These Big Game inspired chicken wing and clam chowder recipes are sure to score points. Try both, the Dirty Bird Chicken Wings and New England Clam Chowder, together for your next football game day meal!
Seasoning for Dirty Bird Chicken Wings Ingredients
1 tablespoon ancho chile powder
1 ½ tablespoons onion powder
1 tablespoon thyme, dried
1 ½ tablespoons garlic powder
1 tablespoon black pepper
½ teaspoon cinnamon
1 tablespoon all-spice
1 tablespoon smoked paprika
½ teaspoon nutmeg
Seasoning for Dirty Bird Chicken Wings Instructions
Combine all ingredients in a bowl until uniformly mixed. Reserve.
Blood Orange Gastrique for Dirty Bird Chicken Wings Ingredients
1 each Falconer’s Flight® hops pellet
1 cup sugar
½ cup blood orange juice
½ cup chicken stock
Blood Orange Gastrique for Dirty Bird Chicken Wings Instructions
In saucepan, add all ingredients. Allow to simmer approximately 10 minutes or until the sugar dissolves. Remove the hops pellet. Reserve.
Falconer’s Flight Dirty Bird Chicken Wings Ingredients
1 pound chicken wings
1 cup Dirty Bird Seasoning
Falconer’s Flight Dirty Bird Chicken Wings Instructions
In a bowl, combine Dirty Bird Seasoning and chicken wings until the wings are uniformly coated.
Place seasoned chicken wings on the EGG and cook for approximately 20 , or until an internal temperature of 165°F is achieved. Turn wings to ensure even cooking.
Toss cooked chicken wings in the Blood Orange Gastrique and serve hot.
Smoked New England Clam Chowder Ingredients
1 cup clams, chopped
3 cups clam juice
2 tablespoons butter
9 pieces Tater Tots
3 pieces bacon
1 cup celery, diced small
3 cups heavy cream
1 cup pearl onions
Tabasco to taste
2 tablespoons all-purpose flour
1 bay leaf
1 teaspoon thyme, chopped
Salt to taste
Pepper to taste
Smoked New England Clam Chowder Instructions
Cut bacon into thirds. Wrap around each individual Tater Tot. Place on a perforated baking sheet and bake for 20 minutes or until bacon is crispy. Next preheat Big Green Egg cast iron skillet on your EGG.
Once hot add butter, then saute onions and celery until tender and slightly translucent. Coat cooked vegetables with all-purpose flour then deglaze with clam juice.
Next add clams, heavy cream, Tabasco, bay leaf, thyme, salt, and pepper. Allow to simmer for 30 minutes.
Add bacon wrapped tater tots just before serving. Serve Hot.
Recipe and photo from Big Green Egg.