It's late in the season. Chances are the Cardinals aren't going to the playoffs. So at this point, I think its time to just have fun, enjoy the games and eat some GREAT food!
This week is particularly fun, because we're playing a joke on our friends, the Redskins. Regardless of what side of the political coin you're on, I think it's safe to say that sometimes things and people in Washington DC aren't always what they seem. Hence the Redskins' recipe!
In a large mixing bowl combine the thyme, oregano, garlic powder, onion powder, ground cumin, sugar, salt and pepper. Mix until combined. Pat the wings dry and rub the wings generously with the mixture.
Heat your pellet smoker or grill to 300 degrees and add 1 cup of Mesquite smoke chips. Add the wings and cook for approximately 90 minutes, until internal temperature of the wings reaches 180 degrees.
Remove from the heat and place on a serving dish. Serve with buffalo wing sauce, BBQ sauce, Ranch and Blue Cheese dressing.
Boneless Buffalo “Fings” (Deep Fried Apple Slices with Colored Caramel Sauce)
4 large Fuji or Gala Apples, peeled, cored and sliced into 1” slices
2 cups flour
1 tbsp. sugar
1 tbsp. cinnamon
1 tsp. allspice
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 cups buttermilk
32 oz. vegetable or peanut oil for frying
2 cups caramel apple dip
1/2 cup heavy cream
5-10 drops of yellow and red gel food coloring
2 tbsp. finely chopped fresh mint (optional)
Heat the vegetable oil in a large dutch oven to 325 degrees.
In a large mixing bowl combine the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt. Whisk until combined.
Pour the buttermilk into a large bowl. Pat the apple slices dry with a paper towel and dredge them through the spiced flour. Shake off the excess, then dip them in the buttermilk, then return it to the spiced flour until coated. Place on a large plate until ready to fry. Repeat until all the apple slices are coated.
Place the apple slices in the heated oil 5-6 pieces at a time and fry for 6-8 minutes until golden. Remove from oil with a slotted spoon and place on a plate that's been lined with a paper towel.
In a medium saucepan, combine the caramel apple dip and heavy cream. Whisk until heated and combined. Add the food coloring in even amounts until the desired color is achieved.
Use a pastry or basting brush to generously coat the fried apple slices with the colored caramel sauce. Sprinkle with the chopped fresh mint. Serve immediately.