Recipe of the Week: ESPN Wings from the ESPN Club

It's Super Bowl Sunday, so I figured I would find a recipe that would be fitting for today's game. That is why I picked the ESPN Wings from the ESPN Club. Who doesn't love chicken wings and it is the perfect recipe for today's game. Check it out below:

ESPN Club Chicken Wings:

ESPN WINGS SPICE 

1 ¼ oz celery salt

4 1/3 oz granulated garlic

4 ¾ oz white pepper

2 2/3 oz chili powder

ESPN WINGS SAUCE

1 1/3 oz Franks Hot Pepper Sauce (used to be Durkees Hot Sauce)

1 tsp. black pepper

10 flakes crushed red pepper

pinch ground white pepper

1 tbsp. Louisiana Gold Pepper Sauce

2 each chipolte pepper (smoked dried jalapeno)

1 ½ oz cayenne pepper

CITRUS MARINADE

(Makes 1 quart)

2 cups water

1 cup orange juice

1 cup sugar

1/2 cup salt

1/4 cup cracked black pepper

2 tbsp. basil

2 tbsp. oregano

1/4 cup onion powder

To prepare:

1. Use whole wing; soak overnight in citrus marinade

2. Drain; sprinkle ESPN SPICE generously covering entire wing.

3. On baking sheet, bake for 25 minutes at 375 degrees.

4. Remove from pan; drain fat.

5. Allow wings to cool completely.

6. Deep fry in canola oil at 360 degrees until very crisp.

7. Sprinkle wings with ESPN Sauce and toss in stainless steel or glass bowl. 

Recipe of the Week: Pop't Art from Pop Eats at the Epcot International Festival of the Arts

The very first Epcot International Festival of the Arts began last week with many amazing food's debuting at the new festival. Last week, I shared one of my favorite snacks in the croissant donut. Today, I bring to you a recipe for one of the eight food studios at the event in Pop Eats. The recipe is for the Pop't Art sugar cookie. This sugar cookie is filled with a hazelnut filling and topped with an artful design of a glazed icing. Here is the recipe:

Pop’t Art

Makes 6

SUGAR COOKIE

• 1/2 cup sugar
• 1 cup butter
• 1 egg white
• 2 1/2 cups all-purpose flour, sifted
• 1/8 teaspoon salt

TOPPING

• 6 tablespoons chocolate-hazelnut spread

GLAZE

• 1 1/2 cups powdered sugar
• 3-4 tablespoons milk
• 2 teaspoons vanilla extract
• Food coloring

FOR SUGAR COOKIE:

1. Cream sugar and butter in bowl of an electric mixer fitted with
   a paddle attachment until fluffy. Add egg white and beat for 1 minute.
2. Slowly add sifted flour and salt and beat at medium speed until a soft
   dough forms.
3. Cover bowl and chill in refrigerator for 30 minutes.
4. Preheat oven to 300°F. Line a baking sheet with parchment or silicone
   baking mat.
5. Roll dough into a 1/4-inch thick rectangle on a lightly floured surface.
6. Cut into six, 3×5-inch rectangles.
7. Place cookies on prepared baking sheet and bake for 15 minutes, until
   golden brown.
8. Remove from oven and cool for 30 minutes.

FOR TOPPING:

1. Spread 1 tablespoon of chocolate-hazelnut spread on each cookie,
   leaving a border of about 1/8 inch around the edges of each cookie.
2. Set aside.

FOR GLAZE:

1. Whisk powdered sugar, 3 tablespoons of the milk, and the vanilla
   extract in a pie plate until smooth. Add additional milk if the glaze is
   too thick.
2. Set aside 2 tablespoons of glaze in a small bowl.
3. Dip each cookie, chocolate-hazelnut side down, in the glaze to cover
   the chocolate.
4. Set on a wire rack to dry.
5. Mix remaining glaze with desired color or colors of food coloring. Use a
   fork to drizzle colored glaze on top of the cookies.

Source: Disney Parks Blog

Recipe of the Week: Croissant Donuts

Going to try something new uploading a recipe of the week of some of my favorite meals, desserts, and snacks at Disney. Today, I'm starting off with one of my favorites in the croissant donut. Here is the recipe:

Croissant Donuts

*makes 8-12 (depending on the size of your cookie cutter)

Ingredients:

1 (8 count) tube refrigerated croissant/crescent roll dough

1 cup granulated sugar

1 tablespoon ground cinnamon

flour, for dusting counter

vegetable oil, for frying

Directions:

Mix sugar and cinnamon in a shallow dish. Set aside.

Dust counter or flat surface with flour. Open tube of dough and lay out flat. At this point, the dough looks like a square, with 4 rectangles.Remove the top 2 rectangles and attach 1 to the end of the other 2 to make a long strip of dough. You'll only need the 3 rectangles at this point. You can set the 4th one aside and use it later.

Dip your fingers in flour and lightly press on the perforated marks to seal the dough.

Fold it in thirds, first the right side and then the left. Roll it out using a rolling pin until it's the size it was before.

Now fold it in thirds again. Turn it sideways and roll it again until it's slightly longer than the rolling pin.

Take a circular cookie or biscuit cutter and cut out your circles. Use a small cookie cutter or water/soda bottle cap to cut out the center circles. You can save these pieces of dough to make donut holes.

Remember the 4th rectangle from earlier? Add it to the leftover scraps and then repeat the process of rolling and cutting out circles until all the dough has been used.

Fill a deep pan with 1 inch of vegetable oil. Heat on medium-high heat or until it bubbles when a wooden utensil is inserted into the oil.

Drop your donuts in and let cook until golden brown. Flip over and let the other side cook. They should puff up and the layers will begin to separate. Remove from oil and place on paper towel-lined plate. Move to the dish with the cinnamon-sugar and coat all sides. 

Serve plain or a la mode.

Recipe and a video of Croissant Donuts can be found at TheDisneyDiner.com.