Step Up Your Chicken Wing Game for the Super Bowl
Posted on 01/27/2014
This Sunday, Americans will consume more than 1.23 billion chicken wings in honor of the Super Bowl. That’s right. We said 1.23 BILLION. That’s enough to fill a football field 1,083,333 times!
So clearly we all love chicken wings. But perhaps this is the year to step up your game (pun intended) and go outside of the box. You can make your tried-and-true favorites, but these creative recipes will be an exciting treat for your fellow football-watchers:
Lemon Dijon Chicken Wings:
You can’t get delivery chicken wings like these! The lemon and DIjon mustard flavors combine for a tangy and spicy flavor that rivals traditional chicken wings.
- ¼ cup olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons coarse-grained Dijon mustard
- 5 cloves garlic, finely chopped
- 2 teaspoons salt
- 1 tablespoon black pepper
- 2 pounds chicken wings, rinsed and patted dry with the paper towels
- Combine olive oil, lemon juice, mustard, garlic, salt, and pepper in a large bowl; add the chicken wings and toss. Cover and refrigerate 2 to 3 hours, tossing occasionally.
- Preheat grill to high heat, and lightly oil the grill grate.
- Pour the remaining marinade from the bowl into the saucepan. Bring marinade to a slow boil, then simmer for 5 minutes and set aside for basting.
- Grill wings for 10 to 15 minutes, or until juices run clear. Turn often and baste with the marinade during the last 5 minutes of grilling.
Maple-Beer-Chili Chicken Wings:
What makes a great chicken wing? It should be both sweet and spicy, as well as crisp on the outside and tender on the inside. These wings meet those criteria, and they’re made with beer, which is always a plus.
- 1 cup pure maple syrup
- ½ cup dark beer, preferably porter
- ¼ cup unsalted butter
- ¼ cup ketchup
- 2 tablespoons grainy mustard
- 3 tablespoons chili powder
- 3 to 3 ½ pounds chicken wings, tips removed
- Place ingredients from maple syrup through chili powder in a small saucepan. Bring to a boil. Reduce to a simmer and cook until slightly thickened and syrupy, 5 to 7 minutes. Set aside.
- In a medium saucepan, add 3 to 4 inches of canola oil. Heat to 350 degrees. If you don’t have a thermometer, test the oil’s heat by adding a bit of chicken fat to the hot oil. It should sizzle and float to the top, surrounded by bubbles.
- Cook wings in batches for about 10 minutes, or until golden brown and crispy, turning occasionally. transfer to a paper-towel lined plate.
- Transfer to a large bowl and cover with sauce. Toss well.