Ok,I don't know about you but I've had it up to the proverbial HERE with all this Super Bowl hype! Brady vs. Manning , Bellicheck vs. Coughlin, yada yada yada.
 
Let the games begin!!!
 
I've got a nice venison roast (Thanks Stan Folta), I've got some jumbo homemade Italian sausages (Thanks Frank Cardilli) and I'm picking up my premium Perdue chicken wings on Saturday.
 
Meat, beer and football, what more could a guy ask for (watch yourself).
 
As a rule I generally keep my favorite recipes to myself and certainly I am bound by honor not to reveal any TCC secrets, but in light of the upcoming Patriots victory, I am about to break my own rule and let you in on a little trick I've been using for about 25 years or so.

Rendering, rendering is the act of remove gelatinous fat from leaner proteins. In this case chicken. Now lots of people boil there sausage or wings before they hit the fire but that just washes away the flavor. The trick here is to brine the wings in chicken stock, seasoned to the teeth. Let them soak in the fridge over night or at least an hour at room temperature. Next place the wings in a colander over a pot of boiling water and cover them with foil. STEAM the wings until most of the fat is gone. The skin will look kind of rubbery. Lay the wings on a cookie sheet and dust them with a light coating of cayenne pepper and let cool.
 
While the wings are "drying" take a large bowl and wisk together the following ingredients: 2 cups ketchup, 1/2 cup honey, 1/4 cup molasses, 1/2 cup apple cider vinegar, 2 tables spoons brown sugar and 1 tablespoon garlic powder. Toss the dry wings into the BBQ sauce and coat evenly. I like to just sere them on the grill and give them a nice crunch but they are just as good oven roasted on high heat until caramelized.
 
Make sure you have lots of napkins and plenty of cold beer, then kick back while the Pats kick off and kick butt.