Fork & Goal: Game day recipes inspired by Gamecock opponents

This week, Ramone Dickerson and Joey Thompson, of 2 Fat 2 Fly and Wing City in Columbia, give you Gamecock game Day recipes inspired by the Kentucky Wildcats.

Think generous use of bourbon in the caramelized onions and blue cheese to flavor the wings.

Tag us on Facebook (as Eaton Wright), Instagram or Twitter (@thestate or @foodsusan) if you use these recipes. #Fork&Goal

for batter:

In a medium frying pan, melt the butter over medium high heat. Add onion and cook until translucent and soft. Taste and adjust with salt and or sugar. Slowly add bourbon and scrape to deglaze pan. Remove caramelized onions from heat.

In a large mixing bowl, mix together all-purpose flour, salt, baking soda, baking powder and beer. Whisk until smooth. Set aside.

Heat oil in a large, deep frying pan or fryer to 350 degrees.

On a work surface, form small (2- to 3-inch) sausage patties. Flatten patties. Add about one tablespoon of caramelized onion and one tablespoon of shredded cheese to the center of each sausage patty. Wrap sausage around filling, make sure filling is sealed inside sausage.

One at a time, dip stuffed sausage into beer batter and then lower into hot oil. Cook battered sausages until golden brown, turning frequently.

Serve with mustard and pickles.

Ramone Dickerson

for the rub

In a medium bowl or mason jar, mix all ingredients.

for the sauce

In a medium frying pan, melt the butter over medium heat. Add the flour and stir until flour turns light brown (make a roux).

In a medium pot, bring the chicken stock to a low boil. Whisk roux into stock, whisk vigorously to prevent lumps. Bring liquid to a boil then reduce to simmer for 5 minutes, stirring constantly.

Remove from heat and add cream and blue cheese. Mix until smooth.

In a large mixing bowl, toss a dozen wings with rub. Coat well. Add sauce to bowl and toss to coat wings. Serve.

Ramone Dickerson