1 large container of button mushrooms (the smaller the mushrooms the better), cleaned and dried completely
1/2 of a beer (whatever you are drinking, and if you do not drink, sub the same amount of club soda...taste will be slightly different)
3/4 cup flour all purpose or I prefer unbleached
1/2 tsp season salt
1/4 tsp black pepper
pinch of salt
1/8 tsp cayenne
1/2 tsp garlic

Large pot
heat proof slotted spoon or spider for removing mushrooms from oil

Make sauce first, it is a must--sooo good! (recipe follows).  Heat oil to approximately 370.  Mix together all salts, spices and flour in a large bowl.  Whisk in beer until combined thoroughly.  Bubbles in batter will settle, this is normal.  Coat mushrooms in batter in batches and and carefully add to hot oil.  Fry for 2 to 3 minutes or until mushrooms are golden brown.  Serve immediately, as they get soggy after sitting for too long.

Garlic Dipping Sauce

2 cloves garlic
1 tablespoon lemon juice
3/4 tsp salt
1/8 tsp pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp sugar

Crush garlic in either a mortar and pestle or on a cutting board by mincing and then sprinkling with the salt and mashing with the back of a large knife.  In a medium bowl add all ingredients including garlic and stir.  Set aside and make mushrooms.