In college we used to frequent this bar called Brothers in Madison. It was not much to speak of – loud and dirty with bad music and overpriced beer. But on Tuesdays Brothers was something special. For Tuesdays were 25 cent wing night. And I love me some wings.
A good chicken wing is a beautiful thing, especially when paired with celery and blue cheese dressing (who thought of that amazing combo?). I like them sweet, spicy, tangy, anyway, really. Just get me a bib and some wet wipes.
To me, the Superbowl is a celebration of wings. As such, I’ll make a couple of my favorite wing recipes (these also work great with drumsticks), and probably some loaded potato skins. Will I pretend to watch the game? No. Will you?
Adapted from justataste.com
- 2 1/2 pounds chicken wings, tips removed, drumettes and flats separated
- 1 Tablespoon vegetable oil
- 1 Tablespoon Chinese 5-Spice or other Asian spice blend
- 1/3 cup hoisin sauce
- 1/4 cup blackberry jam
1. Preheat oven to 400 degrees.
2. Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren’t touching.
3. Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.
4. Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.
5. Drizzle wings with sauce, tossing until well coated. Serve immediately.
Baked Hot Wings
From America’s test Kitchen
- 3 lb. chicken wings
- 1 T. baking powder
- 1/2 t. salt
- 2/3 cup hot sauce (they reccomend Frank’s Red Hot Original Cayenne Pepper Sauce)
- 1 T. unsalted butter, melted
- 1 T. molasses
Preheat the oven to 475 degrees, and adjust the rack to middle position.
Line a baking sheet with foil, and top with a wire rack.
Toss wings with baking powder and salt in a bowl.
Arrange wings on rack, roasting until golden on both sides – this took me about 45 minutes. Flip wings halfway through roasting.
While the chicken is cooking, mix the butter, hot sauce, and molasses together in a large bowl.
Once the wings are fully cooked, adjust oven rack to just 6 inches below the broiler. Turn broiler on and allow the wings to crisp up on each side, about 5-7 minutes.
Add the wings to your sauce bowl and toss to coat.