Game Plan

Don’t wing your game day snacks. Executive chef Kevin Scott kicks it up a notch with Scorpion Bar’s chicken wing recipe


Big Night Entertainment Group executive chef Kevin Scott’s got you covered at your next football bash. He serves these Scorpion Bar wings with jalapeno, roasted garlic and honey at the Mexican cantina’s Patriot Place, Foxwoods and—pretty soon—Seaport locations. Says Scott, “Roasting the garlic adds major flavor depth to the dish and incorporating the honey gives it just a touch of sweetness, with a little kick for the jalapenos.”

Scorpion Bar’s Jalapeno and Roasted Garlic Wings

For the marinade:

  • 4 1/2 tablespoons Sugar in the Raw
  • 1 tablespoon Kosher salt
  • 1 tablespoon Mexican dust
  • 1/2 Spanish onion, diced
  • 1 teaspoon thyme
  • 1 cup water
  • 1 pound chicken wings
  • 2 teaspoons thyme

For the “Mexican dust,” to be used to your liking:

  • 1 teaspoon black pepper
  • 3 1/3 tablespoons smoked paprika
  • 6 2/3 tablespoons Spanish paprika
  • 2 teaspoons ground fennel
  • 4 teaspoons ground cumin
  • 2 teaspoons ancho chili powder
  • 1 teaspoon dry mustard
  • 5 teaspoons Kosher salt
  • 1 teaspoon oregano

– Rinse chicken wings with cold water, then fully submerge in marinade and refrigerate for 24 hours prior to cooking.
– Preheat the oven to 350 degrees.
– Drain marinade and place wings side by side on a baking tray. Bake for 25 minutes.
– To finish the wings, set the oven to 450 degrees and bake for an additional 7 minutes.

For the jalapeno garlic sauce:

  • 2 ounces garlic
  • 3 red jalapeno peppers
  • 1 tablespoon honey
  • 1 lime, juiced
  • 1/4 cup olive oil
  • 2 teaspoons Kosher salt

– Preheat the oven to 350 degrees.- Place the garlic on aluminum foil and drizzle with olive oil. Wrap the garlic in the foil, and bake for 10 minutes.
– De-seed and fine chop the peppers.
– Combine garlic, jalapenos, lime juice, salt and honey in a blender. While blending ingredients, slowly add in oil to emulsify ingredients.
– Sauce wings and enjoy!

Related Articles

Comments are closed.