With the big game right around the corner, foodie football fans are looking to the culinary pros to put a gourmet twist on their classic NFL menu favorites.
Top Chef Masters winner, Chef Floyd Cardoz, has transformed the tried-and-true classic Tabasco Buffalo wing recipe into three distinctive versions, perfect for game day parties. Keep your eyes peeled here for all three versions!
Chef Floyd’s re-imagined Buffalo wing recipe will be served at the annual, celebrity-studded Maxim magazine Super Bowl party in Indianapolis, where football fans, pro-athletes and celebrities alike will feast on Chef Floyd’s wings.
Top Chef Masters winner Floyd Cardoz is the Executive Chef of North End Grill, the latest restaurant from Danny Meyer’s Union Square Hospitality Group, opening at the end January 2012. Floyd was formerly the Executive Chef of Tabla, the pioneering New Indian restaurant overlooking NYC’s Madison Square Park.
- 8 teaspoons Tabasco brand Buffalo Style Hot Sauce
- ¼ cup ketchup
- ¼ cup mayonnaise
- 1 teaspoon horseradish
- 1 teaspoon Worcestershire sauce
- 2 teaspoons sugar
- Vegetable oil or canola oil
- 2 dozen chicken wings
- ¼ cup Wondra flour or rice flour
- Combine Tabasco brand Buffalo Style Hot Sauce, ketchup, mayonnaise, horseradish, Worcestershire sauce and sugar in a food processor and process until smooth.
- Preheat vegetable oil in fryer to 350º F.
- Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin.
- Toss chicken wings in a bowl with flour.
- Fry wings for 10 minutes or until golden and crispy.
- Remove from fryer; drain and transfer to a bowl.
- Toss wings with desired amount of Creamy Buffalo sauce.
- Makes 24 chicken wings.