Well guys, two of my football teams lost this weekend and I’m about to throw up my hands and give up on the Super Bowl.
I mean really, the Saints and Packers couldn’t pull it off, and as much as I normally cheer for the underdogs I have “connections” to those other two teams and, well, they just didn’t win. That leaves one more chance with the Patriots or else I’ll just bury myself in the inevitable mountain of Super Bowl food and live for the commercials like I did once upon 2 years ago.
I thought things had changed! Turns out I’m kind of a bad sport when my team loses. And now commence the pouting.
However, speaking of Super Bowl food, I feel the need to share that last Super Bowl? Was probably the worst Super Bowl ever. Not because of the teams…no, I was so happy to see the Packers win. And not because of the food…no, we had the staple queso dip and let’s face it – if queso’s involved I’m fine. I’m easy in regards to party food.
No, it was the worst because Nate and I both had the flu and could hardly keep our eyes open to watch the game. There we sat, 100+ temperatures and all, trying to act like it was any normal Super Bowl Sunday. Worst.Super.Bowl.Ever.
I’d like to stop there and say that I got my flu shot this year though, so things are looking up already. Well, that and the fact that I’ve now added wings to my football party repertoire. Two different wings too!
I’m a big fan of the sweet and savory combination, so the first set of wings is a Chili Honey Glaze with green onions and tons of flavor. And I’m always a big sucker for the traditional wings, but with a little more flavor, a little extra love if you will. Enter grated garlic, Italian seasoning, and a big sprinkling of parmesan cheese.
Hey, we baked the wings and Super Bowl Sunday happens once a year. Wings and queso for everyone!
BAKED CHICKEN WINGS
- 1 bag frozen chicken wings (you want them to not be cooked or breaded or fried)
- 1 quart buttermilk
- salt and pepper
Overnight toss the frozen wings into a very large bowl with the buttermilk, making sure you can get all, if not most of them, covered in it. Cover with plastic wrap and set on the bottom shelf of your fridge to thaw overnight. When they’re thawed it’s time to set up the wing baking apparatus. First preheat your oven to 375 for convection ovens or 400 for normal ovens. For this you’ll need a very large sheet pan and a baking rack. Cover the baking sheet in foil (trust me, you want to do this…easier clean-up). Place the baking rack in the pan and spray very liberally with cooking spray. Pull the thawed wings out of the buttermilk mixture. Do not rinse them off. Place the wings on the baking sheet, about 1 inch apart. Wash your hands and sprinkle liberally with salt and pepper. Bake for 25-30 minutes at the correct temperature for your oven, carefully turning with tongs halfway through. This will give you a nice crispy skin on the wings with no frying, and super tender meat from the buttermilk bath. And now it’s time to sauce them!
CHILI HONEY GLAZED WINGS WITH GREEN ONIONS
- 1/4 cup Sriracha
- 3 Tbsp honey
- 2 tsp soy sauce
- 1 Tbsp butter, melted
- 1 green onion, chopped finely
In a saucepan stir together all ingredients, reserving a few green onions, and bring to a light simmer. Toss with warm wings (it covers around 12-15 wings well) and serve hot with a sprinkling of extra green onions. A side note with these: if you don’t love spicy then reduce the amount of Sriracha OR increase the amount of honey. I like the spice, so I used a little more than the 1/4 cup of Sriracha and thought they were to die for.
GARLICKY PARMESAN HOT SAUCE
- 1/4 cup Frank’s Red Hot sauce
- 2 garlic cloves, grated on a microplane
- 1-2 tsp Italian seasoning
- 1 Tbsp butter, melted
- 1/4 cup fresh grated parmesan
Same as before, stir together all ingredients, minus the cheese, in a saucepan and bring to a simmer. Douse your hot prepared wings in it and sprinkle immediately with Parmesan cheese. A side note with these: like more garlic? Then we’d probably be besties and I think you should totally grate another clove or 80 in there. Need more spice? Use a spicier hot sauce! I won’t judge 🙂