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Super Bowl Wingfest and Potato Salad

Buffalo Sauce:
23 oz Frank's Red Hot
1 stick Butter
2t Garlic Powder
1t Black Pepper
1t salt
1T Chili Powder
1t Cayenne Pepper
1 1/2 t Red Pepper Flakes

Melt butter, add Franks, add seasonings and let simmer 1 hour. Add wings, toss and serve.

Hot BBQ Sauce:

18 oz Sweet Baby Rays
3/4 c Buffalo Sauce

Simmer together for 30 minutes. Add wings, toss and serve.

Parmesan Garlic Wings:

1 stick Butter
4T Garlic (pre-minced)
1/2 c Grated Parmesan Cheese
1/2t Parsley flakes

Melt butter, add garlic and saute until lightly golden (about 5 min on medium heat), add wings, cover with Parmesan cheese. Toss and sprinkle with parsley flakes and serve.


Wings:
Preheat oven to 400 degrees
1/2 c Olive Oil (for about 100 wings after cut)
2t Garlic Powder
1t Black Pepper
1t Salt

Cut wings to separate flat from drummette. Rinse and drain. Coat with olive oil and seasonings. Roast on sprayed baking sheet for 25 minutes.

Potato Salad:

8 medium sized Red Potatoes (cut, boil, drain and refrigerate to cool down)
5 slices Bacon (cut and cooked separately, drain)
1 medium Onion, diced
3 stalk Celery, chopped
1T Garlic (minced)
1 1/2 c Mayo
2T Dijon Mustard
1/2 c Sour Cream
1/2 t Black Pepper
1/2 t Salt
1/4 t Paprika (sprinkle on top)

In a large bowl, combine all ingredients. Stir until all ingredients combined. Refrigerate for 30 min to 1 hr.




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