WINGBOWL 17 2009 ENTRY 1

WELL ITS NOT TOO EARLY TO START THINKING WINGBOWL 2009 . THIS WAS TAKEN FROM http://angelocataldi.com/rants.html

Q. Please do us all a favor and make this a Delaware Valley (PA, NJ, DE) only event in 2009. The professional eater idea and their acceptance into Wing Bowl are old and really do not satisfy the WIP listeners. It's a Philly event and Philly deserves a local guy or gal as its winner. Please consider this suggestion or this great local event will really begin to lose all its excitement and Philly uniqueness.

Bob

A. We are greatly concerned about the emergence of “outsiders” dominating Wing Bowl, and we are hard at work trying to come up with a way to bring it back to its roots. Unfortunately, it is not as easy as it might seem. Because it is broadcast on WIP, the contest is governed by the FCC, and we must conform to some stringent rules in running it. Our thought right now – 11 months away from the next Wing Bowl – is to have an event that is strictly for amateurs in 2009. Anyone who is or has been associated with a professional-eating organization would be ineligible. I hope – if we can get this plan approved – that it will address many of the concerns about the competition in Wing Bowl 17.

HOOTERS STYLE BUFFALO WING RECIPE

Prep. Time: 1:45
Serves: 4

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup hot sauce (see Notes, below)


-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
-Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
-Repeat with remaining chicken.

Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.

RECIPE FROM THIS GREAT COOKBOOK AVAILABLE AT : http://recipes.robbiehaf.com/cookbook/