Super Bowl food frenzy

Corn & Jalapeño Fritters Ingredients for the pâte à choux dough:

1 cup water
¾ stick butter
1 tsp salt
2/3 cup flour
4 large eggs plus two egg whites

Directions:
1. In a large saucepan put the water, butter and salt. Cook on medium heat until the butter is melted and the water is at a simmer.
2.Once it starts simmering add the flour. Stir over the heat till the dough forms a ball and stops sticking to the sides.

1. Remove from the heat and put into the bowl of a stand up mixer.
   4.Let the dough cool for about 3-4 minutes.
   5.With the whisk attachment and on low speed, add the eggs one at a time. Allow the egg to become incorporated before adding another. Once all the eggs have been added, the dough should be sticky and on the loose side.
   6.Set aside.

Ingredients for the fritter:
1 cup pâte à dough
½ cup cheddar cheese shredded
¼ cup frozen corn kernels or fresh kernels cut from the cob
1 jalapeno seeds removed and diced very small

Directions:
1. Preheat oil in a deep fryer or a large pot to 375 degrees
Use a candy thermometer for an accurate temperature.
2. Combine all fritter ingredients and mix well.

1. Scoop a heaping tablespoon of the fritter mixture and roll into a ball.
   4. Drop the fritter ball carefully into the fryer.
   5. Cook for 4-6 minutes or until the outside is golden brown and the inside is light and airy.

Baked and Fried Buffalo Wings - Two Ways
Ingredients:
1 pound chicken wings
½ cup Frank's RedHot sauce

Mild Wing Sauce Ingredients:
2 cups franks RedHot sauce
½ stick of butter
¼ cup brown sugar
Place all ingredients in a pot and heat on medium heat until the butter is melted and the sauce is warm.

Korean Chili Wing Sauce Ingredients:
½ cup sugar
¼ cup water
¼ cup soy sauce
1 tsp garlic
½ cup Korean hot chili paste
Combine all ingredients in a pot on medium low heat.
Let sauce reduce until coats the back of a spoon.

Baked Wings Directions:
1. Preheat the oven to 325 degrees.
2. In a big bowl combine the wings and ½ cup Frank's RedHot sauce.

1. Place on a sheet tray making sure all the wings are in a single layer.
   4. Bake for 15-20 minutes or until the internal temperature of the wing reaches 160 degrees. Use a meat thermometer to check the temperature.
   5. Remove wings from the oven and let them rest for 5 minutes. The wings will carry over cook to 165 degrees during this time.
2. Toss in the sauce of your choosing and serve.
   [Cook's note: To make ahead, proceed through step 5 then place in refrigerator to cool down. This can be done 1-2 days in advance. To reheat, preheat the oven to 425 degrees. Place the wings on a sheet tray. Place wings in the hot oven. Cook for 6-8 minutes turning wings once. Remove from oven and toss in a big bowl with sauce of your choosing.]

Fried Wings Directions:
1. In a big bowl combine the wings and ½ of Frank's RedHot sauce.
2. Preheat oil in a fryer or a large pot to 350 degrees. Use a candy thermometer to check for temperature.
2. Once oil is up to temperature drop the wings in the fryer for 4-6 minutes or until the skin is crisp and golden.
3. Remove from oil and toss in the sauce of your choosing.

Serve either the baked or fried wings with blue cheese, ranch, celery, and carrots.