You can whip these up in your kitchen and won't have to drive to the chicken joint:
1/3 cup Extra Virgin Olive Oil
3 cups pre-chopped mirepoix (onion, celery, bell pepper, and parsley mix)
4 pods fresh garlic, minced
2 large cans quality tomato paste
2 large tomato paste cans full of bottled water or chicken stock
4 whole bay leaves
4 dozen chicken wings, trimmed of extra fat and skin
2 tablespoons Frank Davis Sicilian Seasoning
2 tablespoons Frank Davis Poultry Seasoning
Sea salt and fresh-ground black pepper to taste
2 loaves hot-baked garlic bread
Parmesan Cheese for bread garnish
First, take a heavy porcelain-lined Dutch oven or chicken fryer and put it on the stove over a medium fire. Then, after a few minutes of pre-heating, pour in the extra virgin olive oil and bring it up to sizzling. At that point, toss in the mirepoix and the garlic. Then stir into the veggies the tomato paste and pan-fry everything together for about 3 minutes. Note: Be sure to keep the mixture moving in the pot so that the ingredients don’t burn.
When everything is blended uniformly, pour in the water or stock and drop in the bay leaves. Then once again stir the pot so that all the ingredients “marry.” By the way, all this time the fire is set at medium. While the gravy is coming together, work on the chicken wings. Here’s how:
Place the wings one-at-a-time on a cutting board, lop off the wing tip, and throw it away. Then with the wing lying on its side, take a sharp knife and cut away the fat “web” between the drummette and the lower portion of the wing. When that’s done, go to the top of the drummette and cut off the large piece of fat. Throw away both the fat and the web piece too.
This is when you place the wings into a large baking pan and liberally sprinkle them with the Sicilian and the poultry seasonings. Then hit them with a touch of salt and a scattering of fresh ground black pepper, and toss them over and over on themselves so that every wing is coated and seasoned with the spices.
Finally, there's nothing left to do but liberally ladle the red gravy evenly over them. Then slide the pan into a 350-degree oven, and let the chicken bake for about an hour or so (or until the wings show signs of falling off the bones).
All that remains now is to bake the garlic bread and cut it into serving size portions.
Then right before kickoff, place the pan of chicken and the baked bread on top of the coffee table in front of the widescreen TV. No silverware is necessary (cuz this is finger food!) And to make the halftime snacking perfect pass around paper plates and napkins...no, make that paper towels.
Just try your best to ignore all the sucking and squeaking sounds your friends and family are going to make while whoofing down these bad boys! Yeah—and pass around the garlic bread for sopping, too.
This is the ultimate Saints or LSU treat. The only advance tip I can give you is. . .make plenty! They’re popular and they go fast!--FD