Parking lot chefs are always looking for new recipes to impress their tailgating neighborhood. These make-and-take Tabsco recipes for chicken wings and super-easy savory fig bites from Chef William Gerstenberger at Crossroads HyVee will have fans crowing for more!

Grain Mustard and Ale Wings

  • 24 ounces of your favorite ale
  • 1/2 cup whole grain mustard
  • 1/2 cup shredded pepper Jack cheese
  • 1/3 cup original Tabasco brand pepper sauce
  • 3 tablespoons melted butter
  • 2 dozen chicken wings
  • 1/4 cup Wondra flour or rice flour
  • Vegetable oil

Heat ale to boiling in a medium saucepan over medium-high heat. Reduce heat to low; simmer until beer is reduced to approximately 6 ounces. Allow to cool slightly. Whisk in whole grain mustard, Tabasco sauce, melted butter and cheese.

Preheat vegetable oil in fryer to 350 F. Remove and discard wing tips from wings. Separate each wing into 2 pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy.

Toss chicken wings with desired amount of mustard and ale sauce and serve. Makes 24 wings.

Green Chile Chicken Wings with Lime-Cumin Salt

  • 5 poblano peppers
  • 1/3 cup Tabasco brand green pepper sauce
  • 3 tablespoons toasted pine nuts
  • 1 teaspoon salt
  • ¼ cup Wondra flour or rice flour
  • Zest of 2 limes
  • 3 tablespoons kosher salt
  • 1 tablespoon ground cumin, toasted
  • Vegetable oil
  • 2 dozen chicken wings

Roast 5 poblano peppers on open flame until skin begins to blister. Place peppers in a bowl and cover with plastic wrap; allow to steam 10 minutes. Peel skin off peppers and purée in a blender until smooth. Add melted butter, toasted pine nuts, Tabasco sauce, and salt in the blender; purée on high for 10 seconds.

Zest two limes onto a plate and microwave on high for 30 seconds. Combine dried zest with salt and cumin.

Preheat vegetable oil in fryer to 350 F. Remove and discard wing tips from wings. Separate each wing into 2 pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Season wings with desired amount of lime-cumin salt. Toss wings in a bowl with desired amount of green chile sauce. Makes 24 wings.

Chef William’s Super-Easy Savory Stuffed Fig Bites

  • 24 dried calmyrna figs
  • 1 small bag of walnuts
  • 2 small wedges Maytag blue cheese
  • 1 package precooked bacon
  • Toothpicks

Heat precooked bacon grill for about 15 seconds on indirect heat. Cut bacon strips in half. Cut a slit into each fig. Stuff the fig with a morsel of blue cheese and tuck in a walnut. Wrap a half-piece of bacon around the fig and secure it with a toothpick.