Recently the Indiana Soybean Alliance and Indiana Corn Marketing Council in partnership with the Indianapolis Colts hosted the Colts Best Recipe of the Year Contest. The winner on the contest was Rico Mendez with his Root Beer Chicken Wings.His recipe along with the other finalist were featured in the Recipe Booklet. You can download your copy at Colts.com/BestTailgate.
Chicken wings are actually white meat just like the chicken breast. All chicken – white and dark –provides filling protein and B vitamins for optimal energy function. Yes, that chicken skin provides moderate fat, but tons of taste!
TIPS TO KEEP YOUR CHICKEN SAFE DURING YOUR TAILGATE
*Cooking chicken (and turkey) to 165 degrees is the only way to kill bacteria.
*Never wash chicken before marinating or cooking. Washing spreads bacteria from splashing.
*Be safe at the grocery store. Place chicken in a plastic bag, use disinfectant wipes on shopping cart and always wash hands and surfaces after touching raw chicken.
ROOT BEER CHICKEN WINGS
submitted by Rico Mendez.
50 chicken wings
1/4 cup olive oil
1/2 Tbs grated ginger
1 Tbs grated orange zest
Juice from 1 orange
1 Tbs salt
1 Tbs ground black pepper
1/2 tsp vanilla extract
ROOT BEER BBQ SAUCE INGREDIENTS
1 cup root beer
1 cup ketchup
3 Tbs worcestershire sauce
3 Tbs brown sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1 tsp ground black pepper
Juice from 1/2 of a lemon
- Preheat your grill for a two zone cooking, having hot coals on one side and nothing on the other.
- Mix the olive oil, grated ginger, orange zest, orange juice, vanilla extract and 1 Tbs of salt and pepper with the wings.
- Let marinate for 30 minutes.
- Place the wings on the hot grate directly over hot coals and sear for about 3 minutes per side.
- Then move to indirect heat, and cook for 20-25 minutes at 450° until the wings have a crispy skin and are a golden brown color.
- In a cast iron skillet, mix all of the root beer BBQ sauce ingredients together, and simmer for 10 minutes.
- Drop the wings inside the skillet and give a good mix to coat each one with the sauce.
- Sear one last time over hot coals to caramelize the sauce, 1-2 minutes per side.
Nutrition facts:330 calories, 21 fat, 6 g saturated fat, 27 g protein, 6 g carbohydrate, 0 g fiber, 155 mg cholesterol, 453 mg sodium
Excellent source of protein, selenium, niacin, B6.
Good source ofzinc, riboflavin, phosphorus.