Ain’t No Thang but a Chicken Wing

Posted on February 5, 2010 | 1 Comment

Most of America is looking forward to this Sunday for one reason or another. Cooking sites, beer brands, restaurants, t-shirt companies, and even The Who are set to capitalize on the event, which is undoubtedly the most watched TV-broadcast in America.

And while I do enjoy a good NFL match (especially since our ACC favorite has given us little reason to follow NCAA games), I clearly have an ulterior motive when it comes to the Super Bowl. That motive, friends, is food. Did you have to ask?

February 7, 2010 is probably the only day of this year in which I will eat two heaping handfuls of chicken wings without a care in the world, as Jennifer will be whipping up some of her now-famous black pepper chicken wings and I’ll be making the ones you see here. It’s also the time of the year when Mark & Heather bring a couple of Tombstone pizzas (if his own new TV doesn’t sell us out), when Brook & Katherine bring that awesome buffalo chicken dip (yes, Katherine, I loooooove that stuff!), and when Hubs really works it in the kitchen by making either a huge vat of chili or this year, a ginormous Boston Butt, slow roasted and pulled into little shoestrings, sopped up with bbq sauce and washed down with beer. Oh, the choices.

In short, Super Bowl = Food Extravaganza.

Well, the exception to that would be Super Bowl XLI, when Devin Hester returned the kickoff punt for the Bears. The Bears didn’t quite win that game, but we sure did. The place where we watched the game that year decided to go balls to the wall and award a lump sum of money IF Hester returned the kick (since he was notorious for returning them, it was definitely possible, and this bar was clearly stupid) to anyone who signed up. Our winnings? 800 buckaroos, baby!  In that instance, Super Bowl = cha-ching!!

Bets & football sqaures aside, what about you? What are you doing for the big game?

need some easy recipes for Sunday? Check these out – they are quick, easy, cheap, and super versatile. You could even leave the fancy stuff behind and just lather them in hot sauce, if you please. Just make sure you prepare enough; you don’t want to miss the game (or the food) by making a grocery run.

Ginger-Honey Chicken Wings
From Food & Wine, February 2010; serves 2-4

printable version

ingredients
2 T all-purpose flour
1 t salt
1 t g Sichuan peppercorn
1/4 t five-spice powder
2 lbs chicken wingettes & drumettes
2 1/2 T red hot sauce (Franks)
2 T unsalted butter, melted
1/2 T soy sauce
2 T honey
2 T fresh ginger, minced
2 T scallions, chopped finely

instructions
Preheat oven to 500 F. Line a large baking sheet with parchment paper and spray with oil or cooking spray.

In a bowl, mix flour, salt, peppercorn, and five-spice. Add chicken to bowl and toss to coat. Spread chicken on the baking sheet in a single layer and spray with oil. Roast chicken for 45 minutes, turning once or twice, until browned and crispy.

In a bowl, toss chicken with remaining ingredients; serve.

Mango-Curry Chicken Wings
From Food & Wine, February 2010; serves 2-4

printable version

ingredients
2 T all-purpose flour
1 t salt
2 T hot Madras curry powder
2 lbs chicken wingettes & drumettes
2 1/2 T red hot sauce (Franks)
2 T unsalted butter, melted
2 T Major Grey mango chutney
chopped pistachios, for garnish

instructions
Preheat oven to 500 F. Line a large baking sheet with parchment paper and spray with oil or cooking spray.

In a bowl, mix flour, salt, and curry powder. Add chicken to bowl and toss to coat. Spread chicken on the baking sheet in a single layer and spray with oil. Roast chicken for 45 minutes, turning once or twice, until browned and crispy.

In a bowl, toss chicken with remaining ingredients except pistachio; top plated wings with pistachio and serve.

Not diggin’ wings? try some other party grub:
Ham & Cheddar Pretzel Bites
Edamame Ravioli n’ Sesame Soy Dipping Sauce
Strawberry Pizza