Monday Night Football

Wings and Sweet Potato Fries with Curry Dipping Sauce

Wings:

1 cup flour
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp paprika
2 dozen chicken wings
1/2 cup light butter
1/2 cup Frank's hot sauce
1/4 tsp black pepper
1/4 tsp garlic powder
vegetable oil

• In a medium-sized bowl, combine the flour, salt, cayenne pepper, and paprika.
• Wash the chicken and pat dry with paper towels, then toss in the dry mixture to coat (reserve the leftover mixture).
• Refrigerate the coated chicken at least 1 hour.
• Pre-heat vegetable oil to 375^OF (set the burner to high-medium heat).
• Heat the butter, hot sauce, pepper, and garlic powder in a saucepan over low heat, just until butter melts, and keep warm.
• Coat the wings individually in the leftover flour mixture, then deep fry, 12 pieces at a time, in the oil for 13 minutes.
• Drain the chicken on paper towels, then transfer to a Tupperware container.
• Pour half of the hot sauce mixture over the first 12 pieces, then toss to coat.
• Repeat with the second batch of wings.
• The wings can subsequently be frozen and reheated in a 400^OF oven for 10 minutes.
• Serve with ranch or blue cheese dressing.

Curry Dipping Sauce:

2/3 cup mayonnaise
1/3 cup sour cream
2 to 3 tsps curry powder (Penzey’s Hot Curry Powder is great)
1 tsp ground ginger
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp salt

• In a small bowl, combine the mayonnaise and sour cream.
• Whisk in the curry powder, ginger, turmeric, chili powder, paprika, and salt.
• Cover and refrigerate 1 hour to overnight.

Sweet Potato Fries:

3 medium sweet potatoes (about 1½ pounds)
salt and freshly ground black pepper
vegetable oil

• Cut sweet potatoes into strips about ¼ of an inch thick. You can theoretically use a mandolin for this, but sweet potatoes are kind of tough, and you may have better luck just cutting them with a knife. Pat dry with paper towels.
• Heat the vegetable oil over-medium high heat. Blanche the sweet potato strips in batches for about 3-4 minutes, until soft.
• Use a slotted spoon to transfer the sweet potatoes to drain on paper towels.
• Now crank the heat on the vegetable oil to high (If you want to recharge the oil, add Canola oil). Go back through and re-fry each batch of sweet potato strips for about 2-3 minutes to crisp them up.
• Sprinkle with the salt and pepper, and serve warm with the curry dip.

- Josh