So, Tailgate Thursday never happened last week... or the week before. I think maybe I wasn't ready to talk football again after the Florida-Georgia game. The Gator Nation needed some time to pout. 😉
But alas, Thursday has arrived once again, so it's time to get back to some tailgate cookin'.
Today I'm featuring the Ole Miss Rebels, which happens to go perfectly with my rebellious menu!
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| 1. 'Sippi Sipper cocktail, 2. Rebel Raspberry Wings, 3. Ole Miss dress from Twelve Saturdays |
I was on my own with creating this cocktail as Carla, my resident mixologist over at Haute Cocktail who lives in an area that was highly affected by Hurricane Sandy, was busy trying to get things back in working order. Carla, we are so glad you are ok and wish you all the best as your city recovers from the storm! Raising this 'Sippi Sipper in a toast to rebuilding and community! My cocktails aren't as good as yours, but I tried! 🙂
The Rebel Raspberry Wings on today's menu are a fun, fruity twist on your plain ol' tailgate wings. Who said wings had to be savory? The raspberry jam in the glaze adds a sweet and sassy flavor that will make you want to rebel from your usual wing recipe!
But the real showstopper of this tailgate... was the Mississippi Mud Dip that I shared a few weeks ago. I could probably eat an entire dish of this stuff all by myself. Served with pretzels for that salty-sweet combo, this stuff may just replace a pint of ice cream on those movie/pj/junk food nights. SO good.
{And gentlemen, if you're trying to attract some ladies to your tailgate, this is the stuff. Like moths to the flame, y'all.}
All together, these three recipes make a great tailgate treat... but you definitely don't have to wait until gameday to enjoy them!
'Sippi Sipper
2 oz. citrus vodka
1 oz. blue curacao
1 oz. lemon-lime soda
1 oz. grenadine
1. In a cocktail shaker filled with ice, combine citrus vodka, blue curacao, and lemon-lime soda and shake to combine.
2. In a small glass filled with ice, pour about 1 oz. grenadine.
3. Slowly pour vodka mixture over an overturned spoon over grenadine. {Mixture should stay separate to show layers.}
Rebel Raspberry Wings
Adapted from Driscoll's
For Sauce:
1 tablespoon olive oil
½ cup yellow onion, minced
1 garlic clove, grated or minced
¾ cup raspberry jam
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
2 teaspoons Dijon mustard
½ teaspoon hot sauce
For Wings:
2 pounds chicken wings
1 tablespoon onion powder
1 tablespoon chili powder
2 teaspoons garlic powder
½ teaspoon salt
1. Preheat oven to 450 degrees and position oven rack to second rung from top. Line a large baking sheet with foil and set aside.
2. Arrange wings on baking sheet, and drizzle with about 1 tablespoon olive oil. Toss to coat. Sprinkle wings with spice mixture on both sides. {You may have some left over.}
3. Bake for 20-25 minutes or until fully cooked through.
4. Meanwhile, heat 1 tablespoon oil in a saucepan. Add onion and garlic and saute until softened and translucent, about 5 minutes.
5. In a small bowl, whisk together jam, brown sugar, cider vinegar, Worcestershire sauce, ketchup, dijon mustard, and hot sauce.
6. Add mixture to onions and mix to combine. Simmer on medium heat until bubbling and thickened, about 8-10 minutes.
7. Toss desired amount of sauce with baked wings. Serve hot.
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