Saturday, August 18, 2018

Chicken wing recipes to try on Super Bowl Sunday

If your Super Bowl traditions involve time in the kitchen, here are three chicken wing recipes to try on Sunday. This is also a good way to keep things lighter but still sort of indulgent on game day, as homemade grub tends to be healthier even if you load up dark meat and creamy dressings.

This is my go-to wing recipe. It's simple, it's relatively healthy, and it's very delicious. We're not depriving ourselves of any crispy wing goodness here. It's there, thanks to the olive oil and the hot oven. Of course, you can serve it with any creamy dressing you want, but I love the freshness of this ranch recipe. Also, it has come in handy in a pinch when I don't have a bottle already in my fridge.


Shaked then Baked Chicken Wings


  • 20 chicken wings
  • 6 tablespoons olive oil
  • 6 cloves garlic, pressed
  • 2 teaspoons cayenne pepper
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • Salt and ground black pepper, to taste
  • Ranch Dressing for serving, recipe follows


  1. Preheat the oven to 425 degrees.
  2. Place chicken wings in a bowl. Pat dry, then drizzle with olive oil and toss to coat. In a large, resealable bag, add garlic, cayenne pepper, paprika, garlic powder, salt and pepper; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet. (You might need more than one sheet.) Drizzle a bit more olive on top before placing them in the oven.
  3. Cook the wings in the preheated oven 45 minutes to hour, or until cooked through. If you want to get them a bit crispier, cook for a little less time and then broil for the last 5 or so minutes, keeping a close eye on them to make sure they don't burn.
Source: Michelle Stark, Tampa Bay Times


Ranch Dressing


  • 1 clove garlic
  • Salt to taste
  • 1/4 cup Italian flat-leaf parsley
  • 2 tablespoons fresh chives
  • Fresh Dill, to taste
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • Buttermilk (as needed to desired consistency)
  • Worcestershire sauce, to taste
  • Cayenne Pepper, to taste
  • Paprika, to taste


  1. Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and fresh dill and add to the garlic.
  2. In a bowl, combine all ingredients, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired. Serves 8.
Source: Pioneer Woman

I can never resist the perfect pairing of sweet honey and hot sriracha, a sauce made from chili peppers that is available in most grocery stores. Tip: Make extra glaze that doesn't get used on the raw wings, for dunking after the chicken is cooked.


Honey Sriracha Glazed Wings


  • 2 pounds chicken wings
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable oil, or other neutral oil
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh cilantro leaves
  • Sesame seeds, for garnish
  • For the honey Sriracha glaze:
  • 5 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/4 cup honey
  • 1/4 cup Sriracha
  • 1 tablespoon soy sauce
  • Juice of 1 lime


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. To make the glaze, melt butter in a small saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Stir in honey, Sriracha, soy sauce and lime juice. Bring to a boil; simmer until slightly thickened, about 1-2 minutes.
  3. In a large bowl, combine wings, butter, vegetable oil, garlic powder, salt and pepper, to taste.
  4. Place wings onto the prepared baking sheet and bake for 25 to 30 minutes, using metal tongs to turn at halftime. Brush wings with Sriracha glaze and broil for 3 to 4 minutes, or until crisp and crusted.
  5. Serve immediately, garnished with cilantro and sesame seeds, if desired.
Source: Adapted from

Let the slow cooker do the work for you in this recipe, which uses peanut butter to create a creamy sauce.


Thai Peanut Chicken Wings


  • 24 chicken wing drummettes (about 2 1/4 pounds)
  • 1/2 cup bottled salsa
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon lime juice
  • 2 teaspoons soy sauce
  • 2 teaspoons grated fresh ginger
  • To make the peanut sauce:
  • 1/4 cup sugar
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 2 cloves garlic, minced


  1. Place chicken wings in a 3 1/2- or 4-quart slow cooker.
  2. Combine salsa, 2 tablespoons peanut butter, lime juice, 2 teaspoons soy sauce and the ginger in a bowl. Pour over chicken wings. Toss to coat.
  3. Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours.
  4. Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar, 1/4 cup peanut butter, 3 tablespoons soy sauce, water and garlic.
  5. Heat over medium-low heat until mixture is smooth, whisking occasionally; set aside (mixture will thicken as it cools).
  6. Drain chicken, discard cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce.
  7. Keep warm on low-heat setting for up to 2 hours.
Source: Adapted from

Expert advice on baking classic French tarts: recipes, tips and tools

Expert advice on baking classic French tarts: recipes, tips and tools

BELLEAIR BLUFFSTim Brown was dead right. It was time for tough love, right at the beginning of class: Most of us entertain, most of us can get our act together with some hors d’oeuvres, an appetizer and an entree with appropriate side dishes. But whe...
Published: 08/15/18
It won’t take long to fall in love with this fool

It won’t take long to fall in love with this fool

"Fool" might be an odd name for dessert, but it has been served for centuries, and no one is quite sure why it is called that. Making it, though, is a pretty smart thing to do considering how easy it is and the reward of doing so: a delightfully crea...
Published: 08/15/18
Put old bread to good use in a Peach and Mozzarella Panzanella Salad

Put old bread to good use in a Peach and Mozzarella Panzanella Salad

It was a pilgrimage I had long wanted to make, but the timing was never right: Saturday mornings at Born and Bread Bakehouse in Lakeland. I had tried Born and Bread’s bread once before, slathered in some house-made ricotta cheese that sent me on a ri...
Published: 08/14/18
Taste test: Texas toast

Taste test: Texas toast

Texas may have invented extra thick and buttery toast, but plenty of us enjoy the slathered slices with our own barbecues or Italian night dinners. Our judges like the addition of cheese to the toast, browned in the oven with a few herbs dotting the ...
Published: 08/13/18
Find your groove with jam

Find your groove with jam

It took me an embarrassing number of years to overcome my (unreasonable) paranoia about making jam that would somehow give my friends and family botulism. The nasty, if rare, illness — which can lead to paralysis, death, etc. — is caused by a toxin g...
Published: 08/08/18
Five ideas for cooking with watermelon

Five ideas for cooking with watermelon

Watermelon has always felt indulgent to me: a staple of backyard Fourth of July celebrations, a respite from the summer heat. The last time I had it, I was sipping a watermelon-mint cooler in a Brooklyn cafe, trying to escape the sweltering air that ...
Published: 08/07/18
Grits make a compact cushion for spicy shrimp in this recipe

Grits make a compact cushion for spicy shrimp in this recipe

By Leah EskinGrit is grainy and annoying, as in: What’s that grit on the countertop? It’s grating, as in: Scrubbing the countertop makes me grit my teeth. It honors pluck: That girl’s got grit. Perhaps it could also pinpoint one speck of the breakfas...
Published: 08/07/18
Roasting tomatoes is a delicious way to use them at their summer peak, like in this steak recipe

Roasting tomatoes is a delicious way to use them at their summer peak, like in this steak recipe

Sometimes I spend hours in the kitchen working on new recipes, starting with a kernel of an idea and playing with it a bit, adding stuff here and tweaking stuff there. Other times, I shamelessly steal recipe ideas from my friends. My husband and I we...
Published: 08/07/18
Taste test: Ginger salad dressing

Taste test: Ginger salad dressing

After years of enjoying Japanese restaurants, I have tried numerous times to re-create a delicious ginger salad dressing. Every time, though, I fall short of that tangy-sweet balance and chunky gingery mixture that perks up even a plain, green salad....
Published: 08/06/18
10 ideas for no-cook summer meals

10 ideas for no-cook summer meals

Now that summer is in full swing, the oven roasts my apartment along with my food. Even turning on the stovetop is risky, dooming me to sticky misery for the sake of a single tortilla. I’ve started eating cereal for dinner.We’ve got a couple more mon...
Updated one month ago