The last post to this blog advocated seafood for Sunday’s big game in lieu of the ubiquitous platter of poultry parts.
I realize my suggestions, though, would never deter those die-hard chicken-wings fans from getting their fix. In fact, I’m pretty sure wings are in my future, if not Sunday then sometime soon, since my husband asked if we could buy some on our latest grocery-shopping trip.
To clarify, I’m not anti-wing, but I just prefer cuts of meat with a bit more substance, the drummettes in this case, rather than wings, which always seem like strips of fat covering bone. So when I make “wings,” I usually default to drummettes only.
You could certainly do the same with this recipe adapted by the Chicago Tribune, fittingly, from “New Orleans Chef’s Table.” It puts me in mind of Asian-style, sweet-hot wings that I prepared for my husband two Super Bowls ago. And this one would be a great way to use one of those oddball condiments he craves — pepper jelly.
Asian fare in any form could be the taste for San Francisco fans, as several food writers have pointed out. And don’t forget the fortune cookies, which supposedly originated there.
In addition to blue crabs and Old Bay, Baltimore is known for pit beef, a barbecued beef marinated with a dry rub and cooked slowly over the grill, as well as Berger Cookies, a soft, shortbread-style cookie dipped in fudge on the flat side.
Desserts, in general, tend to be overlooked at sports parties. If I was on the hook for providing this course, I definitely would consider the fun but relative ease of Baked S’mores, a recipe that ran in this week’s food section.
‘KFC’ Korean Fried-Chicken Wings
2 lemon grass stalks
5 garlic cloves
1 cup soy sauce
1 (3-inch-long) piece fresh ginger, sliced
Juice of 1 lime
1⁄2 cup salt
18 jumbo chicken wings, tips removed, cut into 2 sections
2 cups non-glutinous rice flour
Peanut oil for deep frying
3⁄4 cup (6 ounces) jarred pepper jelly, melted in a saucepan over low heat (may substitute sweet Thai chili sauce)
1 tablespoon toasted sesame seeds, for garnish
1 tablespoon fresh, chopped chives, for garnish
Heat a large stockpot of water to boil over high heat. Add the lemon grass, garlic, soy sauce, ginger, lime juice and salt. Cook for 5 to 8 minutes, then reduce to a simmer. Add the chicken wings to pot and blanch for 3 minutes only. (This will release some fat from skin and make skin tighter for frying.) Remove wings with a slotted spoon and shock in ice water; blot dry with paper towels.
Toss wings in the rice flour to coat well. Submerge wings, in batches, in hot oil at 350 F; fry until fully cooked inside, about 7 minutes. (Alternatively, place wings on a baking sheet and roast in a 375-degree oven, rotating pan halfway through, 15 to 20 minutes.)\
Place hot wings in a bowl; add melted pepper jelly or chili sauce. Stir to coat wings. Arrange wings on a serving platter; sprinkle with the sesame seeds and chives.
Makes 36 pieces.