January 28, 2009For many a sports fan, Superbowl has become holiday-esque. "Teams" of people gather to watch the game, see the newest commercials and eat and drink! We decided to have some friends over this year so we could try out some new recipes. This is what's on our menu...
What would a Superbowl party be without wings?
As I flipped through many a magazine over the last few weeks, they all had their Superbowl staples and menu suggestions. Everything looked so good that I couldn't choose just 1 wing recipe, so I am ambitiously buying the ingredients and making 3 different versions of wings that seem to have different degrees of difficulty. There will be a wing taste test at our house! The good news is that for the mostpart, all 3 recipes can be prepared the day before so we will just have to cook them up during pre-game.
The first is a "rubbed" version from Guy Fieri of Food Network fame. I came across it in the all new Food Network Magazine (Feb/March issue) which is worth a read whether you are a fan of the Food Network and its famous chefs, or not. Though this recipe may seem complicated because there are alot of ingredients, when I was taking inventory for my grocery list, I realized that I already had alot of the spices and other items required.
The second recipe is from the one and only, Martha Stewart, who can never be underestimated.
A couple of years ago Martha made nachos on one of the pre-game shows with ESPN personality, Kenny Mayne, that we tried at home and they were fab! Martha definitely has the Superbowl know-how.
Last, but definitely not least, are the Sticky PB&J Wings from Rachel Ray. These look delicious and are the easiest of the 3 recipes for those who aren't big-time cooks but want to give wings a homemade try. Rachel also had recipes for Italian Mozzarella Wings and Chocolate Wings (!) that look great but I had to draw the line somewhere.
CHICKEN WINGS WITH SALSA VERDE from Guy Fieri
Link directly for this recipe and others from the Food Network Magazine or see below:
http://www.foodnetwork.com/recipes/guy-fieri/chicken-wings-with-salsa-verde-recipe/index.html
Ingredients:
For the Chicken and Brine:
3/4 cup kosher salt
1 1/2 teaspoons black peppercorns
4 cloves garlic, smashed
5 pounds chicken wings, cut in half at the joint (or buy drumettes)
For the Rub:
2 teaspoons dried rosemary
2 teaspoons ground white pepper
2 teaspoons paprika
2 teaspoons kosher salt
2 teaspoons granulated garlic
1 teaspoon dried oregano
2 teaspoons dried basil
For the Salsa:
1/2 cup fresh basil
1/2 cup fresh parsley
1/2 teaspoon red pepper flakes
1 tablespoon chopped garlic
1/2 teaspoon capers
1 teaspoon anchovy paste
2 tablespoons chopped roasted red pepper
1 tablespoon chopped onion
2 tablespoons fresh lemon juice
kosher salt
1/2 cup extra virgin olive oil
Prepare the brine: In a large soup pot, bring 8 cups water to a boil. Add the kosher salt, peppercorns and garlic; remove from heat. Let cool 30 minutes, then transfer to a large pot or ice chest lined with a large garbage bag. Add another 8 cups water, then add the wings and twist the bag closed. Refrigerate for 4 hours.
Mix all the rub ingredients in a large resealable plastic bag. Drain the wings. Rinse under cool water, pat very dry and put in the bag with the rub. Mix to coat evenly. Seal the bag and refrigerate until ready to cook. (You can do this a day ahead.)
Preheat the broiler. Remove the wings from the bag and place in a single layer on a lightly oiled foil-lined pan. Broil for 8 minutes, then turn and cook for an additional 5 to 8 minutes, or until crisp and golden.
Meanwhile, combine all the ingredients for the salsa, except the olive oil, in a food processor, using salt to taste. Slowly add the oil and puree until smooth. Serve the wings with the salsa.
SPICY-SWEET CHICKEN WINGS from Martha Stewart
Link directly for this recipe and others from Martha Stewart or see below: www.marthastewart.com/super-bowl
For the Wings:
2/3 cup hoisin sauce
2 tablespoons finely grated orange zest
1/4 to 1/2 cup Sriacha hot-chile sauce or other hot sauce
1/4 cup honey
1 teaspoon toasted sesame oil
4 1/2 pounds, chicken wing drumettes, patted
dry with paper towels (35 to 45 wings)
For the Dipping Sauce:
2 teaspoons safflower oil
3 garlic cloves, minced
1/2 cup fresh orange juice
(from about 2 oranges)
2 tablespoons honey
2 teaspoons hoisin sauce
1/4 teaspoon salt
sliced scallions for garnish
1. Make the wings: Whisk hoisin, orange zest, hot sauce, honey, and sesame oil in a large bowl. Refrigerate 1/2 cup marinade. Add wings to remaining marinade and toss to coat. Cover, and refrigerate, tossing wings occasionally, for at least 2 hours (or overnight).
2. Preheat over to 375 degrees. Let wings stand at room temperature for 30 minutes. Arrange on a rimmed baking sheet, and bake for 20 minutes, rotating sheet and brushing with half of reserved marinade halfway through. Increase oven temperature to 425 degrees. Bake wings, brushing with remaining marinade, until golden brown, about 20 minutes more.
3. Make the dipping sauce: Heat safflower oil and garlic in a small saucepan over medium heat for 30 seconds. Add orange juice, honey, hoisin, and salt, and cook for 2 minutes. Let cool.
4. Arrange wings on platter, sprinkle with scallions and serve with sauce.
STICKY PB&J WINGS from Rachel Ray
Link directly for this recipe and others from Rachel Ray Magazine or see below: http://www.rachaelraymag.com/recipes/chicken-turkey-recipes/sticky-pb-and-j-wings/article.html
Ingredients:
one 10-ounce jar grape jelly
1/2 cup natural peanut butter
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce
salt
12 chicken wings, tips discarded and wings separated (or buy 24 drumettes)
Cilantro for garnish
1. In a bowl, whisk together the jelly, peanut butter, vinegar, hot sauce and 1/4 teaspoon salt. Add the chicken wings and refrigerate for 1 hour or up to overnight.
2. Preheat the oven to 375 degrees. Arrange the wings on a greased rack set on a foil-lined baking sheet and bake for 30 minutes. Turn, baste with the pan juices and bake until browned, about 20 minutes more. Serve with cilantro.
We are rounding out our menu with homemade guacamole that a friend is bringing, and we will chow down on Mini Slider Burgers (from Martha) and Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce (from Guy Fieri). Check their websites for the full recipes (details below).As you can tell, Superbowl is one of those days where we don't count calories, we just enjoy the game, good friends and yummy food and drinks!
Let us know by posting at http://www.foodiefavorites.blogspot.com what you have planned for Superbowl or if you try any of these recipes.
Go team!
Foodie
Food Network Magazine
http://foodnetwork.com/magazine
Martha Stewart Magazine
http://marthastewart.com
Rachel Ray Magazine
http://rachelraymag.com
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