With the Super Bowl right around the corner, home cooks everywhere are sharpening their focus on delectable game-day fare. After all, that’s one of the best perks of watching the big game at home — creating an MVP-worthy spread of tailgating grub made just the way you like it.
This means, of course, that wings are likely on the menu; and while you could stick to those traditional flavors — especially the buttery, spicy bliss of expertly crafted Buffalo sauce — why not take a page out of the most successful NFL team’s offensive playbooks and get creative?
For those who are up for a twist on that classic preparation, the following tips and recipes from the Ritz-Carlton Reynolds Lake Oconee resort in Georgia and Gentle Creek Country Club just north of Dallas inject classic spicy wings with unexpected flavors. Dare we say it, these wings are game-changers.
Truffle Buffalo
The savory, earthy quality of white and black truffles likely isn’t the first thing you would think pairs well with a classic Buffalo wing, but you’d be surprised at how effective and successful the combination can be. “The flavors complement each other so well,” says Chef Justine Alexander, who’s responsible for the menu at Gaby’s By the Lake, a casual restaurant at the Ritz-Carlton Reynolds Lake Oconee that serves truffle Buffalo wings. As she describes it, their combination of flavors is equal parts “comfort and sophistication.”
When making this sauce (recipe below), it’s important to wait until the concoction cools before mixing in the truffle oil. “It’s the most important step,” Chef Alexander says. “It ensures you can taste the truffle flavor once you coat the wings in the sauce.”
As for the wings, themselves, don’t skimp on the salt and pepper when you season them, and make sure you cook them in a manner that allows the skin to really crisp up. “Freshly seasoned and crispy wings are your friend,” she says. “They make all the difference, especially with this sauce.”
Gaby’s By the Lake’s Truffle Buffalo Sauce
Courtesy of Chef Justine Alexander
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Ingredients:
2.25 cups Sriracha Sauce
2 cups ketchup
2.33 cups brown sugar
1.33 cups truffle oil
Half yellow onion, chopped
6 whole jalapenos, roasted
0.25 cup Worcestershire sauce
Salt as needed
Preparation:
Roast jalapenos in the oven at 480 degrees F for 15 minutes, then remove and let cool.
In a large sauté pan, sweat the onions, then add the brown sugar and salt and cook until the sugar melts.
Remove the pan from the heat and let cool.
Once the onions and jalapenos have cooled, combine all ingredients (except the truffle oil) in a blender or food processor and blend until smooth.
Transfer the sauce to a large bowl. When it’s cool, mix in the truffle oil. Then transfer to an airtight jar and store in the refrigerator.
Honey Hot Buffalo
Presently, Chef Alexander’s truffle creation is the one Buffalo wings twist on the menu, but she’s also experimented with a hot honey variation, which relies on a locally-sourced honey that’s infused with Scotch bonnet and habanero peppers. “It’s a different type of hot,” she says of the resulting wing sauce. “It’s sweet, with a slow heat at the end.”
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The foundation of the sauce is Frank’s Red Hot Buffalo Sauce — just make sure you’re using the Buffalo sauce and not Frank’s Original Cayenne Pepper Sauce. Although, if you’re looking for more heat, Alexander says that you can start by increasing the amount of Frank’s Buffalo Sauce or adding a dash of cayenne pepper. “That will add a different layer of heat.”
In the end, the resort’s chef says that you should be seeking a “good balance of sweet and hot, with a slight hint of spicy.” No less important is how much sauce you end up using to coat the wings. Simply put, you want them dripping. “The more sauce,” she says, “the better.”
Gaby’s By the Lake’s Honey Hot Buffalo Sauce
Courtesy of Chef Justine Alexander
Ingredients:
3 cups hot honey (Savannah Bee Company, recommended)
4 cups Frank’s Red Hot Buffalo Sauce
2 tbsp. Paprika
Preparation:
In a large bowl, combine all ingredients and mix until well-incorporated.
Transfer to an airtight container and store in the refrigerator.
Harissa Buffalo
You might think that a golf club set in the metroplex region of the Lone Star State would venture into Tex-Mex territory or classic Texan barbecue flavors for a twist on Buffalo wings. But Chef Stephen Rego at Gentle Creek Country Club took a far greater culinary journey. He looked to the Mediterranean and created a captivating take that utilizes the bold and vibrant flavors of harissa, a red chili-based sauce from North Africa.
“I love the idea of giving guests unique twists on familiar dishes,” he says, “and incorporating harissa into a Buffalo sauce seemed like the perfect way to elevate a classic with something fresh and exciting.” In particular, Rego points to harissa’s richness, which he believes “adds depth and brings balance to the type of heat you typically associate with classic Buffalo sauce.”
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While his sauce recipe doesn’t call for an element of fat the way classic Buffalo sauce utilizes butter, he explains that the oil in harissa combined with the chili sauce creates a smooth and cohesive consistency, especially once those ingredients are emulsified in a blender or food processor. “The sauce,” he says, “still has the ability to cling to the wings just like Buffalo sauce does.”
In another fun twist, Chef Rego likes to add a sprinkling of “everything spice” to the wings once they’re sauced. “Texture plays a significant role in creating a satisfying bite,” he says, “and this adds a delightful crunch.”
When it comes to actually cooking the wings, Rego acknowledges that using an air fryer is an ideal alternative to those who don’t want to fry in oil, although he also likes grilling wings, basting them with the sauce as they cook. “It adds a layer of depth and flavor that takes the dish to the next level,” he says.
