Bowl Day & Tailgate Wings Recipe

Bowl Day & Tailgate Wings Recipe


Jake's Game and Bowl Day and Tailgate Wings are a fabulous recipe that delivers flavorful wings hot and ready for your party.

This is a quick and easy salute to the great American Buffalo BBQ wing recipe.

Jake's Game Day and Tailgate Wings Ingredients:

  • Chicken Wings about 20-25
  • 2 Tablespoons Jake's Tri-Tip, Steak or Rib Rub, Jake's Southwestern Hickory Dry Rub
  • 8 Tablespoons salted Butter
  • 1 Cup Hot sauce, Frank's is good
  • 1 Teaspoon garlic powder
  • 1 Tablespoon White Wine vinegar
  • Blue Cheese Dressing
  • Celery Sticks
  • Vegetable oil for Frying wings 

Directions for Jake's Bowl Day and Tailgate Wings:

Fill a frying or saute pan with enough oil to cover at least 10-12 wings. Heat the oil on medium high to 375 degrees. Season the wings using either of the dry rub spices. When the oil reaches temperature begin frying the wings in batches of 10 - 12. Fry the wings until crispy golden brown where liquids run clear about 15-20 minutes per batch.

While wings are frying whisk together melted butter, hot sauce, and garlic powder in a large bowl enough to hold all of the wings. When the wings are done, toss them together in the bowl with the hot sauce.

Serve the wings with a side of celery and carrot sticks and blue cheese dressing. We also have on hand some basic sides like sweet sauces including peach and pear barbecue or marinating sauce.  I especially like the Louisiana hot sauce and my friends like the Franks Red Hot.  We listed the Franks above because it tends to have more direct flavor over the Louisiana which is primarily hot sauce.  I find when you just want the flavor of the wing having a mixed hot sauce can change the taste of the wing.  No matter ensure that you've put enough of whichever sauce you choose in a bowl and toss to coat the wings.  One thing that can't be overstated is to ensure the wings are hot or just out of the fryer when you toss them.  The sauces will tend to stick better when they are hotter on the wings.  So, focus on hot wings first then toss with sauce.

Over the years we've had some amazing tailgate parties with hundreds of guests winging in and out as they attend a football, baseball, soccer or other game.  We've kept the grill going long before and long after the game in hopes of creating just a semblance of the relationship we have with out beloved teams.  And at almost every game we've made our special tailgate wings recipe.  The wings were always made in concert with baby back ribs, barbecue chicken thighs, hot dogs and if we took the time the night before a nice slab of brisket that was slow grilled and roasted for the better part of 10 hours.  But no matter how many different options we brought to our tailgates it seems the wings were always the favorite and item that seemed to go first.  

So after years of barbecue and tailgate parties we decided to spend less time on all the options and focus more on the wings and the baby back ribs.  These two selections seemed to drive so much traffic to our tailgate gathering that attendees started bringing their own sauces specifically for the selections.  Some brought lime garlic, others brought lemon pepper, we even had some that brought fancy peach and pear sauces all focused on tossing the wings before we got to the completion process in hopes that we would do them a solid and toss the wings in the sauce as if no one else would know.  Secret was that enjoyed just about all the sauces that they brought along to the event.  We did have one particular vegan something or other sauce that we told them "Never" to bring again, I mean vegan at a wing part...who does that?  

One of our friends told us about how he makes wings especially for those who don't have all the sauces.  But if they have some simple things like mustard and our Tri-Tip, Steak and Rib Rub they can experience some great wings.  He marinates the wings in the mustard and lets them sit for about 2 hours then he lightly seasons the wings in the Tri-Tip, Steak and Rib Rub letting them rest for about 30 minutes.  He then follows with frying the wings until they are done and crispy on the tips.  He always seem to have some Louisiana hot sauce sitting in his cupboards so he spins that in a metal bowl throws the wings in and tosses them until they have a nice red coating of the hot sauce.  He loves it and the guests he has over loves it as well. We tried his recipe and the results were excellent we did have to minimize the number of wings cause not everyone wants something hot in their mouths especially at  tailgate party.  

We did find that a lot of the partiers enjoyed the sweeter wing sets.  But we found a really big hit was the production of a hot and sour or sweet and spicy wing.  This seemed to wing over the crowd almost two to one.  We used the spicy version that our friend mentioned above and combined that with the peach sauce from another friend.  We had to set up two different bowls first mixing in the hot sauce followed by a mixing in the of sweet sauce.  The sweet sauce did not adhere as much to the hot sauce which made it perfect for the wings.  We preferred the Louisiana over the Franks Red Hot simply because the flavor of the Red Hots 
although great was little to mixed for the crowd. The crowd seemed to prefer just a straight hot sauce that did not interfere with the sweet sauce and the fry mix of the Tri-Tip and mustard combination.  You gotta give this a try on your next tailgate wings party.  

So, with all that said we thing with all the confusion about tailgates and ball games and the limitations put on tailgate parties we think no matter where you are and with how ever many people you have you can still enjoy some great tailgate wings.  Just follow our recipe above on use the process we've outlined here to make that day special even if it is at home.  


Ask a question about this item
Product 14/152

This product was added to our catalog on Wednesday 20 September, 2017.