It’s that time of year again when we get out the jerseys, the beer and the finger foods. Here are some great recipes for the Super Bowl.
September is National Chicken Month. So I thought that I would write a little diddy about one of my favorite snacks, chicken wings.
Wings were once the least desirable part of the bird. But because they were cheap, bars started using them in the 1980s to keep customers thirsty. The tang, spice and sodium in the wing sauce kept the tab open for beer-guzzling customers.
By 1990, restaurants began to capitalize on a product that was low-cost by increasing portion sizes and selling wings on the menu as meals. Today 13.5 billion wings are sold individually each year, according to the industry’s National Chicken Council.
Wings have become such a popular menu item, that the world’s biggest fast-food chain – McDonald’s, is planning a limited-time roll-out of its “Mighty Wings” starting Sept. 9. The bone-in wings, breaded and seasoned with cayenne and chili pepper, will be sold through November.
I love wings because they can be prepared so many ways. Baked, fried, broiled, grilled, marinated, caramelized … you name it!
Here are some of my favorite wing recipes:
Big football game today, perfect day for some sweet, sour and spicy chicken wings!
- 2 pounds chicken wingettes (about 15)
- 1/2 cups ketchup
- 1/4 cup Mustard
- 1/4 cup honey
- 1/8 cup apple cider vinegar
- 1/8 tsp pepper flakes
- Flour for coating wings
- 1 tsp cornstarch (mix with a little luke warm water)
- Canola oil for frying
- Do not season wings. Dredge wings in flour and fry until golden brown.
- Combine the ketchup, honey, vinegar, mustard, and pepper flakes and cook in sauce pan for 15 minutes. As it thickens add cornstarch. Cook until thick and bubbly. Add wings to sauce. Toss to coat quickly. Wings should still be crispy.
- Serve wings on top of a soft piece of white bread. Yield: about 1-1/2 dozen.