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Homemade wings score points with the Super Bowl crowd

Oh, baby, have we got some wing recipes for you. And you don't even need a stinking deep fryer to make them. • Baked, grilled and even slow-cooked, these flavorful wings will bring pizzazz to your Super Bowl party. Make a couple varieties — our favorites are Sneaky Smokies and Lemon-Pepper — and add them to the groaning table of chips and molten cheese dip. • Maybe even better news than how easy they are to make is that they are inexpensive. We found a 5-pound bag of drumettes and flats for just $12. That's more than 3 dozen pieces.

As the big game gets closer, you'll find even better prices for wings. If you're industrious, and have a very sharp knife, buy the whole wing. Cut it into three parts (wing tip, flat and drumette) and reserve the tip to make stock or flavor soups. There's not enough meat on the tip to be wing-worthy.

Wings are good as a potluck offering if you're lucky enough to be invited to a place where someone else is doing the bulk of the work. They travel well. Make them just before you leave home and cover tightly with foil.

For this story, we turned to Debbie Moose's new Wings (Wiley, 2009) cookbook for tips and recipes. We found a lot of inspiration there too.

Wings have a reputation for being unhealthful. That makes sense when they are deep-fried and dipped in a vat of blue cheese dressing. But baked or grilled, they aren't so evil — even with the skin since they are small. Seasoned with herbs and spices and a bit of oil they are downright diet food.

Some tips about the recipes included here:

Garlic Wings. If you've got the time, chop your own garlic rather than use bottled. Yes, the prechopped varieties are convenient, but there's a bit of a metallic taste. These are baked, but they could be grilled if turned frequently. Watch carefully so the bits don't burn.

Slow Cooker Party Wings. It seems like they would be greasy, but baking the chicken for 20 minutes before putting them into the slow cooker renders the fat. Don't skip this step. They are fall-from-the-bone tender, which makes them a little messy. Terrific flavor.

Lemon-Pepper Wings. The heat of black pepper and tart lemon is a winning combination. We wholeheartedly recommend these. Figure-friendly, too. Turn frequently on the grill to prevent burning.

Mexican Party Wings. We've been in love with this recipe since Pat Murphy of Modesto, Calif., won $10,000 for them at the 2002 Pillsbury Bake-Off in Orlando. They are a bit like Buffalo wings but much easier. Turning them halfway through baking gives them a golden glaze on each side. Make the dipping sauce (ranch dressing blended with a small can of green chilies). It's a great accompaniment.

Sneaky Smokies. Chipotle-spiked Tabasco provides the delayed burn. They are sneaky, and deceivingly complex. Marinate them overnight for best effect. Offer blue cheese dressing for dipping.

Curry Wings. The recipe doesn't call for it, but we recommend flipping them halfway through baking. The yogurt marinade doesn't brown, which makes them look slightly insipid. However, the taste begs to differ. Don't skimp on the curry powder, even if 3 tablespoons sounds like a lot. The yogurt mellows the spice mix.

Janet K. Keeler can be reached at jkeeler@sptimes.com or (727) 893-8586.

>>EASY

Garlic Wings

¾ cup chopped garlic

3 tablespoons finely chopped onion

1 tablespoon dried thyme, crushed

1 ½ teaspoons olive oil

1 ½ teaspoons white wine vinegar

1½ teaspoons salt

¾ teaspoon dried oregano

¾ teaspoon freshly ground black pepper

12 wings, cut in half at joints, wing tips removed and discarded (or a combination of 24 flats and drumettes)

In a small bowl, combine the garlic, onion, thyme, oil, vinegar, salt, oregano and black pepper. Stir and mash until the ingredients are combined and a little like a paste.

Place the wings in a resealable plastic bag. Pour in the garlic mixture and toss to coat the wings. Refrigerate for at least 2 hours or as long as overnight.

Preheat the oven to 400 degrees. Cover a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray. Remove the wings from the marinade and discard the marinade.

Bake 20 to 30 minutes, or until done. Makes 24 pieces.

Source: Wings by Debbie Moose (Wiley, 2009)

>>easy

Slow Cooker Party Wings

18 wings, cut in half at joints, wing tips removed and discarded (or a combination of 36 flats and drumettes)

1 cup hoisin sauce

1 cup apricot preserves

1 teaspoon dry mustard

4 cloves garlic, chopped

2 tablespoons orange juice

¼ teaspoon cayenne pepper

Preheat the oven to 350 degrees.

Cover a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray. Place the wings on the baking sheet and bake for 20 minutes. In a slow cooker, combine the hoisin sauce, apricot preserves, dry mustard, chopped garlic, orange juice and cayenne; stir well to combine. Remove the wings from the baking sheet with tongs, letting any juice drain away, then place the wings in the slow cooker. Toss to coat the wings with the sauce.

Cook on the low heat setting for 3 to 4 hours or on high for 2 hours. Makes 36 pieces.

Source: Wings by Debbie Moose (Wiley, 2009)

>>easy

Lemon-Pepper Wings

¼ cup lemon pepper seasoning

2 tablespoons chopped fresh chives

3 to 4 tablespoons olive oil

12 wings, cut in half at joints, wing tips removed and discarded (or a combination of 24 flats and drummettes)

On a plate, combine the lemon pepper and chives. Pour the olive oil in a separate small bowl. Dip the wings lightly in the olive oil, then roll in the lemon pepper mixture. Let the coated wings sit for about 15 minutes.

Prepare a gas or charcoal grill for direct cooking. Place the wings on the grill and cook, turning frequently, for 15 to 20 minutes, or until done. Watch carefully and adjust the heat to avoid burning the coating. Makes 24 pieces.

Source: Wings by Debbie Moose (Wiley, 2009)



>>easy

Curry Wings

2 cups plain yogurt

3 tablespoons curry powder

2 tablespoons vegetable oil

2 teaspoons ground cinnamon

1 tablespoon plus 1 teaspoon chopped garlic

1 teaspoon salt

12 wings, cut in half at joints, wings tip removed and discarded (or a combination of 24 flats and drumettes)

In a bowl, combine the yogurt, curry powder, oil, cinnamon, garlic and salt. Place the wings in a resealable plastic bag. Pour in the yogurt mixture and shake to cover the wings. Refrigerate for 2 hours or as long as overnight. Preheat the oven to 400 degrees. Cover a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray. Remove the wings from the marinade, letting the marinade drip off. Place the wings on the baking sheet. Discard the marinade. Roast for 20 to 25 minutes or until done; turn halfway through baking to brown each side. Makes 24 pieces.

Source: Wings by Debbie Moose (Wiley, 2009)

>>easy

Sneaky Smokies

½ cup chipotle hot sauce (such as Tabasco Chipotle)

¼ cup orange juice

2 teaspoons cider vinegar

¼ teaspoon cayenne pepper

½ teaspoon chopped garlic

12 wings, cut in half at joints, wing tips removed and discarded (or a combination of 24 flats and drumettes)

In a small bowl, combine the hot sauce, orange juice, cider vinegar, cayenne and garlic. Put the wings in a resealable plastic bag. Pour in the hot sauce mixture and refrigerate for 8 hours or overnight.

Preheat the oven to 400 degrees. Cover a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray. Remove the wings from the marinade and place them on the prepared baking sheet. Discard the marinade

Bake 30 to 40 minutes, or until done. Makes 24 pieces.

Source: Wings by Debbie Moose (Wiley, 2009)

>>easy

Mexican Party Wings

1 cup purchased ranch salad dressing

1 (4.5-ounce) can chopped green chilies

1/2 cup all-purpose flour

1 (1-ounce) package taco seasoning mix

2 teaspoons oil

24 chicken drumettes (about 2 pounds)

Dried parsley flakes

Heat oven to 350 degrees. Spray large cookie sheet with nonstick cooking spray.

In blender container, combine salad dressing and chilies; cover and blend until smooth. Spoon into small serving bowl. Refrigerate while making drumettes. In shallow dish, combine flour and taco seasoning; mix well. Stir in the oil with fork until well blended. Coat drumettes with flour mixture. Coat drumettes again to use up flour mixture. Place on sprayed cookie sheet.

Bake for 15 minutes. Turn drumettes; bake an additional 14 to 17 minutes or until chicken is fork-tender and juices run clear. Sprinkle parsley flakes on salad dressing mixture; serve as dip with warm drumettes.

Source: $10,000 Pillsbury Bake-Off winner, 2002

Homemade wings score points with the Super Bowl crowd 01/27/09 [Last modified: Tuesday, January 27, 2009 3:30am]

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