A Word From The Other Parsimonious Chef...: Are You Ready For Some Football.. Lollipop Chicken Wings with Mambo Sauce, Potato Skins & Pepperoni Pizza

Lollipop Chicken with Mambo Sauce.

Potato Skins

Pepperoni Pizza

Are you ready for some Football?????? Every year around this time the country is abuzz with expectations for their NFL teams, their NCAA teams, their fantasy teams and just some good ole football. I know that I have been hooked on all of the above since I was a kid, I doubt that it will ever change. For the next three entries to the blog I will do food specific to football, tailgating and America's Real favorite Pastime, so move over baseball, it's football season.

Nothing says football season like hot wings, pizza, steak subs, burgers, nachos and ribs to me, I'll have a recipe for each of them for the next three entries leading up to the big day...

On the menu today: Lollipop Chicken, Potato Skins & Pepperoni Pizza.

Chicken Wing & Mambo Sauce.

As a caterer there have been plenty of my customers that were put off by my answer when they asked if I make chicken wings, meatballs or any of the usual trapping for most gatherings. My response is the same, you auntie or friend can make those items and provide them for your affair for free so why ask me to include them in the traditional way. What I tell them then is I can tweak them and make them worthy of your affair and money. This why I do lollipop chicken wings, it's worth my time and your money and it's a conversation starter at most events. If you prefer crispier meat on your drumstick, then this is definitely the way to go.

For the Chicken we will need the following:

Chicken Wings (3 Lbs)
Oil (Fryer Recommendation)
Deep Fryer
Peach Juice (1 Cup)
Hot Sauce (1/4 Cup)
Brown Sugar (1/2 Cup)
Apple Cider Vinegar (2 Tbs)
Garlic Salt (1 tsp)

Follow the instructions on the video below and once done deep fry until crisp.

Make the Mambo Sauce by adding the peach juice, sugar, hot sauce, vinegar and garlic sauce to a sauce pot and heating until thickened to your desire. You can either toss the chicken in the sauce or drizzle the sauce on each wing as seen below..

Blue Cheese Dressing

Carrots

Celery

For the Potato Skins we will need the following:

Potato Skins

Russet Potatoes (4-8 each makes 8 - 16 portions)
Cheddar Cheese (4-6 oz)
Bacon (3 Strips)
Sour Cream (1/2 cup)
Green Onions (3 stalks)
Salt & Pepper (t t)

To make the potato skins wash them and place them in an oven at 350 degrees for 50 minutes, take out of the oven and allow to cool until you are able to handle. Meanwhile cook the bacon until crisp, then slice along with the green onions. Cut the potatoes in half length wise and carefully scoop the middle out and reserve for later use. Brush the skins with oil and place back in the oven (sliced side up) on HI broil for 3-5 minutes allowing the skin to crispin. Add the "middle" potato with 2 oz of cheese, 1/4 cup of sour cream and salt and pepper to taste. Place the potato mixture in the hole of the potatoes and add the rest of the cheese and bacon and place in the oven at 350 for 5 minutes or until the cheese is melted. Once done add a dollop of sour cream and green onions to serve as shown below.