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Wingin’ It: Jets at Bills, spicy honey roasted peanuts

Let’s get back to football...and food!

Where there’s football, there’s food. There are many great options in the category of “traditional fare” but you might be in the mood for something different. Wingin’ It has you covered with a different Buffalo sauce-inspired recipe every week of the Buffalo Bills’ season. Get ready to win big in your kitchen as the Bills get ready for the New York Jets.


Wingin it peanuts 2

Longtime readers likely remember that each week we’d choose an iconic dish from the opponent’s city. After two seasons that well has started to run dry so we’re going a little more free-form this year. That doesn’t mean we won’t take some inspiration from the opponent though.

Take the Jets for instance. Adam Gase is doing so well in New Jersey that fans are calling for an extension. Not Jets fans mind you. But fans. With locker-room drama, questionable coaching, and more there’s a fun circus-like atmosphere around the team. What’s a circus without a bag of peanuts?

Buffalo Honey Roasted Peanuts

Serves: about 8
Active Time: 45 minutes
Total Time: 1 hour

Ingredients

12 cup hot sauce
14 cup honey
12 tsp garlic power
12 tsp ground red pepper
1 Tbsp unsalted butter
8 oz. unsalted dry-roasted peanuts
12 tsp salt
granulated sugar

Directions

  1. Preheat oven to 350ºF. Add hot sauce*, honey, garlic, and red pepper to medium saucepan on MED/LOW; stirring occasionally for five min.
  2. Stir in butter. Increase heat to MED, add peanuts; stir for five min.
  3. Pour peanut/hot sauce mixture onto lightly greased cookie sheet; spread thin.
  4. Bake 20 min, stirring every five minutes**.
  5. Remove from oven; sprinkle with salt, then lightly with sugar.
  6. Transfer roasted peanuts using a fork to a second greased cookie sheet; sprinkle with sugar a second time.
  7. Stir mixture with fork. If peanuts clump, sprinkle more sugar and stir***. Allow to cool, then enjoy

Wingin’ It Tips

*If you want a hotter result, add a teaspoon of one of those extreme sauces that’s mostly a warning label.

**Make sure peanuts are spread out after stirring each time.

***The end result may still be slightly sticky to the touch. It’s not a dilemma as long as they’re not clumping together. If it bothers you though, you can put them back into the oven for another five min. This will also alter the flavor to a more caramel profile.


BONUS Recipe! Spicy Peanut Brittle

Peanut brittle wingin it

I had originally done a small test batch and felt pretty confident with the recipe, which allowed me to play around this week. The test batch needed a little more flavor and, knowing the basic idea behind caramel sauce, I decided to try to make a thicker coating. It worked. Too well. So yes, I accidentally created a peanut brittle recipe.

If you’re interested in trying this, the ingredients remain the same except:

  • Increase honey to 13 cup
  • Increase butter to 4 Tbsp
  • You’ll need 12 cup granulated sugar in a large mixing bowl combined with the salt

At step 7, rather than sprinkle the sugar on, pour the mixture into the sugar/salt mix and stir thoroughly. Place bake onto the baking sheet in a thin, continuous layer and bake for another 15-20 minutes. Check periodically so you don’t burn the sugar, stirring about the midway point. Allow it to cool. Candy based recipes can vary a lot with humidity/temp. If the mixture is still chewy you can continue baking but check frequently.