By BRENDA LUCAS

HD Media

Game day or any day, there is nothing like a chicken wing. Football tailgate fans and others will be flapping about chicken wings in Huntington this weekend as there is no shortage of one of the country's favorite all-American snacks. The fourth annual Wing Fling is from noon to 3 p.m. Saturday, Oct. 13, at Big Sandy Superstore Arena.

The all-you-can-eat wing festival features samplings using dry rubs and special sauces from 12 local restaurants/vendors from Ohio and West Virginia. Last year, there were 18 entries in the festival of these handheld meaty delights in their more flavors than an ice cream shop.

The six repeats coming back into action this year include They include Roosters, Cabell Midland High School Knights of the Round Table, Highway 55, Holiday Inn, Max and Erma's and Big Sandy Superstore Arena Catering. Texas Roadhouse-Huntington, Holy Smoke BBQ, Big L's Chicken, Davis' Place Neighborhood Bar & Grill, Rio Grande Restaurant and Rudy's Pizzeria are added to the roster of new participants.

The event, sponsored by Huntington Bank, Republic Services, Sprint, Kindred Communications, WOWK and The Herald-Dispatch, includes a "King of the Wings" wing eating contest sponsored by Rooster's, as well as a Battle for Bragging Rights - fan favorite contest in which the restaurant crowned fan (crowd) favorite, receives a traveling trophy. The winner gets tickets to a show, $50 Roosters gift card and a trophy.

Tickets are $20 or $15 with Marshall University ID, which include all-you-can-eat wings. A limited number of VIP tickets are $30, which include two drink vouchers (for beer or soft drinks), 30 minutes early entry and special arena seating.

Chris Warner captured his third "King of the Wings" title during the 2017 Roosters wing eating contest. Judge's Choice winners were Roosters, Holiday Inn, Texas Roadhouse, Max and Ermas and Pullman Plaza. People's Choice winners included Holiday Inn, Roosters, Central City Meat Market, Max and Ermas and Johnny Rayz BBQ.

Although not available at this weekend's festival, the following recipes are taken from Frank's Red Hot:

CAJUN BUFFALO

CHICKEN WINGS

3 pounds chicken wing pieces

3/4 cup Red Hot buffalo wings sauce

1/4 cup tomato ketchup

2 teaspoons Cajun seasoning

Bake wings in foil-lined pan at 450 degrees on lowest oven rack for 30 to 40 minutes until crispy, turning once. Mix sauce, ketchup and spice blend. Toss wings in sauce to coat.

FRANK'S REDHOT ORIGINAL BUFFALO CHICKEN WINGS

2 1/2 pounds chicken wing pieces

1/2 cup RedHot original cayenne pepper sauce

1/3 cup butter, melted

Bake wings in foil-lined pan at 450 degrees 30 minutes until crispy, turning once. Combine RedHot sauce and butter in bowl. Toss wings in sauce to coat completely. Serve with blue cheese dressing and celery sticks.

These are from Southern Living:

FRIED CHICKEN WINGS

4 pounds chicken wings (about 14 wings)

1/2 cup minced onion

1/4 cup minced garlic

3/4 teaspoon salt

1/4 teaspoon pepper

2 large eggs

1 1/2 cups milk

3 quarts vegetable oil

2 cups all-purpose flour

3 tablespoons pepper

1 tablespoon salt

1 tablespoon dried oregano

1 tablespoon paprika

1 1/2 teaspoons chili powder

Pat chicken dry. Place chicken and next four ingredients in large bowl; toss to combine. Whisk together eggs and milk; pour over chicken. Let stand 20 minutes. Pour oil into 7 1/2-quart Dutch oven; heat to 325 degrees. Whisk together flour and next five ingredients in large bowl. Remove chicken from egg mixture, reserving egg mixture. Drain chicken well. Dredge half of chicken in flour mixture, shaking off excess. Dip chicken in egg mixture, and dredge in flour mixture again. Fry chicken 7 to 9 minutes or until browned. Drain on wire rack over paper towels. Place on wire rack in jelly-roll pan, and keep warm in 200-degree oven. (Do not cover.) Return oil to 325 degrees; repeat dipping instructions with remaining chicken, flour mixture, and egg mixture.

Make-Ahead Tip: Fry chicken up to 1 hour ahead, and keep warm in 200-degree oven. Or, make day before and chill. Serve cold, at room temperature, or warm. To reheat: Bake on wire rack in jelly-roll pan at 300 degrees 45 minutes.

SWEET AND SOUR CHIPOTLE CHICKEN WINGS

1 (15-ounce) can tomato sauce

2 tablespoons butter

1/2 cup honey

1/4 cup chipotle-flavored hot sauce

1 tablespoon grated lime rind

3 tablespoons fresh lime juice

1/4 teaspoon ground red pepper

4-5 pounds chicken wings

1 tablespoon salt

1 teaspoon pepper

1 cup all-purpose flour

Peanut or vegetable oil

Heat tomato sauce and butter in small saucepan over medium heat, stirring until butter melts. Stir in honey and next four ingredients; bring to boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside. Cut off wingtips, and discard. Cut wings in half at joint, if desired. Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess. Pour oil to depth of 1 1/2 inches into large, deep skillet or Dutch oven; heat oil to 375 degrees. Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375 degrees before adding next batch of wings.) Place wings in large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.

Taste of the South furnishes this recipe:

NASHVILLE-STYLE HOT

FRIED CHICKEN WINGS

Chicken:

Vegetable oil, for frying

3 cups all-purpose flour

11/2 tablespoons kosher salt

1 tablespoon ground black pepper

2 teaspoons onion powder

2 cups whole buttermilk

3 pounds chicken wings, halved at joint (tips left on)

Sauce:

4-5 tablespoons hot sauce

2 tablespoons firmly packed light brown sugar

4 teaspoons distilled white vinegar

2 teaspoons smoked paprika

1 teaspoon kosher salt

For chicken: In large Dutch oven, pour oil to halfway full, and heat over medium heat until deep-fry thermometer registers 350 degrees. In shallow

dish, stir together flour, salt, pepper, and onion powder. In medium bowl, place buttermilk. Working in batches, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk; dredge in flour mixture, pressing gently to adhere coating. Place chicken on a wire rack. Fry chicken in batches until a meat thermometer inserted in thickest portion registers 165 degrees, about 8

minutes, turning occasionally. Let drain on paper towels. Place on wire rack.

Reserve 3/4 cup cooking oil from pan for sauce.

For sauce: In medium bowl, whisk together reserved 3/4 cup oil and all remaining ingredients. Brush over both sides of chicken. Serve remaining sauce with chicken.

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