Fix me some peanuts and Cracker Jack. Baseball season is here, whether it feels like it or not. Until you can make your way to Safeco Field and take in a game, set the mood at home. And what better way to set the mood than with food? How about beer and buffalo wings while you watch the Mariners take on the Texas Rangers at 7 tonight for the final game in their opening series.
Spice up some peanuts and let classic Cracker Jack inspire your big bowl of popcorn.
Buffalo-style wings
5pounds chicken wings
Freshly ground black pepper to taste
1stick unsalted butter
112-ounce bottle Frank’s Red Hot Original Cayenne Pepper Sauce
2tablespoons white vinegar
10-12 cups canola oil (or other high-heat vegetable oil)
Blue cheese dip and celery sticks, for serving (see note)
Buy large, fresh wings. Freezing causes tiny ice particles to form.
Cutting the wings is important. Using kitchen shears or a chef’s knife, cut off the tip, the pointy part with little meat. Discard or save for making stock. Spread and straighten the wing, which helps create space in the joint, where you cut the wing in two. If you prefer to buy your wings already separated, look for packages marked “party wings” to simplify prep.
Pat the wings dry with a paper towel, then arrange them in a single layer on a baking sheet and allow to sit at room temperature, uncovered, for 1 hour.
Season the wings with pepper.
In small saucepan over low heat, melt the butter. Stir in the hot sauce and vinegar. Set aside.
Preheat the oven to 225 degrees. Line a large plate with a thick layer of paper towels.
If you don’t have a deep fryer, use a very large, deep skillet or a Dutch oven. Fill with oil to a depth of 2 to 3 inches. Heat over medium until the oil reaches 375 degrees.
Add wings without crowding pot (about 10 to 15 at a time) and stir once to keep from sticking together.
Cook for 10 to 12 minutes, or until golden brown. Transfer the cooked wings to the paper towel-lined plate to drain, then transfer them to a large bowl.
Drizzle the wings with some of the sauce and toss to coat evenly. Transfer the coated wings to a clean baking sheet or large baking dish and place in the oven to keep warm.
Return the oil to 375 degrees, then repeat with remaining wings. If the sauce thickens between batches, reheat on stove.
Serve with blue cheese dip and celery sticks.
Makes 40 to 45 wings.
Chili lime roasted peanuts
2tablespoons peanut oil
2tablespoons lime juice
1/2teaspoon chili powder
1teaspoon cumin
1tablespoon sugar
2tablespoons kosher salt, divided
4cups roasted shelled peanuts (not salted)
Preheat oven to 450 degrees.
In a large bowl, combine the oil, lime juice, chili powder, cumin, sugar and 1 tablespoon salt. Add the peanuts and toss well to coat.
Use a slotted spoon to transfer the peanut to a rimmed baking sheet, arranging them in a single layer. Roast, stirring once, for about 8 minutes.
Remove the baking sheet from the oven and sprinkle the peanuts with the remaining tablespoon of salt. Let cool to room temperature before serving.
Makes 8 servings.
Caramel peanut popcorn
3-4 quarts popped corn (see note)
2cups roasted, salted, shelled peanuts
1stick butter
1/2cup brown sugar
1/2cup light corn syrup
2tablespoons molasses
Line a baking sheet with parchment paper. Lightly coat a wooden or other large spoon with cooking spray.
In a large bowl, combine the popcorn and peanuts. Set aside.
In a medium saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup and molasses. Bring to a boil and cook, without stirring, until the mixture reads 300 degrees on a candy thermometer.
Pour the syrup over the popcorn and peanuts, using the prepared spoon to toss the mixture until evenly coated. Transfer the mixture to the prepared baking sheet in an even layer.
Let the popcorn cool, then break into small chunks.
Makes 6 servings.
Note: The more popcorn you use, the thinner the caramel coating. For more candy coating and larger chunks, use 3 quarts. For a more even mixture, use 4 quarts.
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