Buffalo Wings – The Ultimate Football Party Food

Buffalo Wings are one of the best things about a football party. They are simple to make and everybody loves them.

The origin of Buffalo Wings is the Anchor Bar in Buffalo, New York and they were first prepared and served in the early ’60s. There are at least five different version of how the recipe came to be, but regardless of whichever one is right, we are eternally grateful.

People prepare Buffalo Wings many different ways. Some use only the section called the drummet, some cut the tip of the thin part of the wing off, but, I leave it totally intact. My reasoning is that the tip gives you something to hold onto while eating it, lol. Just prep the wing any way you want to. The important part of wing making is the procedure anyway.

What is the procedure, you ask? This is so simple, there is no need to even put it in the standard recipe format.

Buffalo Wings

  • Deep fry your wings according to your deep fryer manual instructions.
  • Mix together equal parts of Texas Pete (or Crystal, or whatever is your favorite hot sauce) and melted butter.
  • Cover wings with sauce and toss to make sure the sauce totally covers your wings.

Now, how easy was that? Serve celery sticks and blue cheese dressing on the side and you’re ready to party. During a football game, I will typically make at least four to five batches of wings throughout the game. I don’t like my wings cold or soggy and they are so easy to make, I can whip up a batch in no time.

Deviled Egg Recipe – A Southern Treasure

It’s tailgating time. This is one of our favorite recipes for football parties. These are easy to make and you can make them ahead of time and refrigerate until you need them.You can find a storage container designed specifically for deviled eggs so that you can stack them in one container and not lose the shape. It would be a shame to spend all of that time to pipe them and dust with Paprika and have to stack them with waxed paper in between layers and ruin their visual appeal.

This dish is served in the South with meals, parties, picnics and anything else you can think of. If you are serving them outside, just remember to keep them on ice. I even keep them on a “chiller” platter when serving inside. I use the chiller platter for dips, cheese trays and anything else that will be best kept cool during an event. It has a base that you put in the freezer for a few hours ahead of time and a high domed cover, so you can serve just about anything on it.

Serving Size  : 24

24 Eggs, Boiled and Peeled
1/3  Cup Celery, Finely Minced
8 Dill Pickle Slices, Finely Minced
1/3  Cup Onion, Finely Minced
1 1/3  Cups Mayonnaise
4 Tbsp. Mustard, Yellow
1 Tbsp. Janes Krazy Mixed Up Salt
Salt and Pepper To Taste
Hot Hungarian Paprika

1. Slice eggs in half lengthwise. Remove the yolks and put them in a mixing bowl. Put the eggs on a serving platter.

2. Add the remaining ingredients with the exception of the Paprika to the egg yolks in the mixing bowl and combine until you have a smooth consistency. Adjust seasonings

3. Put the yolk mixture back into the egg halves and chill until time to serve.

4. When it’s time to serve the deviled eggs, sprinkle the paprika lightly over them to add color..


Nutrition (calculated from recipe ingredients)

Calories: 146
Calories From Fat: 95
Total Fat: 10.5g
Cholesterol: 244.5mg
Sodium: 233.1mg
Potassium: 108.8mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 2.1g
Protein: 7.5g

Cooking Tip: Put the egg yolk mixture into a resealable plastic bag and cut
the tip from one side of the bottom to use as a piping tool. This makes stuffing the eggs quick and easy.

Comments: Great to pass around to the crowd while you’re sitting by a campfire.