Hot Wings with Spicy Cabbage Salad

Janna:  Okay you guys, this is the ultimate football food!  These wings are so good, not too spicy…though I like a little fire!!!  They are also sweet and tangy!  Make sure you have plenty of paper towels on hand, cause it’s gonna get messy!!!  I hope you enjoy this post, it’s one of my favorite things to make and I seem to never make enough!!!

(note:  Sarah’s Spicy Cabbage Salad recipe is at bottom of page)


4 lbs chicken wing sections and drumettes
1 1/2 cups whole wheat flour
1 cup all purpose flour
2 ½ tsp salt
1 tsp paprika
½ tsp cayenne pepper
48 fl oz vegetable oil for frying
Large, deep pot for frying

¾ cup butter, melted
1 cup hot sauce (I use Frank’s Red Hot)
6 Tbs brown sugar
1 ½ tsp paprika
1 tsp salt
2 Tbs balsalmic vinegar
¼ tsp cayenne pepper


Start with thawed chicken, drain excess water or pat with paper towels.  Put both flours, salt, paprika, cayenne pepper in a gallon size zipper bag or large bowl shake or stir to combine.  Add chicken a few at a time and shake to coat until all chicken is coated in flour mixture.

Put vegetable oil in pot and heat oil to about 350* F.  When oil is hot, add coated chicken to oil, being careful not to splatter.  Fry chicken for 6-8 minutes on each side.  Internal temperature should be at least 165*F.

When chicken is cooked, drain on paper towels and set aside.

Now it’s time to make the sauce.  You can make this sauce ahead of time if you want, just make sure its room temperature or slightly warm or the butter in it will harden and it won’t coat the chicken well.

Combine melted butter, hot sauce, brown sugar, paprika, salt, vinegar and cayenne pepper in a large bowl and whisk until smooth.

Toss in chicken a few at a time, turning chicken over and spooning sauce on top to get it thoroughly coated.

Place chicken on a tray or in a bowl, however you decide to serve it.  I served mine with a side of ranch dressing and my friend Sarah’s Spicy Cabbage Salad (pictured at top of page) and she has let me share that recipe with you!  The salad goes perfectly with the wings and is super simple to make.  You can make the salad ahead of time as well, just wait until you’re ready to eat to dress it, otherwise it will get soggy.  Spicy cabbage salad recipe below, enjoy!!!

Spicy Cabbage Salad (by Sarah Goedhart)


Juice of 1 lime
2 dashes Tobasco
1TBSP Siracha sauce
2TBSP Ranch dressing
1/4 cup apple cider vinegar
1/3-1/2 cup Extra Virgin Olive Oil

1/2 head of Cabbage chopped
1 cup halved cherry or grape tomatoes
1/2 cup celery chopped
4 radishes halved and sliced
1 bunch of green onions (green and white parts) chopped

Toss the salad ingredients together.

Mix together the dressing ingredients and then blend with an immersion blender to emulsify.

Toss salad with dressing (I usually use about 1/2-3/4 the amount of dressing, just depends on your taste). Season with salt and pepper to taste. Salad can be made a few hours in advance and refrigerated. Best served as a side to Janna’s amazing hot wings 😉



Soft Pretzels & Beer Cheese

Soft Pretzels

Janna:  I love soft pretzels.   I’m a sucker for the ones at the mall that are served with piping hot spicy “cheese!”  So when Joanie and I were discussing great Super Bowl food, naturally I thought of soft pretzels.  They are fairly easy to make, and go great with cheese or assorted mustards for dipping.  Plus you can make them the day before you need them.  In this case I am pairing pretzels with beer cheese!


  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 package active dry yeast (2 ½ tsp)
  • 4 ⅓ to 4 ½ cups all purpose flour
  • 2 ounces butter, melted
  • Vegetable oil, for pan
  • Large pot of water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt or coarse kosher salt


Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for a few minutes or until the mixture begins to get bubbly.  Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth, approximately 4 minutes.

Oil a large bowl with vegetable oil, put dough into oiled bowl and turn once, coating with oil.  Cover with plastic wrap and sit in a warm place for approximately 45 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F.  Line two cookie sheets or large shallow pans, spray lightly with cooking spray or lightly coat with vegetable oil.  Set aside.

Bring the water and the baking soda to a rolling boil in an 8 quart sauce pan.

In the meantime, turn the dough out onto an oiled work surface (I spray my clean counter top with cooking spray) and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other until each end is back where it started and press onto the bottom of the U to form the shape of a pretzel. Place onto the cookie sheet pan.

Place the pretzels into the boiling water, 1 by 1, for about 30 seconds each. Remove them from the water using a large flat spatula.

Return to the sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.

Bake until dark golden brown in color, approximately 11 to 13 minutes. Cool on a cooling rack for about 7 minutes before serving.  These are easily reheated in the oven or toaster oven for a few minutes.  I don’t recommend reheating them in the microwave because they will get soggy.  Below you will find the recipe for beer cheese.  Enjoy!!

Beer Cheese

So, I did a little research on beer cheese and discovered that it originated in Kentucky in the 1940’s.  It’s been a Kentucky staple ever since!  I’ve put my own spin on this beer cheese, adding cream cheese for a creamier texture.  Also, please note that this works best using a cheaper beer and it works best when beer is at room temperature and flat.  Mine was cold so I put it in a microwave safe cup and microwaved it till room temp and then stirred it a lot to flatten it.  I used Pabst in mine, you can use whatever you like!

(Note: picture shows a mini food processor, it ended up being too small so
I used a bowl with emursion blender instead).


½ Lb sharp cheddar cheese (grated)
4 oz cream cheese (softened)
1-2 small garlic cloves (minced)
2 tsp Frank’s Red Hot Sauce (or any hot sauce)
¼ tsp worcestershire sauce
½ tsp cayenne pepper (add more to taste if you like it spicier)
½ tsp dry mustard
8 oz flat beer (room temperature)

Start by combining the cheddar and cream cheese in a large bowl.  use emulsifier, food processor or hand mixer to blend together until creamy 20-30 seconds.  Add all ingredients except beer and combine.  when well blended, slowly add beer and mix.  Add more hot sauce and cayenne pepper if you like it spicier.  Refrigerate for about an hour.  To heat, you can either microwave for about 20 seconds at a time until hot, or on low heat on stove top being careful not to scorch.