Leave Buffalo and head east to Woodstock New York for the best wings you’ll ever eat! Perfect Super Bowl snack!

If you’ve never been to Woodstock, NY, you’re missing out on lots of great things.

We’re known for our artistic community mostly. Baby boomers will remember the Woodstock Music Festival (1969 & 1994)–which was never held in Woodstock LOL. The last one got closer–Saugerties–but I digress. Famous residents included (the late)Levon Helm and Bob Dylan.

But we have some truly great food here too. We’re nestled in New York’s Mid-Hudson Valley which is very well known for good food and good wine. The Mid-Hudson region is home to some of the best wineries in New York.

Here are some photos from the weekly drum circle that’s held in the village square each Sunday during the summer

Anyway, Buffalo (a great city BTW) is known for their famous chicken wings. They are great, but since variety is the spice of life, I’ve developed this recipe to represent my area of the state.

These wings as I make them are not as hot as Buffalo’s wings, although feel free to add as much hot sauce as you want to my sauce. These wings have a sweet sauce that contains just a hint of Jack Daniels and a touch of chipotle. The sauce is reminiscent of sweet and sour and it’s pretty sticky so have a lot of napkins on hand.

Use your favorite recipe for the wings. I deep fry mine to make them ultra crispy. Truthfully, I’m not much into baked wings. They seem to stick to the pan and they’re a tad dry.

I do my wings this way–I mix salt, pepper, garlic powder and flour–no exact amounts here–and I toss the wings in that. Then I deep fry them at 350 degrees F for 9 minutes. Then coat them with the sauce.

You can do slow cooker too to cook the wings. Just season with a bit of salt and pepper and cook as you usually do. After the wings are done, drain the slow cooker of all accumulated liquid, wipe out the crock and add the wings back and coat them with this sauce. Switch it to warm until you are ready to serve.

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Woodstock Wings

Leave Buffalo and head east to Woodstock New York for the best wings you’ll ever eat! Perfect Super Bowl snack!

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Appetizer, Chicken

Cuisine: American

Keyword: buffalo wings, chicken wing recipe

Servings: 1 cup

Calories: 728kcal

Author: Judith Hannemann

Ingredients

• 1/4 cup Jack Daniels
• 1/4 cup dark brown sugar
• 1/3 cup ketchup
• 1 tbsp vinegar I used cider
• 1 tbsp chipotle flavored hot sauce
• 1 tbsp honey
• 1 tsp Sriracha
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp butter

Instructions

• Place all ingredients in a small saucepan.
• Cook over medium heat, stirring occasionally.
• When sauce begins to bubble around the edges of the pan, lower the heat and cook for about 15 minutes, stirring frequently.
• Sauce should have the consistency of pancake syrup.
• Pour over cooked wings and toss to coat.
• Makes enough to coat about 2 dozen wing pieces

Nutrition

Serving: 1serving | Calories: 728kcal | Carbohydrates: 97g | Protein: 2g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 1398mg | Potassium: 362mg | Fiber: 1g | Sugar: 88g | Vitamin A: 1120IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 1mg

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Have a big crockpot of this sausage and cheddar beer soup on hand for the big game. A “super bowl” of soup for the Super Bowl!

This soup was always a big hit at my Super Bowl parties years ago. No matter how much I made, it’d be totally gone in an hour or less.

Guys LOVE this soup. It’s packed full of cheese, smoked sausage and potatoes so what’s not to love?

The way the crock pot comes into play is it is used to keep the soup hot. I imagine it can be cooked in it’s entirety in a slow cooker, but to get the big-time flavor, you MUST saute the onions with the sausage and let it brown. Since that’s the major part of making this, it seems a bit counterproductive to put it in the slow cooker to wait hours for it to cook. Your slow cooker, however, is an excellent way to keep it warm on a buffet table.

The soup is smoky and cheesy and the beer adds another dimension of flavor here. This is a rich soup–lots of butter and it has cream in it as well–so the slight bitter undertones of the beer stops it from tasting TOO rich. And here, that’s a good thing.

This is very quick to make. It only takes about 30 minutes cooking time, and there is little prep as well. All you have to do is chop some onions and garlic and slice the smoked sausage. Everything else is already done for you when you buy the ingredients.

If you want to serve this as a family meal, I’d recommend you leave the beer out. There’s only a 12-ounce bottle in the whole thing so it’s not the alcohol that’s the issue here (because the cooking evaporates the alcohol), it’s the taste. I’m pretty sure younger kids wouldn’t appreciate the slight bitterness the beer gives the soup. Anyway, it’s delicious without it, so you probably won’t miss it if you don’t use it.

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Sausage and Cheddar Beer Soup

Have a big crockpot of this sausage and cheddar beer soup on hand for the big game. A “super bowl” of soup for the Super Bowl!

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Slow Cooker, soups

Cuisine: American

Keyword: beer, cheddar cheese soup, sausage

Servings: 10

Calories: 387kcal

Author: Judith Hannemann

Ingredients

• 1 pkg 12-16 oz smoked sausage or kielbasa, sliced in 1/8-inch slices
• 1/2 cup chopped onion
• 2 green onions thinly sliced
• 2 cloves garlic minced
• 1/4 cup butter
• 1/2 cup flour
• 1/2 tsp dry mustard i.e. Colemans
• 2 cups frozen hash brown potatoes use the cubed kind, not the shredded
• 5 cups chicken stock preferably unsalted or low sodium
• 1 cup heavy cream
• 1 bottle/can 12-oz beer
• 2 cups shredded yellow sharp cheddar cheese
• 1 cup shredded white cheddar I use Cabot Seriously Sharp
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes optional

Instructions

• Allow the shredded cheese to come to room temperature (about 30 minutes)
• Melt butter in a large (4-5 qt) dutch oven over medium heat. Add the sliced sausage and cook until it just begins to brown.
• Add the onion, green onion and garlic to the pot. Saute over medium heat about 5 minutes.
• Add the flour and mustard; stir in well and let this cook about 1 minute.
• Stir in the stock and beer; add the frozen potatoes. Bring to a boil and cook uncovered for 10-15 minutes or until potatoes are soft.
• Stir in the cream and heat through.
• Slowly add the cheddar cheeses, stirring constantly, until cheeses are completely melted.
• Stir in the Parmesan cheese and red pepper flakes if using.
• Transfer to a 4-5 quart slow cooker, cover and set the heat to "warm/keep warm."
• Makes approximately 10 servings.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 19g | Protein: 16g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 88mg | Sodium: 521mg | Potassium: 328mg | Fiber: 1g | Sugar: 3g | Vitamin A: 913IU | Vitamin C: 5mg | Calcium: 329mg | Iron: 1mg

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