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A Week of Wings for National Chicken Wing Day

A Week of Wings for National Chicken Wing Day
Why limit the celebration to one day? Chicken wings deserve more than that. Honestly, we think every day should be WINGS-day. Because National Chicken Wing Day is coming up on July 29th, we’re bringing you a week’s worth of wing recipes so you can celebrate all week long! Whether you prefer your wings grilled, fried, baked, sauced or dipped, we have plenty of mouthwatering wing sauces and recipes to choose from. 
So, what are you waiting for?! Follow these 4 steps to make your wings sing with #MooreFlavor, grab some wet naps and dig in! We’d love to see your wing-tastic creations. Tag us when you share your photos on social media and use the hashtag, #MooreWings, for a chance to win a free wing sauce! 
2 pounds fresh or frozen chicken wings; if frozen, thaw
salt and pepper to taste
1 cup Moore's Original Buffalo Wing Sauce
1 cup Moore's Blue Cheese Buffalo Wing Sauce
1 cup Moore's Creamy Ranch Buffalo Wing Sauce
Check out the how-to video below!

Ingredients: Grilled-Zesty-Garden-Herb-Wings-Facebook.jpg
2 cups Moore’s Zesty Garden Herb Marinade
1 pound fresh or frozen chicken wings; if frozen, thaw
  1. Pour 1 cup Moore’s Zesty Garden Herb Marinade over wings. Refrigerate for at least 30 minutes.
  2. Grill wings until cooked throughout, basting occasionally with Moore’s Zesty Garden Herb Marinade. Internal temperature should reach 165 degrees.
4 pounds frozen chicken wings, thawed
1 cup Moore's Original Buffalo Wing Sauce
2 Tbsp. Butter
6 Tbsp. Honey
Check out the how-to video below! 

Ingredients: Asian-Teriyaki-Baked-Wings-Facebook.jpg
1 cup Moore's Asian Teriyaki Wing Sauce
1 lb. frozen chicken wings, thawed
sesame seeds, if desired
  1. Preheat oven to 500°F
  2. Toss thawed wings in 1 cup Moore's Asian Teriyaki Wing Sauce and let marinate for at least 30 minutes.
  3. Line baking pan with foil and place wings on pan.
  4. Place pan on lowest rack.
  5. Bake for 20-25 minutes, or until cooked thoroughly and skin is crispy.
  6. Toss wings in remaining Moore's Asian teriyaki Wing Sauce.
  7. Sprinkle with sesame seeds, if desired. 
For wings:
2 1/4 lbs. chicken wings, split
1 cup Spicy Habanero Wing Sauce, divided
1 tablespoon butter
1 cup Applewood smoking shavings 
For Sauce:
1 lb. tomatillos, husk removed and rinsed
1 jalapeno, de-seed and ribs removed
1/2 medium sweet onion, cut into half moons
2 cloves garlic
Olive oil
1 tablespoon lime juice
3/4 cup sour cream
3/4 teaspoon kosher salt
1 1/2 tablespoon cilantro, chopped
  1. Toss wings with 1/2 cup of the Spicy Habanero Sauce and let marinate for a least 30 minutes but 2 hours is recommended.  
  2. To make the sauce, preheat broiler.  Toss the tomatillos, jalapeno, onion, and garlic in olive oil.  Transfer to a baking sheet with rimmed sides.  Place close to the broiler element and roast until browned, turning over to brown other side as well.
  3. Transfer the vegetables to the cup of a blender and process until smooth.  Add lime juice and process again. Transfer all of the puree to a mixing bowl and fold in sour cream.  Season with salt and chopped cilantro.  Chill until ready to serve.  
  4. Preheat oven to 400 degrees.
  5. To make a stove-top smoker, fill the bottom of a large stockpot with dry applewood shavings, place a layer of foil over the shavings.  Insert a colander or collapsible steamer basket, small enough to fit inside the pot over the foil.  
  6. Place wings in a tight single layer in the colander or basket and cover with a lid.  Turn the heat to medium-high.  Once it begins to smoke, reduce the heat slightly and smoke for 10-15 minutes until wings are golden brown, flipping halfway through the smoking process.  
  7. Transfer the smoked wings to a rimmed baking sheet fitted with a rack and bake in the oven until an internal temperature of 160 degrees is reached, approximately 15 minutes.
  8. Heat remaining 1/2 cup of Spicy Habanero Sauce until warm and stir in butter.  
  9. Toss smoked wings with sauce and serve with Avocado-Tomatillo Sauce.
2 pounds Chicken Wings
2 cups Moore's Honey BBQ Wing Sauce
1 cup Pomegranate Juice
1/2 cup Brown Sugar
4 cloves Garlic, minced
2 Tbsp. Prepared Horseradish
2 stalks green onions, chopped
6 oz. French Fried Onions
pinch of Salt
pinch of Pepper
  1. Combine Moore's Honey BBQ Wing Sauce, pomegranate juice, brown sugar, garlic, horseradish, salt and pepper in a saucepan.  Bring to a boil, then reduce heat and simmer for 20 minutes.
  2. Fry chicken wings for 12-14 minutes until done.
  3. Toss chicken wings in sauce to coat.
  4. Rolls wings in the crushed French-fried onions.
  5. Garnish with green onions and serve.
2 large packages of fresh Chicken Wings
4 cups Wheat Flour
1/4 cup Cajun Seasoning
1/8 cup Salt
Moore's Original Buffalo Wing Sauce
  1. Prepare the wings by cutting off the tip of the wing with a sharp knife or with kitchen scissors.  Discard the tip.  Then separate the wing from the drumstick by cutting at the joint.
  2. Combine the flour, Cajun seasoning and salt in a large bag.
  3. Add wings in small batches to coat with this mixture.  
  4. After wings are coated with flour mixture, place on a cookie sheet and chill for at least an hour.
  5. Fry wings at 350 degrees for approx. 10 minutes or until all wings have reached an internal temperature of 165 degrees. You can also bake the wings at 350 degrees for approx. 30 minutes.
  6. Toss wings in Moore's Original Buffalo Wing Sauce and serve with celery.
  7. Note:  Moore's has added some NEW Buffalo Flavors (Creamy Ranch Buffalo AND Blue Cheese Buffalo). We also have Honey BBQ Wing Sauce and Asian Teriyaki Wing Sauce if you prefer to kick the flavor up a notch!