Hey guys, today we're going to be taking a look at some big game snacks.
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More on that later, for now, let's get down to basics.
(Intro music)
Alright folks, first, lets address chicken wings, So delicious but so messy.
That's why we're going to try our hand at making chicken wing lollipops.
Which is a simple enough process. Let's start with the drumette.
We're going to cut off the bottom of the drumette. Then using a small knife like a paring knife,
We're going to scrape the meat and skin down to the other end of the drumette.
Then, trim of any excess skin or sinew and push the meat down with your hands.
All delicious imagery, I know. (laugh)
And there you have it, with just a few seconds of extra effort.
A much easier to eat chicken wing.
Next up we have the wingettes, which are just a little bit more challenging,
because we have to remove the bones altogether.
we're going to start by cutting off the joint where the bones meat
and then sliding the meat down both the bones, trying to isolate and separate the smaller bone.
pulling it away from the rest of the wingette once you're able, and snipping between the two bones to
remove it entirely. then we just gotta push the meat down the larger bone and rinse and repeat with
the rest of our wings, just remember that your fellow sports fans will thank you for your consideration
then making buffalo sauce is easy. 2 parts Frank's Red Hot to
1 part melted unsalted butter. Whisk together and taste for tastiness, and there you go.
next up , in a large pot over medium-high heat, we're bringing 1 quart of vegetable or peanut oil
to 375 degrees Fahrenheit and dropping our wings inside.
Once everybody's in the hot tub and the bubbles are turned on high,
we're going to agitate every few minutes or so for ten minutes
until the wings are cooked through and the skin is browned and crisp.
We are then draining those on a wire rack for about five minutes, just to get all the excess oil off
before we toss with our sauce.
in an as large as possible of a bowl they go, all with a healthy glug of our buffalo sauce
toss to combine- this is one of the essential parts of wing making, make sure you used
enough sauce. There is no such thing as too much sauce
toss again, and plate up. And there you have it, buffalo wings purpose built for the big game.
They can be eaten with one hand, so you can keep your other hand free for cheering
or jeering or whipping your teammate with a sweaty towel.
Jokes aside, these things are amazing. You can eat 'em in one bite if you wanna be real monster about it.
But now it's time for some real carnage. Candied bacon.
Or how i learned to stop worrying and love the cholesterol.
first we are lining a sheet pan with some aluminum foil.
topping with a wire rack lightly coated with nonstick spray
shingling our bacon on top it. we want to use nice and thick cut bacon and not let any slices overlap.
we're then going to give everybody a brush down with maple syrup and a good hearty sprinkling
of light brown sugar
we are then plunking into a 350 degree Fahrenheit oven for about ten minutes before removing
and flipping each slice.
we want to make sure our boys get a nice even, allover tan.
so, after flipping, we are going to brush them down again once more with maple syrup and sprinkle 'em down
once more with brown sugar.
If you really are worried about the calories, you can always serve this with a nice, light arugula salad
with shaved fennel as a sick, sick joke.
Anyway, we are returning these to the oven for another ten minutes and flipping every five minutes,
until we have nice, reddish mahogany, flexible but crispy bacon.
We're going to let these cool completely for at least 30 minutes,
which is going to allow our slabs of bacon to stiffen and reward us with some true pork candy.
make two strips of bacon per person, and see if this stuff survives past the first quarter.
I'm not even sure mine is going to make it to the end of this shot.
This stuff is pure evil and I love it.
Ok, so we've covered savory, we've covered savory-sweet, now onto just sweet.
Take in the form of bite-sized churros, which starts with something that's pretty much choux pastry.
In a small saucepan, we're combining 1 cup of water, 1/2 a stick of butter, 3 tablespoons dark brown sugar
and a pinch of salt. we're bringing that to a boil, taking it off the heat, and adding 1 cup of all-purpose flour.
Mixing vigorously until a stiff ball of dough forms.
then, to this dough we are adding 2 medium beaten eggs.
Mixing slowly at first and then vigorously again, until a smooth and pasty batter forms.
That we are going to load into a pastry bag fitted with a large, decorative star shaped tip.
Let's just do a pointless test squeeze on our hand here. Perfect.
Then, into some oil measuring about 375 degrees Fahrenheit we are snipping small pieces of the dough into the oil,
letting fry for about 2 minutes, and flipping constantly until deep golden brown.
We are then extracting immediately onto some paper towels to drain and tossing in some cinnamon sugar,
that we are making from a little cinnamon and a whole lotta sugar.
Maybe about a tablespoon of cinnamon to a cup of sugar.
gently and quickly toss to combine, and plate up with a sauce of your choice. I'm going with caramel.
These churros are so good that no mere walls or locking doors can protect them from all the
snack-seeking marauders on the streets.
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