Evy’s Cajun Kitchen
Superbowl 50 is upon us. It’s time for the best football game of the season, not to mention family, good friends and good food. For me and my family, we like to eat a meal early in the day after church, then for the game, we love to just much on snacks.
This year we aren’t picky about who wins, but I’m going to be pulling for the Denver Broncos. I hope your team wins!
Slow Baked Chicken Wings
5 pounds chicken drummettes/wing pieces
1/2 cup low sodium soy sauce
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup sweet French dressing
5 cloves peeled garlic (I use minced garlic)
1/2 teaspoon ground ginger
1/4 teaspoon dried pepper flakes or chipotle pepper
Pour thawed chicken wings into large greased baking pan. Bake at 400 for about an hour, turning once.
Transfer wings to another pan lined with foil.
Blend all sauce ingredients together in blender and pour over wings in final pan. Bake slowly at 250 for about 1-1/2 hour, basting every 30 minutes or so. At this point, they are done – just keep basting to keep moist.
They can be kept warm in a crackpot on the low setting.
***Other sauces are good with these wings too. I have used BBQ sauce and honey mustard sauce.
1/2 pound lump crab meat
1- 8 ounce package cream cheese
1/2 cup mayo
1/4 cup grated parmesan cheese
3 Tablespoons minced green onions
2 large garlic cloves, minced
2 teaspoons Worcestershire Sauce
2 Tablespoons fresh lemon juice
1/s teaspoon Old Bay Seasoning
Salt & pepper to taste
Combine all ingredients in casserole dish and gently stir until thoroughly mixed.
Bake 35-40 minutes until slightly golden on top. Serve warm with crackers or chips.