Saturday, April 21, 2018
Cooking

Five ways to cook chicken wings — and sauces to dip them in — for the Super Bowl

You don't need to outsource your chicken wing supply for this year's Super Bowl feast, set for Sunday when the Panthers and the Broncos face off in California. Making them at home is easy. What isn't as easy is choosing how to make them, as there are a handful of cooking methods for turning the poultry into an irresistible snack. Here are five ideas for ways to cook chicken wings, and a bonus list of five sauces that go with just about any of them.

Slow Cooker

Busy putting together a large food spread? Let this set-it-and-forget-it chicken wing recipe do most of the work for you. Simmering the wings for hours in a sauce produces tender, fall-off-the-bone meat. Put the sauce together first. In a large bowl, whisk ⅓ cup reduced sodium soy sauce, ⅓ cup balsamic vinegar, ⅓ cup packed brown sugar, ¼ cup honey, 3 cloves minced garlic, 1 teaspoon Sriracha hot sauce, 1 teaspoon ginger powder, 1 teaspoon ground pepper and ½ teaspoon onion powder. Next, add 3 pounds chicken wings to a slow cooker, then pour sauce mixture on top and gently toss to coat the wings. Cover and cook on low heat for 3 to 4 hours or high heat for 1 to 2 hours. To thicken the sauce slightly, stir together 2 tablespoons each cornstarch and water, then add that mixture to the slow cooker. Cook on high heat for another 15 minutes, until sauce is thicker. If you want to char the wings slightly, line a baking sheet with foil, add the wings and broil for 3 minutes. This isn't necessary, but does add a nice element of flavor and texture. Serve wings with sauce. Recipe from damndelicious.net.

Boiled and broiled

This method yields a leaner wing than simply baking (and definitely frying) because some of the fat from the wing melts off in the boiling process. To make, bring a large pot of water to a boil, then add 2 pounds chicken wings, halved through the joint. Boil for about 15 minutes, then remove wings from pot with a slotted spoon and transfer to a glass bowl. To the bowl, add 2 tablespoons olive oil, 2 tablespoons hot sauce of your choice and a pinch of salt and pepper; toss to coat. Line a large baking sheet with aluminum foil and lay wings in a flat layer on the foil. Cook the wings under the broiler for 5 minutes, then flip over and broil for 5 minutes on the other side. Meanwhile, whisk together 2 tablespoons melted butter and hot sauce of your choice in a small bowl. When the wings are done, remove from oven, brush with sauce and serve immediately.

Fried

Sometimes, you just need to go all in, put on your stretchy pants, and fry up some wings for the big game. Here is how you do it. Heat 1 inch of vegetable or peanut oil in a large deep skillet over high heat until oil is 375 degrees. Now, make a coating for the wings by mixing 1 cup all-purpose flour and 1 tablespoon paprika in a shallow dish. Working with 3 pounds of chicken wings split at the joint, drag them through the dish until coated and tap off the excess. Fry the wings in batches, for about 15 minutes or until deep golden brown. Set a rack on a rimmed baking sheet and transfer the hot wings from oil to the baking sheet using tongs. In a large saucepan, combine 1 ½ cups Frank's Red Hot sauce or other hot sauce, 1 stick unsalted butter and 2 tablespoons honey and cook over medium heat until the butter melts. Cook for about 10 minutes, then add the wings to the pot and toss. Serve with blue cheese sauce. Recipe from Food Network Magazine.

Grilled

Lucky for us Floridians, it's never an inappropriate season for grilling. To make these classic grilled wings, toss 1 ½ pounds chicken wings halved through the joint in a bowl with 1 teaspoon olive oil and 1 teaspoon seafood seasoning (like Old Bay). Grill uncovered for about 15-20 minutes until cooked through; turn once during cooking. While the wings are cooking, combine 3 tablespoons melted butter and another teaspoon of the seafood seasoning in a large bowl. Add the wings, toss to coat, then serve. Recipe from Real Simple.

Baked

These wings develop a sweet-spicy tang from a sauce made of Sriracha, honey and molasses. First, preheat your oven to 425 degrees. Then, toss 4 pounds chicken wings with 2 tablespoons canola oil, 1 teaspoon salt and ½ teaspoon pepper in a large bowl, then spread out on two large rimmed baking sheets. Bake about 40 minutes until crispy and cooked through, tossing once during cooking so the wings don't stick to the pan. Meanwhile, make the sauce. Combine ⅓ cup Sriracha sauce (or other hot wing sauce), ¼ cup honey and ¼ cup molasses in a large bowl. Remove the wings from the oven, then add to the bowl with the glaze and toss well to coat. Recipe from Real Simple.

Comments
A taste test for drinking water? They can be surprisingly different

A taste test for drinking water? They can be surprisingly different

BROOKSVILLEThey brought it in glass carboys, in jars, in 2-liter bottles. It stacked up at the entrance to the auditorium, some of it just slightly murky but most of it crystal clear.Water. For more than 15 years the members of Region IV Florida Sect...
Published: 04/18/18
Five ideas for travel-friendly snacks

Five ideas for travel-friendly snacks

Whenever I fly, I pay way too much for food. Iíve stumbled jet-lagged into fancy wine booths and nearly bankrupted myself with cheese plates. Iíve purchased granola bars that cost more than my plane ticket (okay, maybe it just felt that way). If youí...
Published: 04/18/18
Enjoy a slice of sunshine with Tangerine, Ginger and Chocolate Tart

Enjoy a slice of sunshine with Tangerine, Ginger and Chocolate Tart

There are chocolate people, and there are vanilla people. I am a lemon person.Show me a dessert menu, and Iíll choose whatever is flavored with puckery lemon or any of her citrus sisters ó lime, tangerine, kumquat, yuzu. Even as a kid, I went for lem...
Published: 04/17/18
Recipe for 30-Minute Spaghetti and Meatballs

Recipe for 30-Minute Spaghetti and Meatballs

As the name suggests, 30-Minute Spaghetti and Meatballs is no substitute for the kind of meatballs simmered for hours in your nonnaís Sunday gravy. Strangely enough, the recipe doesnít even include oregano or basil or a dry Chianti. And yet I think t...
Published: 04/17/18
Re-create that fancy spa water at home

Re-create that fancy spa water at home

It was lunchtime in the middle of the workday, so although I sat at the bar at downtown St. Petersburgís Asie Pan-Asian, I opted for a water. The bartender poured a glass and I took an unknowing sip.Cucumber. It was definitely cucumber. Iím not the b...
Published: 04/17/18
Taste test: citrus-flavored sparkling water

Taste test: citrus-flavored sparkling water

Many years ago, I took a trip to Rome and learned enough Italian to find directions and order dinner from menus. I learned very quickly that if I didnít make it clear, I would get sparkling water rather than still water at every restaurant. My husban...
Published: 04/16/18
Hereís how to make shakshuka, the egg dish with the awesome name

Hereís how to make shakshuka, the egg dish with the awesome name

By Rick NelsonSuddenly, it seems like shakshuka is everywhere.Restaurant menus. Food Network how-to shows. YouTube videos. And on breakfast, lunch and dinner tables in homes across the country.Maybe the dishís ascendancy can be traced to cookbook aut...
Updated one month ago
Cooking Challenge: Making a bowl of fancy bacon-and-egg ramen at home

Cooking Challenge: Making a bowl of fancy bacon-and-egg ramen at home

My boyfriend, Ben, screws a nail into the cork of our Bread and Butter wine bottle. Iíve recently moved into my own apartment ó the first step in a fully adult life ó but apparently, Adult Me doesnít own a bottle opener. Tonight, Iím cooking my first...
Updated one month ago

From the food editor: Homemade biscuits make the meal

Raise your hand if you have leftover Easter ham in your freezer. Yeah, me too. Itís not every day I pick up a large cured ham at the supermarket, so when holidays come around that call for the pork centerpiece, I always try to think of at least three...
Updated one month ago
Spice up salmon with this tarragon vinaigrette

Spice up salmon with this tarragon vinaigrette

A good piece of fish needs very little to make it perfect. Here, the anisey-tangy flavor of tarragon vinaigrette is a wonderful complement to the lushness of salmon fillets. If you start with excellent salmon and super-fresh herbs, and donít overcook...
Updated one month ago