Boil the eggs as usual, and after they are cool enough to handle, gently crack the shells while leaving them intact. Place the cracked eggs back in the water along with a tablespoon of vinegar and plenty of red food dye. Let the eggs soak in the red water for twenty or thirty minutes. When the eggs are peeled, they’ll be covered with cracks that resemble the veins in bloodshot eyes.
Prepare Paula Deen’s deviled egg recipe, and add blue or green food coloring to the deviled egg filling. Create the eyes by filling egg white halves with the colored mixture. Cut the ends off whole black olives, and center the corneas in the colored yolk mixture. These bloodshot eyes are sure to gross out everyone at the party!
- Preheat broiler. Lay wings on a rimmed baking sheet, wingtips down. Place under broiler, 5 1/2 to 6 inches from heat source. Broil until golden brown and cooked through, rotating pan as necessary, 35 to 40 minutes.
- Using tongs, remove wings to a large bowl. Drain fat from baking sheet into heat resistant bowl, and discard.
- Toss wings with sauce. Return to baking sheet, wingtips down. Reserve bowl with remaining sauce. Place wings under broiler, and cook until sauce has glazed, 2 to 3 minutes, rotating pan once.
- Return wings to bowl, and toss to coat. Serve immediately.
1 tube (11 oz) refrigerated breadstick dough
1⁄2 stick (1⁄4 cup) butter, melted
2 Tbsp cinnamon-sugar
1 large egg, slightly beaten
48 sliced natural (with skin) almonds
- Preheat oven to 375°F.
- Crumple 4 large pieces of foil; shape each into a 15 x 2-in. log. Place on a baking sheet.
- Unroll dough. Cut each of the rectangles crosswise in half, then lengthwise into 2 strips. Cut 1 end of each into a fingertip.
- Roll strips in butter and drape over foil logs; sprinkle with cinnamon-sugar. Brush fingertips with beaten egg; press an almond slice “nail” on each. Bake 8 minutes until golden. Serve.
Makes 48 fingers.