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The Best Wings & Things for the Big Game

The Best Wings & Things for the Big Game
The big game is finally here! On Sunday the NFL champion will be crowned, which means that everyone across the country is getting their game faces on! Whether you’re most excited for the game itself, the clever commercials or the half-time entertainment, we can all agree that food is an essential part of this annual event. 
From a variety of saucy wings to other tasty things, we have plenty of recipes that are easy to make and will score big at home. Plus, with these recipes, you can take your pick between simple, 3-ingredient recipes or more involved recipes that require more time and/or ingredients. 
Moore’s wants to be a part of your game day! Be sure to tag us in your #MooreFlavor creations on Instagram and Facebook! 
1 cup Moore’s Original Marinade
1 cup Moore’s Original Buffalo Wing Sauce
1 pound fresh or frozen chicken wings; if frozen, thaw
  1. Pour Moore’s Original Marinade over meat. Refrigerate for at least 30 minutes.
  2. Grill wings until cooked throughout. Internal temperature should be 165 degrees.
  3. In a large bowl, pour Moore’s Original Buffalo Wing sauce over wings and toss until thoroughly mixed.
1 large package cocktail wieners
2 cans refrigerated crescent rolls
1/2 bottle Moore's Honey BBQ Wing Sauce
  1. Preheat oven to 350 degrees.
  2. Separate crescent rolls into triangles and then cut each triangle into 3 smaller triangles.
  3. With a pastry brush, brush the triangles with Moore's Honey BBQ Wing Sauce.
  4. Place a cocktail wiener on the wider end of the triangle and roll to the point.
  5. Place on a baking sheet, point side down.
  6. Bake for 10-12 minutes or until golden brown.
  7. Serve with extra Moore's Honey BBQ Wing Sauce for dipping.
2 pounds Chicken Wings thawed, split at the joint, wingtips removed and discarded 
Vegetable Oil, for frying
Sea Salt, Garlic, Pepper to taste
2 cups All- Purpose Flour
3/4 cup Moore's Buffalo Wing Sauce
3/4 cup Moore's Honey BBQ Wing Sauce
3/4 cup Moore's Asian Teriyaki Wing Sauce
Gallon Size zip-lock bag
Pan lined with paper towels
3 glass bowls for wing sauces 
Large serving platter 
Deep fryer
  1. Put chicken wings in a bowl then sprinkle with sea salt, pepper, and garlic to your liking. 
  2. Place the bowl in the refrigerator for 20 minutes. 
  3. Heat cooking oil in deep fryer to 350 degrees F. 
  4. Place flour in zip-lock bag, working in batches put chicken wings in bag and shake the bag until wings are evenly coated. 
  5. Fry wings until lightly browned, 8 to 10 minutes per batch.
  6. Transfer the wings with a slotted spoon to a wire rack /pan lined with paper towels.
  7. Pour each wing sauce into separate bowls.
  8. When wings get cool to touch roll wings one at a time into wing sauce of choice. Place wings on a large serving platter and enjoy!
8 oz. cream cheese, softened
1 cup cheddar or Mexican cheese, shredded
1 cup mozzarella cheese, shredded
1 tbsp. ranch seasoning mix
2 tbsp. Moore’s Original Marinade 
2-4 jalapeno peppers, deseeded and diced
½ cup crispy cooked and crumbled bacon 
1 cup sour cream
1 cup mayonnaise 
½ cup onion, chopped
½ cup green onions, chopped
1 tablespoon parsley
  1. Stir all ingredients together until combined.
  2. Evenly spread into baking dish. 
  3. Bake at 350 degrees for 15 minutes or until top is golden brown.
  4. Serve with Tortilla Chips or raw vegetables for dipping.
4 pounds frozen chicken wings, thawed
1 cup Moore's Original Buffalo Wing Sauce
2 Tbsp. Butter
6 Tbsp. Honey
2 large, sweet Onions, chopped
2 Tbsp. extra virgin Olive Oil or Butter
2 Tbsp. Beef Broth
2 Tbsp. Moore's Original Marinade
12 oz. Sour Cream
3/4 cup Mayonnaise
4 oz. Cream Cheese, softened
1/4 tsp. Garlic Powder
Salt and Pepper to taste
Serve with Potato Chips and/or sliced Veggies for dipping
  1. Heat olive oil or butter in a large skillet.  Add onions, broth, and Moore's Original Marinade.  
  2. Cook over medium heat, stirring occasionally for 10-15 minutes or until onions soften.
  3. Turn heat to medium low and continue cooking for 15-20 more minutes or until onions are a dark, golden brown.
  4. Transfer onions to a bowl to cool for 15 minutes.
  5. Add all other ingredients to the onion mixture and combine well.
  6. Chill onion dip, covered, in the refrigerator for at least 2 hours before serving.  Stir mixture before serving.
*Note: This dip is even better when made the day before serving.  Just keep in an air-tight container in the refrigerator.