This was playoff game #1, then there was that crazy game #2 and now I'm saying Go Saints (but it would be Go Vikings...)
Uh huh. Yup. That’s right. I do watch the Super Bowl. Where I come from that would be considered a given (Oklahoma, home of reluctant but loyal Cowboys fans). But where I live is another matter. People in these parts approach the Super Bowl apologetically — put it in quotes. This might be different if we had a team in this megalopolis, but no. Did, don’t. Might, don’t yet. So we’re a fan amalgam of where we’re from, places we love, dream teams, underdogs. One constant, though, is that there must be a Super (Size Me) Sunday array of snacks. And in my little circle it’s wings.
Another name for this sports bar snack is Buffalo wings (so named for a restaurant in Buffalo, NY, where they are reputed to have been “invented”). And it’s perfect that Calvin Trillin, known for his love of anything that requires him to lick his fingers, was lurking somewhere in that area circa 1980, interviewing and eating, when this snack hit the big time.
I love wings but not the big franchise kind. They just don’t taste personal, and often come with either indifferent barbecue sauce or ranch dressing, a newer substitute for the classic accompaniment, blue cheese dressing. So I’ve taken on the wing, and the sauces as well. I used a dry brine and kept the wings in the refrigerator overnight to tenderize and flavor them. Once you’ve made your own you’ll be required to bring them to every Super Bowl party you ever attend — even in the NFL-free zone of Los Angeles.
Roasted Chicken Wings with 3 Sauces | 50 pieces
If you have lots of other food, allow 5 pieces per person. I’ve seen some hungry snackers go at it, though, so plan accordingly. I bought 5 pounds of wings, or 16 individual wings, which yielded 32 pieces. I also bought 2 1/2 pounds of drumettes at a considerably higher price per pound, and that was 20 pieces. I recommend buying whole wings and cutting them up yourself — it’s fast and simple and cheaper by a long…pass.
7 1/2 pounds chicken wings
For the dry brine:
2 tablespoons salt
2 tablespoons onion powder
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon chili powder
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon smoked paprika
1 teaspoon cayenne
1 teaspoon cumin
Oil
Cut the whole wings into two pieces, discarding the tip end.
With the tip of the knife, identify where the joint is between the drumette and the flat center piece of the wing
Trim off the wing tip -- it's a little harder to find the natural cut point, but it is below the joint where the two bones of the flat piece come together
Trim off any excess skin.
Arrange the chicken pieces in one layer.
Mix the dry brine ingredients together in a bowl and sprinkle over the chicken, turning to coat the underside.
Most important ingredients are the salt and the heat -- the salt "brines" the chicken and the cayenne determines the spiciness
Place the wings in a couple of large, open plastic bags and leave them in the refrigerator overnight.
When you are ready to cook the chicken, preheat the oven to 425°F. Arrange the wings in one layer on one or two lightly oiled baking sheets. Cook for 50 minutes to 1 hour, trading shelves if you use more than one pan, and turning once while cooking.
Bourbon Bacon Barbecue Sauce | 2 cups
Oh, yes, very good.
3 slices good quality bacon, cooked crisp, drained, and minced
1 1/2 cups ketchup
1/2 cup bourbon
1/4 cup molasses
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons espresso or very strong coffee
1 teaspoon dry mustard
1 teaspoon onion powder
Tabasco or other hot sauce, to taste
Combine all the ingredients in a non-aluminum saucepan.
Bring to a gentle boil. Reduce the heat and simmer, very low, for 30 minutes, stirring occasionally. Remove from heat and cool before serving.
Curry-Ginger Yogurt Sauce | 1 1/2 cups
1 1/2 cups plain yogurt
1 tablespoon cream or half & half
1 1/2 tablespoons curry powder
1 teaspoon sugar1-inch piece of fresh ginger, peeled and finely minced
6 or 8 sprigs of cilantro, leaves minced (about 2 heaping tablespoons)
Combine all the ingredients in a bowl and mix well.
Herbed Aioli
Serve wings with herbed aioli made from homemade mayonnaise — a wonder of garlic, olive oil and herbs. You may have to switch out the beer for a white Rhone.
Now all I need is a couple of dollars ridin’ on the Saints…
Kelly McCune © 2010
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Kinda takes the sheen off of top ramen and easy mac, huh.
This will be a real place with a co-op's flexibility and a commitment to bringing as much locally raised, organic, healthy, responsibly produced and just plain flavorful food to its members (and non-members!) as possible. I'm excited about it, and I hope you can join this team to bring it about.
Andrew Makes Cornbread