Folks are gearing up for gatherings to celebrate Super Bowl LIV! For many, it’s about football, but for the rest of us, it’s about the yummy eats!
The biggest stars of this big game are the appetizers, and the stand out MVPs are the chicken wings. Reportedly, some 1.5 billion chicken wings are consumed during Super Bowl.
Finger lickin’ wings are the definite go-to-crowd-pleaser!
We are bringing you two of our favorite wing recipes just in time to kick off game day. BTW, there’s no “illegal use of hands” penalty when it comes to these game-changing finger foods.
Slap Yo Mama Buffalo Wings
2 dozen chicken wings
1¼ cups (one 12-ounce bottle) sweet chili sauce
1 Tablespoon hot sauce, or more to taste
2 Tablespoons soy or teriyaki sauce
2 Tablespoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons onion powder
Scallion, for garnish (optional)
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, mix the sweet chili sauce with the hot sauce, soy sauce, Worcestershire sauce, onion and garlic powder to combine.
- Add the chicken wings to the bowl and toss well to coat. The glaze should be thick enough to easily coat the chicken.
- Transfer the chicken to the prepared baking sheet and roast until the chicken is fully cooked, about 30 minutes. Raise the oven temperature to 425°F and continue to cook until the glaze begins to brown, about 5 or so minutes more.
- Transfer the wings to a serving dish and garnish with scallion. Serve.
Lickety Good Asian BBQ Wings
8 garlic cloves, minced
1-inch piece of fresh ginger, peeled and grated
1/2 cup soy sauce
1 Tablespoon rice wine vinegar
5 scallions, sliced into discs
1 Tablespoon white sesame seeds
2 Tablespoons sugar
2 medium kiwis, peeled and diced
1 1/2 teaspoon freshly ground black pepper
2 teaspoons red pepper flakes
2 pounds chicken wings, broken into drummettes and flats
- Combine the garlic, ginger, soy sauce, vinegar, scallions, sesame seeds, sugar, kiwi, black pepper, and red pepper flakes in a large bowl. Stir to combine. Pour ½ cup of the marinade into a small bowl, and put in the refrigerator.
- Put the chicken wings into the large bowl with the marinade. Massage the chicken pieces to make sure each piece is well covered in the marinade. With the chicken soaking in the marinade, cover the bowl with plastic wrap, and refrigerate for 8 hours.
- Light your barbecue. Take the ½ cup of marinade set aside out of the refrigerator and blend it in a food processor until it is smooth. When the grill is really hot, place the wings on it, and cook for 8 minutes on each side, until cooked through. As the wings grill, baste them with the blended marinade. Serve.