I’ve never been much of a Super Bowl fan or, as we know, a football fan in general. Though it was pretty cool this year that it was in New York / New Jersey and I went to Met Life stadium for a Jets game not to long ago so that’s something. But other than that… Seahawks… Broncos… It’s all the same to me.
Though to be fair about 20 mins before the game, I decided I was gonna root for the Seahawks and even knowing NOTHING about the two teams, thought they would win. How about that?!
Anyway, when my friend DB asked what I was doing for the big game and I replied “eh nothing,” he was a little shocked. He replied that, at least as a foodie, I should do SOMETHING as food is as important as football on Super Bowl Sunday. So, with a little push from DB, I made chicken wings! And it was my first time cooking for the game AND my first time making chicken wings. (*This post is thus dedicated to him)
For either recipe, you prepare your wings the same. You’ll want to separate the drumette from the wing portion and also remove the wing tip. I gotta admit I wasn’t the best at butchering these little wings, but I recommend cutting at the joint to avoid a mess (though easier sad than done in my opinion).
Once you have your wings prepped, spread them onto a baking sheet and toss with olive oil and salt and pepper. Bake at 375 for 25 mintues until the wings start to brown.
While the wings are baking, prepare your sauce. One was a ginger soy sauce with grated fresh ginger, soy sauce, a little olive oil and rice vinegar.
The other was a buffalo inspired sauce. I always thought buffalo sauce was complicated, but as I learned it’s really just melted butter and hot sauce slathered onto your wings. I used siracha though cayenne pepper hot sauces are traditional and go to favorites.
Fun fact – while there are several claims as to how Buffalo wings were first created, many give credit to the Bellissimo family in Buffalo at the Anchor Bay.
In both cases, after your wings have baked for about 25 minutes and are nice and golden brown, baste them with the sauce and continue baking for another 20 minutes. The sauce should be nice and caramelized!
Remove from the oven and let cool before digging in!
Both wings were delicious! Man were the buffalo ones hot… the kind of heat that makes your whole mouth sting, but great all the same. We served them with a side of blue cheese and ranch dressing. The ginger-soy wings were equally delicious with great flavor and a nice hint of ginger.
Plus, we got to sample my brother’s brew that he brewed himself at home not too long ago. It was great and along with our chip and dip, we had a nice little Super Bowl food party!
- 3 pounds chicken wings, rinsed and patted dry with paper towels
- 2 tablespoons corn oil
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons fresh ginger, grated
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Heat oven to 375 degrees F.
- Combine soy sauce, sesame oil, rice vinegar, and ginger and set aside.
- Place the chicken wings in a roasting pan; drizzle with corn oil and sprinkle with salt and pepper; toss. Roast for 15 to 20 minutes, or until wings are beginning to brown. Remove from oven, baste wings with the drippings and drain excess fat.
- Pour the soy-ginger mixture over the wings and toss. Return to oven for another 25 to 30 minutes. Serve immediately.