Super Bowl Eats

I thought the Super Bowl this year would be a great excuse to try out a couple of recipes I'd earmarked awhile back. I don't get around to making appetizers very often and these two had really caught my eye. Turns out, they are both FABULOUS recipes which I plan to make again when the chance presents itself. The Taco Meatball Ring was incredibly easy and came together really fast. The Buttery Hot Wings definitely required more effort but I think it could be because I started out with frozen chicken wings and had to go through the hassle of dethawing them in the microwave before I could continue with the recipe. The end result is worth every minute of effort though!! If you're watching your waistline (or any other body part) you might want to nibble lightly on the Buttery Hot Wings- they are labeled Buttery for a reason. (And the flavor is worth it!!) The Taco Meatball Ring, however, is actually fairly decent nutrition-wise as far as appetizers are concerned. I changed the recipes a little bit so I will post them the way I made them- because I think that's the way they should be!! :)

Taco Meatball Ring

2 c. shredded Cheddar cheese, divided
2 tablespoons water
1 packet taco seasoning
1 pound ground beef (I actually used ground elk meat)
2 tubes (8 ounces each) refrigerated crescent rolls
1/2 medium head iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 cup sliced ripe olives
2 jalapeno peppers, sliced
Sour cream and salsa, optional

Directions:

In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Reduce heat to 375°.
Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.

Buttery Hot Wings

20 whole chicken wings (4 pounds)
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Oil for deep-fat frying

SAUCE:
1-1/4 cups butter, cubed
1/3 cup hot pepper sauce (I used Tapatio)
3 tablespoons brown sugar
2 tablespoons chili sauce
2 tablespoons honey
1 tablespoon balsamic vinegar
3/4 teaspoon salt
3/4 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper (I omitted and they were fairly mild to medium spicy)

Directions:

Cut chicken wings into three sections; discard wing tip sections. In a large bowl, combine the flours, salt, paprika and cayenne. Add wings, a few at a time, and mix to coat.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry six to eight wings at a time for 3-4 minutes on each side or until juices run clear, adding more oil as necessary. Drain on paper towels. Transfer wings to a large bowl and keep warm.
In a large saucepan, combine the sauce ingredients. Cook and stir over medium heat for 10 minutes or until butter is melted. Pour over chicken wings and toss to coat. Serve immediately. Yield: about 3 dozen (2 cups sauce).