How to Make the Best Super Bowl XLVII Hot Wings Slideshow
While we're with the purists who say that no wing is a Buffalo wing unless it is deep-fried, we're also pragmatists who wish everyone's Super Bowl party to go off without a hitch.
Does anyone really want to stand in front of a deep-fryer or a frying pan full of oil every time a new batch of wings is needed in the middle of the game? Probably not. And while one could argue for frying them all up in advance, as with any fried food, Buffalo wings are best right out of the fryer, when hot and crispy. It takes about 10 to 15 minutes to fry up a batch of wings, whereas a batch of pre-baked wings needs only five minutes under a broiler to crisp up. That sounds like a winning game plan.
A chicken wing has three parts. The wing tip is the part at the very end with very little meat; the drumette is the part resembling a miniature drumstick and is the meatiest section; and the wingette is the other part with two bones in it. Yes, that is a real term (but be careful Googling that at work, as photos of some Wing Bowl models will probably come up). Chicken wings are usually sold split, with the drumettes and wingettes separated.
When asked how many wings are needed for a Super Bowl party, The Daily Meal's executive editor Arthur Bovino said, "Ideally, if we're going to have this discussion, I think we should have four of each [drumettes and wingettes] per person." Anne Dolce, Cook editor, however, demurred: "You're going to be serving other things! I say four [pieces total per person]."
As you can see, everyone has a different opinion on this. But, to be safe in this case, go with the greatest common denominator and figure on about eight pieces of chicken (drumettes or wingettes) per person.
Remove the wing tips because they will burn.
Bake the wings ahead of time and finish in the broiler as needed for easier entertaining, rather than trying to bake them while guests are already milling about the kitchen. Nothing kills a beer buzz faster than having food panic set in.
Pick up some Frank's RedHot. For many people, that sauce is the gold standard for making wings hot. Don't get tempted to use anything else on game day; after all, you wouldn't use off-brand Worcestershire, Sriracha, or ketchup in burger patties, on a steaming bowl of pho, or on hot dogs (respectively), would you? Same goes for wings. And save the Tabasco for eggs.
Since the Super Bowl is taking place in New Orleans this year, we thought it only fitting that we draw upon some inspiration from the city's great food culture. These wings are hot and crispy, thanks to Frank's RedHot and a last-minute trip to the broiler, just the way wings should be, but to bring in some New Orleans flair they get tossed in some blackened New Orleans-style seasoning, too. Created with the help of a bunch of Tulane alums, this easy recipe, which has just four ingredients, is a surefire touchdown.
Serve with homemade blue cheese dip, such as this Horseradish-Blue Cheese Sauce.
And if you're still not convinced, you can cop out and go with a traditional Buffalo Wings Recipe.
Marcy Franklin, The Daily Meal's Drink editor, suggests pairing the New Orleans-style wings with a beer like the Dogfish Head 75 Minute IPA. While most people associate IPAs with pronounced hoppiness, she says that this IPA will pair particularly well with our recipe because "the sweetness of [this] IPA will balance out the spiciness." Sweetness? Yes, that's right. This IPA is made with maple syrup. And though the alcohol content is a bit too high, at 7.5 percent, to make it a "session beer," there is still enough of that characteristic hoppiness to make this one an excellent sipper.
Serving anything with cheese in it? Of course you are, it's the Super Bowl. You might also like this helpful guide on Craft Beer and Cheese Pairings.
The Drink Nation