Let’s just say Val is not the world’s biggest football fan so I took over for this week’s blog. My family is deeply invested in this game. Growing up in Seattle with most of my family hailing from the Pacific Northwest has us gunning for another Seahawks victory. Last year we celebrated my Grandma’s 90th birthday and the Super Bowl win was her favorite gift. I see no reason why Grandma doesn’t deserve another win for 91.
In all honesty though my family takes football pretty seriously (understatement of the year). My husband and I just had our first baby and his very first gift was a Seahawks onesie (size 24 months…I think my family is planning for a dynasty). My husband, the ultimate Giants fan, was none too thrilled with the gift and said it should come in handy for a week when we run out of diapers.
This year our newest little teammate, baby Jack, will be helping me as I lay out the game day spread. Wings are an absolute must at game day. Wings for me have to be crunchy and the sauce has to be plentiful and potent. The wing recipe below is actually an adaptation of White on Rice Couple’s recipe for Sticky Asian Fish Sauce Chicken Wings. We thought it was the perfect sauce as it combined honey, ketchup, chili sauce and fish sauce. With ingredients from four of our amazing small batch producers composing the flavor of these wings you cannot go wrong. We used some tips from Ashley Rodriguez’s (Not Without Salt) recently released cookbook, Date Night In, on how to get those wings super crunchy and low and behold the results were finger licking good. Definitely worthy of game day. Go Seahawks!
Super Bowl Wings
2 lbs chicken wings and drumsticks
Scallions, sliced for garnish
Sauce: (from White on Rice Couple)
1/4 cup Sherry Ketchup
1/4 cup honey
2 tablespoons Spicy Garlic Fish Sauce
2 tablespoons Chili Oil (take out with a fork so you are getting mostly the peppers not oil)
1 lime freshly juiced
1 teaspoon rice wine vinegar
1. Lay out chicken pieces uncovered on a baking sheet and salt generously. Refrigerate, uncovered, overnight.
2. Preheat oven to 450° F. Lay out the chicken on a rack on top of a baking sheet and brush with olive oil. Bake for 30 minutes.
3. Meanwhile, in a small bowl, combine ingredients for sauce. Once wings have cooked baste once with sauce and return to oven for 5 minutes.
4. Remove wings from oven and baste once more generously with sauce. Garnish with scallions and serve warm with plenty of napkins.