Super Bowl Recipes: St. Louis Style Blazed Wings and Greenway Gameday Nachos

Super Bowl Recipes: St. Louis Style Blazed Wings and Greenway Gameday Nachos

Super Bowl Sunday is one of those unofficial national holidays that is almost universally celebrated at bars and parties, like Mardi Gras with less breast and more wings. But with social distancing and increased measures for community safety Greenway wanted to encourage patients to tailgate responsibly and support the Mahomies from home.

So while you soak your curtains in Lysol to prepare for your very small, socially distanced, and responsible gathering before the game on Sunday, let’s meal prep for a tasty trip to tummy town.

Full disclosure, my family is from the eastern side of Missouri. I have learned over the years that the way I bar-b-cue is not the preferred Kansas City way. 

With that in mind I will not besmirch Chiefs fans with my idea of how ribs should be cooked for a Super Bowl party, but – no disrespect intended, I am gonna talk about wings.

Wings should be two things to be good. They should be heavily sauced, think your Uncle Dale at Christmas, and they should be hot, think Uncle Dale’s inexplicable string of companions at Christmas.

They should also be crispy, but I don’t have a good joke about that one.

Below is the recipe for the best wings this side of Andy Reid’s mustache, along with a tip on how to use your infused oil to give them a little extra boost, and some Gameday Nachos done the Greenway way. Prepare your body for the warm embrace of queso! 

 

St. Louis Style Blazed Wings

Servings: 20 wings

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

  • 1 cup HOT CHARLIE’S ORIGINAL HOT SAUCE
  • 4 tablespoons ketchup
  • 1 cup cornstarch
  • ½ cup Red Hot Riplets (crushed)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 pounds (20) chicken wings, rinsed and patted dry
  • Extra-virgin coconut oil for frying
  • 2 tablespoons infused–coconut oil plus 6 tablespoons extra-virgin coconut oil

Preparation:

  1. Place Red Hot Riplets in a food processor and grind
  2. In a medium bowl combine ketchup and Hot Charlie’s, and set aside.
  3. In a shallow dish mix the cornstarch, Red Hot Riplets, paprika, and garlic powder. 
  4. Toss the wings in mixture to coat.
  5. Heat a large skillet on stovetop for 1 minute on high. Add enough extra-virgin coconut oil to fry, about 2 inches from the bottom of the pan. Fry the wings until golden brown. Remove with slotted spoon and drain.
  6. Preheat oven to 350ºF.
  7. Place the fried wings on a lightly greased baking sheet. Drizzle wings with canna–coconut oil mixture, roughly 1 to 1 ½  teaspoon per wing. Bake for 7 minutes.
  8. In a clean skillet, heat the sauce on medium until syrupy, about 5 minutes.
  9. Remove wings and toss with the sauce until evenly coated. 
  10. Serve with carrot sticks and celery cuts.
  11. I highly recommend adding any leftover Riplets dust to your Blue Cheese Dressing.

 

   

Greenway Gameday Nachos

Servings: 12

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

Nachos and Beans

  • 1 bag restaurant style tortilla chips
  • 4 chicken thighs grilled and sliced into strips
  • 1 large tomato diced
  • ½ cup sliced jalapenos
  • 16 oz Black beans
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon Tajin Clasico

Greenway Queso (recipe below)

  • ½ stick infused butter
  • 3 tablespoons flour (white or whole wheat)
  • 1 cup whole milk
  • ½ cup sharp cheddar cheese
  • ½ cup Asadero cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon onion powder
  • ¼ cup diced jalapenos

Black Beans 

Preparation:

  1. Mix ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon Tajin Clasico in sauce pan with black beans. 
  2. Cook over medium heat for 15 minutes. 
  3. Drain and set aside

Greenway Queso

Ingredients:

  • ½ stick infused butter
  • 3 tablespoons flour (white or whole wheat)
  • 1 cup whole milk
  • ½ cup sharp cheddar cheese
  • ½ cup Asadero cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon onion powder
  • ¼ cup diced jalapenos

Preparation 

  1. Melt the canna-butter in a medium saucepan on low heat.
  2. Add flour, 1 tablespoon at a time, and mix to create a paste. 
  3. Slowly pour in milk and stir with a silicone spatula. 
  4. Continue to stir, folding in cheese.
  5. Stir until smooth and creamy. 
  6. Season with garlic powder, onion powder, and cumin. 
  7. Add diced jalapenos.
  8. Remove from heat

Nachos: 

  1. Preheat oven to 425ºF
  2. Line a sheet pan with tortilla chips cover with cooked black beans, jalapeños, tomatoes, and sliced grilled chicken. 
  3. Evenly pour queso over chips. 
  4. Bake for 12-15 mins